Apfel-Marzipan Kuchen

500 Gramm Apfel

2 EL Zitronensaft

100 Gramm Marzipan Rohmasse

125 Gramm Butter

125 Gramm Zucker

1 Päckchen Vanillezucker

3 Eier

150 Gramm Mehl

1 TL Backpulver

1. Äpfel schälen, entkernen, in Spalten schneiden und mit dem Zitronensaft mischen.
2. Marzipan klein schneiden und zusammen mit Butter, Zucker, V.-Zucker und Salz schaumig rühren. Die Eier einzeln unterrühren. Mehl und Backpulver kurz unterrühren. Teig in eine Springform 26 cm Durchmesser streichen.
3. Apfelspalten abtropfen lassen, auf dem Teig verteilen und mit ca. 2 EL Zucker überstreuen. Im vorgeheizten Backofen bei 180 °C ca. 40 Min. backen. Kurz vor dem Servieren mit Puderzucker bestäuben.

https://www.kochbar.de/rezept/360510/Apfel-Marzipan-Kuchen.html

Simple Sourdough Bread

Group 1

150g sourdough starter, 8-18 hours post feeding

235g water

60g flour

0.5g (1/4 teaspoon) diastatic malt 

Group 2

300g flour (no more than 20% rye or other low gluten) 

9g salt

1. In a medium mixing bowl, mix group 1
2. Add group2 and mix with the help of a bowl scraper. Cover with plastic wrap and allow dough to "autolyze" 30 minutes.
3. Scrape dough onto the table and perform a four edge stretch and fold. Cover with the be allow to rest for 15-30 minutes.
4. Perform a second stretch and fold. The dough should be a bit smoother at this point. Cove dough and let rest 15-30 minutes.
5. Stretch out dough and sprinkle with any inclusion (nuts, seeds, fruits), if using. Perform a stretch and fold. Cover and let rest 15-30 minutes.
6. Perform one more stretch and fold (4 stretch and fold at this point). Turn dough over. Dough should be a bit bubbly and springy. If not, cover dough for 20 minutes and perform 1 more stretch and fold.
7. Pre-shaping: Using your hands in a cupping motion, tuck the bottom edges of the dough under itself until the top is smooth. Cover dough over and let rest for 5 minutes.
8. Give the dough a final shaping, let rest 5 minutes and place in a flour dusted 8" or 9" banneton mold. Cover lightly with plastic wrap or large plastic bag and allow dough to rise until it has visibly expanded
9. Refrigerate 12-36 hours to continue proofing and develop flavor.
10. Preheat dutch oven to 500 F
11. Bake at 475 F in the heated dutch oven for 20 min with lid on
12. Remove lid and bake at 450 F for another 25 min