Tag Archives: sourdough

Vegan Sourdough Cinnamon Rolls and Sticky Buns

  By |
Leave a comment

This recipe is a revision of my previous cinnamon roll recipe and I have to say it’s *even better!* There is also the option to make sticky buns, rather than just “plain” cinnamon rolls. I included the icing/drizzle instructions, but you honestly don’t need icing and would not want it for the sticky buns.

Ingredients

Rolls

  • 460g (3 ⅔ cups) flour
  • 1/2 cup vegan butter 
  • 1 cup non-dairy milk, warmed slightly
  • 100g (about ½ cup) active sourdough starter
  • 50g (¼ cup) sugar

Cinnamon Filling

  • 200g (1 cup) brown sugar
  • 4 tablespoons vegan butter
  • 40g flour (¼ cup)
  • 1.5 tablespoons cinnamon

Pecan Topping (for sticky buns)

  • 1 cup pecans (coarsely chopped)
  • 1/2 cup maple syrup
  • 250g (½ cup) turbinado sugar
  • 1 tsp vanilla extract
  • 2 tbsp vegan butter 

Icing (for cinnamon rolls)

  • 1 cup confectioner’s sugar
  • 1-2 tbsp non-dairy milk
  • 1 tsp maple syrup

Process

  • Mix flour and butter with hand or mixer until a sandy consistency.
  • Add remaining dough ingredients and mix (if using a stand mixer, use dough hook). Mix with dough hook for about 5 minutes or mix and knead for 10 minutes until it comes together into a soft ball. Try not to add more flour, but if you have to, do so just a tablespoon at a time.
  • Cover with a towel or lid (be sure there is room for it to rise) and set on the counter spot overnight or until it doubles.
  • If you allow it to double and don’t have time to cook, you can make the rolls and then refrigerate!
  • The next morning or after dough has risen, preheat oven to 350°F.
  • To make the cinnamon filling, melt the butter and mix in the other ingredients. Pinch with fingers to mix well and get the cinnamon distributed. 
  • Lightly coat counter or cutting board and roll out dough into a rectangle (about ¼ to ⅓ inch thick) and spread the cinnamon evenly to all edges.
  • From the long edge, roll the dough into a “log.”
  • Use a sharp knife to cut your rolls about 1-2 inches in height. I did them about 2 inches this time, which resulted in 8 rolls.

  • For cinnamon rolls – Place the rolls in a lined or non-stick baking pan. separated to allow for spreading.
  • For sticky buns – Sprinkle the turbinado sugar across the bottom of a lined or nonstick baking pan. Add in the pecans, evenly distributed. Mix the butter and maple syrup and pour over the pecans and sugar. Then place the rolls in the pan, separated to allow for spreading.
  • Bake for 25-35 minutes or until they are lightly golden. 
  • Remove from the oven and allow to cool. For sticky buns, only cool for 10 minutes and then remove from pan. For cinnamon rolls, cool as long as desired.
  • For cinnamon rolls, if desired – While the rolls are cooling, mix the icing ingredients until smooth and then drizzle over cooled rolls.

Half-Einkorn Sourdough Boules

  By |
Leave a comment

Einkorn flour is not the easiest flour to work with. I’ve now made four batches of bread using this flour and one was ok, one was a total failure, another fine, and this most recent batch, with my own percentages, is the best. It’s a 44% einkorn loaf, so you don’t get quite as much of the advantage of this heirloom grain, but it’s better than nothing! And it gives a nice depth and beauty to the bread, as well!

Levain (or just make sure you have enough of your starter to spare)

  • 35g starter
  • 35g all purpose flour
  • 35g wheat, rye, or einkorn flour
  • 70g room temperature water

Dough

  • 500g bread flour
  • 400g einkorn flour
  • 685g room temperature water
  • 175g levain
  • 18g sea salt

Process

Early morning prepare the levain in a glass or plastic container. Cover lightly and set in a warm place (I use my oven with the heat off but the light on).

About 90 minutes before you expect the levain starts to be doubled, begin your autolyse by mixing the two flours and 660g of room temperature water. Fully incorporate the water and flour. It may seems a little drier than you expect. Einkorn works oddly. It will get looser over time. Allow the flour and water mix to sit for 90 minutes near your starter (in the same warm place).

After the 90 minute autolyse, add the levain and 15g of water and fold in. Rubaud knead gently for 1 minute. Allow to rest for 30 minutes.

Next, add the salt and the last 10g of water. Rubaud knead for 1 minute, then rest for 15. 

Begin your stretch and folds. After the first one, do another in 15 minutes, and then 3 more at 30 min intervals. 

Set your dough aside to finish the bulk rise for about 1 to 1 1/2 hours. You only want to allow this to rise about 25-30% When it’s done it should be showing signs of fermentation and bubbling and have gotten looser looking (I completely forgot to take pictures!). Divide into two pieces and shape into a round. I won’t try to describe how to do that here, but this page is an excellent resource! Rest 20 minutes, final shape, and then place in a well-floured (seriously, this dough requires it to be well floured) or cloth-lined batard/basket/bowl. If it gets too lax to wait for 20 minutes, just go ahead and final shape.

Place in the fridge, covered, overnight. I use a very large plastic bag that I trap some air in so it won’t stick to the bread.

In the morning, preheat the oven to 500* with your dutch oven inside for a full hour (or 450 if you are using a clay or stone baker). Take the bread from the fridge, tip out onto a piece of parchment, score, and place in your dutch oven. Bake 20 minutes with the lid on at 500* and then another 30 with the lid off at 450* (or 25 with lid on and 30 with lid off if you are starting at the lower temp). 

If you give it a try, let me know!

Fruit Harvest Sourdough

  By |
Leave a comment

We had a raisin bread last week that was super good, so I thought that it couldn’t help but be even better with more fruit. And it is! This recipe makes 2 loaves, but you can separate before the second Rubaud kneading if you want to make one with the add-in and one without. I did one loaf with fruit and one with garlic cloves, rosemary, and chives this time!

Levain
35g starter
35g all purpose flour
35g whole wheat flour
70g room temperature water

Dough
804g bread flour
75g whole wheat flour
705g room temperature water
175g levain
18g sea salt

Add in (for 2 loaves)
3 TBSP sugar
1 ⅓ cup dried fruits (I used FruitOns All American Mix)

Process
Early morning prepare the levain in a glass or plastic container. Cover lightly and set in a warm place (I use my oven with the heat off but the light on)

When the levain starts to get close to doubled, begin your autolyse by mixing the two flours and 660g of room temperature water. Fully incorporate the water and flour. Allow to sit for 90 minutes near your starter (same warm place).

Add the levain and 20g of water and mix. Rubaud (or slap and fold) knead for 5 minutes. Allow to rest for 30 minutes.

Add the salt and the last 25g of water plus your add ins. Rubaud knead for 5 minutes, then rest for 15.

Stretch and fold 3 times at 15 minute intervals, then 3 times at 30 min intervals.

Set your dough aside to finish the bulk rise for about 2 hours. When it’s done it should be showing signs of fermentation and the top should look a little jiggly. Divide (if you haven’t previously) into two pieces and reshape. Rest 30 minutes and final shape and the place in a floured or cloth-lined batard/basket/bowl.

Place in the fridge overnight. In the morning, heat the oven to 500* with your dutch oven inside (or 450 if you are using a clay or stone baker). Take the bread from the fridge, tip out onto a piece of parchment, score, and place in your dutch oven. Bake 20 minutes with the lid on at 500* and then another 30 with the lid off at 450* (or 25 with lid on and 30 with lid off if you are starting at the lower temp).

This video shows the basic process.

This one shows Rubaud kneading.