Hi friends!
Welcome to the 53rd edition of The Farmhouse Edit: where we share what we’ve been coveting and discovering, from the best of beauty and beyond.
Beauty I’m Loving:
I repeat: it’s a Mist Girl Summer!
I’ve been testing and loving this mist sunscreen from SunBum - I find it hard to re-apply sunscreen throughout the day but this lightweight spray makes it really easy.
Entertainment I’m Loving:
There have been so many new shows recently - the TV heavens have been kind to us! This week I devoured Sirens on Netflix. I can’t give it a rave review, but I did really enjoy the beautiful Nantucket scenery, the plot kept me guessing, and it was a great cast. Storyline was a bit meh but still enjoyable!
Recipe I’m Loving:
Honestly this recipe was the highlight of my week - that either means uneventful week or KILLER recipe lol. I tried the chocolate croissant sourdough loaf technique and OMG it tasted like the perfect combo of the two - sweet, salty, buttery, flaky like a croissant but soft like the best sourdough loaf. It made my whole house smell like a french bakery. Watch my step by step here!
Chocolate Croissant Sourdough Recipe:
Ingredients:
- 1/2 stick cold butter
- Chocolate chips (I used almost a full bag but measure with your heart!)
- 1 inch of sourdough starter
- 1 cups of water
- 4 cups of bread flour
- 1 tbs salt
Directions:
- Start by mixing the base loaf - this step can totally be adapted to your own sourdough start technique. I have quickly learned that everyone has a different starter technique (measuring with cups, by weight, different proportions, etc). So I will give you my technique, but feel free to insert your own here.
- Combine 1 inch of sourdough start, 2 cups of water, 4 cups of bread flour and 1 tablespoon of salt. Cover with damp cheese cloth and let sit for 1 hour.
- Stretch and fold, or use the coil method, then cover again for another 30 minutes.
- Now add 1/2 stick of grated (I just used a cheese grater) cold butter and chocolate chips. Stretch and fold or coil the dough to get everything mixed in. It won't feel very well mixed at this point but don't worry because we're going to do this a few times. Cover and let sit for another 30 mins.
- Stretch and fold or coil again, cover for another 30 mins.
- Stretch and fold or coil, cover for 6 hours.
- Let the dough fall out of the bowl and onto the counter. Shape into a ball, place into a bowl or proofing basket, cover, and place in the fridge overnight.
- The following day, preheat oven to 500 degrees with the dutch oven inside the oven while heating.
- Bake at 500 degrees for about 25 mins with the lid on.
- Lower oven to 450, remove lid, and continue cooking for another 10-20 minutes. You want it to be nice and golden brown on the outside so make sure to adjust timing based on your oven.
Slice, enjoy, and PLEASE send me a pic!!
What I’m Reminding Myself:
Sometimes the only answer is: <It is what it is>.
Until next week! xo Amandine