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.

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

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. 
(Adapted from the perfect loaf)

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!!