Breakfast in Bed Apricot Turnovers with Bonne Maman
The perfect Mother's Day treat is easier than you think!
Here’s another adventure we had with our homemade sourdough starter.
The bread was delicious. I am a teensy bit sad that my little cuts in the top did not fan out the way I thought they would – the crust hardened up much faster than I imagined. Definitely another learning experience on the path of using homemade sourdough starters.
This bread did not rise a ton, for some reason – a reason that we’re still trying to figure out and if you have any ideas, please let me know! It doesn’t seem to be a problem when we make pizza crust with the starter – it is the best pizza crust I’ve ever had, in fact – a nice crust on the outside and perfectly chewy on the inside.
So – here’s what we did, pulling from several different sources:
Combine ingredients in a stand mixer using the dough hook. Mix to combine, then crank up the speed to medium and knead for about ten minutes. Cover and place in a warm area to rise for at least two hours.
Flour your hands and your work surface, and shape the dough into a round. Bake for about 35 minutes at 425.
After reading up a little bit, here are a few things we might do differently next time:
I am looking forward to trying again this weekend – it might take a couple of tries but I think we’ll soon have an excellent sourdough loaf.