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 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 still levain is ready after 4 hours..
have the flours and starter ready to mix for the levain..
Absolutely Delicious!! 


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˜‰


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


Golden Sourdough Starter Waffles

I got 9 WafflesπŸ˜‰πŸ˜šπŸ˜Ž

My take on a morning waffle of course incorporates a bit of my sourdough starter, and these “golden sourdough starter waffles” come out a crispy golden brown at just the right ratio of sweetness to savory (with a welcome slight tang to them at the end).
I decided to make a little change and added 1/2 cup of whole wheat flour, absolutely amazing.

Simply delightful and delicious! πŸ˜†
Here I'm coking the waffles. .
Next morning added the baking soda, eggs and salt and mix it until all Incorporated..
Added some stater and two kinds of flours,  a couple of eggs, some 1 % buttermilk, unsalted butter, water, turbinado sugar, salt, and some baking soda , mix altogether except the baking soda the eggs and salt and let it set at room temperature overnight. ...
Made the starter...
 Absolutely Delicious indeed.πŸ˜‰!


Sour Cherry, Toasted Pecans and Buckwheat Levain

I love bread that has levain, so I decide to make sour cherry, toasted pecans and some buckwheat with levain../  the tartaine experience bread...

In addition to these two complementary flavors I knew cherries and buckwheat would also work well together — the earthy buckwheat grounds the sweet and sour cherries, it mellows their strong flavor and provides balance..
So I decide to make two loaves..

          Look at those lovely clumbs 😎 πŸ’•
 Absolutely Beautiful!/ out of oven to cool.
Toke them out of the fridge the next day and made some slashes and into the oven and have my pan with clothes damped with hot water ready in the oven for steam.
Covered them with plastic bag and into the fridge for 14-15 hours....
Cut the dough into two parts and Shaped them both and placed in baskets...
After the second set of stretch and folds add the nuts and cherries...
add the nuts and cherries. ...
Now mix the levain and flours and water / did 3 sets of stretch and folds...
Made the levain and add some starter....
Made the starter....
Beautiful! 😎
From The Tartaine bread!