This ciabatta has a super open crumb, it is so light and airy…perfect to dip into an extra virgin olive oil, as your soup companion or as sandwich.

With the present social distancing, for me baking bread has been one of the best therapy, as I twist here and there recipes to see if I can get a better result…and all my friends love it as I tend to send them out very often.

If you are not familiar with ciabatta please look at this post and this one…

– Why is this ciabatta so light?

It is so light because has 78% of water in the dough.

– Is the dough very sticky?

Definitely, since 78% it’s water…as the gluten forms less sticky the dough will be. As the ratio of water increases, harder is to handle the dough.

– What is the secret to work with sticky dough?

Wet hands…yes, wetting your hands before handling the dough makes all the difference.

– Is it really a no-knead bread?

Absolutely…only mix well and use two methods, stretch and fold (all four sides) and coil and fold (2 sides).

– Is it hard to achieve such an open crumb?

Yes, just follow the recipe carefully and handle the dough very gently.

In this recipe I added extra steps as compared to the Easy No-Knead Ciabatta and I believe I got a better texture.

– Ready to check on the recipe?

I end up with 3 loaves and gave two to my friends that live in the area…no need to mention that they were so happy as it is so hard to find freshly baked bread now days due to the lock down.

Ingredients for:

2 loaves

• 530 g bread flour
• 414 g water
• 20 g olive oil
• 8 g salt
• 3 g yeast

3 loaves

• 800 g bread flour
• 624 g water
• 30 g olive oil
• 12 g salt
• 4 g yeast

4 loaves

• 1100 g bread flour
• 858 g water
• 40 g olive oil
• 17 g salt
• 5 g yeast

Method:

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in olive oil, salt and flour.  Mix using a Danish dough whisk as the dough will be very wet.

Mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a stretch and fold method, wet your hands and gently pull the dough from one side of the container and fold into the middle of the dough. Do the same on the other three sides of the container, folding always into the middle of the dough.

Once all the sides had been stretched and fold over, flip the dough so the fold in on the bottom of the dough.

Cover and again let it rest in a warm place for 45 minutes to 1 hour.

Once the time is up, perform the same stretch and fold (all for sides of the container and tuck the fold on the bottom again). Cover and let it rest in a warm place for another 45 minutes to 1 hour.

Next we will be using the coil and fold method. Wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let it rest for 45 minutes and repeat the method of fold/coil. Cover and let it rest in a warm place for 45 minutes to 1 hr. The dough will be very giggling…

Sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the top of dough and loose the bottom with the help of dough scraper.

Cut into 3 pieces, and gently place them on a parchment paper lined cookie sheet.  Sprinkle more flour on the top to avoid sticking. Cover and let it rest for approximately 1 to 1 ½ hour.

In the meantime, preheat the oven to 450^oF with an empty pan on the bottom of the oven and boil approximately 1 to ½ cup of water.

Spray the dough with a little water, then place the dough into the oven and carefully add the boiling water on the empty pan to create steam. Close the oven door and bake for 15 minutes at 450^oF.

For the first 10 minutes, spray a little water in the oven every 5 minutes. After the 15 minutes, remove the water in the oven and lower the temperature to 425^oF and bake for another 15 minutes.

Turn the oven off and leave the oven door ajar for 10 minutes.

Remove the ciabatta from the oven and let it cool completely on a wire rack.

Ready to be picked up…

– Looking for more bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

This soft and cottony bread is loaded with many kind of seeds, super healthy and so tasty.

– Do you remember the post about no-knead multi-seed sourdough bread?

Well, this is pretty much using similar ingredients…without the sourdough starter but with the water roux.

– What is the texture of this multi-seed bread?

It is amazingly soft, so soft that you cannot even tell that is a healthy bread loaded with seeds. This is because I used the tangzhong or water roux method to make this bread.

– How the bread taste?

The bread is super aromatic due to the combination of seeds, especially the black and the white sesame seed.

– Want to learn more about tangzhong or water roux method of bread making?

Please check this post about starch gelatinization.

– Ready to have your hands on the dough?

Ingredients:

Tangzhong or water roux

• 50 g bread flour
• 250 g water

Multi-seed bread dough

• 450 g bread flour
• 100 g whole wheat flour
• 30 g flaxseed meal
• 140 g water
• 8 g salt
• 8 g vital wheat gluten
• 8 g yeast
• 60 g brown sugar
• 20 g poppy seeds
• 30 g flaxseeds
• 30 g chia seeds soaked in 70 g water for about ½ hour
• 50 g toasted sesame seed (black and white)
• 30 g hemp seeds
• 55 g butter

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65^oC/149 – 150^oF. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Tangzhong or water roux can bend kept in the fridge for up to 48 hours.

Multi-seed bread dough

In the mixer, add all the water roux, all the flours and flaxseed meal, chia seeds except for the other dry seeds and butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Add the remaining seeds and increase the speed to “2” and let it mix for 15 minutes. The dough should be still somehow sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 10 to 12 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane) and you can see light through it.

If the dough tears mix for another 2-3 minutes until the dough pass the windowpane test. demonstrating that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Knock back the dough and split the dough into two large balls and each large ball into 4 smaller balls. Flatten the small balls making sure that the air is removed, fold into thirds and then roll it like a Swiss roll.

Place the Swiss rolls into a bread pan and let it rise until triple of its original size.

Bake in a preheated 350^oF oven for approximately 25 minutes.

Remove the pan from the oven and let the bread cool on a wire rack. Slice according to your like.

– If you enjoy this recipe of multi-seed sandwich bread, you might to check on these other bread recipes…

Thank you for visiting Color Your Recipes…have a colorful week!

This ciabatta has a slightly crispy crust and chewy crumb with all size of holes and loaded with Kalamata olive…delicious for sandwich or just dipped in olive oil.

My husband loves olives, all kind of olive, so when I made this bread he was is awe…and now this is his favorite bread…

his simple and easy no-knead ciabatta uses an overnight poolish, so you need to plan ahead…but after this first step there is not other trick…indeed super simple and easy.

– What is ciabatta?

Ciabatta is Italian means “slipper”, meaning that the bread is so running that has a shape of slipper…mainly flat.

– No-knead ciabatta?

Yes, like all the other no-knead bread, ciabatta can be made using the same method.

– What is poolish?

Poolish is a starter or pre-dough which is made of 100% hydration (equal parts of water and flour by weight) and a pinch of yeast. Allow the poolish to develop for about 12 to 16 hours depending of the room temperature.

– Are you ready to try this recipe?

Ingredients:

Poolish

• 100 g water
• 100 g bread flour
• 1 pinch of yeast

Final Dough

• 325 g water
• 15 g olive oil
• 5 g salt
• 2 g yeast
• 100 g whole wheat flour
• 300 g bread flour
• 150 g Kalamata olive drained and sliced

Method:

Poolish

The night or late afternoon before, in a medium/large bowl dissolve the yeast into the water and add the flour. Mix well and cover. Let the poolish ferment at room temperature for 12-16 hours.

Once the poolish has lots and lots of bubbles and started to collapse on the top and smell sweet, it is time to start the bread.

Final Dough

Measure and add the water and pour into the poolish.  Mix gently to loosen the poolish up. Add the, olive oil, flours, yeast and salt.

Mix it up with a Danish dough whisk or with a fork. Mix until the dough comes together. Go around the bowl (rotating approximately ¼ every time) using a stretch and fold method for 10 times.

Place the dough onto a rectangle container with lid and let the dough rest for 1 hour.

Fold in the sliced Kalamata olives using the stretch and fold method until the olives are evenly spread into the dough (4 times). Cover the dough and let it rest for 30 minutes.

Use the coil and fold method, 4 times and tuck the end of the dough down. Cover the dough and rest for 30 minutes.

Repeat the process for another 2 times. Resting for 45 minutes in between.

After the last dough resting, 40 to 45 minutes, sprinkle flour on the counter and on top of the dough.

Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 2 pieces and place them on a flour couch. Do not worry about its shape. Sprinkle more flour on the top if necessary, to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime, preheat the oven to 450^oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450^oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425^oF and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.

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– If you enjoy this simple and easy recipe of no-knead bread, you might want to look at these…

Did you know that olive is a fruit? Kalamata olives were originally from Greece and in now days these olives grow in United States and Australia. Olives are considered healthy, as they are a good source of fiber and vitamins.

Thank you for visiting Color Your Recipes…have a colorful week!

A simple touch of cocoa powder in the bread dough can add so much color and aroma to your everyday slice of bread.

Hello everyone…yes, I have been incognito for a few weeks…a combination of work load and other things in my life that I want to prioritize…such as travel (vacation)…and suddenly here we are past mid January…

Time indeed flies…even faster as older I get and so much has been happening around me, I just want to take in and enjoy every moment…I tried to take a small break from blogging and see how I felt…well…I miss it, so here I am back to the world of sharing recipes by blogging.

Okay, enough of this…and let’s talk about cocoa bread…

– How the cocoa bread taste?

Honestly not much different than the plain one, the color is very deceiving as I have imagined biting into a big chunk of chocolate…sorry to disappoint you…does not taste like chocolate.

– So, why bother adding cocoa powder into the bread dough?

Cocoa powder does not contain fats or sugar, therefore makes the bread a bit healthier and smell so good.

– Tangzhong method?

Yes, this recipe uses tangzhong method, which you can read more about it here.  The bread stays soft, cottony for many days.

– Are you ready to give this recipe a try?

Ingredients:

Tangzhong or water roux

• 40 g flour
• 200 g water

Bread dough

• 450 g bread flour
• 35 g honey
• 25 g sugar
• 25 g unsweetened cocoa  powder
• 5 g yeast
• 5 g salt
• 80 g heavy cream
• 70 g water
• 30 g butter

Method:

Tangzhong or Water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65^oC/149 – 150^oF. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Tangzhong or water roux can bend kept in the fridge for up to 48 hours.

Cocoa bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane) and you can see light through it.

If the dough tears mix for another 2-3 minutes until the dough pass the windowpane test. demonstrating that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Shape the dough as you like.  I used two different pans, one bread pan and the other one I made into small dinner rolls.

Knock back the dough and split into desired size and shape and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350^oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool.

– Looking for more bread recipes?  Check these out…

Did you know that cocoa powder is healthy? Chocolate is made from cocoa plant by adding fat, sugar and vanilla, therefore need to be consumed in moderation. Unsweetened cocoa powder is a great source of iron, magnesium, zinc, manganese and other minerals. Moreover, studies have found cocoa powder to exert anti-inflammatory properties.

Thank you for visiting Color Your Recipes…have a colorful week!

As the title says…this is super gooey, super ugly and super sticky cinnamon rolls made with pumpkin dough and pumpkin jam as a topping…and super delicious.

This all pumpkin rolls, literally pumpkin in the dough and pumpkin in the topping are super, let me emphasize, super delicious if you are an all pumpkin fan like I am.  Every bite is screaming pumpkin…the soft and cottony dough filled with pumpkin spice, sugar and butter covered with a layer (or two) of gooey and sticky pumpkin jam is absolutely heaven…

– Why these pumpkin cinnamon rolls are different?

To keep the color of the dough pretty I did not add the pumpkin spice in the dough. Each roll is smeared with pumpkin jam. Pumpkin jam was made using pumpkin puree, butter and sugar…cooked until thicken.

– Are these all pumpkin rolls healthy?

I must admit, these rolls are very unusual for me, as I always try to cut fat and sugar in my baking…not this time…I did not want to jeopardize the taste and flavor of these rolls so I went all the way…be aware…these rolls are not your typical heart-healthy rolls…but they taste so good…finger licking…so please eat with moderation (if you can).

– What is the texture of these buns?

As always, I used the tangzhong or water roux method, therefore the texture of these rolls is super soft and cottony and stay fresh for many days.

– Where did the pumpkin jam come from?

In Brazil there are many kinds of pumpkin desserts, which it is called “doce de abobóra”, “doce” means sweet and “abobóra” means pumpkin.  These sweets can be made into cubes of pumpkin or as a paste. Usually the pumpkin is cooked with sugar, cinnamon and cloves…coconut can be added as well.

So, I decided to give these pumpkin cinnamon rolls a touch of the Brazilian “doce de abobóra”. In this recipe I did not add cinnamon nor cloves when making the pumpkin jam, but feel free to add.

– Are you ready to try it?

Ingredients:

Water roux or Tangzhong

• 30 g bread flour
• 150 ml water

Pumpkin bread dough

• 550 g bread flour
• 250 g pumpkin puree
• 80 g sugar
• 8 g salt
• 8 g yeast
• 8 g vital gluten
• 50 ml non-fat milk
• 60 g butter, room temperature

Filling

• 40 g butter, room temperature
• 50 – 60 g sugar
• 1 ½ to 2 ½ teaspoon pumpkin spice

Pumpkin jam

• 150 g pumpkin puree
• 80 g sugar
• 10g butter

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65^oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Pumpkin bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

In the meantime, mix together the sugar and pumpkin spice and set aside.

Assembly

Now it is time to shape the rolls…

Knock back the dough and in a lightly floured surface open the dough into a rectangle of approximately 40 x 30 cm (16 x 12 in).

Brush the softened butter onto the dough and be sure to leave around 2 cm (1 in) on the edge of the long side of the rectangle.

Sprinkle the mixture of the pumpkin spice and sugar all over the layer of butter.

Roll up the dough tightly from the long side of the rectangle.

Cut the rolls, 1 ½ in approximately and arrange the rolls evenly in a baking pan.

Cover the pan and let the rolls rise until it doubled the original size.

Bake in a pre-heated oven of 350^oF, for 18 to 20 minutes.

While the rolls are in the oven, make the pumpkin jam.

In a small pan add all the ingredients under the pumpkin jam and cook under medium heat. Once boiled, simmer and stir occasionally, until the mixture has thickened, and you can see the bottom of the pan.

Remove from the heat and let it cool.

Once the rolls are baked, remove from the oven and place them in a wire rack to cool.

Smear the pumpkin jam on the rolls and serve.

Store the rolls in an airtight container.

– Looking for more pumpkin recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

This soft and cottony pumpkin twist bun is delicious, super light and cottony…packed with everything pumpkin…screaming with all the spices in every bite…

The color of this bread is…very pumpkin with all the spices, maybe not too enticing…or very appealing, but do not get fooled by its appearance…it is super, I mean super soft and taste amazingly everything pumpkin.

These buns stay light, moist and soft for days like all the breads baked using tangzhong method. Since I baked so many buns, I end up sending some to neighbors and friends…and I got request for baking more of these pumpkin buns.

– Why pumpkin?

Because it is Autumn and it is everything pumpkin…pumpkin contains a lot of beta-carotene, which give the bright orange color of the flesh. Beta-carotene and carotenoids are antioxidants that help immune system, may help reduce risks of chronic eye diseases.

Pumpkin also contain fibers, soluble and insoluble, therefore it might help the elimination of the bad cholesterol (LDL).

– What is the texture of these buns?

The combination of tangzhong or water roux method and the pumpkin puree is magical…resulting is a soft cottony bread, almost like mochi.

– Why these pumpkin twist buns are so addictive?

They are coated with a layer of pumpkin glaze made with pumpkin puree, sugar and pumpkin spices.

– Are you ready to try it?

Ingredients:

Water roux or Tangzhong

• 30 g bread flour
• 150 ml water

Pumpkin bread dough

• 600 g bread flour
• 300 g pumpkin puree
• 110 g sugar
• 8 g salt
• 8 g yeast
• 8 g vital gluten
• 1 ½ teaspoons cinnamon
• 60 g butter (room temperature)

Pumpkin glaze

• 90 to 100 g pumpkin puree
• 50 g sugar
• 2 teaspoons pumpkin spices
• Pearl sugar (optional)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65^oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Pumpkin bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the buns…

Knock back the dough and split into approximately 18 little balls (approximately 70 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and roll it like a Swiss roll.

Roll more from the center of the Swiss roll placing a little bit of pressure and roll it until approximately 16 in (40 cm) rope. Repeat the process until all the balls are done.

To make the twist…fold the rope into thirds and make a knot at one end, twist the bottom end around the top, and feed the loose end into the top hole. Please see the pictures above, it is much easier that it sound…

Place the twists in a baking ban of your preference. Cover the pan and let the twist rise until double in size.

In the meantime, in a small pot add the pumpkin puree, sugar and pumpkin spices. In a medium heat bring the mixture to boil. Let it simmer for a couple of minutes and remove from the heat and let it cool.

Once the twists doubled in size, gently brush the top of the twists with the pumpkin glaze, and sprinkle with pearl sugar.

Bake in a preheated oven of 350^oF for approximately 18 to 20 minutes.

Remove from the oven and let the buns cool on a wire rack.

Serve warm or at room temperature.

Store the bread in an airtight container.

– If you enjoy this pumpkin twist bun recipe, you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

This sourdough bread is loaded with complex flavor baked from a sourdough starter that was cultivated for 21 days…super easy no-knead method.

I had made many sourdough breads in the past, and a few month ago decided to start a new sourdough starter. Since sourdough culture varies from location to location…I wanted a starter from our new (not so new) place.

I browsed through internet and came up with 20% whole wheat flour mixture with bread flour. It all started with 10 g of the flour mix plus 10 g of water (bottle), and after many feedings and pampering the sourdough starter and 21 days later I was content with what I got. It might have taken longer that usual as the weather was cold.

This recipe was a composition from mainly two YouTube videos, Full Proof Baking and Bake with Jack.  If you are into making sourdough bread, I highly recommend these videos as I learned a lot and use their techniques when baking bread.

– Why using sourdough starter?

It seems that baking bread with sourdough starter is healthier than using the conventional bread yeast due to the bread’s prebiotic content, therefore easier to digest.

– What is sourdough starter?

Sourdough starter is a culture of wild yeast found in flour. Like any fermented food, sourdough bread is fermented using lactobacillus. The combination of wild yeast (found in flour) and lactic-acid bacteria is what makes the dough rise.

– Is sourdough bread easier to digest?

Scientists believe that the prebiotic content in sourdough bread may improve gut health and ease digestion. Moreover, gluten levels are lower in sourdough bread as compared to traditional yeasted bread.

– Are you ready to try baking sourdough bread?

This particular recipe uses 80% hydration…meaning that I used 80 g of water for every 100 g of flour.

Ingredients:

• 200 g mature sourdough starter (100% hydration)
• 400 g bread flour
• 300 g water
• 10 g salt

Method:

In a medium bowl whisk the bread flour and water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this is called autolyze.

Add the sourdough starter to the dough and mix until the starter is completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.

Cover the dough and let it rest for 30 minutes.

Add the salt and mix again using the stretch and fold method until all the salt is incorporated into the dough.

Rest for 30 minutes. Spray the counter with a little water and place the dough on it.  Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.

Rest for another 30 minutes. Spray the counter with a little amount of water and place the dough. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.

Rest for 45 minutes and repeat the stretch and fold the dough to the center.

Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.

Rest for 45 minutes and repeat the fold and coil.

Rest for 45 minutes.  Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.

Pre-shape the dough by stretching and folding to the center of the dough.

Flour well the banneton and place the dough seam up.

Place the dough in the refrigerator overnight, uncovered.

Next morning, pre-heat oven to 475^oF with a tray of water.

In the meantime, boil more water.

Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven.  Carefully add the boiling water to the tray. Close the oven door.

Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375^oF, bake for another 20 minutes.

Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.

– Looking for more bread recipe?

Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

These waffles are a fusion of brioche and waffles topped with caramelized crunchy sugar and they are so good, totally addictive…

– Have you ever heard of Liège waffle?

Well, I have not until I bumped into it when searching for something on the internet and started to read about it…

These are originally from Belgium and do not taste like your traditional waffle or even Belgian waffle.

– What’s the difference between Liège waffle and Belgian waffle?

Belgian waffle uses batter and Liège waffle uses yeasted dough, yes, yeasted dough like bread and has pearl sugar in it which caramelized once in the waffle iron.

– Why you need to try Liège waffle?

Because they are unique as every bite of the waffle contains crunchy caramelized sugar…which makes these waffles super special.

– How do you serve Liège waffle?

You can serve as you would serve pancakes, American waffles, Belgian waffles…but I like it plain…just as it is…

– How long it takes to make Liège waffle?

Like bread, these waffles use yeast raised dough therefore will require more time than your traditional waffles (batter), but worth the time and effort.

And because contains a lot of butter like brioche it is recommended to use a stand mixer.

– Can I freeze the Liège waffles?

Absolutely, I like to freeze the raw dough already divided and let it thaw in the refrigerator overnight. In the morning, place the dough on the counter for 10-15 minutes and directly to the waffle iron…super easy.

– How did I come up with the recipe?

After looking into many recipes in details, I realized that the percentage of butter varied from 15-51%, yes, some recipes called for 51% of butter when compared to the flour content…I like butter, but do not wanted to have my arteries clogged while eating this waffle, so I adapted to about 35%.

– Would you like to try it?

Here we go…

Ingredients:

• 4 oz butter (113 g)
• 320 g bread flour
• 1 jumbo egg (approximately 65 g)
• 1 ½ teaspoon yeast
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 20 g honey
• 150 ml milk
• 150 g Belgian pearl sugar

Method:

In the bowl of an electric mixer fitted with the dough hook, combine all the ingredients except for the butter and Belgian pearl sugar.

Mix until well combined, it will be very sticky, do not add more flour.

On low speed, add the butter, and scrape down the bowl as needed, making sure that all the butter is incorporated in the dough. Increase the speed to medium and knead until the dough is smooth and elastic, between 10 to 15 minutes.

Remove the dough and place in a bowl and cover tightly with a lid or plastic wrap. Let rise until doubled, about 2 hours.

Punch the dough down, flatten the dough with your fingers and spread the Belgian pearl sugar on the dough. Cut the dough in half and place one on top of the other. Again, cut the dough in half and top it on the other half.

Divide the dough into approximately 16 equal pieces (50 g) and gently roll each piece into a ball.

At this point you can freeze the waffle dough…first on the baking sheet. Once the waffle balls are frozen place them into a freezer quality plastic bag and store for future use.

Or, let the waffle dough sit for 15-20 minutes and place the waffle dough on the waffle iron according to the manufacturer’s instructions. Place the waffle dough in the middle of the waffle iron and cook at medium low for about 4 to 5 minutes until cooked through and golden brown. The time will vary depending on the heat.  Make sure to watch carefully as the sugar can burn if the temperature is too high.

Carefully transfer the waffle to an iron rack and serve warm or keep in a warm oven of approximately 225^oF.

Make sure to clean the waffle iron, while warm as the sugar will caramelized and stick to the iron once is cooled. You can use a spatula and damp cloth.

– Care for more recipes using waffle iron?  Please check on these…

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