Sourdough Pumpkin Cinnamon Rolls Recipe

 

  

Ingredients:

Dough

• 1/2 (113g) butter cold
• 2-1/2 c (300 g) all-purpose flour
• 1/2 c (125 g) sourdough starter discard
• 1/2 c (122 g) pumpkin puree
• 1/2 c (120 g) milk dairy or plant based
• 2 T (40 g) honey

      DON'T ADD TIL SECOND DAY:

• 1 t (5 g) salt
• 1  baking powder
• 1/2 t baking soda

Filling

• 3/4 c (165 g) light brown sugar
• 2 t pumpkin pie spice
• 6 T soft butter (I usually add the whole stick and adjust other ingredients accordingly)
• NOTE: the original recipe called for melted butter and I like this way better because it doesn't leak.

Glaze:

• 1 c (120 g) powdered suggar
• 1 T (14 g) butter melted
• 2 t (30 g) milk dairy or plant baed
• 1/2 t vanilla extract

Instructions:

8 p.m. on Day 1

1.  Grate the cold butter using the large holes of a cheese grater into a large mixing bowl.  Add the flour to the bowl and use a fork to toss and coat the butter with flour to separate the pieces. Cut the flour into the butter using a pastry cutter or bench scraper until it has a coarse consistency.
2. Add the sourdough starter, honey, pumpkin and milk to the bowl. Use a spatula to get the mixture started and then switch to your hands to incorporate the ingredients until there are no dry bits left in the bowl. Cover the bowl and let the dough sit at room temperature for 8-10 hours. (Don't add the baking soda, baking powder or salt until the next day!)

6 a.m. on Day 2

1. Preheat the oven to 375 F (190 C) and llightly butter a cast iron skillet or baking dish (I use a springform 10" pan lined with parchment).
2. Mix the light brown sugar and pumpkin pie spice into a small bowl. Set aside.
3. Add the salt, baking powder and baking soda to the dough and use your hands to incorporate it evenly. Turn the dough out onto a floured surface. Use a rolling pin to roll the dough out into a rectangular shape. I roll to a 12x24 rectangle. Flour the work surface and rolling pin as necessary to prevent sticking.
4. Brush the top of the dough with the melted butter and sprinkle the sugar mixture evenly over the top, leaving a 1" border around the perimeter (I spread the soft butter mixture here, and sprinkle with crushed pecans). Starting at one end, roll the dough into a log shape. Use a bench scraper or a sharp knife to cut the log into 1-1/2" pieces. Arrange the rolls in the baking dish leaving a little space between each one.
5. Bake the cinnamon rolls for 35-40 minutes or until they are golden brown. (Internal temperature should be 190-200 degrees.) If bottom is browning too quickly put the pan on another pan. If top is browning too quickly put tin foil on a rack above it.
6. In a small bowl mix the powdered sugar, melted butter, vanilla extract and milk. Add milk as necessary to thin the glaze to the desired consistency. I add a T of maple syrup for fall burst of flavor. Pour the glaze over the warm rolls and use a spatula to spread evenly. I sprinkle the top with crushed pecans.

To store: Keep the baked and glazed sourdough pumpkin cinnamon rolls at room temperature in a closed container for up to 3 days.

To freeze: Wrap individual rolls in plastic wrap and insert them into a freezer-safe container for up to 3 months.

To reheat: Allow rolls to thaw, if frozen. Heat in the microwave for 15-20 seconds.

https://littlespoonfarm.com/sourdough-pumpkin-cinnamon-rolls-recipe/

Sourdough Focaccia

                          

Yield: 1 large bread

This sourdough focaccia has a chewy and soft interior and a deliciously crispy exterior.

Prep Time1 day 2 hours

Cook Time25 minutes

Total Time1 day 2 hours 25 minutes

Ingredients

• 550g strong all purpose flour or bread flour, with a protein level of at least 11%
• 470g water
• 10g salt
• 120g active and doubled starter,
• 4-5 Tbsp good quality olive oil
• 1 Tbsp flaky sea salt
• Toppings of your choice , E.g olives, rosemary, capers, tomatoes, onions, garlic, thinly sliced potatoes...

Instructions

Day 1

1. In the morning feed your starter so you can use 120g of it once it has risen.For this dough it could be 35g starter, 70g flour and 70g water. This will make approximately 175g starter. 120g can be used for the dough and the remaining starter can be fed again 1:2:2 and stored for the next time you need it.

2. When the starter has nearly finished rising, the main bread flour and water are combined in a bowl to autolyse.  When the starter is ready, add it to the dough along with the salt. Use wet hands to squish this together until well combined. Let it sit for 15 minutes.

3. Over a period of 2 hours, perform 4 sets of stretch and folds, one every 30 minutes. In each set, stretch and fold the dough over 4-5 times, turning the bowl each turn. As each set passes, the dough becomes more and more elastic.

4. After the final stretch and fold the dough sits at room temperature (between 20-24°C) for 2 hours before being transferred to the fridge for 8-20 hours.

Day 2

1. The next day, remove the cold dough from the fridge and drizzle 3tbsp olive oil into a cast iron skillet. Both 26cm and 30cm pans work well. Alternatively use a 23 x 33cm (9x13 inch) rectangular baking pan.

2. Rub some olive oil on your fingers and push the dough out to fill the pan. The cold dough will likely spring back at first, so press what you can and then wait 10 minutes before continuing.

3. Once it has filled the pan, the dough needs to rise and double until it is jiggly and puffy. This can take between 3-7 hours depending on room temperature. You can cover the dough at this point or, brush it with 1 tbsp olive oil to stop the dough drying out.

4. Preheat the oven to 210°C (410°F) fan-bake or 230°C (446°F) regular oven.

5. Once the dough has risen, use greased fingers to dimple the dough. Press in your favourite toppings and scatter over some coarse sea salt.

6. Bake the focaccia for 20-25 minutes until deep golden brown.

7. If using a cast-iron skillet, while it is hot from the oven, run a butter knife along the edge of the cast-iron skillet to loosen the edges, so that the bread can be lifted out easily. Lift the bread from the pan and place it on a cooling rack. Serve warm or at room temperature.

Nutrition Information:    Yield:  6      Serving Size: 1 grams

Amount Per Serving: Calories: 453Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 1944mgCarbohydrates: 78gFiber: 3gSugar: 1gProtein: 11g

https://homegrownhappiness.com/sourdough-focaccia/