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!! 

6/14/2017

Healthier and Tastier Flavor Sourdough Batards

This is a healthier and tastier flavor sourdough breads, I decided to make a bit of a change to the flours.
This sourdough is made with levain.
Great when making toast and spreading some cheese or ricotta cheese.
Even butter with Italian rapini and some hearty white beans and some garlic and onions some oil and little bit of salt and some red pepper flakes sauteed and a piece of sourdough bread sliced and toasted,  what more better that!😎😚

Absolutely Beautiful and delicious! πŸ˜†
Look at those huge crumbs! ! 😚
 Ready to make slashes and into the oven to bake...
 Placed into baskets and dusted with flour and covered with plastic bags and into the fridge for 14 hours. .
 After 15 minutes, folded into a letter fold and rolled it up...
 Divide into two separate parts and Loosely made them around and let them sit for 15 minutes.../see the bubbles! πŸ˜‰
 Added the levain and mixed it up and did 3 to 4 sets of stretch and folds.😎
See the bubbles again in the bowl! 😎
 Mixed all the flours and water together. .
 Made the levain. ....
 Made the starter...
I got for each loaf 8 sandwiches eachπŸ˜‰

6/07/2017

Sourdough w/ Roasted Potato and Rosemary Batards

When I was small , my Mother use to make homemade potato bread, it was something to look forward to , but I never new that I would one day make bread so good like this. :)

I promise that you will love this bread absolutely amazing wonderful and delicious, I decided to make them into batards. 😎😚

          Look at those clumbs! 😚 😎 
                            Absolutely Beautiful! 
                                   And cooling off. ..
 Half way cooked with the steam..
 Heated the oven and placed the Batard in it and into the oven with the hot lid...
 Made a slash the long way....
 Place into the oval baskets and put in plastic bags and into the fridge until the next morning.
 Ready to divide and shape. ..
 Did 4 sets of stretch and folds , let rest for 1 hour. and now added the roasted the potatoes and Rosemary..
The liquid levain is ready...
Beautiful! 😎 
Adopted from Tartaine Bread