Seeded multigrain sourdough bread

125g whole wheat flour

175g bread flour (15g tangzhong, 160 making dough)

75g kamut 

25g rye

50g spelt 

50g hard white wheat

100g active levain 

10g salt 

20g olive oil 

50g honey 

400g water (75g tangzhong, 325g making dough) 

10g chia seeds, 10g flaxseed, 20g oats, 20g sunflower seeds, 5g sesame seeds, 5g poppy seeds, 20g pepitas 

Levain:

Night before: mix 15g sourdough starter with 75g bread flour and 75g water. Cover and leave on counter 10-12 hours until more than doubled and bubbly.

Dough:

Tangzhong: mix 15g bread flour with 75g water in saucepan until smooth. Cook until forms thick paste. Let cool. 

Add all ingredients to a bowl (except seeds!) and use dough whisk to mix. Mix until no dry flour is left. Cover and let rest 30 minutes. Add seeds. Do 2 sets of stretch and folds with 30 minutes between each set and then bulk ferment until doubled (4-5 hours @ 80°). Cover and refrigerate overnight or up to 2 days.

Bake:

Dust dough with flour and dump onto counter. Roll into log shape and place seam down in oiled loaf pan (black Pullman). Mist with water and top with mixed seeds if desired. Place in warm place until doubled. Preheat oven to 425°. Bake for 10 minutes and then lower oven to 375° and continue baking 23-30 minutes or until bread temp reads 195-200°. Cool in pan on wire rack for 10 minutes and then remove from pan. Allow to cool at least one hour before slicing. 

Sourdough milk bread with sweet stiff starter

SWEET STIFF STARTER (peak 4-6 hrs) 

115g active starter

115g bread flour

45g water

25g sugar

Stir to combine; knead briefly so there are no dry pockets of flour. Put in clear, wide-mouth container, loosely cover and let ferment until triple in size (78-80° for 4-6 hours)

TANGZHONG 

16g bread flour 

40g water

40g whole milk

Mix and cook over medium - medium-high heat until thick; cover with plastic wrap and set aside until cool. 

FINAL DOUGH

All of the sweet stiff starter 

All of the room-temperature tangzhong (87g)

137g bread flour

62g whole milk 

12g milk powder 

45g sugar 

5g salt

32g unsalted butter, softened 

Put all ingredients except for the butter into the bowl of a stand mixer with the hook attachment. Mix on low until the ingredients are slightly incorporated and then take up to speed 2 for 5 minutes. If it's too dry, add milk 1 tsp at a time, being careful as butter will add more moisture. Add the butter in 2-3 batches. Knead on speed 4 for about 10 minutes. Look for windowpane. Transfer to lightly oiled bowl, cover and proof in warm place for about 2 hours (78-82°) until 1.5x. 

Lightly grease your loaf pan (I prefer the Pullman loaf pan with or without a lid). Punch down the dough and knead it a few times. Divide into 3 equal parts. Round the dough into balls, cover and let rest for 10 minutes. Working with one ball at a time, flatten with your palm and roll out to a rectangle the length of the pan and double the width. Fold the 2 sides to meet in the middle and then roll the dough lightly like a Swiss roll. Place doughs side by side in the pan. Cover and let the dough proof again until it fills 80-90% of the pan.

Preheat oven to 375°. If using it,  place lid on pan and put pan in oven on middle rack. If not using lid, brush top of loaf with milk or an egg wash. Bake for 30 minutes. If using a lid, after initial 30 minutes, turn oven to 350° and continue to bake for 5 minutes. Internal temperature should be 190°. Once out of the oven, drop the pan on the counter to release some steam and immediately remove from pan to a cooling rack. For a soft, shiny crust, brush immediately with melted butter. Let cool completely before slicing. 

Sicilian Skillet Chicken aka Marry Me Chicken

 3 Tbs. Olive oil.                       4 boneless, skinless chicken breasts.   Kosher salt.                                       Fresh ground pepper.                             2 cloves of garlic, minced.                     1 Tbs fresh thyme leaves                      1 tsp crushed red pepper flakes.   ¾ c. chicken broth.                            ½ c. cream.                                         ½c. chopped sun-dried tomatoes.   ¼ c. fresh grated parmesan

Preheat oven to 375º. In a large oven-safe skillet over medium-high heat (medium or medium-low on the large burner), heat 1 Tbs. olive oil. Pat chicken dry and season generously with salt and pepper and sear until golden, 5 minutes per side. Transfer to a plate.

Return skillet to medium heat and add 2 Tbs. olive oil.  Stir in garlic, thyme and red pepper flakes, cooking until fragrant, 1 minute. Stir in broth, heavy cream, sun-dried tomatoes and parmesan and season with more salt. Bring to a simmer, then return chicken to skillet. Transfer skillet to oven and bake until chicken is cooked through and juices run clear when chicken is pierced with a knife, 10-12 minutes.