Sourdough Garlic Bread
What I like about Sourdough breads is that most of the recipes involve no kneading. A few stretch and folds and you are good to go. All you need is time management. After trying my hands at Sourdough Focaccia and Sourdough Pizza, I thought of trying out Sourdough Garlic Bread Sticks just like Domino's.
These turned out to be far more spongy that yeasted ones. I stuffed them with Bell Pepper, Corn ,Onion and some Cheddar Cheese. You can choose a filling of your choice or just make them plain.
I have used Oregano and Basil as I had run out of Domino style pizza seasoning. Feel free to use that instead...only reduce the salt as this seasoning has salt.
Starter 45 gms
Whole wheat Flour 100 gms
All Purpose Flour 100 gms
Milk Powder 25 gms
Water 170 gms
Salt 1 tsp
Oil 1 tbsp
Bell Pepper 1/3 cup finely chopped
Onion 1/3 cup finely chopped
Corn kernels 1/3 cup
Pickled Jalepeno 1/2 finely chopped
Oregano 1/2 tsp
Basil 1/2 tsp
Chilli flakes 1/4 tsp
Salt 1/4 tsp
Cheddar Cheese 30 gms grated
Garlic 3 fat cloves crushed
Butter 2 tbsp
Garlic 1 tsp crushed
Oregano 1/2 tsp
Mix your active starter and water in a large bowl. It would dissolve partially.
Whisk both the flours and milk powder. Now add these to the water starter mixture. Mix by hand or a wooden spoon so that no dry flour remains.
The dough should be sticky at this point of time, if not add 5-10 gms of water slowly and mix well.
Cover and leave it for one hour.
Sprinkle salt and oil and pinch the dough to distribute salt evenly across the dough.
Perform one set of stretch and fold. Dip your fingers in water or oil while doing stretch and fold.
Cover and let it rest.
Perform 2 more sets of stretch and fold at 30 minutes interval.
Now grease a bowl or container.
I prefer a flat bottom and straight sides pan or container.
Transfer the dough in the container, turn it over so that it's covered with oil.
Cover the container with a lid or plastic wrap.
Mark the container with a marker.
This will help you know when the dough has doubled.
Mine took 2 1/2 hours. It depends on the kitchen temperature and how active your starter was.
Turn the dough on a lightly floured counter top.
Divide it into 3 equal portions.
Roll each into a ball.
Cover with a kitchen towel and let these rest for 15-20 minutes.
Meanwhile mix all the ingredients except cheese mentioned under stuffing. Taste and adjust seasoning.
Roll a ball into 6 " circle.
Spread 1/3 of stuffing on half of the circle.
Top it with cheese.
Fold it over to get a semi circle.
Pinch the edges to seal.
Melt butter, , add in crushed garlic and oregano.
Brush with melted butter mixture
Transfer carefully to a baking sheet lined with parchment paper.
Repeat the process with remaining two balls of dough.
Cover with plastic wrap and let them rest till they look slightly puffy...anywhere between 30-45 minutes.
Preheat your oven at 220 degrees Celsius.
Using a dough scraper cut them partially into six portions .
Bake for 20-25 minutes , they will turn golden brown.
The internal temperature should read 200 degrees Fahrenheit.
Remove them on a wired rack. Brush with remaining butter mixture.
Serve these warm.