Pumpkin Cinnamon Swirl Sourdough Bread

Ingredients

100g sourdough starter (active and bubbly) [1/2 cup]

200g pumpkin puree [1 cup]

25g maple syrup [1.75 tsp.]

240g filtered water [1 cup]

500g bread flour [4 cups]

12g salt [2.1 tsp.]

For the cinnamon sugar swirl:

4g cinnamon [1 tsp.]

5g pumpkin pie spice [1.25 tsp.]

87g sugar [1/3 cup]



Instructions

Same day (counter ferment) baking schedule:

Feed your starter the night before to allow it to become active and bubbly (I like to do it as late as possible, right before going to bed).

Around 6-7am the day you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.

Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.

Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.

Cover your bowl with plastic wrap and let sit on the counter for 4-5 hours to allow to double in size.

After dough has doubled in size, make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.

Stretch dough out as much as you can, without tearing, into a large rectangle.

Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.

Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).

Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.

Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.

Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.

In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.

Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.

Allow loaf to completely cool before slicing and enjoying!

Overnight refrigeration bulk ferment schedule:

Feed your starter as early as possible in the morning to allow it to become active and bubbly.

Sometime between 12pm-2pm the day before you want to make your loaf: In a large bowl, weigh out your starter, water, pumpkin, and maple syrup. Mix together until smooth.

Add your flour and salt to the pumpkin mixture. Mix for a minute or so with a wooden spoon to help get the mixing started, then finish mixing with clean hands until everything is well combined. Dough will be shaggy and a bit sticky. Cover with a kitchen towel.

Let covered dough sit for 2 hours. During this 2 hours, perform a stretch and fold every 30 minutes, for a total of 4 stretch and folds.

Cover your bowl with plastic wrap and place in the refrigerator overnight to allow dough to about double in size.

The following morning, between 6-9am: Make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface.

Stretch dough out as much as you can, without tearing, into a large rectangle.

Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle.

Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough (see images above for visuals).

Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes.

Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up.

Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising.

In the last hour of refrigeration, preheat your oven to 450°F with your cast iron pot.

Remove dough onto a piece of parchment paper sprinkled with flour. Flour the top of your loaf. Score your loaf with some shallow cuts and one deep “C” score. Carefully place into your preheated pot/bread oven. Cover pot and bake for 35 minutes. Remove lid and continue baking another 5-10 minutes, until crust begins to brown.

Allow loaf to completely cool before slicing and enjoying!

Seeded Multigrain Sourdough Bread

Ingredients

For the Soaker:

1/4 C (40g) 10 Grain Cereal *(see note)

3 Tbs (25g) Rolled Oats not quick

2 Tbs (25g) Red Quinoa rinsed

2 Tbs (25g) Flax Seed

2 Tbs (25g) Hulled Sunflower Seeds unsalted

3/4 C (155g) Hot Water about 150F (65C), or soak the grains and seeds overnight in room temperature water

For the Dough:

1/4 C (50g) Sourdough Starter previously fed, bubbly and active

1 1/3 C (300g) Warm Water about 80f (26c)

2 1/2 Tbs (50g) Maple Syrup

3 C (400g) Bread Flour

1/2 C + 1 Tbs (100g) Whole Wheat Bread Flour or whole wheat flour

2 tsp (16g) Fine Sea Salt

Instructions

For the Soaker:

In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside.

For the Dough:

Mix the Dough: In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel stiff and it will stick to your fingers as you go. Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can.

Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.

Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 1-2 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate. The dough will be stiff, wet and sticky. If adjusting water or flour, now is the time to assess the dough and adjust as needed.

Set a timer for 30 minutes and allow the dough to rest for 30 minutes.

Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is less stiff and more workable at this point. Repeat, until you've worked your way around the dough.

This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold two more times as it improves the final dough's structure and crumb. Allow for about 30-45 minutes each between folds.

Bulk (fermentation) Rise: After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature. This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.

Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface.

If making two boules (1 pound / 453 grams - each), moisten the cutting end of the bench scraper and cut the dough in half.

*Optional* Preshape: see recipe notes below

Shape: with moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center and pressing it down gently. Repeat this process until you work the dough all the way around. Using a bench scraper flip the dough over and let rest for 10 minutes.

Meanwhile, line an 8-inch (20cm) bowl with a towel or lightly flour a banneton (or two as needed). Scrape any excess flour away on your work-surface using the bench scraper and using a spray bottle with water, lightly sprits the surface of the work-surface. This will help the dough grip the surface and help create a taut dough. With lightly floured hands and using the bench scraper again as needed to help move the dough (the dough is sticky), cup your left hand around the dough and pull the dough toward you in a circular motion with the bench scraper in the right hand, to tighten its shape and create a taut outer skin. Use the bench scraper as needed to work the dough as this dough is sticky. Re-flour your hands as needed.

Once the surface is taut, give it a good dusting of flour and smooth it over the top. With one swift move, use the bench scraper to scoop the dough up and, place the dough into the bowl/banneton, bottom side up. Sprinkle the bottom of the dough with a dusting of flour.

Second (proof) Rise: Cover the bowl with a damp tea towel and let rest for 30 minutes to 45 minutes. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size.

Preheat the oven to 500F (260C). Arrange a rack in the center of the oven, and another just below it. Place a sheet pan on the bottom rack (see UPDATE just below).

Cut a sheet of parchment paper to fit the size of a 7 quart Dutch oven or other large baking vessel leaving enough excess around the sides to transfer the bread to the pot.

UPDATE: Burnt Sourdough Bottom: After testing various methods to remedy the too dark bottom problem, as commenters have mentioned on this sourdough recipe (and on other non V&B recipes - this is not uncommon in the sourdough world), I've finally found the simplest solution ever (duh!). Simply place a sheet pan on the oven rack under the rack your baking vessel is setting on. This protects the bottom of the vessel from the most intense heat of the oven.

Score: To turn the dough out of the bowl/banneton, place the parchment over the dough and invert the bowl to release. Using the tip of a lame or a razor blade, score the dough about 1/2" (8mm) deep and about 4" (10cm) long on the top or any way you like. Use the parchment to transfer the dough to your baking vessel.

Bake: Place your lidded vessel on the center rack and reduce heat to 450F (232C). Bake, lidded, for 20 minutes. Remove the lid and continue to bake for 30 -35 minutes, for one, 2 lb boule. If baking two, 1 lb boules, continue to bake lid off for 15-20 minutes. To check if the bread is ready, check the internal temperature of the loaf. It should read between 190F-205F when done. When finished, transfer to a wire rack. Cool for 1 hour before slicing.

Sourdough is best consumed on the same day it's baked, but it lasts for 3-4 days stored at room temperature. Store at room temperature cut sides down.

This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go from freezer to toaster to make the most delicious toast!

French Silk Pie

Courtesy of Joanna Gaines

Ingredients

⅔ cup granulated sugar

2 large eggs

2 ounces unsweetened chocolate, chopped

1 teaspoon pure vanilla extract

⅓ cup (⅔ stick) unsalted butter, at room temperature

⅔ cup heavy cream

¼ cup powdered sugar

1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)

Whipped cream and shaved dark chocolate (optional), for garnish

Chocolate Cookie Crust (optional)

5 ounces chocolate wafers

¼ cup sugar

4 tablespoons (½ stick) butter, melted

Directions

In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.

In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.

Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.

Garnish with whipped cream and shaved chocolate, if desired.

Store, covered, in the refrigerator for 4 to 5 days.


Chocolate Cookie Crust (optional)

Preheat the oven to 350°F.

Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well.

Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.

Let cool 20 minutes before filling.

Cheddar Garlic Biscuits

Cheddar Garlic Biscuits (Similar to Red Lobster)

These cheesy, soft biscuits have a hint of garlic and are sprinkled with fresh parsley. It's easy to make your favorite Red Lobster cheese biscuits at home from scratch!






Ingredients
2 cups all purpose flour
5 teaspoons baking powder
4 teaspoons sugar
1 tablespoons garlic powder
1 1/2 teaspoons Old Bay Seasoning
1/2 cup cold salted butter cut into cubes + 1/4 cup melted
1 cup whole milk
1 1/2 cup shredded sharp cheddar
1 tablespoon fresh chopped parsley


Instructions
Preheat the oven to 450° F. Pour the dry ingredients in a food processor, then add the cold butter and pulse until the butter is chopped into small pieces. Then pour in the milk and pulse to combine. Finally, add the shredded cheddar and pulse to combine.
Line a large baking sheet with parchment paper. Use a 3 tablespoon scoop to place even portions of biscuit batter onto the baking sheets, two inches apart. Bake for approximately 10 minutes until golden.
Meanwhile, whisk the melted butter and parsley together for the biscuit tops. Once the biscuits come out of the oven, brush the butter over the tops and serve warm.


Notes
These biscuits will keep well stored in an airtight container at room temperature for 3-4 days.

Atlantic Beach Pie

Ingredients

1 1/2 cups finely crushed saltine crackers (from 1 sleeve, about 37 crackers)

6 Tbsp. unsalted butter, melted

3 Tbsp. granulated sugar

1 large egg white, lightly beaten

1 (14-oz.) can sweetened condensed milk

4 large egg yolks

1/4 cup fresh lime juice (from 2 large limes)

1/4 cup fresh lemon juice (from 2 lemons)

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

Lemon and lime zests, for garnish

Directions

Make crust:
Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined.

Transfer mixture to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze 10 minutes.

Bake pie crust:
Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.

Mix pie filling:
Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust.

Bake whole pie:
Bake at 350°F until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours.

Top with whipped cream:
Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.

Spread whipped cream topping over chilled pie, leaving about a ½-inch border of custard showing around crust. Garnish with lemon and lime zests, if desired. Pie can be stored, covered, without whipped cream topping, in the refrigerator up to 4 days. Spread with topping just before serving.

Chewy Chocolate Chip Cookies

Ingredients

2 ⅓ cups all-purpose flour

1 teaspoon baking soda

1 tablespoon corn starch

½ teaspoon salt

1 tablespoon vanilla extract

¾ cup unsalted butter melted and cooled just until opaque

1 cup brown sugar

½ cup granulated sugar

1 egg room temperature

1 egg yolk room temperature

1 bag of semi-sweet chocolate chips

1/2 bag of milk chocolate chips



Instructions

1. Whisk together the melted butter, brown sugar and granulated sugar in a large bowl for two minutes.

2. Whisk in the vanilla extract, egg and egg yolk until the mixture is light and creamy.

3. Add the flour, baking soda, corn starch and salt and mix just until combined.

4. Stir in the chocolate chips

5. Scoop out cookie dough, about 1/4 cup per cookie, and roll the dough balls in your hands until smooth. Place on a parchment lined baking sheet and chill in refrigerator for 1 hour or in the the freezer for 30 minutes.

6. Preheat oven to 325°F.

7. Place cookie dough about 3 inches apart on a parchment lined baking sheet or a baking sheet with a silicone baking mat.

8. Bake for 12 to 15 minutes in the preheated oven. The cookies are done when the edges are golden and the center looks slightly under baked.

9. Let the cookies cool on the baking sheet for at least 5 minutes and then transfer to a wire racks to finish cooling.

10. Store in an airtight container for up to 5 days.

Cornbread Dressing (Thanksgiving Style)

I think my mom inherited my Gran's innate aptitude for Thanksgiving goodness. This is their recipe, and the ultimate comfort food. A southern delicacy.

















Ingredients
1 pan of cornbread 
1/3 stack of saltines, crushed
4 eggs 
3 stalks of celery, sliced thin
1 sweet onion, finely chopped
2 T. butter
1 bag of herb seasoned stuffing mix (if it's cubed, put it in the blender)
1 (or 2) boxes of chicken stock

Directions
Preheat your oven to 350 degrees.
Saute the celery and onions in 2 T of butter and a splash of chicken stock until the onions are translucent.
Mix 2/3 of the pan of cornbread, crumbled, and the remaining ingredients except for the broth, in a large mixing bowl. 
Slowly add broth and continue to stir until "a thick batter is made." 
The best way I know how to describe this is that it should "slap back" from your spatula... 
The batter should be moist, but the stock should not puddle at the bottom of the bowl.
It's almost gelatinous in nature. (Start with one box of stock, and slowly add from there until it's the right consistency.)

Bake in a greased pan at 350 degrees until it's golden brown. 
This takes approximately 45-60 minutes, depending on the size of your pans.
I usually divide my batter into multiple small pans instead of one large pan because we all like the edges. 

Serve with your favorite gravy. I make gravy using a roux and chicken stock, but any gravy will do.