Bagged Lunch

Nutty Monkey Lunchbox!

Here is an easy to follow how-to process video to make this lunchbox! Instructions for hazelnut spread and banana sandwich on homemade sourdough bread.

Recipe for Hazelnut Spread Sandwich:

Ingredients:

Sourdough Bread:

• 3/4 cup bubbly, active starter

• 1 cup + 1 tbsp warm water

• 2 tbsp olive oil

• 4 cups bread flour

• 1 1/2 tsp fine sea salt

(same ingredients by weight below)

• 150g/ 5.35 oz bubbly, active sourdough starter

• 250g/ 8.80 oz warm water, preferably filtered*

• 25g/ .90 oz olive oil

• 500g/ 17.65 oz bread flour (not all purpose flour)

• 10g/ .4 oz fine sea salt

• fine ground cornmeal, for dusting

Materials:

-Dutch Oven

Hazelnut Spread:

2 cups unsalted roasted hazelnuts (or can sub for almonds)

• 1 ½ tbsp vanilla extract

• ¼ cup cocoa powder

• ⅓ cup coconut sugar

• ¼ tsp salt

• 2 tbsp avocado oil (or any other neutral oil)

Add Ons:

• Bananas for filling (can also use strawberries or raspberries)

• Optional: Peanut butter as additional spread

RECIPE PREPARATION

Sourdough Bread:

Make the Dough:

1. Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. 

2. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel and let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.

3. After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.

Bulk Rise:

4. Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. * (This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.)

5. During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. 

Cut & Shape the Dough:

6. Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).

7. Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.

8. To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.

9. Then, flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.

Second Rise:

10. Use parchment paper on the bottom of your Dutch Oven to prevent sticking. Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough is ready when it is slightly puffy but not double in size.

Bake:

11. Preheat your oven to 450º F towards the tail end of the second rise.

12. Right before your bread goes into the oven, make a shallow slash about 2-3 inches long in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.

13. Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures. *You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F.

14. Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

Hazelnut Spread:

15. If hazelnuts are not already roasted, preheat the oven to 400 F and bake for 6-8 minutes or just until they begin to brown. Rub them together in a paper towel to get the skins off. It’s okay if a few stubborn skins won’t come off.

16. In a Vitamix or food processor, blend the nuts until they’ve turned to butter, then add all other ingredients except milk or oil and blend for a long time until it’s smooth like Nutella!

17. If desired, add in the milk or oil. (I think I blended off-and-on for a full two minutes. It's extra-creamy in a Vitamix, but a Cuisinart food processor works as well.) 

18. Store in air-tight container for 2 weeks in a cool, dry place or in the fridge for up to 2 months.

Assembly:

1. Once bread is cooled, slice 2 similar-sized pieces from the center.

2. Spread about a heaping scoop of spread onto each slice of bread.

3. Cut banana in slices and lay on one side of already spread bread, careful not to overlap, and put a sandwich second slice on top.

4. Cut in half and enjoy!

Accoutrements: Clementine, apple slices, goldfish, juice.