Here are some of the filling ideas I had for making foldovers/stuffed pockets:
(Please note that I have not actually tested any of these ideas yet. I just thought they sounded nice.)
Salmon: (smoked) salmon, cream cheese, green onions, roasted bell pepper, lemon zest, black pepper
Chicken florentine: poached chicken breast, creamed spinach, cherry tomatoes
Breakfast scramble: your favourite scrambled eggs, maybe some ham, cheese, hashbrowns, and/or extra veggies
Pizza/Calzone: pizza sauce, mozzarella cheese, your favourite pizza toppings (pepperoni, mushrooms, bell peppers, etc.)
Ploughman's lunch pocket: Branston pickle, sliced apples, Cheddar cheese, pickled onions, boiled egg
Brie en croute: brie, dried cranberries, sliced pears, honey
Veggie lover's: mozzarella, broccoli, roasted red pepper, sautéed onions and mushrooms, spinach and/or kale
Southwest: cheddar or pepper jack cheese, cherry tomatoes, corn, black beans, pickled jalapeños and/or chipotles in adobo, onion, garlic, cilantro, poached chicken breast
Reuben: pastrami, sauerkraut, mustard, swiss cheese
Obviously there are many more possibilities. Those are just a few ideas off the top of my head. Feel free to experiment with it!
Soft & Chewy Sourdough Bread
Slightly adapted from Northwest Sourdough
Ingredients
- 255g active (ripe/fed) sourdough starter @ 100% hydration
- 482g water
- 680g hard (strong/high grade/bread) whole wheat flour
- 113g evaporated milk
- 28g oil
- 28g malt syrup
- 18g coarse sea salt
- 200-225g hard (strong/high grade/bread) white flour
Directions
- Get your starter fed up and nice and active.
- Combine starter with water and whole wheat flour. Mix well, cover, and set aside for 1 hour.
- Meanwhile, combine the milk, oil, and malt syrup and cook over low heat until the malt syrup has dissolved.1 Set aside to cool.
- Pour the milk mixture into the bowl with the dough and mix it in.
- Add the salt and white flour and mix until combined. Start with just 200g of flour and add the extra 25g as needed to make a reasonable dough.
- Cover and ferment at room temperature for 4-5 hours, stretching and folding every hour or so.
- Transfer to fridge to ferment overnight.
- The next day, if making foldovers/stuffed pockets, divide the dough into 8 equal portions and round each one. (For loaves or rolls, divy up as needed to get the shape(s) and size(s) you desire.)
- Cover and rest for ~10 minutes.
- Working with one piece of dough at a time, roll each one flat.
- Add desired fillings, fold in half, and crimp edges to seal.
- Place on a greased baking sheet, spritz lightly with oil, cover, and proof at room temperature for ~2 hours.
- Preheat oven to 230°C (450°F) and boil some water.
- Once oven is preheated, pour a cm or two of boiling water into a large pan and place it on the bottom rack of the oven.
- Slash your breads as desired and place them on the middle rack, above the pan of boiling water.
- Bake at 230°C (450°F) for 10 minutes.
- Remove pan of water from oven, reduce temperature to 200°C (400°F), and continue baking for another 15-20 minutes. (You may need longer or shorter baking times depending on the shape and size of breads you make and whether or not they're stuffed.)
- Transfer breads to wire rack to cool.
1 The original recipe just has you mixing all these ingredients into the dough cold after it's finished it's autolyse period. I tried that, but my malt syrup is... very stiff and I couldn't get it to mix evenly. I tried softening the syrup in the microwave, but it just "froze" when it hit the cool milk. So, next time I think I'll try dissolving it into the milk to get a more even distribution. Back
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