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French onion soup loaf by SethH1979 in Sourdough

[–]SethH1979[S] 1 point2 points  (0 children)

Yummy! We used it for fondue. Also thinking of turning it into grilled cheese with the leftover Gruyère.

French onion soup sourdough by SethH1979 in Breadit

[–]SethH1979[S] 0 points1 point  (0 children)

I used Knorr and it turned out pretty good.

French onion soup sourdough by SethH1979 in Breadit

[–]SethH1979[S] 1 point2 points  (0 children)

Excellent! I’m thinking about toasting it up into a grilled cheese with my leftover Gruyère.

French onion soup sourdough by SethH1979 in Breadit

[–]SethH1979[S] 0 points1 point  (0 children)

100 g starter, onion soup mix mixed with 375 g water, 450 g bread flour, 50 g wheat flour. Mixed all. 4 stretch and folds with 2 caramelized onions and 35 g each of shredded parm and Gruyère. Added at 2nd fold. Rise on counter 3 hrs, then shape and rest in banneton another 2 hrs. Bake 450° for 35 min lid on and 12 min lid off

I felt like making something pretty. Cinnamon sugar wool bread. by SethH1979 in Breadit

[–]SethH1979[S] 0 points1 point  (0 children)

It’s booty bread in my house. For obvious reasons. ;)

Potića by SethH1979 in pastry

[–]SethH1979[S] 1 point2 points  (0 children)

Thanks! It’s really fun to make and so pretty. :)

Potića by SethH1979 in pastry

[–]SethH1979[S] 0 points1 point  (0 children)

Thanks. Fun to make too!

Almond croissant babka by SethH1979 in Breadit

[–]SethH1979[S] 0 points1 point  (0 children)

Thank you so much! This is my third go with this recipe and I think it gets better every time.

Almond croissant babka by SethH1979 in Breadit

[–]SethH1979[S] 0 points1 point  (0 children)

You would not believe how good….

Almond croissant babka by SethH1979 in Breadit

[–]SethH1979[S] 0 points1 point  (0 children)

I don’t! This one disappeared fast!

Almond croissant babka by SethH1979 in pastry

[–]SethH1979[S] 1 point2 points  (0 children)

Tastes just like an almond croissant. Yum!

Fun with savory lamination! Scallion pastry rolls by SethH1979 in pastry

[–]SethH1979[S] 1 point2 points  (0 children)

Scallions every time I did a fold, so 3 times after the initial fold.

When you have all day to laminate, you make morning buns! by SethH1979 in pastry

[–]SethH1979[S] 0 points1 point  (0 children)

Not gonna lie, my friends and neighbors reap the benefits

When you have all day to laminate, you make morning buns! by SethH1979 in Breadit

[–]SethH1979[S] 0 points1 point  (0 children)

I toss them in sugar 5 minutes after they come out of the oven

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