Brioche au Chocolat/Sucre

Pain tolé au Levain /Sourdough Pan Bread

Ingredients:
   1. Mix the following:
     600 grams:   550 grams Wheat Flour(T65, T80, T110) 50 grams Rye flour

     400 grams water

     200 grams Levain (Sourdough starter)

    2. after 40 minutes add 10 grams of salt. cover and rest for an hour


    3.  fold the dough 12 times and rest for an hour

     4. fold the dough again.  At this stage cover and place in the ref.  overnight (I normally use 2 stainless steel lunch boxes ) and you can bake the following day  or you can keep  in the ref  up to 2 days then bake. If you want to bake at this stage then

   5. Bake: first 20 minutes at 230 degrees covered(no need to put a bowl of water  in the oven) by covering with pyrex glass  a steam will be created. then uncover and bake for ten to 15 minutes at 230 degrees.

previously baked:

New Year 2020

 

Christmas 2019

 

Chicken Satay

Christmas 2018

 

Scones aux pépites de chocolat - Chocolate Chip Scones

Ingredients:


2  cups flour
1/2 cup  oats
1/3 cup sugar  or less
1 teaspoon baking powder
1/3 teaspoon salt
1/2 cup  butter
3/4 cup chocolate chips(pépites de chocolat)
1 teaspoon vanilla extract or 2 teaspoons vanilla/sugar powder
1 egg
1/2 cup  milk

180°C   about 25 minutes