Sourdough fougasse

When placed in the oven, these sourdough fougasse look no more than cut, mangled pieces of scrap dough. After a few minutes, they begin to rise, to transform with the look of a chunky poolside inflatable ladder. And I mean that in the best possible way. They puff up and harden quickly, creating a crust-to-crumb ratio that definitely leans in favor of the crust. They’re soft, chewy, and delicate inside, but the exterior, with occasional olive poking through, hardens off to just-crunchy-enough.
The French fougasse shares many of the same traits as the Italian Focaccia..

Just out of the oven, absolutely delicious..
They risen for 1.5 hours, dusted with white whole wheat flour and made 3 cuts on each Fougasse and place in the oven to baked..
 Here we roll them into oval shapes
Divide into 4 parts of each 530 grams and lightly shaped into round balls and let rest for 30 minutes....
Dough is mixed and done two sets of stretch and folds, covered and let rest for 1 hour and 30 minutes..
Made the sourdough starter from scratch and ready to with the final dough. 


Sourdough Pain de Mie ๐Ÿ˜Ž๐Ÿž

Got my two 9"x 4"×4" pans and had to make the (Sourdough Plai de Mie).   I got 9 sandwiches x 2=18 sandwiches in total of 36 slices ๐Ÿž๐Ÿ™‚๐Ÿ˜Žand look at those crumbs, I made a little change and added some white whole wheat. I'm very Happy  that I bought the proofer box, make the starter from scratch and the levain in the proof dough box.

cooled of and sliced..
Look at those crumbs..
Absolutely delicious..
Out of the oven and cooling...
In the pans a d ready to be baked...
3 sets of stretch and folds for 2 hours @ 78F. ,  ready to shape ...
My sourdough starter from scratch 



this is a large loaf (1,400.grams).. this is a two days process.

The aroma was like honey in my kitchen, while it was baking, I am very pleased with my customized loaf pan. ๐Ÿ˜Š๐Ÿ˜Ž๐Ÿท. It's still a bit wet but it's mostly done, it takes awhile to let the bread settle, I think next time I will use a little less water in water.

Absolutely Beautiful...

Absolutely delicious indeed...
Out of the oven and cooling off until tomorrow.
 Next morning fully risen and ready to bake..
In to the pan and/in fridg overnight, until morning..
Here is the levain after 5 hours and ready to mix with the final dough...
Made stiff levain,let sit at room temp for 5 hrs.
Recipe from Maruzrio Leo 


๐ŸŽ…Merry Christmas to all And a Happy NewYear๐ŸŽ„

°_██_*.°*ัผ*ัผ.˛* .˛。.˛.*.° * *° 。*
* (´• ̮•)*. .ัผ*ัผ*ัผ˛.* _ฮ _____.* * ˛* ˛*
.°( . • . ) ˛ัผ*ัผ*ัผ*ัผ./______/~\*. ˛*.
*(…’•’.. ) *˛╬╬╬╬☆|็”ฐ็”ฐ╬╬╬╬*˚
Merry Christmas to all ๐ŸŽ…๐ŸŽ„⛄Happy NewYear

Here are all of the Christmas Cookies
Two-tone Ganache-Filled Snowflakes Cookies
Christmas Sprinkles Cookies
Cranberry crumb bars
Evelyn's Christmas Cookies
Blueberry crumb Bars 
Pull-Apart Rugelach Pastry
My Christmas Tree this year.
Gingerbread Christmas cookies


๐ŸŠPumpkin Spice Raisin Rum Bread๐ŸŠ

What a wonderful way to have for Thanksgiving dinner is homemade Pumpkin Spice Raisin Rum Bread.๐ŸŠ๐ŸŠ๐ŸŠ

Absolutely delicious
Mix it up together in a stand mix and placed in a large bowl and cover for 1 1/2 to 2 hours.
doubled in size and now ready to cut in half.
Here I am shaping them into two loaves.
They were placed in the pan loaves and covered,let rest for about maybe 1 hour.
Look at those lovely slices..
Here I add icing sugar on top..
Out of the oven to cool completely and after brushed on some butter..


Three Seed Sourdough Loaves

What beautiful things you can do with sourdough, so I diced to make two loaves with sourdough starter and added 3 different grains, golden flax seed, pumpkin seeds, sesame seed and also added a mix of two kinds of flours, white whole wheat and unbleached white.. they came out absolutely amazing...

Absolutely delicious 
 Look at those loaves..
 Out of the oven to cool..
 Final rise and ready to be baked..
 Into the pans that have been sprayed with cooking oil..
 Shaping them into long loaves..
 Let them rest for 20 minutes..
Cut the dough into two halves and weight each portion 837 grams..
 Covered and ready to raise for about 2 hrs.
 In a stand mixer,I added the two flours, 3 grain seeds, and sourdough starter and mixed.
 Absolutely amazing and full of flavor..


Raisin Sandwiches Bread

When I saw this recipe I had to make it the crumbs are absolutely amazing and full of flavor and also light. This bread recipe is a winner.

I made the two loaves with white whole wheat and unbleached white flour...

I made two 9 inch by 4 inch pans.
Absolutely amazing and look at those beautiful slices..
Cooling off for a couple of hour.
Mixed all the ingredients...
 Kneaded the dough for 20 minutes …
 Wrapped with plastic wrap/let rest at room temp for about 1 hour...
 Here you see it has doubled...
 Cut the dough into two halves and weight each 825 grams....
Shaped into loaves...
 Placed the loaves in the pans and covered with plastic wrap....
 Here they are a inch over the rims and ready to bake....
 Baked for 40 minutes and the inside temperature is at 200 degrees F.
Out of the pans and on to the rack to cool for about two hours...P.S brushed some butter on the top of the loaves...