A Cozy Morning Of Baking From Scratch! скачать в хорошем качестве

A Cozy Morning Of Baking From Scratch!

It's time for my weekly baking from scratch!! Let me know in the comments what's baking in your kitchen these days! 🖤 instagram.com/this.golden.hour 🖤 Email: littleblueberrykisses@gmail.com DM or Email to collab! Links: Neuflora's January Collection (use code "goldenhour10" for a discount): https://www.neuflora.com/?sca_ref=320... Kids' Bible Story Book (we love these for family devotions) Use code GOLDEN10 to save: https://lithoskids.com/ Non-toxic, scented soy candles (code GOLDENHOUR20 for discount): http://antiquecandleco.com/?afmc=this... My Amazon Storefront: https://www.amazon.com/shop/thisgolde... My Freeze Dryer: https://affiliates.harvestright.com/3... RECIPES: Sandwich Bread: 6 cups all-purpose flour 1 fresh-milled flour 2 1/2 cups whey (can use warm water instead) 280 grams active sourdough starter 1/2 cup butter, softened 5 tablespoons honey 1 tsp salt Add wet ingredients to the bowl of a stand mixer. Stir until well mixed, then add dry ingredients. Run the mixer on low with a dough hook for 10 mins (you want the dough to be nice and elastic). Place dough in a well-greased bowl, cover with plastic wrap, and let rest at room temperature overnight. The next morning, divide the dough in half and shape into loaves. Place in parchment - paper lined bread pans and tent with plastic wrap. Let bread rise in a warm place for 3-4 hours, then bake at 375 for 35-40 mins. Remove from the oven and slather in butter (optional, but not really 😉). Cover with a towel immediately for a really soft crust. Once cooled, remove the towel and store bread in an airtight container (or ziplok bag). Bagels: 6 cups all purpose flour 2 cups fresh milled flour 2 1/2 cups whey (can use warm water) 340 grams active sourdough starter 5 tablespoons honey 2 teaspoons salt Add all the ingredients to the bowl of your stand mixer. Run the mixer on low with your dough hook for 10 minutes. Place the dough in a well greased bowl and cover with plastic wrap. Let sit at room temperature over night. The next morning, divide the dough into 16 equal pieces (use a scale if you want to be exact), and shape into smooth balls. Cover the balls with a wet towel, and let rest for an hour. Take each ball and (with your thumb) poke a hole in the center. Stretch the hole out (it will shrink as it bakes). Repeat with all the balls, then cover again with a wet towel and let rest for another hour. Bring a large (preferably wide rimmed) pot of water to a boil. Add 1/4 cup brown sugar. Gently lift the bagels into the boiling water, a few at a time (being careful not to overcrowd). Boil for 30 seconds per side, then place on a cornmeal dusted baking sheet. Brush the boiled bagels with an egg wash, and sprinkle with your favorite toppings. Bake your bagels for 20 minutes or until golden brown. Pretzel Rolls: 300 grams all-purpose flour 200 grams fresh-milled flour 100 grams active sourdough starter 255 grams warm water 2 tablespoons honey 2 teaspoons salt Place wet ingredients to the bowl of your stand mixer, and stir until combined. Add dry ingredients and run on low (using the dough hook) for about 10 minutes. Dough will be very stiff. Place the dough in a greased bowl and cover with plastic wrap. Let rest at room temperature over night. In the morning roll mozzerella sticks with bologna (or your choice of deli meat). Wrap each "cheese log" with dough then dip in baking soda water ( 1 cup warm water + 1 T baking soda). Place on a parchment paper lined baking sheet, and bake at 500 for 5-7 mins (or until golden brown). Slather with melted butter while still warm. We like these served hot or cold. Hotdog Buns: 725 grams fresh milled flour 400 grams warm water 200 grams sourdough starter (can be discard) 4 teaspoons yeast 3 tablespoons avocado oil 2 eggs, room temperature 1/4 cup honey 3 tsp salt In the bowl of your stand mixer, add in the water and yeast. Let sit for 5 minutes, then add the rest of the ingredients. Knead (with the dough hook) for 10 minutes. I'm still playing around with the amount of fresh - milled flour so if the dough is not pulling away from the sides of the bowl when you're around the 8 minute mark, I would add more flour, being careful not to add more than needed. Place the dough in a greased bowl, and cover for the first rise (this usually takes one hour). Divide the dough into logs, and place (almost touching) in 9x13 pans (you could also use a baking sheet, but I think the pan gives them softer edges). Bake at 350 for 15 mins or until golden. Chocolate Chip Scones: adapted from https://littlespoonfarm.com/wprm_prin... Prairie Flour Cookbook: https://www.etsy.com/listing/17645515... Some links are affiliate links. Thank you for supporting my channel 🖤 Music: Epidemic Sound