Hayley_Jannenga's Baking/Recipes Collection on LTK

Baking/Recipes

By Hayley_Jannenga

All the things I use and recipes I make

BROWN BUTTER CHOCOLATE CHIP COOKIES

Ingredients:
- [ ] - 1 cup + 2 tbsp unsalted butter
- [ ] - 1 cup brown sugar
- [ ] - 2 eggs, (room temp)
- [ ] - 1/2 cup granulated sugar
- [ ] - 2 tsp vanilla extract or vanilla bean paste
- [ ] - 2 tbsp heavy cream (room temp)
- [ ] - 1/2 tsp sea salt
- [ ] - 1 1/2 cups semi-sweet chocolate chips or chunks
- [ ] - 1 tsp baking powder
- [ ] - 1 tsp baking soda
- [ ] - 2 3/4 cups unbleached all-purpose flour

Instructions:
Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown. Remove from the heat and allow to let it cool slightly.

In a medium bowl sift together the flour, baking soda, and baking powder. Set aside.

Once the brown butter has cooled, add the browned butter, both sugars, and the eggs to a large bowl. Whisk well until combined and lighter in color.

Then add in the eggs, heavy cream, and vanilla. Whisk until well combined.
Add the dry ingredients to the wet, and gently fold until fully incorporated.

Add the chocolate chips/chunks, and gently fold until evenly dispersed.

Use a cookie scoop (preferred size) to scoop the dough out onto the baking sheets or preferred pan. Cover with plastic wrap and place in the fridge to chill for at least 1-2 hours or up to 24 hours. Or freeze them for later.

Once ready to bake, preheat the oven to 375F. Line 2 baking sheets with parchment paper.

Space your the cookies 2” apart from each other. Bake at 375F for 12-15 minutes, until lightly golden and the edges are set.

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Sourdough Bread Recipe

Ingredients:
• 250g active sourdough starter
• 725g warm filtered water
• 1000g unbleached bread flour
• 25g sea salt

Prepare Dough:
1. In a large mixing bowl, place the sourdough starter.
2. Add warm filtered water and mix until dissolved.
3. Add flour and salt. Mix by hand until no dry flour remains.

Stretch and Folds:
4. Cover and let the dough rest for 1 hour.
5. Perform four rounds of stretch and folds, every 30 minutes.

Bulk Fermentation:
6. Cover and let the dough ferment until it increases by 50%-75% in size (about 2 hours, but may take longer).

Shaping:
7. Lightly flour the counter and divide the dough in half.
8. Shape each half into a rectangle, fold the sides to the center, then roll into a ball. Let rest for 20 minutes.
9. Repeat shaping, then place seam-side up in a floured banneton.

Proofing:
10. Cover and cold-proof in the refrigerator for 2 to 48 hours.

Baking:
11. Preheat oven to 500°F (260°C) with a Dutch oven inside.
12. Flip dough onto parchment paper and score.
13. Transfer to the preheated Dutch oven. Quickly spray water inside to create steam, then cover with the lid.
14. Bake covered at 500°F (260°C) for 35 minutes, then uncover and bake at 425°F (220°C) for 10 minutes.
15. Cool for at least 1 hour before slicing.

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My favorite part about sourdough is all the uses! Making my toddler breakfast for the week, I’m making a pan of 3 different types of pancakes! Will cut them up & throw them in the freezer

Ingredients
2 cups all-purpose flour (260 grams)
2 teaspoons baking powder (10 grams)
1 teaspoon baking soda (6 grams)
2 tablespoons granulated sugar (30 grams)
1 teaspoon salt (6 grams)
1 cup sourdough discard at room temp (250 grams)
1 1/2 cups milk (I use 2% milk) at room temp, (12 ounces)
1 large egg, beaten at room temperature
2 tablespoons vegetable oil (24 grams)
1 tablespoon of Vanilla extract(24 grams)

Instructions
In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.

Add the sourdough starter, milk, vanilla, egg and oil to the top of the dry ingredients. Mix well just until combined. It’s ok if there are a couple of lumps in the batter. It’s important not to overmix.

Grease a cookie sheet or glass pan with melted butter or oil/ oil spray. Pour in pan and use your favorite toppings. I did blueberry, left some regular and chocolate chips.

Preheat oven to 350° I set a timer for 8 minutes then rotated the pan and cooked for another 6 minutes. Or until the edges and top are slightly golden brown.

Serve warm with butter and maple syrup

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**the 4 top linked items are what I use weekly for my sourdough!

Amazon sourdough kit
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3 Cookie Sheets for Baking + Cooling Rack, Non Stick Baking Sheet Set with Cookie Cooling Rack - Half/Quarter/Jelly Roll Pan with Wire Rack, Sheet Pan Set of 3, Non Toxic Baking Sheets for Oven.
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