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Chicken Tikka Masala

Join Meg Campbell, a working college student and skilled bread baker at Moscow Bread Box, as she explores the art of hospitality within your personal space. She shares insights on welcoming guests into your home and involving them in the joy of shared work. Meg emphasizes the importance of being prepared with simple yet delicious dinners, offers sourdough tips for fellow bakers, and discusses the significance of putting your kitchen to bed. Tune in to discover how Meg believes life isn't starting later; it's happening right now in the heart of your kitchen. We're so glad you're here!




Chicken Tikka Masala

  

Serve with:

Meg's sourdough bread (see recipe below)


Meg’s Sourdough Bread

By Meg Campbell – Makes 2 loaves


Ingredients:

Filtered water (720-750 g)

Sourdough starter (150 g)

Spelt flour (50 g)

Whole wheat flour (100 g)

All-purpose flour (850 g)

Pink salt (30-40 g)

Rice flour (~30 g)


Directions:

1. Feed starter 1 cup of flour, ¾-1 cup water. Mix well and leave lightly covered in a warm place for 6-8 hours (or overnight).

2. In a bowl, mix 720-750 g of cold water and 150 g ripe starter. The more water you use, the more knack the dough will take to handle (but the better texture you'll have at the end.)

3.Add 50 g spelt flour, 100 g whole wheat flour, and 850 g regular all-purpose flour. Mix until all the flour is wet and no dry clumps are left.

4. Cover with a damp towel and let rest for 30 minutes.

5.Add 30-40 g of salt and a splash of water. Mix into the dough until smooth and cohesive. Let rest for 30 minutes.

6. After the first rest, wet your hand and grab one side of the dough. Stretch it up and fold it over itself. Repeat, moving around the edges of the dough, four times. Cover and let rest. Repeat twice, 30 minutes apart.

7. After 3-4 sets of folds, let rest to bulk ferment. In the winter (or the fridge), it can go 12-15 hours. In the summer, I wouldn't push it more than 10.

8. After the bulk ferment, wet your hands and a bench knife and gently scrape the dough out onto an un-floured smooth surface. Cut it in two and make into rounds.

9. Dust the inside of your rising baskets with rice flour. If you don't have rising baskets, use a bowl lined with a tea towel and generously dust the towel instead.

10. Dust the top of your rounds with rice flour, flip them over, and fold the top and bottom to meet in the center. Grab the sides and lift into your basket (smooth side down), then fold them over each other to seal. Pinch in any stray bits. Place, covered, in the fridge. Dough can rest in the fridge for 3-12 hours. When ready to bake, place a Dutch oven with a lid into your oven and preheat to 500°.

12. Turn out your loaves onto sheets of parchment and score with a razor blade or sharp knife. A slash down the middle is classic. 45° angle is best.

13. Transfer to the preheated Dutch oven, spritz with water, and cover with the lid. Bake for 20 minutes.

14. Remove the lid, lower the temp to 450°, and bake for another 20 minutes or until you reach your desired crust color.


Meg's Sourdough Bread
.pdf
Download PDF • 76KB

Bonus recipe!


Meg’s Sourdough Pizza Dough

By Meg Campbell – Makes 3 large pizzas


Ingredients:

190g active starter

1000g water

1250g flour

40g salt

15g olive oil

 

Directions:

1. Mix first three ingredients and let sit for 30 minutes.

2. Add salt and oil. Fold every 30 minutes for a total of three times.

3. Leave on the counter until doubled. Make pizzas or put in fridge until needed.

4. Roll out with plenty of flour. Bake on a stone heated to 500° or hotter for 14-16 minutes until crust is bubbly and browned.

I usually mix mine Thursday morning to use Friday evening -- gets nice and sour:)


Meg's Sourdough Pizza Dough
.pdf
Download PDF • 68KB

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