Month: May 2023

Brioche

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Brioche Buns or Loaf

When you feed your sourdough you will need to “feed” and create your stiff sourdough starter at the same time. So pull 2 (I use Weck jars use one to feed your starter and one to feed and create your stiff sweet starter for the brioche)

Stiff Sweet Starter;

60 g starter

60 g flour

25 g water

15 g sugar

Mix together with a spatula (it is very sticky)

It will take about 4-5 hours to peak, so leave on the counter at room temperature to allow this process.

Main Dough once stiff starter has peaked:

250g bread flour

120g coconut milk

40g coconut sugar

10g local raw honey

1 egg +1 egg yolk

45g butter (melt before adding) do not add this until the end

4g salt

1 tsp yeast

All of the stiff starter made previously

Mix all ingredients ingredients together except the butter. Mix in mixer until well combined and the dough becomes very strong and elastic.

Add butter in until coated and fully mixed in.

Let sit until double in size (overnight) on the counter in a warm area.

After doubled in size, degass it and lay it on the counter or clean surface. Have some flour set aside this part gets sticky!

Cut the dough into equal sizes (use flour to help the dough from sticking to your hands) roll into equal balls and let sit until double in size if you are making brioche buns, or lay flat and roll into a loaf if you are making a loaf. Make sure to place on parchment paper and let rise (Roughly 2 hours)

Heat oven to 365 and bake for 20 minutes (keep an eye on it once you hit the 20 minute mark so you don’t burn it.

You can do an egg wash on top to give it more or a golden glaze before placing in the oven.

x0_meagen lea

Homemade Chicken Tenders

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Homemade Chicken Tenders

You will need; 

•4 cups water

•1/4 cup Himalayan salt 

•1.5 pounds Chicken tenderloins

•3 cups corn flakes (you can also use crushed up siete tortilla chips if you are avoiding corn)

•1/3 cup shredded Parmesan cheese

•1 teaspoon garlic powder

•1 teaspoon onion powder

•1 teaspoon salt

•2 eggs

Brine the chicken. 

In a large ziploc bag add in; 

•4 cups water

•1/4 cup Himalayan salt 

•1.5 pounds Chicken tenders

Place in fridge and Brine for 4-8 hours.

Rinse and Pat dry. 

I will use the fork trick at this point to remove the tendons from all of the chicken tenderloins. 

**find the tendon and with a fork place it so you can pull the tendon thru the fork prongs then pull and wiggle the tendon and it will come right out!**

Toss with a few tablespoons of Italian seasoning until lightly coated. For extra flavoring, you can use other seasoning if preferred. I just would recommend using one without additional salt. 

In a food processor add in;

•3 cups corn flakes (you can also use crushed up siete tortilla chips if you are avoiding corn)

•1/3 cup shredded Parmesan cheese

•1 teaspoon garlic powder

•1 teaspoon onion powder

•1 teaspoon salt

In a separate shallow bowl add; 

2 eggs and lightly beat 

Dredge chicken tenderloins through the egg then into your corn flake mixture. Repeat for all chicken tenderloins

Place on baking sheet with light drizzle of olive or avocado oil. 

Place chicken in a single layer on the baking sheet and drizzle the top of the chicken with olive or avocado oil. 

Bake at 425 for 11 minutes. 

Flip chicken over 

Bake for another 11 minutes. Check temp to make sure it reaches 165 for internal (cook time May vary depending on appliance) 

And enjoy! 

x0_meagen lea

Homemade Sourdough Bagels

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Ingredients;

100 grams active sourdough starter

255 grams filter room temperature water

40 grams local raw honey

10 grams fine Himalayan salt

500 grams flour

Additional Ingredients;

1 tablespoon sugar

Everything but the bagel seasoning or whatever seasoning you would like.

In a mixer add in;

•100 grams active sourdough starter (fed roughly 4-6 hours prior)

•255 grams filter room temperature water

•40 grams local raw honey

•10 grams fine Himalayan salt

•500 grams flour

Allow to mix on low until it forms one ball and cleans the sides of the mixer.

Place loose cover or towel over the bowl and let rise overnight. (I usually feed my sourdough around 2pm, and make the dough around 6/7pm, then start the bake process around 7am the next morning)

The next morning empty your bowl with your dough on to a clean space and divide into 8 sections.

Take each section and form into a ball, then use your thumb to puncture a hole through each giving it that bagel shape.

Place on parchment paper with a light lint free towel (I use cheese cloth) and let rise for 30-45 minutes.

While the bagels rise fill a large pot with water (3 inches minimum) with 1 tablespoon of sugar.

Turn the pot of high and bring the water to a boil.

Preheat your oven to 425. 

When bagels are done rising and water is boiling add in bagels in batches 3-4 at a time. Depending on how larger your pot is. You want to make sure you don’t overcrowd as they will expand more in the water.

Let them boil for 2 minutes, then flip them over and boil an additional 2 minutes on the other side. Once done, use tongs and or a strainer to remove from the water and place on parchment paper. Repeat this for the remaining bagels.

Once cool slightly, season your bagels. I love using the Trader Joe’s everything but the bagel seasoning.

Once fully seasoned. Place in the over for 25-28 minutes at 425 degrees. Cook time may vary so once you hit the 25 minute mark keep an eye on them.

Tip: I will place a baking sheet on the rack below to prevent the bottoms from burning, I use this technique when baking any type of sourdough bread.

Once done they will last a few days on the counter…ours usually don’t make it past day 3 because we eat them all!

Enjoy!

X0_meagen lea