bread flour

If you are new to sourdough, watch the step-by-step video here: <a href="https://youtu.be/esJ2bTDeizI" target="_blank" rel="noopener">Simple Sourdough Bread</a> or in the post above. 
Troubleshooting: If you have issues with your dough being too sticky, please read this post: <a href="https://alexandracooks.com/2020/08/28/why-is-my-sourdough-so-sticky-plus-fixes-to-4-common-sourdough-mistakes-and-faqs/">Why is my sourdough so sticky? The 4 common mistakes.</a>
Notes:
<ul>
<li>You need an active sourdough starter. I have had success activating starters from:
<ul>
<li><a href="https://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz">King Arthur Flour</a> </li>
<li><a href="https://www.amazon.com/gp/product/B002C0E5VG/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B002C0E5VG&amp;linkId=e54fd323cc01359be9b453080407c273" target="_blank" rel="nofollow noopener">Breadtopia</a></li>
</ul>
</li>
<li>As always, I highly recommend investing in a <a href="https://www.amazon.com/gp/product/B004164SRA/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B004164SRA&amp;linkId=0a8b721116afa86faee0d9d6fc533c5d" target="_blank" rel="nofollow noopener">digital scale</a> before beginning any bread baking adventure.</li>
<li>This is the <a href="https://www.amazon.com/gp/product/B000LEXR0K/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000LEXR0K&amp;linkId=d1c740dd904b091e704787147332c5bd" target="_blank" rel="nofollow noopener">Dutch oven</a> I use for sourdough breads.</li>
<li><a href="https://www.amazon.com/gp/product/B074GPNG15/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B074GPNG15&amp;linkId=5c1fbf98e17da5722b998c5ef0a0664c" target="_blank" rel="nofollow noopener">Flour sack towels</a> are a great investment because they ensure your dough will not stick while it is proofing. </li>
<li>I love using <a href="https://www.amazon.com/gp/product/B0019GZ7YI/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0019GZ7YI&amp;linkId=f17696ceeff743df16a7935f0faa8635" target="_blank" rel="nofollow noopener">rice flour</a> for dusting (as opposed to ap or bread flour) because it doesn't burn. </li>
<li>Find all of my sourdough essentials here: <a href="https://alexandracooks.com/2019/11/05/essential-equipment-for-sourdough-bread-baking/">Essential Equipment For Sourdough Bread Baking</a></li>
</ul>
How much Sourdough Starter to Use?
<ul>
<li>Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup).  When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want  to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done. </li>
<li>A <a href="https://www.amazon.com/gp/product/B001E0FNMK/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B001E0FNMK&amp;linkId=75293fd68fc6f88c717036e4cb5109e3" target="_blank" rel="nofollow noopener">straight-sided vessel</a> makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled. </li>
</ul>

How to Make Simple Sourdough Bread

375 g (1 1/2 cups plus 1 tbsp) warm water

500 g (4 cups plus 2 tbsp) bread flour

Make the dough

Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes. 

Stretch and fold

After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you&#8217;ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don&#8217;t worry if you have to run off shortly after you mix the dough.

Stretching and folding the dough during the bulk fermentation.

Stretching and Folding: First Set

Bulk Fermentation (first rise)

Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you&#8217;ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ºF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly increased in volume by 50%.)

Shape

Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you&#8217;ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension:

Shaping the Sourdough Boule

Rest

Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn&#8217;t burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.

Shaping boule and transferring it to prepared bowl.

Preparing Boule for Proofing

Proof (second rise)

Cover the dough and refrigerate for 1 hour or for as long as 48 hours. (Note: I prefer to let this dough proof for at least 24 hours prior to baking. See video for the difference in the crumb of a loaf that has proofed for 6 hours vs one that has proofed for 24 hours. The original recipe calls for a 1-hour rise, and if you have had success doing that, by all means, keep doing it.)

Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot.

Score

Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple &#8220;X&#8221; is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.

How to simply score a loaf of sourdough bread.

Scoring the Sourdough Bread

Bake

Lower the oven to temperature to 450ºF (230ºC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 &#8211; 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.

This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too. 

This is a fantastic fool proof recipe which results in the most fantastic bread.  I'm so glad that I stumbled on this site after other unsuccessful attempts to make sourdough.  The instructions are so clear and the end product is just delicious.  I've been making it with 50% plain unbleached flour, 25% spelt and 25% dark Bavarian rye flour - delicious!

I use this at least 1x a week. Everyone is crazy about this recipe! The video is SO helpful &amp; we’ll done. 
Thanks.

This is by far the best Sourdough course online and recipe for beginners. I have achieved amazing results with this recipe and its boosted my confidence and made this long journey with Sourdough so much easier. There are many complex and confusing recipes and advice out there but I kept coming back to this one and wish I had found it earlier in my research for Sourdough loaves. Thank you Ali !

Great recipe! So easy &amp; already making it again! Ordered your cook book too! Thank you!

Just finished baking my first loaf. Came out amazing however it lacks the sourness of bakery bread I’m accustomed to. How can I make it more sour? Thanks for such a simple great tasting recipe! 

First off this recipe is amazing also made your sourdough pizza crust last night and it is hands down the best crust my family and I have ever had! I did cold ferment for almost 3 days and it was delicious! I'm attempting to try adding rye flour to your bread recipe but wondering what adjustment I need to make ie. How many grams of rye vs bread flour and would I increase water??

https://www.youtube.com/watch?v=esJ2bTDeizI

This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).

At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof. 

A longer, cold proof is the key for a lighter, airier crumb. 

Find the full recipe here: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

Simple Sourdough Bread 🍞🍞75% Hydration

This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie — a cross between an American open-face pie and a French galette — is made with a sturdy, rather wet dough. Chill the dough overnight and it will be a dream to work with. The filling is a generous mound of unpeeled, thinly sliced, lightly sweetened apples, flavored with an abundance of lemon juice and zest and, so surprisingly, not a speck of spice. At Circus, the palm-size pies are pentagonal. The dough is lifted up around the apples, pinched and pressed into shape. To learn to make the pastry at home, I watched Circus’s bakers at work. I loved how each had a particular way of forming the pies. But, most of all, I loved that no matter how they shaped them, in the end, they all looked beautiful. My pie looks beautiful and yours will, too.

Apple Pie, Circus-Style

whole-wheat flour

sugar

fine sea salt

unsalted butter (2 sticks), cut into small chunks

120 milliliters ice water

apple cider vinegar

lemon, zested, then juiced

unsalted butter, melted

sweet apples (1 to 1 1/2 pounds; 450 to 680 grams),

egg,

Demerara sugar,

Make the dough: Put the bread flour, whole-wheat flour, sugar and salt in the bowl of a food processor, and whir to combine. Drop in the chunks of butter, then process in 8 to 10 long pulses, scraping the bowl often, until the ingredients look like coarse crumbs and hold together when pressed.

Stir together the ice water and vinegar in a measuring cup, then pour the liquid over the dough as you pulse the machine, forming a moist dough. Scrape the dough onto a work surface, shape into a log and divide into thirds. Press each piece into a disk, wrap tightly and refrigerate overnight.

The next day, working between sheets of parchment, roll each piece of dough into an 8-inch circle that’s a scant 1/4-inch thick. Cut each piece into a 7-inch circle, cover with the parchment and refrigerate for at least 1 hour or up to 2 days. (Leftover dough can be used to make a smaller pie or to make cookies.)

Make the filling: Stir the sugar, flour and zest together in a large bowl, then stir in the butter and lemon juice. Quarter and core the apples, leaving the peel on, and slice them very thinly; a food processor or mandoline works best here. (You want about 5 loosely packed cups.) Add apples to the large bowl, and use your hands to toss until they’re coated with the sugar mixture.

Assemble the pies: Working with 1 circle of dough at a time, peel away the top sheet of paper, and lightly score a 4-inch circle in the center of the dough. Pile apples inside the circle, pressing to make a compact mound about 1 1/2 inches high and leaving a bare border of about 1 1/2 inches.

The final pie should have five sides, and all the corners should point in the same direction. For this effect, lift a piece of the dough up, and hold it against the apples. Lift a piece of dough next to it, press it against the apples and grab the triangle of dough that forms where the two layers meet. Holding the point of the triangle, pull it down so that the tip of the triangle is at the base of the pie. With your index finger, firmly press the point of the triangle into the base to seal it in place. Continue until you’ve got a pentagonal pie.

Repeat with the remaining circles of dough and apples. (You may have some apples leftover.) Refrigerate the pies while you heat the oven. (You can cover and refrigerate the pies for up to 1 day.)

Center a rack in the oven, and heat it to 375 degrees. Line a baking sheet with parchment paper, and transfer the pies to the sheet.

Stir a splash of water into the egg, and brush a little on the sides of the pies, avoiding the top rim of the pie dough. Sprinkle the sides with Demerara sugar.

Bake the pies until the crust is beautifully golden and a knife inserted into the apples meets little resistance, about 45 minutes. Transfer the sheet to a rack, and allow the pies to cool for at least 30 minutes before serving.

Fried shiitake mushrooms and hoisin sauce are stuffed into fluffy steamed buns in this vegan-friendly recipe from Momofuku Noodle Bar.

Momofuku Shiitake Mushroom Steamed Buns

For the Steamed Buns:

water, brought to 115º

active dry yeast

vegetable shortening,

salt

baking powder

baking soda

For the Pickles:

Kirby cucumbers

For the BBQ Mushrooms and Serving:

mirin

sake

soy sauce

liquid smoke

mushrooms

vegetable oil

hoisin sauce

green onions,

Momofuku's Mushroom Steamed Buns Are Pure Heaven

It’s hard not to love this combination of tomato sauce, melted cheese, bread balls and garlic oil, which is sort of like a pizza, deconstructed. If you prefer not to stuff the bread balls, you can skip that part and simply roll them until round, baking them in the same way. The extra cheese can then be added to the sauce around the bread balls just before broiling. This dough method isn’t complicated, but you could work with store-bought pizza dough to save on time.

Cheesy Bread Balls in Tomato Sauce

white bread flour

60 milliliters lukewarm water

olive oil,

active (fast-action) dry yeast

olive oil

garlic cloves,

plum tomatoes,

oregano

basil

Kosher salt and black pepper

low-moisture mozzarella

Prepare the bread balls: Add the flour, lukewarm water, 1 1/2 teaspoons oil, the yeast and salt to the bowl of a stand mixer. Using the dough hook, knead on medium-high speed for 7 minutes, scraping the bottom of the bowl to distribute the ingredients as needed, until soft and elastic. Transfer to a medium, lightly oiled bowl, and brush the top of the dough with a little oil. Cover with a damp tea towel and let rise in a warm place for 1 hour, or until soft and pillowy.

Meanwhile, prepare the sauce: Add the 1/3 cup/80 milliliters oil and garlic to a medium ovenproof skillet and heat over medium-low, gently frying for 4 to 5 minutes, until soft and fragrant. (You don’t want the garlic to brown, so turn the heat down if necessary.) Transfer 3 tablespoons of the garlic-oil mixture to a small bowl and set aside.

Add the tomatoes with their juices, oregano, basil, sugar and 1/4 teaspoon salt to the skillet and simmer over medium-high heat, stirring occasionally, for 4 minutes. Add 2/3 cup/160 milliliters water, turn the heat to medium-low and continue to simmer for 15 minutes, stirring every now and then, until thickened slightly. Set aside.

Meanwhile, cut the mozzarella into 20 cubes.

Transfer the dough to a clean work surface and use a pastry cutter or sharp knife to cut it into 8 equal pieces.

One at a time, use your hands to flatten each piece into a 2 1/2-inch/6 centimeter-wide round, then place a piece of mozzarella into the center. Fold the dough up and around, pinching the dough tightly to enclose the cheese. Turn the dough ball over, pinched side down, and use the palm of your hand to roll the dough against your work surface to make a smooth, neat ball.

Transfer to a parchment-lined baking sheet (baking tray), and form the remaining dough balls, spacing them evenly apart as you place them on the baking sheet. Cover with a damp tea towel and leave to proof in a warm place for another 30 minutes.

Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius. Brush the top of the dough balls with a little olive oil to coat, then bake for 10 minutes, or until golden brown. Set aside and heat the broiler (turn the oven grill setting to medium-high).

Return the sauce to medium-high heat and bring to a simmer. Once simmering, add the baked bread balls to the sauce, and arrange the remaining cheese cubes around them. Transfer to the middle rack of the oven and broil (grill) for 2 to 4 minutes, until the cheese is melted and bubbling and the bread balls are nicely browned.

Spoon the reserved garlic oil over the bread balls and season lightly with salt and pepper. Sprinkle with the extra oregano and basil, and serve right away.

The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. It is a bit of project — from start to finish, it takes about two weeks — but well worth the effort. (If you already have active starter ready to go, then the process shortens to two days.) So know that you have to be patient, and that the nature of bread baking at home is unpredictable. The level of activity of your starter, the humidity in your kitchen, the temperature during the rises, the time you allow for each step — all of these elements affect the bread and any change can impact your final loaf. But that final loaf is a wonder, the holy grail for the serious home baker.

Tartine’s Country Bread

white-bread flour

leaven

whole-wheat flour,

rice flour

Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.

When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). When starter begins to rise and fall predictably and takes on a slightly sour smell, it’s ready; this should take about 1 week.(Reserve remaining flour mix for leaven.)

Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse. Add 200 grams of the white-wheat flour mix and combine well. Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance. To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment.

Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.)

Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain. The dough will be sticky and ragged. Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.

Add 20 grams fine sea salt and 50 grams warm water. Use hands to integrate salt and water into dough thoroughly. The dough will begin to pull apart, but continue mixing; it will come back together.

Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees ideally (like near a window in a sunny room, or inside a turned-off oven). Let dough rise for 30 minutes. Fold dough by dipping hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough. Repeat this action 3 more times, rotating bowl a quarter turn for each fold. Do this every half-hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 to 30 percent. If not, continue to let rise and fold for up to an hour more.

Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.

Mix 100 grams whole-wheat flour and 100 grams rice flours. Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels. Use some of the flour mixture to generously flour towels (reserve remaining mixture).

Dust rounds with whole-wheat flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball. Repeat with other round.

Transfer rounds, seam-side up, to prepared baskets. Cover with a towel and return dough to the 75- to 80-degree environment for 3 to 4 hours. (Or let dough rise for 10 to 12 hours in the refrigerator. Bring back to room temperature before baking.)

About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees. Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture. Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down. Use a lame (a baker’s blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Reduce temperature to 450 degrees and cook for 20 minutes. Carefully remove lid (steam may release) and cook for 20 more minutes or until crust is a rich, golden brown color.

Transfer bread to a wire rack to cool for at least 15 minutes before slicing. The bottom of the loaf should sound hollow when tapped. Increase oven temperature to 500 degrees, clean out pot and repeat this process with the second loaf.

Light Brioche Buns

milk

eggs

all-purpose flour

unsalted butter, softened

In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer  —  now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.

Quick Pizza Dough

active dry yeast (1 packet)

sea salt

water

cornmeal

Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.

Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.

Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.

Make the dough:

Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don’t have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it’s relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.

Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

Make the pizza:

This cheese-filled bread has the same soft, rich dough of a traditional babka, but instead of being filled with cinnamon or chocolate, it has an herb-speckled, garlic-scented ricotta swirled throughout. Some optional chopped ham or olives give the bread an even saltier tang, but you can leave it out for something milder. Leftover babka makes excellent toast or — if you want to take it to another level of gooeyness — grilled cheese sandwiches.

Savory Babka With Ricotta and Herbs

whole milk

yeast

bread flour,

eggs,

unsalted butter,

grated Parmesan, plus more for sprinkling

scallion, finely chopped

garlic clove, finely grated

ham, prosciutto, salami or olives (optional)

salt and black pepper,

In a small saucepan on the stovetop, or in a bowl in the microwave, warm the milk until lukewarm, but not hot (about 110 degrees). Add yeast and pinch of sugar, and let sit for 5 to 10 minutes until slightly foamy.

In the bowl of an electric mixer fitted with the dough hook, a food processor, or using a large bowl and a wooden spoon, mix the flour and salt. Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. It’s OK if a little flour remains on the bottom of the bowl.

Add half the butter and beat until the dough is smooth and elastic, about 3 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat until dough is stretchy, another 5 to 7 minutes. At this point, all the flour should be worked into the dough. If not, add a teaspoon or two of water, and beat for another minute or so.

Butter a clean bowl. Form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a plate or dish towel, and let the dough rise in a warm, draft-free place, like the inside of a turned-off oven with the oven light on, until it puffs and rises, anywhere from 1 1/2 to 3 hours. It may not double in bulk, but it should rise.

Press the dough down with your hands to expel the air, cover the bowl again and refrigerate overnight. (In a pinch, you could chill the dough for 4 hours, but it won’t develop as much flavor.)

Prepare the filling: In a medium bowl, mix all the ingredients until smooth. Taste and add more salt and black pepper, if needed. (If you used ham or olives, you probably won’t need more salt.) Filling can be prepared up to 2 hours ahead and refrigerated.

Butter a 9-inch loaf pan, then line with parchment paper, leaving 2 inches of overhang for pulling the babka out later.

Put the dough on a floured surface and roll it into a 9-by-17-inch rectangle. Spread the filling evenly onto the dough, going all the way to the edge. Starting with a long side, roll into a tightly coiled log. Bring one end of the log to meet the other, then twist the dough, pinching together the ends to seal.

Place dough into the prepared pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy. (It won’t quite double.)

Heat oven to 375 degrees. Brush the top of the babka with more softened butter and sprinkle with Parmesan. Bake until the top is deeply golden brown, 35 to 45 minutes. The babka should sound hollow if you tap it on the bottom once it’s unmolded. An instant-read thermometer inserted in the center will read 185 degrees. Transfer to a wire rack. Babka is best served still a little warm.

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of <a href="http://www.bonappetit.com/best">BA's Best</a>, a collection of our essential recipes.

Ba'S Best English Muffins

¼-ounce envelope active dry yeast (about 2¼ teaspoons)

buttermilk, warmed

(½ stick) unsalted butter, room temperature

bread flour, divided, plus more

Nonstick vegetable oil spray

Cornmeal (for dusting)

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

BA's Best English Muffins

Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. Add buttermilk, butter, oil, salt, and 3½ cups flour and beat on low speed until a shaggy dough forms. Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.

Spray a medium bowl with nonstick spray, transfer dough to greased bowl, and cover tightly with plastic wrap. Chill overnight (the cold rise makes the dough easier to handle, produces better flavor, and creates more nooks and crannies).

Dust 2 parchment-lined rimmed baking sheets generously with cornmeal (you want to cover all the parchment). Spray a clean work surface with nonstick spray, turn out dough, then spray dough. Using a bench scraper, divide dough into 12 equal pieces (they should be about 3 oz. each). Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides. Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet. Repeat with remaining dough, spacing evenly on sheets.

Sprinkle each piece with cornmeal. Spray plastic wrap with nonstick spray and loosely cover baking sheets, oiled side down. Let sit at room temperature until dough is nearly doubled in size, 60–70 minutes.

Heat a large skillet or griddle, preferably cast iron, over low. Place another rimmed baking sheet in the center of oven and preheat to 350°. Working in 2–3 batches and keeping remaining dough covered, slide 2 thin metal spatulas from opposite sides underneath dough, also getting underneath cornmeal to avoid sticking or deflating dough, and transfer to skillet (do not overcrowd). Cook until bottoms are dark golden brown, 5–7 minutes. Turn and cook until other side is dark golden brown, 5–7 minutes. Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5–10 minutes. Transfer to a wire rack. Repeat with remaining dough. Let muffins cool at least 30 minutes before splitting with a fork and serving.

Do Ahead: English muffins can be made 1 day ahead. Let cool and store in a resealable plastic bag at room temperature. Toast lightly before serving.

Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice. (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth. It’s best to squeeze the oranges yourself.) If you’d prefer a more classic challah, substitute a neutral oil such as safflower or grapeseed for the olive oil and leave out the zest.
This recipe makes one large loaf (about 1 pound). Feel free to double it if you’re feeding a crowd or if you’d like to toss one loaf into the freezer, where it will keep well for up to 3 months.

Olive Oil Challah

orange

egg yolk,

bread

In the bowl of an electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit until frothy, about 5 minutes.

Add oil, 2 eggs, 1 yolk, the sugar, the salt and the zest, if using, and beat with a dough hook until just combined. Add in flour, 1 cup/125 grams at a time, until dough comes together into a sticky mass. You may or may not use all of the flour, so at the end, add it gradually. The dough should come away from the sides of the bowl but not be at all stiff. You’re looking for a slightly sticky, soft dough.

Transfer dough to floured work surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl and turn the dough over. Cover bowl with a clean dish towel and let rise in a draft-free place until doubled, about 1 1/2 to 3 hours, depending on the temperature in your kitchen. (It may take longer in colder kitchens.) Press down dough to expel all the air, cover bowl, and let rise for another 45 minutes.

In a small bowl, make egg wash by combining the remaining 1 egg with 1 teaspoon water. To make a classic braided challah, cut dough into three equal pieces and roll them each into ropes 12 inches long. Or, to make a braided round loaf, cut dough into six equal pieces and roll them each into thinner ropes 12 inches long.

Braid the challah: If you are making a classic challah with three ropes, just braid them into a loaf, tucking the edges under. To braid it into a round loaf, first lay three ropes parallel to one another on the work surface, leaving 1 inch between them. Take one of the remaining ropes and hold it perpendicular to the three ropes, across the center. Weave that rope through the three ropes, as if you were creating a lattice for a pie; leave the edges free. Repeat with remaining two ropes. The resulting shape should look somewhat like a pound or number sign, but with a woven center. Then, starting from the ends of the three ropes closest to you, braid the loose edges of the ropes and pinch the ends together. Repeat with the remaining ends of the ropes; you should end up with a lattice in the middle with 4 braids radiating out from it. Tuck the braids underneath the lattice to create a round loaf, place on a small rimmed baking sheet, then brush with egg wash. Let rise uncovered for 45 minutes.

Meanwhile, heat oven to 375 degrees with a rack in the middle. Gently brush a second coat of egg wash on the dough, then bake for 25 to 35 minutes, until challah is a deep rich brown and the bottom sounds hollow when tapped. (When it starts smelling like freshly baked bread, start checking.) Cool on a wire rack before serving.

Challah bread is delicious fresh out of the oven, but it gets even better with the addition of orange juice and olive oil.

Challah

Learn how to make bao dough from chef Johanna Ware of Smallwares in Portland.

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