Overnight Baguettes w/ Rye and spelt flour

These Baguettes are done with sourdough starter and a 100 grams of Rye and spelt flour,  they are so delicious and have lost of clumbs. 😎
                          Recipe:
          400 grams Sourdough Starter
          500 grams lukewarm bottle water
    700 grams bread flour or unbleached white flour
          100 grams of Rye and spelt flour
           22 grams salt
Mix the flours , starter and water together in a container with a lid, let rest for 30 minutes.

Added the salt and done the pinch and fold, until their is no more salt (wet hands) while mixing..

Do one stretch & fold and cover with lid , refrigerator overnight.

Cut and shape while dough is cold and cover with a very large cloth and dust with flour top and bottom  (let rise for 1 to 1 1 / 2 hours.

Preheat oven at 500F.  With a pizza stone and bake for 10 minutes on one side and 10 to 15 minutes the other side.

( Put a small baking pan on the lower rack with 1 cup of hot water for steam ).
                         Absolutely Delicious!

 Out of the oven. ...

 Cold shaping and cut slashes.....

 Cold shaping. ..

 I forgot to take a picture of the full rising in the refrigerator overnight/ it was at 2qt. and got to 6qt. full by next day.....

Final mix with salt / pinch and one stretch & fold..

Weighed the salt....

 

Mixed all the flours & water & 400 grams of firm starter/ let rest for 30 minutes.

Starter after rising ....

Made the starter two days ahead. .

Look at those clumbs! !!

Prosciutto Ring

This is a rustic bread, and the dough is made quickly in the food processor or you can make it with a stand mixer,  It's baked in a ring shape and filled with bits of spicy cured meats.  I chose capocollo because I love the taste. Would I made this again " YES "
                 Absolutely Delicious!!!

 Out of the oven and cooling. ..

 Brushed on same melted butter all over and ready to bake in the hot oven...

 Placed in a container with a lid to rise for an hour..

 Overlap ends by 2-inche's and press lightly to seal...

Rolled out the dough to an 18 inch ....

 Covered w/ plastic wrap and let rest for 20 minutes.

 Weighed the dough....

 Kneaded by hands for a bit....

 Now it was time to put the pieces of capocollo in and mix....

 Had ready the capocollo cut in little pieces. .

 Added the water and mixed with a dough hook...

 Poured the dry ingredients and mix them together.

 Weight the spring water......

 Added the black pepper, sugar,and the instant yeast in a small bowl. ..

 Weighted the flour.......

Yummy! 

(The Bread Bible)

Demi Baguettes

These Baguettes are done with 4 stretch and fold and slow rise in 24 to 72 hours which I left them in the refrigerator for 72 hours , they have an amazing flavor and crunch.
Thank you for the recipe Karen...

                       Absolutely Delicious!
I made home made sauce with meat balls , so I decide to make a Baguette with little sauce and meat balls with cheese melted. ....

Just out of oven....

Look at those clumbs. .....

Absolutely Beautiful! ! 

Ready and cut on top to go in the oven....

Shaped and ready for the second rise. ....

15 inch long shaped. ... 

 Sealing the ends. ......

 First fold in the middle and second half fold in the middle. ..

 6 by 4 inch.....

   30 minutes rest .....

Cut in 4 and 45 minutes rest...

 72 hours refrigerator. .....

I forgot to take a couple of pictures when I was mix the dough.

Ready to go in the refrigerator for 72 hours. ...

Absolutely Beautiful! 

White Chocolate Red Velvet cake w/ Raspberries

I love white chocolate and raspberries, so I decide to make two layers 8"by2"high red velvet and frost it with white chocolate cream cheese and brush on the two layers with raspberry liquor "simple syrup" with raspberries in the middle and white chocolate cream cheese too and decorated with raspberries on top and dusting of powder sugar and also decorated the sides of the cake. This is wonderful for special days.

Absolutely beautiful

Wow! I can't believe how moist it came out  "happy" "happy"

Toke it out again and decorated the sides, I thought I had enough frosting but I needed a bit more and back it went to chill..

 Now smoothing it out nicely and chilling it again and also added the raspberries on top and some dusting of powdered sugar....

 Second layer of white chocolate cream cheese and chilled....

 First layer of white chocolate cream cheese and chilled....

I put some raspberries on the top of the frosting........

Mixing the cream cheese and the melted white chocolate......

 Melted the white chocolate in the microwave......

 Weighed the white chocolate.......

In plastic bags and refrigerate to chill...

 Brushed on the simple syrup on the lukewarm cake layers....

made the raspberry liquor simple syrup....

 Out of the oven to cool....

 Two pans are ready and pouring the batter and in to the oven to bake.....

 Mixing the wet ingredients......

 Mixing the dry ingredients......

Have all the wet ingredients ready......

 Whisking the dry ingredients......

All of the ingredients are ready......

 Absolutely Beautiful!!!

all of the cake is made from Rose Levy B. cook books!!!