Stretch and Fold Butter Spring Onion Sourdough Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 40:28

    [28] Have you not known? Have you not heard?

    The LORD is the everlasting God,

        the Creator of the ends of the earth.

    He does not faint or grow weary;

        his understanding is unsearchable.

 

2 9x5 bread loaf pans same maker

100g (1/2 c) levain or fed starter

400g (3 1/4 c) bread flour

300g (1 1/4 c) water

room temp

8g(1 1/3 t) kosher salt

40g (3 T) frozen salted butter, shredded

3 T grate frozen; keep cold until the second stretch and fold

40g (3T) scallions diced (I'm going to add more onions next time)

Feed Your Starter (or Make Levain)

Make your levain in the morning. By evening, it should be at least doubled in size, have lots of bubbles, and domed on top, not sinking down.

Starter doubled and ready

Mix the Dough

Add to your bowl in this order: Water (300g), Starter/Levain, and mix until dissolved ("milk" it into the water), Flour (400g), Salt (8g). 

Stir until no dry flour remains. 

The grated frozen butter and scallions come later — during stretch and folds, not at mix.

Water + starter

"Milk" until dissolved

Add flour

Add salt

Mix into a shaggy ball

Stretch & Folds

Do 3 sets, 30 minutes apart

Before you start, grate 40g frozen salted butter and keep it in the freezer. 

Prep 40g scallions, diced

With wet hands: grab one side of the dough, stretch it up, fold it over to the other side, rotate the bowl 90 degrees, and repeat on all 4 sides

On the 2nd set of stretch and folds, add the grated frozen butter and the scallions together and fold them through the dough. 

Sets 1 and 3 are plain stretch and folds 

Try not to rip the dough — you are building strength, and ripping does not help. 

After each set, cover and let rest 30 minutes before the next set.

 

Stretch up

Fold over

Rotate, stretch

Continue around

Cover and let rest 30 min

Dough relaxed and ready

Tip: Keep the grated butter frozen-cold until the second set. 

Add butter and scallions together on that set only so the butter stays in cold pieces.

After your last fold, transfer to a lightly oiled container 

Overnight, in fridge 

Shape

Flour counter

Dump out dough

Shaping 

Stretch into rectangle

Fold top

Fold side over

Fold other side

Fold bottom up

Roll bottom 

Rotate, pull toward you

Stop before it tears!

 

 

Place shaped loaf, seam-side up

Cover and refrigerate.

 

Into the Fridge (Cold Proof) overnight at least 12 hours

Tip: The cold proof develops flavor, increases the gut health benefits and makes the dough easier to score if you choose to score, I did not

 

No Preheating loaf pans

Score & Bake

Flip dough onto parchment paper. 

Score( not necessary) 

Lower into loaf pan

Let sit on counter for 1 hour before baking

Bake preheated 450 degrees for 20 minutes covered with another loaf pan

Reduce heat to 400 and bake covered another 30 minutes 

Remove cover if bread is 205-210 degrees

Cut off heat and leave in 5 minutes to achieve a toasty brown color 

Cool 1-2 hours before cutting

This prevents gumminess 

Internal temperature needs to be 205-210°F 

Million Dollar Creamy Rotisserie Chicken Breast Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Isaiah 55:11

    [11] so shall my word be that goes out from my mouth;

        it shall not return to me empty,

    but it shall accomplish that which I purpose,

        and shall succeed in the thing for which I sent it.

 

 

 1 (10.5 oz) can cream of chicken soup

1/2 c cottage cheese

1/2 c sour cream

1/4 c spreadable cream cheese

3 T Sauvignon Blanc 

1 1/2 t Creole seasoning

1/2 t onion powder

1 t garlic powder

5 c shredded rotisserie chicken

1 t chopped fresh parsley

Topping

1 sleeve Ritz crackers, crushed

1 c shredded Gouda cheese

4 T butter, melted

Garnish

2 green onions, diced

Bake Preheated oven to 350 degrees for 40 minutes 

Stir cream of chicken soup, cottage cheese, sour cream, cream cheese, wine, 

Creole seasoning, onion powder, garlic powder in a medium bowl until well blended and smooth

Fold in chicken and parsley 

Combine crackers and melted butter

Spoon chicken mixture into an 13x9 baking pan

Sprinkle evenly with Gouda then top with cracker mixture

To serve

Garnish with scallions

Beer Cheese Dip with Sausage

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 24:1-2

    [1] Be not envious of evil men,

        nor desire to be with them, 

    [2] 

    for their hearts devise violence,

        and their lips talk of trouble.

1/4 c butter

1 small diced Shallot

1/4 c flour

1/2 t garlic powder

1/2 t onion powder 

Pinch of cayenne 

1/2 t sugar or more to cut hop taste

1 c milk

2/3 c beer( I used Aldi Tide)

2 t Dijon mustard

1 c grated Hoop cheese

1/2 c grated Gouda

1/2 c grated provolone

1/2 c Velveeta   

Melt butter in heavy bottom pan, add shallot and seasonings

Add flour and stir until completely incorporated 

Add beer and sauté 

Add milk and sauté 

Add all of the cheeses and stir on low heat to melt

Lastly, add cooked sausage 

Garnish with diced green onions 

Serve with Tostitos or pretzels

1/2 pkg breakfast sausage 

1/2 t red pepper flakes 

Sauté until not pink and add to Dip

Marzipan Pull Apart Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 48:22

    [22] “There is no peace,” says the LORD, “for the wicked.”

 This taste a lot like Kringle!!

 

 

 

Grease 5x9 loaf pan with butter

1/2 c toasted slivered almonds

1 stick salted butter

1/2 c evaporated milk

1 pkg Almond paste

Melt butter in heavy pan

Add milk

Grate Almond paste into butter

Whisk constantly over medium low heat until paste is melted and mixture is smooth 

Set aside to cool completely 

1 can of flaky Biscuits 

Don't do this too early 

Biscuits need to be cold

Separate each biscuit into 2 

Set aside 

1-1/4 c sugar

3 t cinnamon 

Mix together and set aside

Dip each biscuit piece in butter mixture 

Roll in sugar mixture 

Stagger, standing up, in loaf pan

Until pan is 3/4 full to allow for dough to puff

Mix butter and sugar mixture 

Thin with milk

Drizzle the leftover butter mixture over tops of biscuits 

Bake

Cover top with toasted almonds

Cool 10 minutes 

Bake preheated 350 degrees for 30-35 minutes until internal temp reaches 105-110 degrees

Italian Honey Balsamic Vinegar Glazed Pork Butt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 43:1-2

    [1] But now thus says the LORD,

    he who created you, O Jacob,

        he who formed you, O Israel:

    “Fear not, for I have redeemed you;

        I have called you by name, you are mine. 

    [2] When you pass through the waters, I will be with you;

        and through the rivers, they shall not overwhelm you;

    when you walk through fire you shall not be burned,

        and the flame shall not consume you.

Glaze

1 bottle Balsamic vinegar ( I used dark)

2 T Honey 

Pinch of salt

Heat to light boil

Reduce to simmer stirring often until reduced to thick syrup

Set aside

3-4 lb pork butt

1 T coarse kosher Salt

1/2 T coarse black Pepper

1 t olive oil

Grease pork

Salt and pepper pork

Sauté in Dutch Oven until browned on all sides 

Remove to plate

1 T bacon fat

1/4 c bacon bits

1 large sweet onion, cut into slices

Add fat to Dutch oven

Sauté bacon bits and onions in fat

Add browned pork back in to pot, sitting on top of onion bacon mixture 

Glaze 3 sides of pork with 2/3 of the Balsamic 

Cover with foil

Add lid 

Bake preheated 350 degree oven 1-1/2 hour 

Baste remaining Balsamic syrup on pork 

Return to oven covered for 15 minutes 

until pork is 195-200 degree

Rest 5-10 minutes 

Slice thin 

Return to drippings