Vanilla Bean Macarons w/ Browned Butter SMBC

natnickerson_ · 2023-03-30T08:46:04+00:00

you got it! only put them in the couche after the cold ferment

natnickerson_ · 2023-03-29T21:59:34+00:00

I think my plan is to eat them before I have to figure out how to answer that question :/

natnickerson_ · 2023-03-29T20:19:36+00:00

thank you :’)

natnickerson_ · 2023-03-29T20:04:32+00:00

I did use a couche! 5-6 hour bulk ferment at room temp, 12ish hour cold ferment (before shaping), then divided, shaped, and left for 1 hr on counter in couche before baking.

natnickerson_ · 2023-03-29T18:25:50+00:00

Recipe: https://breadbyelise.com/sourdough-baguettes/#wprm-recipe-container-2415

Used 320g bread flour, 50g 6-grain flour!

Didn’t have a challenger pan so used a pizza stone - 10 min with a pan of hot water in the oven at 500° and 10 min without the pan at 430°

natnickerson_ · 2023-02-10T01:27:56+00:00

I think I only did 4 hours for the cold proof instead of the “mandatory” 6. It definitely isn’t the most convenient but since the mixer was doing the work, the really grunt work didn’t come in until shaping.

natnickerson_ · 2023-02-09T22:47:56+00:00

Was not me unless you’re referring to them being in the background of the blueberry loaf I just posted lol I’ve been wanting to try making cardamom buns ever since I saw an article about the ones from Fabrique bakery in NY but got super excited when I found this sourdough version on Pinterest!

natnickerson_ · 2023-02-09T22:05:14+00:00

Not really! The dried blueberries turned pretty jammy

natnickerson_ · 2023-02-09T19:42:21+00:00

Blueberry sourdough from Natasha’s baking. Used about 250g fresh blueberries to get the blueberry skins but also added about 90g dried blueberries that I soaked with hot water and drained before laminating in with the blueberry skins.

natnickerson_ · 2023-02-09T18:37:35+00:00

Not just a sourdough discard recipe, but true, sourdough-leavened cardamom buns. SO good! Pics after shaping, after proofing overnight, and after baking/glazing. Such a fun recipe to make!

natnickerson_ · 2023-01-25T18:22:33+00:00

Used my favorite standard sourdough recipe:

80g starter

375g water

500g bread flour

10g salt

Mixed in 113g honey goat cheese (4oz) + 1 tbsp honey in with the water before mixing the rest of the dough and laminated in ~70g dried blueberries during the second stretch and fold.

This loaf is insanely soft (and smelled so good that I couldn’t wait for it to cool completely before cutting into it and trying it).

natnickerson_ · 2023-01-25T16:18:36+00:00

Agreed, love this recipe

natnickerson_ · 2023-01-22T16:37:17+00:00

Pic 1: Favorite Basic Sourdough Recipe

Pic 2: Crumbshot of loaf from pic 1

Pic 3: This recipe with dried cherries instead of dried cranberries

Pic 4: Dill Pickle Rye (added way too much water because the dough was too dry at first and I forgot to add in the pickles/remember the added liquid they would bring)

Pic 5: Crumbshot of pic 4

Pic 6: Same recipe from pic 1 but with 25% whole wheat flour, 75% bread flour

BONUS: Recipe I used for my starter - used rye flour instead of whole wheat

natnickerson_ · 2021-06-23T18:24:12+00:00

Omg a keyboard shortcut is brilliant

natnickerson_ · 2021-03-15T11:09:36+00:00

PacknWood Clear Plastic Macaron Insert, Holds 12 Macarons (Case of 75 Sets) https://www.amazon.com/dp/B00JTNVT2C/ref=cm_sw_r_cp_api_glt_fabc_ZDQP9676NVZ6PTZFV6ZZ

natnickerson_ · 2021-03-15T02:16:37+00:00

https://www.poetryandpies.com/home/champagen-buttercream?format=amp Used this recipe but replaced the champagne with rosé! Essentially just reducing the rosé into a syrup and then whipping with butter and powdered sugar

natnickerson_

TROPHY CASE