Alana Davis
Music, Foraging, and Homesteading
– A Journey Through Song and Nature
Homesteading - Back To Roots
Returning to our roots and focusing on what truly matters in life.
Small Batch Canning
Herbal
Rebel Canning Bread in a Jar
Canning sourdough bread in a jar is an innovative concept that’s both intriguing and practical for preserving the unique flavors of homemade sourdough. However, it’s important to note that traditional canning methods aren’t typically utilized for baked goods like bread due to concerns about safety and texture.
**The method in the video uses Rebel Canning which is not recommended by the FDA**
Instead, you might consider a method similar to canning, using jars for storage while keeping the bread fresh. Here’s a creative approach to achieving this idea:
"Canned" Sourdough Bread Recipe
Ingredients:
- 3 cups all-purpose flour
- 1 cup sourdough starter (active and bubbly)
- 1 ¼ cups warm water
- 1 teaspoon salt
- Optional: herbs, garlic, or cheese for flavor
Equipment:
- Ball jars or wide-mouth canning jars (ensure they are clean and sterilized)
- A large mixing bowl
- Dough scraper
- Kitchen towel
- Dutch oven or baking stone
- Baking parchment
- Lids and bands (for storage, not for sealing)
Instructions:
1. **Prepare the Dough:**
- In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the sourdough starter and warm water. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If you’re adding any optional ingredients, fold them in during the last few minutes of kneading.
2. **First Rise:**
- Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 4-6 hours, or until it doubles in size.
3. **Shape the Dough:**
- Once the dough has risen, gently punch it down to release the air. Turn it onto a floured surface and shape it into a round or oval loaf.
4. **Second Rise:**
- Place the shaped loaf on a piece of parchment paper. Cover it with a towel and let it rise for another 1-2 hours until it puffs up.
5. **Preheat the Oven:**
- Preheat your oven to 450°F (230°C). If you are using a Dutch oven, place it inside the oven to preheat as well.
6. **Bake the Bread:**
- Once the oven is hot, carefully remove the Dutch oven (if using) and place the loaf with the parchment paper into it. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
7. **Cool and Store:**
- Allow the bread to cool completely on a wire rack. Once cool, slice the bread if desired.
8. **"Can" the Bread:**
- To store the bread in jars, cut the bread into cubes or slices that fit into your jars.
- Pack the bread tightly but gently into the clean, dry jars, leaving a little space at the top.
- Instead of sealing the jars with lids, you can cover them with a cloth or wax paper and secure them with a rubber band. This allows some air to circulate while keeping the bread protected.
9. **Storage:**
- Store the jars in a cool, dry place. The bread should be consumed within a week for the best flavor and texture. Alternatively, you can freeze the packed jars for longer storage.
### Notes:
- **Safety:** Traditional canning isn't recommended for bread because it’s low in acidity, which could lead to spoilage. This method keeps the bread fresh without trying to create a sealed environment.
- **Texture:** The texture of the bread may change slightly when stored in jars, so it’s best enjoyed fresh or when toasted.
- **Experiment:** Feel free to experiment with different flavors and mix-ins, adapting the recipe to your taste.
This creative approach to "canning" sourdough bread allows you to enjoy your baking efforts while keeping the bread fresh and flavorful!
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