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.

How to shape a Batard..

Absolutely full of flavor and delicious!!
And 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.


Multigrain with spelt sourdough

This multigrain and spelt sourdough bread is absolutely love the flavor in the crust is really nice too easy to make. This multigrain bread is made with whole spelt flour, whole wheat flour, unbleached white flour and a bit of rye flour, it has homemade starter in the mixture so much water and salt about 3 sets of stretch and folds, it take about 7-8 hours in total. And at the end of the day you will have a great results of lovely loaves and flavor.

               Absolutely delicious
Here is the inside slice of one of the loaf.
baked in the oven and cooling down
Bake with lids on for 30 minutes and then take the lids off and back into the oven for another 20 to 25 minutes.
Now they are placed into the baskets and let rise for 1 to 2 hours until ready to be put in the cast iron and into the oven to bake.
Here I have folded the dough into a letter fold and started from the top and roll it toward me until tight bartad.
Now I divided the dough into two balls and let it relax for 20 minutes.
 Here we are doing 3 sets of stretch and folds every 30 minutes and let it rise for 2 1/2  hours or until tripled.
 Now I have added the salt and mixed it again and let it sit for another 30 minutes.
 Ready with the final dough mixing water and sourdough starter and let it sit for 30 minutes.
  Mixed up the starter with the flour and yeast,  and water and let it rise for 2 1/2 hours, ready to go for the final dough mix.


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.


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.

Absolutely delicious indeed

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 with the microwave off and door closed..
Made the dough...
Absolutely wonderful!


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