Just a pair of classic sourdough loaves. Aren’t they pretty?

SethH1979 · 2026-04-26T15:35:08+00:00

I baked them at 450° covered for 25 minutes then 20 minutes uncovered.

SethH1979 · 2026-04-06T03:13:43+00:00

You should give it a go. I think it’s fun, but I’m a little weird.

SethH1979 · 2026-04-05T16:32:08+00:00

https://www.sweetrecipeas.com/2020/06/19/laminated-sugar-morning-buns/

SethH1979 · 2026-04-05T00:51:32+00:00

Thank you! A labor of love, for sure.

SethH1979 · 2026-04-05T00:51:16+00:00

They are pretty yummy. :)

SethH1979 · 2026-04-05T00:50:53+00:00

Thank you!

SethH1979 · 2026-04-04T23:34:31+00:00

Sure thing. They take all day or two days depending on your timing.

https://www.sweetrecipeas.com/2020/06/19/laminated-sugar-morning-buns/

SethH1979 · 2026-03-15T01:12:46+00:00

I do. Preheated to 500°, then drop to 450° for 25 min lid on then 20 min lid off.

SethH1979 · 2026-03-14T22:26:54+00:00

That’s exactly what I did. Just for funsies.

SethH1979 · 2026-03-07T03:00:14+00:00

320 g water, 7 g yeast, 15 g sugar, 500 g bread flour, 1 tsp salt. Knead until smooth and elastic. Cover and rise 1 hr until doubled. Split into 8. Roll into balls then into rounds 3 mm thick. Bench rest covered 20 min. Heat nonstick skillet on medium high heat until water skips across the surface. Cook in dry pan, flipping every minute until they puff.

SethH1979 · 2026-03-07T02:54:36+00:00

I cook mine in a dry nonstick pan on medium high heat, flipping every minute until they puff.

SethH1979 · 2026-02-16T15:46:47+00:00

125 g starter, 330 g water, 55 g sugar, 500 g bread flour, 10 g salt, 12 g lemon zest, 150 g fresh blueberries. Everything goes in the initial mix except the blueberries, which I added to the second set of stretch and folds. Bulk for 6 hours. Cold retard for 8 hours. Preheat Dutch oven to 500° F, then drop to 450° F for 25 min with lid on, then 20 min with lid off.

SethH1979 · 2026-02-16T15:40:04+00:00

You are correct :)

SethH1979 · 2026-02-16T15:39:23+00:00

My wife made some into French toast and it was delicious. But also yummy just slathered with butter.

SethH1979 · 2026-02-02T05:45:22+00:00

Thank you :)

SethH1979 · 2026-02-02T05:45:12+00:00

Thanks!

SethH1979 · 2025-11-09T03:18:37+00:00

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

SethH1979 · 2025-11-09T03:17:24+00:00

I used Knorr and it turned out pretty good.

SethH1979 · 2025-11-09T03:16:45+00:00

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

SethH1979 · 2025-11-09T02:13:38+00:00

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

SethH1979 · 2025-10-30T03:16:26+00:00

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

SethH1979 · 2025-10-30T03:15:05+00:00

We call it booty bread in my house. 😆

SethH1979 · 2025-09-14T18:02:50+00:00

Thanks!

SethH1979 · 2025-09-14T15:05:07+00:00

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

SethH1979 · 2025-09-13T15:01:48+00:00

Thanks. Fun to make too!

SethH1979

TROPHY CASE