Make sourdough calzone dough and fill it with your favorite meat and veggies and cheese
Ingredients
150 gm
Sourdough starter
(ripe; 100% hydration))
45 gm
Extra virgin olive oil
20 gm
Honey
15 gm
Kosher salt
265 gm
Water
(lukewarm)
510 gm
All-purpose white flour
(plus extra for dusting)
1 large
Egg
(for egg wash)
1 tbsp
Partly skimmed milk, 1% M.F.
1 cup
Marinara pasta sauce
(for dipping, if desired)
Instructions
Mix: Add ripe starter, olive oil, honey, salt, water, and flour to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until everything is well combined. Knead on low for an additional 8 minutes, or until the dough is very smooth and elastic.
Bulk fermentation: Form dough into a ball and place in a straight-sided container for bulk fermentation. Leave the dough to sit in a warm place until it has doubled in volume (or if placing in the fridge overnight, let it rise to 2/3 its size before refrigerating).
Prepare garlic filling: Just before you're ready to shape your dough, melt about 1 ½ tablespoons of the softened butter in a small skillet set to medium heat. Add crushed garlic and sauté for a couple of minutes, stirring constantly, until fragrant (do not burn). Add garlic butter mixture to a small bowl with the remaining softened butter, parsley, and salt, and stir until fully combined. Set aside.
Shape dough: Line a rimmed half sheet pan with parchment paper and set aside. Turn out dough onto a lightly floured surface and roll to a 10"x15" rectangle.
Add the filling: whatever you Choose to make and put in the middle of the dough and then fold over.
Proof: Cover the tray with plastic wrap and set in a warm place to proof until the dough is puffy and passes the "poke" test. (Don't exceed 76°F during proofing to prevent butter from melting and leaking out of the tree.) *Note that proofing will take longer if your dough was cold. Meanwhile, preheat oven to 350°F with a rack set in the center.
Bake: Remove plastic wrap. Make egg wash by beating egg and milk together and brush a thin layer over the entire calzone with a pastry brush. Sprinkle with a little coarse salt and dried parsley for decoration. Bake for about 30 minutes, or until it is lightly golden-brown. Cool on the pan for a few minutes. slice into 20 long slices. Serve warm with marinara sauce, if desired.
