Sourdough Crostini with Creme Fraiche and Caviar

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Sourdough Crostini with Creme Fraiche and Caviar

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Recipe summary

Sourdough bread has a bit of tang or sourness to it that is created by using a yeast starter. You can feed your starter for longer than 3 days for an even sourer bread flavour. Each additional day, remove 1 1/2 cups starter and put it in a bowl. Dissolve a package (1/4 oz.) of yeast in some warm water and add it to the bowl along with 1 1/2 cups flour and 1 1/2 cups warm water. Stir until smooth. You can freeze any leftover starter and use it another time. It is essential that you knead the bread dough for the full 10 minutes (5 minutes in the machine and 5 minutes by hand). Kneading the dough releases gluten in the flour, giving the bread a better crumb and the perfect texture.

Preparation time:
Cooking time:
Yield: 8

Ingredients

Sourdough Starter - Day 1

1 1/2 cups warm water
1/4 ounce (or 1 scant tbsp) active dry yeast
1 teaspoon sugar
1 1/2 cups all purpose flour

Sourdough Starter - Day 2

1 1/2 cups warm water
1/4 ounce (or 1 scant tbsp) active dry yeast
1 teaspoon sugar
1 1/2 cups all purpose flour

Sourdough Starter - Day 3

Sourdough Bread

3 tablespoons warm water
1/4 ounce (or 1 scant tbsp) active dry yeast
2 cups bread flour
1 1/2 cups sourdough starter
1 teaspoon sugar
1 1/2 teaspoons salt
vegetable oil, for coating, bowl
cornmeal, for coating, pan

Creme Fraiche

1 cup 35% cream
1 cup sour cream

Crostini

1 sourdough baguette
1 cup creme fraiche
1/4 cup good quality caviar, sevruga, or, osetra
chives, snipped, for garnish

Directions

Sourdough Starter - Day 1

In a large bowl, combine warm water, yeast and sugar.
Let sit in a warm place until mixture begins bubbling, about 5 minutes.
Add flour and stir until combined.
Cover with plastic and let rest in a warm place for 10 to 12 hours. Mixture should be very bubbly.

Sourdough Starter - Day 2

In a large bowl, combine warm water, yeast and sugar.
Let sit in a warm place until mixture begins bubbling, about 5 minutes.
Add 1 1/2 cups flour to the yeast mixture.
Remove 1 1/2 cups starter and add it to the water yeast mixture.
Stir to combine and let rest, covered in plastic for 10 to 12 hours.

Sourdough Starter - Day 3

Repeat day 2. The sourdough starter is now ready to use. You can continue to feed the starter by repeating day 2 or you can freeze the starter or throw away any unused starter.

Sourdough Bread

In a small bowl, combine warm water and yeast. Let rest for 5 minutes until the mixture is foamy.
In an electric mixer with a dough hook, combine yeast mixture, flour, starter, sugar, and salt and knead on medium speed for 5 minutes. Mixture should become a smooth mass.
Remove dough from mixer and knead by hand on a lightly floured surface for 5 minutes.
Place in a lightly oiled bowl and cover with plastic.
Let rest in a warm place until doubled in size, 1 to 1 1/2 hours.
Punch dough down, and turn it out onto a lightly floured surface.
Knead gently for a few minutes.
Cut dough in half and form it into 2 baguette-shaped loaves (3-inches wide).
Put on a cornmeal-sprinkled baking pan and cover with a large garbage bag.
Leave in a warm place until doubled in size, about 1 hour.
Preheat oven to 400 degrees F.
With a sharp knife, score each loaf 3 times equal distance apart, on the diagonal, crosswise.
Spray the loaves lightly with water and put them in the oven. As the loaves bake, spray them with water 3 times.
Bake until dark golden brown, about 30 to 35 minutes.
The bread should sound hollow when tapped on the bottom.