Best 3 Chef Johns Sourdough Bread Recipes

NO-KNEAD BIG BUBBLE FOCACCIA

Steps:

• Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
• Cover and let sit at room temperature for 12 to 14 hours.
• Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
• Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
• Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure. Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
• Unwrap and stretch and fold dough once more in each direction using oiled hands.
• Transfer, smooth side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
• Preheat the oven to 425 degrees F (220 degrees C)
• Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
• Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes. Slice and serve.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

CHEF JOHN'S WHITE BREAD

Steps:

• Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
• Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
• Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.