Uploaded May 2020 | Updated September 2026, 2 weeks ago
Our third Flavorful Friday features Chef Dan from Uala Leaf Cafe at Windward Community College and his recipe for easy sourdough bread.
Mahalo nui to Chef Dan from Uala Leaf Cafe for another amazing, in-depth demonstration!
**note**
During our live webcast of this episode, our video feed cut out due to a lost internet connection and couldn't get the time back. Chef Dan does go over what was lost during that time. We apologize for the technical difficulties.
Chef Dan Swift is the Culinary & Workforce Program coordinator at WCC and operates the foodservice training program called Hiilaniwai Foodservice Innovations Training (HiFIT). HiFIT is a program that will teach students the basic skills that are needed in the foodservice industry. It will take students from very foundational knife skills all the way through to a graduation project which includes a comprehensive final where students will prepare a chicken dinner in a specified amount of time.
For more information on HiFIT
email Daniel Swift at danswift@hawaii.edu
windwardcce.org/foodservice.htm
Sourdough Bread Recipe
Yields a total of 2-1/4 lbs. dough
Ingredients Preheat oven to 385°F
1 cup sourdough starter
1 1/2 cups cool water
2 teaspoons instant yeast
2 teaspoons salt
1 Tablespoon sugar
1/4 cup butter soft or olive oil
5 cups (602g) King Arthur Unbleached All-Purpose Flour
INSTRUCTIONS
1. Combine all of the ingredients except for the flour together in a large mixing bowl. Stir to combine well. (This can be done in a small mixer or by hand).
2. Add the flour and knead to form a smooth dough. Mixing and kneading should take at least 7-10 minutes. If you are using a stand mixer with a dough hook, mix on low-medium speed. The dough should become smooth and elastic.
3. After kneading is done, allow the dough to rest for 90 minutes in a lightly greased bowl making sure it is covered so as not to dry out. This process is called bulk fermentation.
4. Now the dough is ready to be divided into the loaves you wish to make. You can make one large rustic loaf or you may wish to make two or more smaller loaves.Be sure that you make all loaves the same size for even baking.
5. Gently shape the dough into the loaves you desire, round or loaf style is popular.
6. Place the loaves on a lightly greased or parchment-lined baking sheet or pan and cover gently with plastic wrap so that it is not exposed to air and does not form a skin. Allow to double in size. This is the stage that is called proofing.
NOTE: Oftentimes I will place this shaped loaf into the refrigerator for up to 24 hours to “sour” more and develop a more leathery curst. If you refrigerate your dough for another day, remove it and allow it to double in size from the original loaf size after shaping. It may have risen slightly in the refrigerator so remember the size of loaf that you started with.
7. After doubling in size it is ready to bake. Be sure to preheat the oven to 385°F.
8. Dust the top of the loaf with flour and score the loaf with a sharp knife.
9. Place the bread in the center of the oven and bake from to 40 to 60 minutes depending on your oven. If you make one large loaf with this recipe it will take a bit longer than two smaller loaves. The key is to make sure it is baked all the way through and sounds hollow when you lift the loaf and tap the bottom with your finger. Be careful, it will be hot.
10. Place finished loaf on a cooling rack and allow to cool for at least 30 minutes.
11. Slice and serve your very own homemade Sourdough bread!!
You have graduated!!
#FlavorfulFridays #SourDough #SourDoughBread #yeastisbeast #DailyDoseofWCC #UalaLeafCafe #HiʻilaniwaiFoodServices #WCC_CCE #WCCStudentAffairs #SelfCare #nutrition #meaʻai #meaʻono #kaiāulu #koʻolau #koʻolaupoko #koʻolauloa #kāneʻohe #YouGotThisWCC #KūpaʻaKoʻolau
Our third Flavorful Friday features Chef Dan from Uala Leaf Cafe at Windward Community College and his recipe for easy sourdough bread.
Mahalo nui to Chef Dan from Uala Leaf Cafe for another amazing, in-depth demonstration!
**note**
During our live webcast of this episode, our video feed cut out due to a lost internet connection and couldn't get the time back. Chef Dan does go over what was lost during that time. We apologize for the technical difficulties.
Chef Dan Swift is the Culinary & Workforce Program coordinator at WCC and operates the foodservice training program called Hiilaniwai Foodservice Innovations Training (HiFIT). HiFIT is a program that will teach students the basic skills that are needed in the foodservice industry. It will take students from very foundational knife skills all the way through to a graduation project which includes a comprehensive final where students will prepare a chicken dinner in a specified amount of time.
For more information on HiFIT
email Daniel Swift at danswift@hawaii.edu
windwardcce.org/foodservice.htm
Sourdough Bread Recipe
Yields a total of 2-1/4 lbs. dough
Ingredients Preheat oven to 385°F
1 cup sourdough starter
1 1/2 cups cool water
2 teaspoons instant yeast
2 teaspoons salt
1 Tablespoon sugar
1/4 cup butter soft or olive oil
5 cups (602g) King Arthur Unbleached All-Purpose Flour
INSTRUCTIONS
1. Combine all of the ingredients except for the flour together in a large mixing bowl. Stir to combine well. (This can be done in a small mixer or by hand).
2. Add the flour and knead to form a smooth dough. Mixing and kneading should take at least 7-10 minutes. If you are using a stand mixer with a dough hook, mix on low-medium speed. The dough should become smooth and elastic.
3. After kneading is done, allow the dough to rest for 90 minutes in a lightly greased bowl making sure it is covered so as not to dry out. This process is called bulk fermentation.
4. Now the dough is ready to be divided into the loaves you wish to make. You can make one large rustic loaf or you may wish to make two or more smaller loaves.Be sure that you make all loaves the same size for even baking.
5. Gently shape the dough into the loaves you desire, round or loaf style is popular.
6. Place the loaves on a lightly greased or parchment-lined baking sheet or pan and cover gently with plastic wrap so that it is not exposed to air and does not form a skin. Allow to double in size. This is the stage that is called proofing.
NOTE: Oftentimes I will place this shaped loaf into the refrigerator for up to 24 hours to “sour” more and develop a more leathery curst. If you refrigerate your dough for another day, remove it and allow it to double in size from the original loaf size after shaping. It may have risen slightly in the refrigerator so remember the size of loaf that you started with.
7. After doubling in size it is ready to bake. Be sure to preheat the oven to 385°F.
8. Dust the top of the loaf with flour and score the loaf with a sharp knife.
9. Place the bread in the center of the oven and bake from to 40 to 60 minutes depending on your oven. If you make one large loaf with this recipe it will take a bit longer than two smaller loaves. The key is to make sure it is baked all the way through and sounds hollow when you lift the loaf and tap the bottom with your finger. Be careful, it will be hot.
10. Place finished loaf on a cooling rack and allow to cool for at least 30 minutes.
11. Slice and serve your very own homemade Sourdough bread!!
You have graduated!!
#FlavorfulFridays #SourDough #SourDoughBread #yeastisbeast #DailyDoseofWCC #UalaLeafCafe #HiʻilaniwaiFoodServices #WCC_CCE #WCCStudentAffairs #SelfCare #nutrition #meaʻai #meaʻono #kaiāulu #koʻolau #koʻolaupoko #koʻolauloa #kāneʻohe #YouGotThisWCC #KūpaʻaKoʻolau
