3/10/2018

Baguettes w/ 36% Spelt flour

Hi everyone, I decided to make 36% of Spelt flour baguettes and a bit of hard red spring wheat flour, they actually came out pretty good and delicious beautiful crumbs to, definitely going to make these again,  they are a winner.

Absolutely Beautiful and look at those clumbs!
Bake and out of the oven and cooling...
 Finally the third step and cover them with a cloth let them rest on the counter for an hour and a half to two before baking.
 Second step. .
 Now I started the first step. .
 Next morning divide the dough into 6 parts and Loosely shape into round balls, let rest for 30 minutes.
 4 hours later mixed up my final dough and water, let rest for 1 hour and then added the levain and some water and salt , mixed it up and did 4 sets of stretch and folds,  then it to the fridge for 14 hours.
 Now I mixed up some of the starter with flour and water and have now my stiff levain to rise.
 My liquid starter is ready.

1/07/2018

Chocolate Tahini Buns

Challah, that stretchy, rich, lightly sweet, braided glossy bread that’s brushed with egg and baked to an burnished burnt umber shine, like many great traditional foods, does not exist in a vacuum. While challah is a Jewish ceremonial bread, eating on Sabbath and major Jewish holidays, and is usually paerve (dairy product-free, so it’s Kosher regardless of what is being served), pulled away from the Judaic lens, it’s a close cousin to brioche and other enriched breads.
And it is from this jump — challah is brioche-like; breakfast buns are brioche-like… — that I began making challah-ish breakfast buns last year. We adore them. They’re less rich and more fluffy than the usual gooey, rich and very sweet cinnamon rolls (which, of course, there is always a time and place for), they go well with afternoon coffee or tea...
Most definitely will be making these again they are a winner.

Absolutely Delicious indeed, look at those crumb..
Out of the oven and cooling
Second Rise done and ready for oven to bake
Placed them in the baking pan and covered, into the microwave with off and door closed and let rise for 1 1/2 hours more
Cut into 1 1/2 inches x 12
Dough was ready on the first rise,  rolled it out to an 18 by 12 inch spread the chocolate tahini  mixture on it and rolled it up
Meanwhile made the chocolate with the tahini
Placed into the microwave for 2 1/2 hours
Made the dough
Absolutely wonderful!

12/29/2017

Cranberry Orange Cinnamon Buns

Tart cranberries muddle with just enough brown sugar that they sweeten, but are miles from toothache-level sweetness. Orange zest blooms inside a buttery, tender, rich dough. And there’s just enough orange icing to cap the buns, not drench them in candy.

This is an overnight recipe; the dough will rise for the first time when you make it, and the second time in the fridge overnight. I thought this would be annoying, but it’s actually perfect. You don’t have to wake up at the crack of dawn to make breakfast buns, and the slow rise in the fridge overnight makes for a very well developed flavor. This is definitely my favorite cinnamon-style bun dough to date. Great to made around the Seasons Holidays, most definitely a winner!

Absolutely delicious
 out of oven and put some orange icing on top..
 second raise and ready to bake..
 cut into 1 1/2 inches and placed in the baking pan
 now I rolled it up
rolled it out to a 18x12 inches long and added the filling.
while waiting for the dough to rasie I made the filling..
first raise , covered and placed in a warm spot.
with a hook added the yeast, salt and flour
 mixed the egg yolks,1 egg ,sugar, butter, buttermilk, orange zest
I am going to make these again, they are a winner







11/10/2017

Sourdough Brioche-Style Kugelhopf

I made a change in the flour, I added 100 gams of white whole wheat flour and all-purpose unbleached white flour..

The golden panettone. The eggy, buttery cake is the perfect finale to a large gathering, and almost always necessitates a glass of cold Moscato or other sweet wine for the full effect.

And while panettone is the quintessential Italian holiday dessert, each culture seems to have a cake that’s similar in some way, perhaps not quite as rich and eggy, but similar nonetheless. With the holidays here, and my search for cakes to bake at high intensity, I’m taken by the striking form of an Alsatian enriched cake called a kugelhopf.

The birth of brioche-style kugelhopf is not exactly clear: French, Swiss, Austrian, and German cultures all have their spin on this leavened cake and, as with anything stretching back in history, each makes their version with a certain vigor. Most eat it for breakfast. And because it’s not quite as rich as panettone, I’d say it’s just about perfect in that setting — or perhaps anytime one is enjoying a cup of coffee and a quick break.

My goal for this cake is to take my typical sourdough approach to leavening and produce a soft, fruit-studded, brioche-style kugelhopf rich enough to help bolster you on a cold, holiday morning.



Absolutely Beautiful! 
here is a cut and I dusted with powdered sugar.."Yummy"
Absolutely Beautiful! / the aroma was driving me crazy ...
after 3 to 3 1/2 hours it's ready to be baked into the oven..
now I placed the pan into the microwave off, door closed and let rise for 3 to 3 1/2 hours..
placed gently in the buttered pan and covered it tigh and covered ..
lightly floured the counter, used a bench knife and lightly floured my hands and tightened the dough into a ball, after I made a whole in the middle, now it's ready to be placed in the buttered pan.
after 30 mins in the microwave off, door closed, started the 4 sets of stretch and folds every 30 mins/ after the last set , lets rest for 30 mins. more.
placed the dough into a large bowl and covered it and into the microwave off, door closed.
now I set the mixer on stir and added the fruit mix a little at a time, until incorporated.
on medium speed , mix it for 8-9 mins more, and added the butter a tablespoon at a time until looked like elastic and shiny..
in a stand mixer added the liquid mixture to the flours mix, mix it up and let dough rest for 30 mins...
drained the fruit mix and have the room temp butter ready..
stirred together the two flours, and salt in a stand mixer...
next day in a medium bowl whisked the mature starter that I made the night before, cold milk, cold eggs, and sugar and set aside.
the night before baking I soaked the tart cherries and raisins in kirsch liqueur..
Absolutely Yummy!!

10/22/2017

Kamut Sourdough Baguettes

These lovely baguettes are made with a stiff levain and all so needs 3 to 4 sets of stretch and folds and placed in to the fridge overnight for 14 hours after taking out ofthe fridge they are divide into 6 parts and shaped into Baguettes / rested for 1 hour and 50 minutes and then baked..

They're something that I have waited for to make for some time, these baguettes are comprised of close to 50 % whole grain, most of which is kamut or if you can make fresh kamut flour.

kamut flour imparts a sweet and nutty flavor to the dough that contrasts beautifully with the baguette’s rustic craggy crust but kamut is even appealing creamy yellow color to the crumb.
I made 6 x 312 grams baguettes. .

                                    Absolutely Delicious         nutty flavor!
 look at those crumbs!!
           Out of oven and cooling for 2 hours..
after 1 hour and 5o minitues raising the are ready to go in oven...
shape into baguettes..
shape into round balls , let rest for 30 to 45 minutes.
after 14 hours in the fridge the dough is ready to cut into 6x 312 grams each..
3 to 4 set of stretch and folds for 2 hours./ every 30 minutes..
after the 1 hour rest added the stiff levain and salt and a bit of warm water, just enough to mix it..
Mix the flours and 700 grams of warm water and let rest for 1 hour covered.
the stiff levain is ready after 4 hours in the oven off with the oven light on..
have the flours and starter ready to mix for the stiff levain..
Absolutely Delicious!!