I know, not BBQ, not baked outside. But it looked so purdy and continues with the sourdough starter experiment. If you folks get tired of these non-bbq sourdough threads, let me know and I'll cease posting them.
I fed the starter two days ago and it was looking so active I had to do something different with it. I've had this recipe printed out since Spring and it was time to give it a try.
The dough, when first mixed together. This was fairly forgiving and easy to work with as it contains 2 eggs and a stick of butter -
After a number of folds it's looking pretty good and ready for warm bulk fermentation, which I've learned the best place is the oven with the light turned on. This yields a proofing area around 80F and keeps me from having to find a warm spot in the house -
After a few hours of warm fermentation it goes into the fridge overnight. This morning it was looking like this -
Rolled out into a rectangle and covered with a cinnamon/brown sugar mixture, ready for rolling -
Into the freezer for 15 minutes so it can be sliced down the middle and braided -
Into the Lodge CI pan and placed in the oven again to proof for another few hours -
I might have attempted baking this outside but didn't feel like dealing with our first snow of the year -
An Egg wash and into the oven it goes until the internal temp is 200F. I'm glad the recipe recommended the parchment paper otherwise the pan would have been a bear to clean. When it's done, the outside is brushed with simple syrup -
Cooling -
It wouldn't be right not to cut into it and show what the inside looks like.
Sliced -
So, how was it? Unbelievably good! Soft, buttery and the cinnamon mixture is perfect.
The recipe suggested placing the baking pan on a baking sheet lined with parchment to catch any runover. Good idea, 'cause there was a lot of runover. And thankfully, once it hardened, those pieces were just extra candy for the baker and the Mrs.
The recipe is from theperfectloaf.com for those interested.
Thanks as always, for reading through to the end of this post. And give this a try. This one's DEFINITELY a keeper!
Regards,
-lunchman
I fed the starter two days ago and it was looking so active I had to do something different with it. I've had this recipe printed out since Spring and it was time to give it a try.
The dough, when first mixed together. This was fairly forgiving and easy to work with as it contains 2 eggs and a stick of butter -
After a number of folds it's looking pretty good and ready for warm bulk fermentation, which I've learned the best place is the oven with the light turned on. This yields a proofing area around 80F and keeps me from having to find a warm spot in the house -
After a few hours of warm fermentation it goes into the fridge overnight. This morning it was looking like this -
Rolled out into a rectangle and covered with a cinnamon/brown sugar mixture, ready for rolling -
Into the freezer for 15 minutes so it can be sliced down the middle and braided -
Into the Lodge CI pan and placed in the oven again to proof for another few hours -
I might have attempted baking this outside but didn't feel like dealing with our first snow of the year -
An Egg wash and into the oven it goes until the internal temp is 200F. I'm glad the recipe recommended the parchment paper otherwise the pan would have been a bear to clean. When it's done, the outside is brushed with simple syrup -
Cooling -
It wouldn't be right not to cut into it and show what the inside looks like.
Sliced -
So, how was it? Unbelievably good! Soft, buttery and the cinnamon mixture is perfect.
The recipe suggested placing the baking pan on a baking sheet lined with parchment to catch any runover. Good idea, 'cause there was a lot of runover. And thankfully, once it hardened, those pieces were just extra candy for the baker and the Mrs.
The recipe is from theperfectloaf.com for those interested.
Thanks as always, for reading through to the end of this post. And give this a try. This one's DEFINITELY a keeper!
Regards,
-lunchman
