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🍞 Okay, I lied about this past holiday morning

Published 3 months ago • 3 min read

The real holiday breakfast

I had planned to make sourdough cardamom buns, but I pivoted—fine, I was out of cardamom and didn't feel like making a store run—so I defaulted to my trusty sourdough cinnamon rolls yet again for this holiday.

Pretty sure this marks the 5th Christmas in a row. At this point, it's less a choice and more a non-negotiable family ritual. The kids would probably riot if these didn't show up on Christmas morning.

Turns out sometimes the best traditions are born from pantry limitations and a refusal to leave the house 🙂

Just take a look at these, pre-icing:

Read on and get mixing!

In this week's newsletter:

  • Recipes: Sourdough Cinnamon Rolls, Sourdough Discard Chocolate Chip Cookies, Discard Sugar Cookies, Biscotti from my cookbook
  • Baking Help: How to bake in a humid location?
  • Sourdough Links: Alan Scott and wood-fired ovens

🌀 Sourdough Cinnamon Rolls

Start this dough now, and you'll have fresh rolls later today. OR, do as I did:

Mix and bulk ferment the dough today, then place the covered dough in the fridge at the end of bulk fermentation. Tomorrow, take out early, roll and cut, and let proof for 2-3 hours until puffy and ready to bake.

Or...

🍪 Sourdough Chocolate Chip Cookies

Skip the rolls and let's make cookies 🙂

🍪 Discard Sugar Cookies

These sugar cookies are kind of the opposite of chocolate chip cookies. A little sweeter, delicate, and dangerously delicious. Please don't say I didn't warn you 🙂.

🍪 Sourdough Discard Cherry-Almond Biscotti (Italian Cookies)

You're missing out if you have ​my cookbook​ and haven't made my sourdough discard biscotti. Flip to page 422 and bake a batch of these this weekend.

They're incredibly crunchy, a little sweet, and go splendidly well with a cappuccino (or just plain, too). Plus, since they're double-baked, they last for weeks!

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đź’¬ Member Discussion of the Week

In Brazil, the heat and humidity are significant challenges—starter in the bedroom, only room with A/C. Everything becomes over-hydrated and/or over-proofed, even when using the refrigerator to slow-ferment.

Hot and humid is challenging, just as much as the opposite: dry and cold. I'd suggest reducing the hydration in most recipes to suit your climate better.

I also know that most bakers in Brazil have trouble sourcing strong flour, and the protein content is lower. So, a lower hydration will help you there, too.

I'd probably drop to 60% hydration with most doughs and see how that feels when mixing. It should feel elastic and cohesive, not batter-like or super wet. If it feels overly strong, add water gradually over a few bakes until it's where you want it.

As for temperature, it can help to cool the mixing water. I keep a bottle in the fridge and use that when mixing; that way, the water is super cold and brings that final dough temp down (I always shoot for around 78°F (26°C)).

🛟 2 Ways I Can Help You Today

đź“™ What I'm Reading and Watching

  • ​Alan Scott, 72, Artisan of the Brick Oven, Dies (NYT, paywall). I remember when I first got a copy of The Bread Builders (check out my reading list), one of my favorite baking books, and read in depth about Alan Scott and the wood-fired ovens he was famous for building. In The Baker's Corner, we follow along as one member builds his large dream oven in the backyard. It's stoking my desire to build one!

I hope you had a happy holiday and happy baking!

​Join me in the member's community, master sourdough, and get baker's perks.

Thank you for subscribing 🩶. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
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Maurizio Leo

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