Vegan Bruschetta

Since I can’t stop baking bread and my family is getting tired of bread and oil or butter, I have to find some new ways to serve it!

Ingredients
6+1 TBSP olive oil
1 tsp minced garlic
2 tsp chopped fresh rosemary
salt
pepper
1 pint grape or cherry tomatoes
12 bread slices (baguette or artisan loaves)
1 lemon, juiced
1 small red onion, chopped 
vegan parmesan

Process
Mix oil (save 1 TBSP), garlic, rosemary, salt, pepper, and tomatoes.
Marinade tomatoes for 10 minutes.
Remove tomatoes from marinade and roast at 425* for 20-30 minutes.
Brush bread with marinade and toast in oven until golden.
Mix lemon juice and oil and marinade onions.
Spread bread w/ tomatoes, lemon oil mix,  and add onions and parmesan

Einkorn Sourdough Loaf – 1st Try!

The internet told me that einkorn was a more challenging flour to work with. The internet did not lie! But, it also told me that it was tasty (yes) and less hard on bellies sensitive to “regular” gluten flours (also yes). So, I’m working on getting better at einkorn loaves. This was my first try with this flour that produces a more slack loaf. I adjusted this recipe to work with a 2lb bag of einkorn flour.

Morning – Make levain and store at 77* for 3 hours
39g starter
39g einkorn flour

17g water

Early afternoon – Autolyse for 15 minutes
Mix together –
Flour – 875g
Water 600g

Early afternoon – Mix
Combine autolyzed flour and water with levain
Fold in bowl for 5 minutes
Let rest 10 minutes covered
Add 22g salt and mix
Add additional up to 60g water if dough looks like it can handle it
The dough should be ~ 76*

Afternoon – Bulk ferment 3.5 hours
Stretch and fold 5 times (2 at 15min and 30min, then 3 more at 1 hour, 1.5 hours, and 2 hours)
Allow to rest 90 minutes or until just starting to bubble

Late afternoon – Divide and Preshape
Dump dough onto lightly floured counter
Divide into two equal parts and shape each into a tight round
Use flour as needed!
Allow to rest 15 minutes uncovered

Late afternoon/Early evening – Shape
Flour countertop liberally 
Do an envelope fold
Flip over and drag and rotate to create tension
Invert into cloth lined proofing basket liberally dusted with flour 
Do 1-2 additional tucks to help tighten the loaf

Overnight – Proof covered
Up to 12-15 hours

Morning – Bake
Preheat oven 1 hour at 500* with dutch oven inside
Flip bread out of proofing basket/bowl, load into your dutch oven, and score
Turn oven to 450* put lid on and bake 20 minutes
Remove lid and bake 30-35 minutes

Basic Sandwich Bread

Sourdough is the bomb, but sometimes it’s not what you want for a sandwich or toast. As long as you can find a little packaged yeast, this is an easy sandwich loaf recipe. It’s mostly based on a recipe from Joshua Weissman. I’ll embed his video below!

Ingredients

  • 448g warm water
  • 150g full-fat non-dairy milk (I used soy)
  • 2 packets yeast
  • 880g bread flour
  • 42g sugar
  • 3 teaspoons salt
  • 84g or 6 TBS softened butter 

Process

  • Stir warm water and milk together and heat until 98*F
  • Add yeast, a sprinkle of sugar, and stir to dissolve. Cover and set aside 10 minutes to bloom.
  • Combine flour, sugar, and salt in stand mixer bowl.
  • Using dough hook on low speed, slowly add the bloomed yeast mixture.
  • Knead for about 2 minutes beyond when the dough is cohesive. 
  • Slowly add butter and mix to incorporate.
  • Shape into a ball.
  • Place dough in oiled bowl, cover, and allow to rise for 1-2 hours or until it doubles (mine went a little beyond!). 
  • Punch down dough l and divide into two.
  • Flatten and roll to form into “logs” and place in greased loaf pans. As you can see below, my dough was rather wet and I didn’t get very tidy rolls, but it did not matter in the end!
  • Cover lightly and let sit for about an hour to double again.
  • Bake 35-40 minutes. Allow to cool before slicing.