HAPPY 4TH OF JULY!

Posted in Breads by sallybr

I’ve baked quite a few 4th of July inspired goodies in the past couple of weeks, but the only new recipe is the one I share today. Quite excited about this sourdough, not for the design, which is quite simple and easy, but for the formula: 2 egg yolks were added to the dough right at the beginning stage. I follow the bulk fermentation by removing a small amount of dough to a glass vial, and was amazed at the way it rose like a rocket. It doubled in size in 5 hours, which is definitely a first for me. Normally it takes 7 to 8 hours to get to that point.

DOUBLE-EGG YOLK SOURDOUGH BREAD
(from The Bewitching Kitchen)

475g white bread flour
25g spelt flour
70g sourdough starter at 80% hydration (you can use 100% if you prefer)
350g water
10g salt
2 egg yolks

for rubbing on surface:
red yeast powder (I used this product)
to paint:
blue luster powder + vodka
star shape cut from parchment or regular paper

Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

Transfer dough to a lightly oiled bowl and do a bulk fermentation with 4 to 5 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.

After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. The inclusion of egg yolks will considerably speed up the process.

Once bulk fermentation is over, shape the dough as a boule and place in a banneton. Move it to the fridge, covered, and leave it there overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, place the piece of paper shaped as a star on top of the shaped dough, wetting it just lightly to make it glue to the surface. Sprinkle red yeast powder all over, rubbing it gently. Remove the paper, and paint that area with blue luster powder. Score with a sharp razor blade in any pattern you like.

Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The dough is particularly smooth and nice to work with. I still cannot quite get over how much faster it rose during bulk fermentation. The temperature in our house does not change much during the year, thanks to air-conditioning and a bread proofing box for the winter months. The crumb has a slightly yellow hint, and the taste is a tad richer than your regular sourdough bread. I really liked it a lot, and so did the husband. If you are into sourdough baking, consider playing with this recipe.

I was ready to re-paint the bread once it was out of the oven, but much to my delight, the luster powder kept its intensity throughout the baking process! How cool is that?

I close this post with a few more bakes made to celebrate the 4th. Crinkle Sugar Cookies, Chocolate-Covered Oreos, Decorated Sugar Cookies and Red Velvet Cupcakes.

1 YEAR AGO: In My Kitchen, Summer 2025

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28Jun2026

PAPRIKA SOURDOUGH

Posted in Breads by sallybr

For this super simple sourdough formula, I wanted the outside to give a hint of what’s inside, so I dusted the dough with red yeast powder before scoring it with a combination of razor blade and scissors. I really like the look, and it tasted wonderful!

PAPRIKA SOURDOUGH
(from The Bewitching Kitchen)

375g white bread flour
25g spelt flour
70g sourdough starter at 80% hydration (you can use 100% if you prefer)
285g water
8g salt
1 to 2 tsps paprika

for rubbing on surface:
red yeast powder (I used this product)

Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. Depending on the day, temperature of your kitchen, it might take 8 hours or more.

Once bulk fermentation is over, shape the dough as a boule and place in a banneton. Move it to the fridge, covered, and leave it there overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, sprinkle red yeast powder all over, rubbing it gently. Score with a sharp razor blade making a grid, and cut the edges with small scissors.

Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: I love the red yeast powder because it does not fade much during baking, even if you generate steam by keeping the lid closed in the beginning of the bake. Plus, the color is exactly that of paprika, which is what I was hoping for.

My original plan was to add a little oat flake at the center of each square, but after adding the first three, I lost my Zen. Removed those and said to myself “maybe next time”…..

You cannot quite tell it has paprika, but it gets this sightly more complex flavor, plus the soft hint of color in the crumb makes is special. A lovely loaf, highly praised by the husband!

1 YEAR AGO: Spaetzle, a Classic Made Lighter

2 YEARS AGO: Chicken Roll-ups with Asparagus

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12 YEARS AGO: Quinoa Fried Rice

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24May2026

ONE DOUGH, THREE OUTCOMES

Posted in Breads by sallybr

For some odd reason, we’ve been going through sourdough eating at a fast pace. I used my default recipe two days in a row, first being a regular boule with an attempt of flowery design that had so much enthusiasm in the oven that it exploded through the petals, but I am not one to complain about excessive oven spring…

Next day, I went a bit crazy and did something totally different. I shaped the dough as a batard, and placed it in the fridge overnight. Next day, I divided it lengthwise in half, and used the first portion to bake a baguette-ish creature (not quite as thin), and divided the remaining half in 7 pieces to bake as small boules in a muffin tin. You can watch a short video of my first attempt to do this technique, which had a few issues, but nothing too serious. Halfway through the video, the important stuff got a bit off-center, but I caught in time to re-adjust for the final scoring. Apologies, I am a true newbie at this. Also, if the closed captions are showing and annoying you, I do not know now how to get rid of them. Will have to investigate that for future videos.

Apart from the problems handling the dough, I loved the method, and intend to do it again and again, The little boules are adorable and two of them were almost immediately consumed by the husband with a bit of jam.

As to the recipe, essentially any formula will work. I used 475g white bread flour and 25g whole-wheat, with my usual method that you can find here. I have incorporated following the fermentation by removing a small portion of the dough to a little jar, which gives me extra confidence in the bulk fermentation step. I leave it fermenting at room temperature until almost doubled in volume, then shape and place in the fridge overnight.

1 YEAR AGO: Oreo Cupcakes

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5 YEARS AGO:Turkey Jalapeño Meatballs

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11 YEARS AGO:The Making of a Nobel Reception

12 YEARS AGO:Fennel Soup with Almonds and Mint

13 YEARS AGO:Green Curry Pork Tenderloin

14 YEARS AGO:Farfalle with Zucchini and Ricotta

15 YEARS AGO:Slow-baked Salmon with Lemon and Thyme

16 YEARS AGO:Hoisin Explosion Chicken

22Apr2026

THREE TAKES FOR SOURDOUGH

Posted in Breads by sallybr

Two focus on their looks, using a very basic formula I love. The third one focuses on flavor, mixing cranberries and pecans for a truly special loaf of bread that is sure to please you…

For the Red Striped and the Lace Decorated Loaves, I used this basic recipe.

CRANBERRY-PECAN SOURDOUGH
(from The Bewitching Kitchen)

450g bread flour
50g whole wheat flour
75g sourdough starter (stiff or 100% hydration)
10g salt
360g water
75g pecans, finely cut
60g dried cranberries
tapioca flour for scoring (optional)

Mix all ingredients (except the nuts and cranberries) in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

Transfer dough to a lightly oil bowl and do a bulk fermentation with 4 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.

On the second folding cycle, open the dough slightly over the countertop and spread the cranberries and nuts all over it. Gently fold it al in. Don’t worry about working the dough too much, it will be ok during the next two folding cycles.

Once bulk fermentation is over, shape the dough as a batard and place in a banneton. Move it to the fridge, covered, and leave it there overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, sprinkle tapioca flour all over, rubbing it gently. Score with a sharp razor blade.

Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: Nine out of ten times my sourdough is very simple, no additions, just the basics. But every once in a while it is nice to change things a bit. This combination is heavenly. A bit of Roquefort on this baby and you are transported to a park in Paris – I am thinking Jardin du Luxembourg – sitting on the most perfect lawn, people watching and day dreaming. We will always have Paris…..

RED STRIPED SOURDOUGH

This was super simple and turned out just the way I expected. I used a stencil and Red Yeast powder (available here). Then it is just a matter of making one deep score in the center, and baking…

LACE DECORATED LOAF

I need more practice with this technique, although I think a lot has to do with the thickness of the lace used. Some fabrics might work better than others. Still, it is a fun method to play with, just grab your lace, place on the surface of the loaf, add flour and gently lift the lace. Add a few scores around, and bake.

I hope you’ll get inspired by this post, so feed your starter,
and go have some fun!

1 YEAR AGO: Easter Bakes

2 YEARS AGO: Bicolor Ravioli

3 YEARS AGO: Crispy Asparagus Salad with Toasted Bread Crumbs

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5 YEARS AGO: Sundried Tomato Spelt Sourdough

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13 YEARS AGO: Secret Ingredient Turkey Meatballs

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15 YEARS AGO: Italian Easter Pie

13Feb2026

BAKING WITH LOVE

Posted in Cake, Cookies by sallybr

Valentine’s Day is just about here! Today I share a few ideas to sweeten up this special weekend… Make sure to visit my cookie blog tomorrow for a series of cookies that celebrate love. And now, let’s get started, shall we?

I open this post with a Vanilla Pound Cake with Hibiscus Glaze

VANILLA POUND CAKE WITH HIBISCUS GLAZE
(from The Bewitching Kitchen)

for the cake:
3 sticks (339g) unsalted butter, softened (room temperature)
8 oz Cream Cheese, at room temperature (one regular package)
2 + 1/2 cups (500g) sugar
1 tsp salt
2 tsp vanilla paste or extract
6 Eggs, at room temperature
3 cups (375g) flour

for the glaze:
3 tablespoons hibiscus tea
200g powdered sugar
squeeze of lemon juice

Heat oven to 325F.

Cream butter, cream cheese and sugar with hand mixer until light and fluffy. Pound cakes do not contain leavening agent, so make sure to work the butter until fluffy. Add salt and vanilla, beat well.
Add eggs one at a time, mixing after each addition. Gradually mix in the three cups of flour.

Pour into well greased bundt pan. Bake for about 90 minutes, covering with foil if the top gets too brown before a toothpick inserted in the center comes out clean.

Wait for 15 minutes before un-molding over a rack. Let the cake cool completely, then make a glaze whisking all the ingredients. Pour the glaze over the cake, decorate with sprinkles, if desired.

ENJOY!

to print the recipe click here

Comments: The Bundt pan I used is this one. Any cake will look good with a simple dusting of powdered sugar, but I decided to go with a light glaze and sprinkles.

CHOCOLATE-COVERED
BROWNIE HEARTS

If your heart is set on chocolate, but you don’t feel like a simple tray of brownies, here is a very cute idea… Bake the brownies in a heart-shape silicone mold, then use the same mold to coat each piece in chocolate (I went with compound chocolate dyed red). I used these molds to bake and coat the brownies. And my favorite recipe for the little cakes (check here).

When you bake the brownies, the bottom side, that touches the mold, will be super flat. You can flip them when you coat and place the non-flat side touching the chocolate. That will end up smooth, so both sides of your little cakes will be nice and flat.

So the process goes like this: bake the brownies, cool them completely in the mold. Freeze for 10 minutes to make sure the brownie will be nice and firm. Remove cakes. Wash the mold, dry well. Melt compound chocolate in the color of your choice, add a layer to the bottom of the mold and immediately insert the cake back. Push gently all the way down. Make sure you see the chocolate coming up a bit around the edges, no need to come all the way to the top. Freeze for 15 minutes. Un-mold, and decorate.

Once they are coated, you can pipe a drizzle of melted chocolate and add sprinkles.

CHOCOLATE-COVERED OREOS

No need for recipe, just a little festive decoration, made with Royal icing and sanding sugar. Leftover melted chocolate was used to form little hearts using this mold.

VALENTINE’S SQUARE CAKE

I cannot share the recipe, as it is copyrighted. Published as Sunny Sprinkle Layer Cake, it is in a great book by Molly Gilbert called Sheet Pan Sweets. I baked it in a half-sheet pan, then cut 4 squares to make the layers, used a simple American Buttercream to frost it. It was not easy to frost smoothly a square cake, but oh, well. What does not kill you, makes you stronger.