SOURDOUGH

160 grams bubbly, active start

230 grams warm water, preferably filtered

400 grams bread flour or unbleached all purpose flour 

7 grams fine sea salt or Kosher salt 

Fine ground cornmeal or rice flour for dusting

MAKE THE DOUGH

Whisk the active start and water together in a large bowl. Add the flour and salt.  Squish everything together with your hands or use a mixer until all of the flour is absorbed. Let rest for about 10 minutes (autolyse) and then continue to knead for 10 minutes. Now the dough needs to rise until it doubles in size (bulk rise). 

Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours. 

CUT & SHAPE THE DOUGH

Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping). Place dough on to the floured section. Cut the dough in half to make 2 loaves or leave it whole for a large single loaf. To shape, use a bench scraper to move your dough to the non-floured section. shape into a round.

SECOND RISE

Coat the bottom of the basket with flour. Place it into a proofing basket and cover for a shorter rise, about 30 minutes. 

BAKE THE DOUGH

Preheat oven to 450 degrees with dutch oven inside. Invert dough from proofing basket onto floured parchment. Transfer to dutch oven and cover with lid. Bake for 23 minutes with lid on. Remove lid and continue to bake uncovered for additional 5-8 minutes until deep, golden brown. Remove from oven and allow to cool. 

CREAMY TOMATO PASTA

2 cups packed spinach, roughly chopped
2 cups cherry tomatoes
2 cups chopped mushrooms
3-4 garlic cloves
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Kosher salt and pepper, to taste
2 Boursin cheese wheels
12 ounces pasta of your choice
1/2 tsp crushed chili flakes, or to taste, optional
Shredded Chicken

Preheat the oven to 350 F.
In a large baking dish add the 2 cups packed spinach, 2 cups cherry tomatoes, 2 cups chopped mushrooms (sliced or chopped), and 3-4 garlic cloves(minced). Drizzle with the 1/4 cup olive oil and sprinkle with 1 teaspoon dried basil, 1 teaspoon dried oregano, Kosher salt and pepper. Use your hands to toss everything and mix.
Nestle the 2 Boursin cheese wheels into the veggies in the dish. Bake at 350F for 20-25 minutes or until the tomatoes burst and get soft.
Meanwhile, cook the 12 ounces pasta of your choice in salted water according to package timing. Reserve 1 cup of the pasta water, then drain.
Once the cheese and veggies are done baking, use a fork and crush the cheese while hot; stir well with the veggies to create a creamy sauce.
Add in the reserved pasta water and 1/2 tsp crushed chili flakes and stir to combine.
Add the cooked pasta and toss to coat. Serve immediately and enjoy!

HOMEMADE HAMBURGER HELPER

 1.5 lb ground beef

1/2 onion, chopped

4 cups uncooked pasta

4 cups beef broth

1 cup water

3 heaping tablespoons tomato paste

2 teaspoons garlic powder

2 teaspoons parsley

2 teaspoons Worcestershire sauce 

1.5 cups milk

3 cups shredded cheddar jack

Saute onions for 3 minutes then add beef and brown until cooked through.  Add pasta, all seasonings, Worcestershire sauce, water and broth. Simmer for 15 minutes.  When noodles are partially done, add milk. Simmer for 5 minutes. Once noodles are al dente, add cheese. Salt and pepper to taste. Let rest 10 minutes before serving.  

2-HOUR NO KNEAD ARTISAN BREAD

• 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour 
• 2 teaspoons instant or RapidRise yeast (1 packet/7 g)
• 1 teaspoon salt
• 1 1/2 cups hot water (up to 130° F)
• (about 2 Tablespoons extra flour for shaping)
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1. Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
2. Cover with plastic wrap and let stand at room temperature for 1 hour.
3. After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
4. After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
5. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
6. After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.