Honey Walnut Loaf

Honey Walnut Loaf

Makes: 1 loaf

Total time: ~1.5 day

Measuring	Weight (g)	Weight (oz)	Ingredient
--	100 g	3.52   oz	Walnuts, toasted on stovetop or in oven
1 tsp	--	--	Cinnamon
--	53   g	1.86   oz	Sourdough starter, at peak
--	380 g	13.40 oz	Water, room temp
--	30   g	1.05   oz	Honey
--	360 g	12.59 oz	Bread flour
--	90   g	3.17   oz	All purpose flour
--	50   g	1.76   oz	Whole wheat flour
1.5 tsp	9     g	0.31   oz	Sea salt

1. Toast walnuts: Preheat oven to 350F. Spread walnuts on a cookie sheet & bake for 6 minutes (until just fragrant). You can also do this on the stovetop if you prefer. Remove, toss w/cinnamon, let cool. 

2. Mix: In large bowl, combine starter, water, honey. Add flours, salt, stirring with fork to combine. Use hands until dough is shaggy & flour worked into dough. Cover with damp cloth & let rest for 1hr. 

3. Stretch/fold: Perform two stretch & folds, 30 minutes apart. Wait another 30 minutes, gently stretch and fold walnuts into dough. Cover with damp cloth and let rise until doubled, about 7-8 hours at 70F temperature.

4. Shape: Turn dough out onto a lightly floured surface and let rest for 20 minutes. Then gently fold shape into a circle, pulling the dough towards you to create tension. Place into lined banneton, seam side up. 

5. Rise: Second rise can happen on the counter (90min), or overnight in the refrigerator. Dough should be slightly risen & a bit jiggly.

6. Prep: If in fridge, remove it in the morning. Gently turn dough out on parchment paper, score fairly shallow, as to not disturb the walnuts inside. Place loaf into dutch oven and cover.

7. Bake: Place cold dutch oven+bread in oven. Preheat to 450F. Bake for 15 minutes once preheated (475, 20). (450) Remove cover and bake for another 20 minutes.

8. Remove loaf from oven and place on a cooling rack. Slice and enjoy once fully cooled, at least 1 hour after removing from oven. 

Sourdough Discard Scones

Makes: 18 scones

Total time: 2 hrs

Measuring	Weight (g)	Weight (oz)	Ingredient
4½ cups	630 g	22.5 oz	AP flour
2 tbsp			Baking powder
½ cup	112 g	4 oz	Granulated sugar (¼ cup for less sweet)
1 tsp			Salt
1½ sticks	168 g	6 oz	Butter (cold, unsalted, cut to 1” chunks)
1 cup		8 oz	Buttermilk (240ml) Note: 2.65 oz greek yogurt + ⅔ cups of milk = 1 cup buttermilk
1 cup		8 oz	Sourdough discard (100% hydration)
2			Eggs

1. Whisk flour, baking powder, sugar, salt.

2. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.

3. Whisk buttermilk, sourdough discard, eggs.

4. Add buttermilk mixture to dry ingredients until just barely combined. DON'T OVER MIX.

5. Dump the dough onto a floured surface & finish kneading by hand just until all the loose flour is absorbed

6. Pat dough to 3/4" thick. Use a 2.5"-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.

7. Line the scones on prepared baking sheet (parchment or silicon mat), leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerara or granulated sugar.

8. Bake on the middle racks of the oven at 375°F, flipping the trays after 10 minutes (see note).

9. The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.

Sourdough Focaccia Recipe

Adapted From: https://heartbeetkitchen.com/2018/recipes/how-to-make-sourdough-focaccia/

Makes: 1 9x13 pan

Total time: ~1 day

Measuring	Weight (g)	Weight (oz)	Ingredient
¾ cup	170 g	6        oz	Active starter, at its peak
¾ cup	305 g	10.75 oz	Water, room temp
1 tbsp	22   g	0.77   oz	Honey
1.5 tsp	8     g	0.3     oz	Fine sea salt
1 tbsp			Olive oil
3 cups	460 g	16.22 oz	All purpose flour
2.5 tbsp			Melted butter
2			Tomatoes, thinly sliced (optional)
2 cloves			Garlic, minced (optional)
2 tbsp			Oregano (optional)

1. Mix: In large bowl, mix starter, water, honey, salt, 1 tablespoon olive oil.

2. Knead: Add flour. Knead by hand for 12-15 minutes, until you feel the dough tighten and acquire resistance, pulling away from the sides of the bowl as you work with it.

3. Bulk fermentation: Cover the bowl with a very damp cloth and set in a place ideally around 75 degrees. Let rise for about 5-6 hours, dough will have risen some and be puffy, showing a few bubbles on the surface.

4. Stretch/fold: Stretch and fold four “corners” of the dough, basically on top of itself. Cover again and let rest several hours at room temperature until dough has a few bubbles on top, has a glossy finish and has doubled. You can also put it in refrigerator and do this step overnight.

5. Transfer: Brush a 9x13 cake pan liberally with olive oil, distributing all the way to sides of pan. Using lightly oiled hands, gently scrape dough out into your cake pan. Using your hands pull the edges out to gently stretch them. Leave dough alone when it's about 1 1/2 - 2 inches tall. Let rise in a warm spot, covered with another sheet pan that’s upside down (so it has room to rise) for 2-3 hours until it is puffy and super bubbly.

6. Prep: At this point the dough should have visible bubbles in it. If not, let it rise more. Preheat oven to 400F. Drizzle 2-3 tablespoons olive oil (don't be shy) onto the bread, and press your fingertips using your whole hand into the risen dough. Your fingertips should go all the way down through the dough, hitting the pan. Then drizzle melted butter over the dough, brushing with a pastry brush, and then sprinkle 2 cloves minced garlic, and 1 teaspoon dried oregano to top of bread.

7. Bake: Put pan in oven on middle rack and bake for 15 minutes. Turn oven down to 350F and bake for another 12 minutes, until crust is golden brown and bounces back slightly when you press down on it. Let cool for 15 minutes and eat.

Sourdough Boule Recipe

Adapted From: https://www.theperfectloaf.com/beginners-sourdough-bread/

Makes: 2 x 900-gram loaf (consider halving)

Total time: ~2 days

Levain

Full Recipe		Half Recipe		Ingredient
37 g	1.31 oz	18.5 g	0.65 oz	Mature sourdough starter (100% hydration)
37 g	1.31 oz	18.5 g	0.65 oz	Whole wheat flour
37 g	1.31 oz	18.5 g	0.65 oz	Bread flour
74 g	2.61 oz	37    g	1.31 oz	Water (room temp or slightly warmer)

Dough

Full Recipe		Half Recipe		Ingredient
748 g	26.38 oz	374    g	13.19 oz	Bread flour
110 g	3.88   oz	55      g	1.94   oz	Wheat flour
49   g	1.72   oz	24.5   g	0.86   oz	Rye flour (or wheat flour)
641 g	22.61 oz	320.5 g	11.31 oz	Water
184 g	6.49   oz	92      g	3.25   oz	100% hydration levain (from above)
18   g	0.63   oz	9        g	0.32   oz	Sea Salt
50   g	1.76   oz	25      g	0.88   oz	Water

Steps

Step	Description	Rest	Timing Option 1	Timing Option 2
1. Levain	Mix levain. Store for 5-6 hrs.	5-6 hrs	8am	12pm
2. Autolyse	Mix dough flours & most of water (exclude 50g & salt). Store 1 hr, covered, in warm spot.	1 hr	12pm	4pm (5:40)
3. Mix	Mix above dough, salt, excluded 50g water, & levain. Will seem wet. Bulk fermentation for 4 hrs, covered.	30 min	1pm	5pm (6:30)
4. Bulk Fermentation	Perform 3 sets of stretch & folds, spaced out by 30 min. Wet hands & do 4 folds (N/S/E/W). Rest dough covered between sets. Dough rise should be 20-50%.	4 hrs	1:30pm 2 pm 2:30pm	5:30pm 6pm 6:30pm
5. Divide & Preshape	Flour work surface & divide dough in 2 halves. Rest 25 min, uncovered.	25 min	5pm	9pm
6. Shape	Flour dough & work surface. Flip floured top down on work surface. Flour hands Grab bottom of round, stretch down & then up ⅔ to top. Grab left & right, pull away & fold one side in, then the other. Grab top, stretch away, then down. Roll dough so seams are on bottom. Rest dough for a few min. Place seam side up in towel-lined bowl dusted with flour. Rest 20 min.	20 min	5:30pm	9:30pm
7. Cover & Seal	Cover & seal. Rest 16 hrs, in fridge.	16 hrs	5:50pm	9:50pm
8. Bake w/Lid	https://www.kingarthurflour.com/blog/2017/07/05/baking-in-a-cold-dutch-oven Score loaves, put in cold dutch oven. Set to 475F. Bake with lid for 20 min.	20 min	9am	1pm
9. Bake w/o Lid	Turn oven down to 450F. Bake without lid for 30 min.	30 min	9:20am	1:20pm
10. Rest	Remove & let rest for 1-2 hours	1-2 hrs	9:50am	1:50pm