🍊Pumpkin Spice Raisin Rum Bread🍊

What a wonderful way to have for Thanksgiving dinner is homemade Pumpkin Spice Raisin Rum Bread.🍊🍊🍊

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...

Pecans and Cranberries Sourdough

These sourdough bread are made with pecans and cranberries, made with starter and then made with levein, and added to the final dough,then three stretching Folds,  divide the dough and shape into a balls, let rest fo 20 minutes and then tightly shape into the shape you like and into the baskets and covered with plastic wraps and placed in the refrigerator overnight for 15 to 17 hours and then bake the next day.

Absolutely delicious indeed!!
Look at those crumbs!

Out of the oven to cool/about 2 1/2 hours..

Next morning heated the oven and Dutch oven, made a long cut and placed the bread in the Dutch ovens and ready to bake...

Covered with plastic bags and into the fridge overnight for 15-17 hours..

Place into oval baskets, some dusting of flour..

Now l am shaping them into batards..

Divide the dough into two pieces and gently shaped them round, let rest for 20 minutes.

Here I have do another two sets of stretch and folds and let rest for 40 minutes covered.

Here I am on my second stretch and fold and added the nuts and cranberries..

Added the salt and did some pinch and folds for 15 minutes.

Added the levein to the final dough and mixed and let rest for 40 minutes.

Added some starter and made the levein/about 4-5 hours.

Made the starter/about 2 hours.

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. Adopt it from the perfect loaf.

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.