Do you think I can make sourdough bread using a food processor? ...

M

mariadnoca

Moderator
There is no KA mixer or the like here (though there is wheat berries and a grain mill - go figure). The only option besides doing it all by hand is the cuisinart FP like the one at the link.

I just made CC cookie dough in it (w/dough blade) and it seemed more pureed looking than when I use my KA, but it should come out ok, but that's cookies.

I'm concerned it won't have enough power for sourdough bread dough.

Thoughts?

https://www.cuisinart.com/products/food_processors/fp-12dc.html

 
Maria, Here is a wonderful video, I have enjoyed - Charles Van Over Hearth Bread in Food Processor

 
I think I'll need to cut the recipe to one loaf and one place online said use cold ingreds...

because the blade spins so fast it can heat up the dough, so I may do that as well.

 
I'm a bit late. I make French bread dough in the processor all the time.

For sourdough I use the mixer, mostly because my recipe is larger. About a pound of flour at a time is all my FP can handle.

Her is Julia's method for the FP: add dry ingredients first. Combine all the wet ingredients (your starter and additional water) in a measuring cup. Pour them in with the machine running, not all at once. The dough should form a rapidly rotating ball when it is moist enough. Let sit 5 minutes. Then run the machine while the ball rotates around the bowl about 30 times. Remove to a board and let sit 2 minutes. Knead 50 strokes by hand. Dough can be made in batches and then combined for the final short kneading.

The rest periods are for giving the flour time to absorb the water, since the FP goes so fast.

I have adapted many bread recipes to this method with much success.

 
Another Julia trick: proof the yeast in a small amount of warm water, then add cold water to the

desired method. It keeps the dough from getting too hot, as you describe.

 
Joe, maybe I'm dreaming, but didn't Julia have another method where she left the dough in the FP to

raise, then pulsed it once or twice to deflate after the first rise, then let it rest again, but all in the FP? Maybe I saw it on Baking with Julia and she was with another chef. that works well too.

 
I haven't see that, but it sounds like a good idea. It's close to what bread machines do.

 
I feel your pain...

Making bread is an art. One cannot follow a recipe and hope to make good bread. I make bread and everyone swoons and asks for the recipe. There is no recipe. I start out with my yeast and then what I feel like. Mashed potatoes? Hell yeah, throw them in. You need to have a feel for the dough and what that means. Most failures of bread baking are people putting in too much flour. You can't have good bread when you dump in so much flour that you kill it. The dough should be moist, wet, and damp, not quite sticking to your fingers.

Same with pie crusts. And by the way, I just killed a beef pot pie with a lard crust. The one who insists that all pie crusts must be made with vegetable shortening and butter went all over it. "It's flaky! It's like puff pastry!!"

Yeah, it's lard.

 
this was the most difficult bread I've made, but I FINALLY got my sour flavor

However, I never want to knead by hand again.

 
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