Sourdough Danishes with Cream Cheese filling: my first adventures with laminated dough

Laminated dough always sounded intimidating. Croissants were items I bought at the bakery, not things I made at home. I knew it was going to be time consuming and I never thought I would have the time. But over a three day weekend, I decided to try this amazing recipe because I am always looking for new ways to use sourdough starter when I feed it.


This recipe took two days to complete, but most of it was inactive time. The first day was 5 minutes to make the ferment. The second day was probably a grand total of an hour and a half to make the dough, roll it, and add the butter. The third morning was only 20 minutes of shaping the dough and filling it.


My favorite shapes were the pinwheels, and vol-au-vents (both pictured) but there are plenty of other options for shaping. This recipe will make 16-20 danishes, depending on the size. I cut the recipe in half because I knew I didn't have enough baking trays. Be sure to leave plenty of space because they will expand.


For these pastries I used fresh blueberries, raspberry preserves and apricot/peach/passion fruit compote. The compote was definitely the winner.


This post has been submitted to Yeastspotting

Sourdough Danishes

Ingredients for ferment

• 44 grams sourdough starter from the refrigerator at 100% hydration
• 75 grams water
• 134 grams bread flour

Directions

1. Mix ingredients together with your hands until it forms a dry ball. Cover with plastic wrap and leave at room temperature overnight for at least 12 hours

Ingredients for main dough

• 341 grams bread flour
• 77 grams beaten eggs
• 135 grams milk
• 60 grams sugar
• 5 grams salt
• 7 grams yeast
• 41 grams softened butter
• 361 grams cold cubed unsalted butter.

Directions

1. Mix levain with all ingredients except 361 grams butter. Mix on low speed for 3 minutes and medium speed for 3 minutes. Remove from mixing bowl, pat into a square, wrap in plastic and refrigerate for at least 2 hour.
2. While dough is chilling, roll dough into a 7.5x7.5 inch rectangle. between pieces of parchment paper. Chill in refrigerator.
3. Remove butter to let it come to the same texture as the dough. Roll dough into an 11 inch square so it can completely enclose the butter. Orient butter so corners are in the middle of the sides. Fold dough around butter.
4. Roll out dough into an 8 x 24 inch rectangle, starting from the middle and rolling outward. Cut off the short edges of the dough and fold like a letter. Fold the bottom edge up and the top edge over. Wrap in plastic and chill 1 hour.
5. Orient dough with the closed side facing left and roll as before. into an 8x24 inch rectangle. Repeat 3 more times for a total of 4 folds total. Refrigerate overnight.
6. In the morning, roll dough into an 8x24 inch rectangle. Cut in half to make 2 8 x 12 inch halves. Continue rolling each half to make two 9 x 18 inch rectangles. Trim all the edges and divide into 8 squares each.
7. Shape dough as desired into squares, vol au vents, pinwheels and braids. Proof dough for 2 hours
8. Fill dough with cream cheese filling (about 1 Tbsp each) and jam or desired. Brush with egg wash and bake for 10 minutes at 425 and 10 minutes at 375 degrees. Eat when still warm.

Ingredients for cream cheese filling

• 250 grams softened cream cheese
• 113 grams granulated sugar
• 19 grams butter
• 28 grams flour
• 1 tsp vanilla extract
• 21 grams beaten egg

Directions

• Mix together all ingredients until softened in stand mixer.

Laminated dough always sounded intimidating. Croissants were items I bought at the bakery, not things I made at home. I knew it was going to be time consuming and I never thought I would have the time. But over a three day weekend, I decided to try this amazing recipe because I am always looking for new ways to use sourdough starter when I feed it.


This recipe took two days to complete, but most of it was inactive time. The first day was 5 minutes to make the ferment. The second day was probably a grand total of an hour and a half to make the dough, roll it, and add the butter. The third morning was only 20 minutes of shaping the dough and filling it.


My favorite shapes were the pinwheels, and vol-au-vents (both pictured) but there are plenty of other options for shaping. This recipe will make 16-20 danishes, depending on the size. I cut the recipe in half because I knew I didn't have enough baking trays. Be sure to leave plenty of space because they will expand.


For these pastries I used fresh blueberries, raspberry preserves and apricot/peach/passion fruit compote. The compote was definitely the winner.


This post has been submitted to Yeastspotting

Sourdough Danishes

Ingredients for ferment

• 44 grams sourdough starter from the refrigerator at 100% hydration
• 75 grams water
• 134 grams bread flour

Directions

1. Mix ingredients together with your hands until it forms a dry ball. Cover with plastic wrap and leave at room temperature overnight for at least 12 hours

Ingredients for main dough

• 341 grams bread flour
• 77 grams beaten eggs
• 135 grams milk
• 60 grams sugar
• 5 grams salt
• 7 grams yeast
• 41 grams softened butter
• 361 grams cold cubed unsalted butter.

Directions

1. Mix levain with all ingredients except 361 grams butter. Mix on low speed for 3 minutes and medium speed for 3 minutes. Remove from mixing bowl, pat into a square, wrap in plastic and refrigerate for at least 2 hour.
2. While dough is chilling, roll dough into a 7.5x7.5 inch rectangle. between pieces of parchment paper. Chill in refrigerator.
3. Remove butter to let it come to the same texture as the dough. Roll dough into an 11 inch square so it can completely enclose the butter. Orient butter so corners are in the middle of the sides. Fold dough around butter.
4. Roll out dough into an 8 x 24 inch rectangle, starting from the middle and rolling outward. Cut off the short edges of the dough and fold like a letter. Fold the bottom edge up and the top edge over. Wrap in plastic and chill 1 hour.
5. Orient dough with the closed side facing left and roll as before. into an 8x24 inch rectangle. Repeat 3 more times for a total of 4 folds total. Refrigerate overnight.
6. In the morning, roll dough into an 8x24 inch rectangle. Cut in half to make 2 8 x 12 inch halves. Continue rolling each half to make two 9 x 18 inch rectangles. Trim all the edges and divide into 8 squares each.
7. Shape dough as desired into squares, vol au vents, pinwheels and braids. Proof dough for 2 hours
8. Fill dough with cream cheese filling (about 1 Tbsp each) and jam or desired. Brush with egg wash and bake for 10 minutes at 425 and 10 minutes at 375 degrees. Eat when still warm.

Ingredients for cream cheese filling

• 250 grams softened cream cheese
• 113 grams granulated sugar
• 19 grams butter
• 28 grams flour
• 1 tsp vanilla extract
• 21 grams beaten egg

Directions

• Mix together all ingredients until softened in stand mixer.

reade more... Résuméabuiyad

Sourdough Pizza Crust

Before I begin, let me apologize for the picture. I took beautiful pictures of pizza only to realize after dinner that I had not put my memory card in the camera. I could only take photos of the leftovers, but as you can see, dinner was very popular. I made a zucchini mushroom feta pizza, a tomato basil pizza and an asparagus pancetta.

I also do not believe in tomato sauce on pizzas I make myself, so these are herbed olive oil only.

I got the recipe for this from the Cheeseboard Recipe Book. I lived a 10 minute walk away from the Cheese Board when I was in college. Their pizzas were so delicious. I can do all my own toppings, but their crust is pretty damn good. But nothing I've created is nearly as delicious as their arugula, corn, feta, pine nut and key lime pizza. Mmmmm so damn good. It won't have those great giant blisters like napolitano style pizzas, but it does have a crisp yet chewy California style crust. That in itself is pretty good.

This post has been submitted to Yeastspotting

Sourdough Pizza Dough



Ingredients

• 16 oz bread flour
• 1 ½ cups cool water
• 1 ½ tsp kosher salt
• 4 oz sourdough starter at 100% hydration

Directions

• Mix together flour and water. Let rest for 10 minutes
• Add salt and starter. Mix and knead for 15 minutes or until dough is springy and passes the windowpane test.
• Place dough in oiled bowl and let proof for 6-8 hours until doubled in size. If resting overnight in refrigerator, let dough come up to temperature for 2 hours before proceeding with recipe
• Divide dough into 3 pieces and shape into loose rounds. Let rest 20 minutes
• Stretch dough into 10 inch circles. Preheat oven to 450 degrees.
• Bake pizza on the bottom rack on a baking sheet for 6 minutes. Move to top rack of the oven and bake 10 more minutes
• Slide pizza out of pan and finish on the bottom oven rack for 4 minutes.

Before I begin, let me apologize for the picture. I took beautiful pictures of pizza only to realize after dinner that I had not put my memory card in the camera. I could only take photos of the leftovers, but as you can see, dinner was very popular. I made a zucchini mushroom feta pizza, a tomato basil pizza and an asparagus pancetta.

I also do not believe in tomato sauce on pizzas I make myself, so these are herbed olive oil only.

I got the recipe for this from the Cheeseboard Recipe Book. I lived a 10 minute walk away from the Cheese Board when I was in college. Their pizzas were so delicious. I can do all my own toppings, but their crust is pretty damn good. But nothing I've created is nearly as delicious as their arugula, corn, feta, pine nut and key lime pizza. Mmmmm so damn good. It won't have those great giant blisters like napolitano style pizzas, but it does have a crisp yet chewy California style crust. That in itself is pretty good.

This post has been submitted to Yeastspotting

Sourdough Pizza Dough



Ingredients

• 16 oz bread flour
• 1 ½ cups cool water
• 1 ½ tsp kosher salt
• 4 oz sourdough starter at 100% hydration

Directions

• Mix together flour and water. Let rest for 10 minutes
• Add salt and starter. Mix and knead for 15 minutes or until dough is springy and passes the windowpane test.
• Place dough in oiled bowl and let proof for 6-8 hours until doubled in size. If resting overnight in refrigerator, let dough come up to temperature for 2 hours before proceeding with recipe
• Divide dough into 3 pieces and shape into loose rounds. Let rest 20 minutes
• Stretch dough into 10 inch circles. Preheat oven to 450 degrees.
• Bake pizza on the bottom rack on a baking sheet for 6 minutes. Move to top rack of the oven and bake 10 more minutes
• Slide pizza out of pan and finish on the bottom oven rack for 4 minutes.

reade more... Résuméabuiyad

Cheeseboard Bakery Sourdough - Suburban Bread

Despite the amount of bread I bake, I same still relatively new to bread. Artisan bread specifically is a different, difficult beast. The shaping requires talent, as does the slashing and proper baking. You need to know your oven and you have to feel comfortable with your flours and your kneading times. Most of all, you need to be comfortable with your starter, which I'm still figuring out.

I started baking with this bread recipe from the Cheeseboard Recipe Book. It's more complex than a standard white sourdough with a great flavor. Yet it's more simple than recipes from Tartine or a lot of other books. I'm growing out of this recipe, but I figure it's a good place to start when still learning simple sourdough bread baking.

Sourdough - Suburban Bread
Ingredients

• 22 oz bread flour
• 3.75 oz whole wheat flour
• 3 Tbsp wheat bran
• 2 cups cool water
• 1 Tbsp and ½ tsp salt
• 1 cup (5 oz) sourdough starter

Directions

1. Sift together flours and bran. Add water and stir until moistened and combined.
2. Let dough rest 10 minutes. Add salt and sourdough starter
3. Knead for 15 minutes by hand or in stand mixer until bread pulls aways from the sides and is tacky but still springy and passes the window pain test. Do not over knead.
4. Place in oiled bowl and let rise in warm place for 5 hours or until doubled in size.
5. Divide dough into two loaves and shape into lose rounds. Let rest 10 minutes.
6. Shape bread into desired batards or boules and let rest another 4 hours or until increased in size by 1.5
7. 45 minutes before baking, preheat oven with cast iron skillet in the bottom to 450 degrees.
8. Just before baking bread slash tops and mist the loaves with water. Pour 1 cup cold water in pan and quickly up bread in oven. Bake for 5 minutes and add another cup of water to pan
9. Bake 15 more minutes and rotate pan
10. Bake another 25 minutes for a total baking time of 45 minutes. Let cool before serving.

This post has been submitted to Yeastspotting

Despite the amount of bread I bake, I same still relatively new to bread. Artisan bread specifically is a different, difficult beast. The shaping requires talent, as does the slashing and proper baking. You need to know your oven and you have to feel comfortable with your flours and your kneading times. Most of all, you need to be comfortable with your starter, which I'm still figuring out.

I started baking with this bread recipe from the Cheeseboard Recipe Book. It's more complex than a standard white sourdough with a great flavor. Yet it's more simple than recipes from Tartine or a lot of other books. I'm growing out of this recipe, but I figure it's a good place to start when still learning simple sourdough bread baking.

Sourdough - Suburban Bread
Ingredients

• 22 oz bread flour
• 3.75 oz whole wheat flour
• 3 Tbsp wheat bran
• 2 cups cool water
• 1 Tbsp and ½ tsp salt
• 1 cup (5 oz) sourdough starter

Directions

1. Sift together flours and bran. Add water and stir until moistened and combined.
2. Let dough rest 10 minutes. Add salt and sourdough starter
3. Knead for 15 minutes by hand or in stand mixer until bread pulls aways from the sides and is tacky but still springy and passes the window pain test. Do not over knead.
4. Place in oiled bowl and let rise in warm place for 5 hours or until doubled in size.
5. Divide dough into two loaves and shape into lose rounds. Let rest 10 minutes.
6. Shape bread into desired batards or boules and let rest another 4 hours or until increased in size by 1.5
7. 45 minutes before baking, preheat oven with cast iron skillet in the bottom to 450 degrees.
8. Just before baking bread slash tops and mist the loaves with water. Pour 1 cup cold water in pan and quickly up bread in oven. Bake for 5 minutes and add another cup of water to pan
9. Bake 15 more minutes and rotate pan
10. Bake another 25 minutes for a total baking time of 45 minutes. Let cool before serving.

This post has been submitted to Yeastspotting

reade more... Résuméabuiyad

Sourdough Waffles

I hate throwing away sourdough starter when I feed mine. It always feels like a waste.

These waffles are fantastically crisp on the outside, chewy on the inside, and not too sour. They go well with honey and fresh fruit, or syrup and powdered sugar. best of all, these waffles from my belgian waffle iron freeze incredibly well. If you want to make extra, just freeze them and toast them the next morning for delicious, homemade eggo waffles.

Sourdough Waffles (Makes about 4 waffles)

Ingredients

• 1/2 cup sourdough starter, unfed, from refrigerator
• 1 cup flour
• 1 cup buttermilk
• 1 Tbsp sugar
• 1 egg
• 2 Tbsp melted butter
• 1/2 tsp baking soda

Directions

1. The night before, mix starter, flour, sugar and milk in a bowl. Cover and let sit at room temperature overnight
2. The next morning, add egg, butter and baking soda. Mixture should bubble slightly
3. Make waffles according to waffle iron directions

This post has been submitted to Yeastspotting

I hate throwing away sourdough starter when I feed mine. It always feels like a waste.

These waffles are fantastically crisp on the outside, chewy on the inside, and not too sour. They go well with honey and fresh fruit, or syrup and powdered sugar. best of all, these waffles from my belgian waffle iron freeze incredibly well. If you want to make extra, just freeze them and toast them the next morning for delicious, homemade eggo waffles.

Sourdough Waffles (Makes about 4 waffles)

Ingredients

• 1/2 cup sourdough starter, unfed, from refrigerator
• 1 cup flour
• 1 cup buttermilk
• 1 Tbsp sugar
• 1 egg
• 2 Tbsp melted butter
• 1/2 tsp baking soda

Directions

1. The night before, mix starter, flour, sugar and milk in a bowl. Cover and let sit at room temperature overnight
2. The next morning, add egg, butter and baking soda. Mixture should bubble slightly
3. Make waffles according to waffle iron directions

This post has been submitted to Yeastspotting

reade more... Résuméabuiyad