Stretch and Fold Sourdough Hoop Cheese Spring Onion Loaf

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 1:14

[14] And the Word became flesh and dwelt among us, and we have seen his glory, glory as of the only Son from the Father, full of grace and truth.

2 9x5 bread loaf pans same maker

Parchment 

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)

1 c grated Hoop cheese

1 t Italian seasoning  

Feed Your Starter (or Make Levain)

I took 1/2 c starter from fridge and fed it a teaspoon of Rye flour and 1 t water, stirred and let it sit for a few hours

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

Mix into a shaggy ball

The grated frozen butter, scallions and cheese come later — during the second stretch and fold

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

Prep cheese

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, cheese and

scallions together and fold them through the dough

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

After your last fold, transfer to a lightly oiled container 

Cover 

Overnight, in fridge 

Shape

Pour dough onto parchment 

Flatten out and roll into a loaf

Tuck ends, seal and turn seal to bottom 

Place shaped loaf, seam-side down

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 lined pan

Spray with non stick

Score(not necessary) but it's pretty

Lower into loaf pan

Sprinkle top with Hoop cheese and Parmesan 

Sprinkle top Italian seasoning 

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 

 

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