Baked Goods

  Ingredients 4 cups (500g) all-purpose flour 1 packet (2 1/4 tsp) active dry yeast 1 1/2 cups (360ml) warm water 1 tsp sugar 1 tsp salt 1/4 cup (60ml) olive oil 2 tbsp fresh rosemary (chopped) Instructions Activate yeast in warm water and sugar. Combine flour, salt, olive oil, and yeast mixture to form dough. Knead for 5-7 minutes. Let dough rise for 1 hour. Spread onto a baking sheet, dimple the surface, and drizzle with olive oil. Sprinkle rosemary and salt and other things (like tomatoes). Bake at 425°F (220°C) for 20-25 minutes .

  Ingredients 1 cup (230g) unsalted butter (softened) 2 cups (250g) all-purpose flour 1/2 cup (100g) granulated sugar 4 large eggs 1 1/2 cups (300g) granulated sugar 1/4 cup (30g) all-purpose flour 2/3 cup (160ml) lemon juice Instructions Preheat oven to 350°F (175°C) . Grease a 9x13-inch baking pan. Combine butter, flour, and sugar to form a crust. Press into the pan and bake for 15 minutes . Whisk eggs, sugar, flour, and lemon juice for the filling. Pour over the hot crust. Bake for 20-25 minutes until set. Cool completely before slicing.

  Ingredients 500g bread flour 100g sourdough starter 325ml water 10g salt Instructions Mix flour, starter, and water. Rest for 30 minutes (autolyse). Add salt and knead for 10 minutes. Perform 4 stretch-and-folds over 3 hours. Shape and proof in a banneton for 6-8 hours. Preheat oven to 475°F (245°C) with a Dutch oven inside. Bake covered for 20 minutes , then uncovered for 20-25 minutes .