Good Mornin' (Muffins & Sourdough Baguettes)

Sometime I enjoy waking up before anyone in the house to make hot fresh treats for my family to wake up to. We always eat bread for breakfast with cream cheese or something. So I made sour dough baguettes with the same sour dough starter I used for the rounder I made the other day.
I finally figured out how to form the dough in a baguette size without it having cracks on the top and bottom. Practice makes perfect.


Then comes the pumpkin muffins I made. At the bakery I worked at we would have pumpkin muffins and I would eat one every day. I missed them and so I decided to make them. I made them fat free with apple sauce instead of oil/butter. Made them have a new texture I enjoy. They came out a lot sweeter then I wanted but I think my applesauce had sugar in it. I add oatmeal for texture and taste. I also added semi-sweet chocolate chips to half the batch. I love the color of them and they tasted basically the same as the bakery.

Sourdough Bread

As many know you have to make a sourdough starter before you make the sponge and dough. So 4 days ago I made a sourdough starter that consists of milk and flour. Smells so awful after a few days. Anyways 4 days went by and I finally made the sponge and dough. The 3 weeks I worked at the bread bakery paid off cause the recipe called for adding more water to the dough and I thought that would ruin it and we never did at the bakery.

The bread over cooked either because I sprinkled too much water on it or I put it in for too long. Mistakes only make you learn and not everything always goes perfect.

Baguettes

I made the sponge for this yesterday and let it sit at room temp over night. I wanted to make it in the morning cause baguettes are a perfect breakfast food. 

They came out great, but my only problem with them was they had a unusual smell. The recipe I adapted from said they made 3 and i was going to make 3 as you will see but then I decided to make 2. The recipe also said to slightly grease the bowl you transfer the dough to. Maybe I greased too much or maybe greasing was a bad idea but I think thats the reason it made it harder to roll out and form into a perfect baguette shape. Next time I wont grease. 

But I still wonder what gave it such a unusual smell, maybe the flour. Anyways, here are the pictures:

I made a sour dough sponge, so that is coming up and I think I will make some biscuits tonight. 

Music Listened to when making this: Panic @ the disco - Pretty Odd

Raspberry & Blueberry Cream Cheese Stuffed Bread

First of all, I want to say sorry I haven't updated for like 2 weeks or something. Since I've been working I have been busy trying to focus on that.

Since I have gotten the idea of how to make bread I will be making a lot at home. This is my first one and I made 2 different sweet breads, both with cream cheese filling. One with raspberry filling and one with blueberry filling.

Blueberry:



Raspberry:




after proofed for 45 minutes and egg washed:

Out of the oven (right blueberry, left raspberry) :