36.2M
CUSunset in a loaf 🌇
The most therapeutic kind of art.
#sourdough #breadart #therapeuticbaking #artisanbread #bakingtherapy #stressrelief
@culinature
#Artisanal Bread Making Process
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(12)
14.3K
ICMaking 🍕 with the bread master @simsimalabim 🔥 Students in our Artisanal Bread Baking course first take on making pizza dough, and the end result was 💯
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#culinaryvoice #pastryschool #culinary #culinaryarts #culinaryschool #culinarystudent #culinaryexperience #chef #pastrychef #food #cook #cooking #learn #learntocook #beginner #basics #tutorial #lesson #teacher #student #skill #tips #pizza
@iceculinary
204.4K
PLBread Making In Factory
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Follow @planetashish
Follow @planetashish
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#reels #reelsinstagram #streetfood #foodporn #indianfood #kanpur #planetashish #bread #breadmaking #breadfactory #breadporn #breadbaking
@planetashish
3.5M
SOMix, fold, shape, score, cut & reveal the result of the patience and the time that goes in making each and every loaf of bread
Nothing quite compares to the joy of making a loaf of bread. Same satisfaction each and every time
#sourdough #artisanbread #bread #sourdoughstarter #sourdoughbread #breadmaking #sourdoughbaking #realbread #sourdoughexplained #painecumaia
@sourdough_explained
5.6M
MADid you know that bread making isn’t really as hard as you think watching complex videos! Here is a simple breakdown of all the steps required to make a fluffy bakery style bread!
Recipe
All purpose flour (maida) - 360g or 3 cups
Milk - 240g or 1 cup
Active dry yeast - 7g or 2tsp
Sugar - 30g or 2tbsps (add half in wet half in dry)
Salt - 9g or 1/2 tbsp
Milk powder - 8g or 1 tbsp
Softened butter 60g or 1/4th cup
Yield - 550g bread loaf
Loaf size - 8inch loaf or half kg loaf
Baking - pre heat oven to 180*c with fan mode on, bake for 30minutes
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1. Activate active dry yeast in room temp (22*c - 30*c) milk, mixed with half of the sugar.
2. In a big bowl, add all purpose flour (maida), sugar, salt and milk powder. Add the bloomed yeast and start kneading.
3. Once the dough comes together and no dry flour is left, add softened butter. Continue to knead for 15 minutes and then perform windowpane test. This indicated adequate gluten formation in your dough to facilitate a good rise.
4. Shape dough into a ball and let the dough rise till it triples in size (bulk fermentation). This may take anywhere between 1 hour - 3 hours depending on the temperature.
5. Deflate the dough and shape into your preferred bread. Let rise again till double in size (second proofing).
6. Apply some butter on the loaf and bake in a pre heated oven at 180*c with fan mode on for 30 minutes.
7. Always let bread cool down (do not cover) before demoulding and cutting. Enjoy!
#bread #breadmaking #breadmakingforbeginners #breadinfo #bread #egglessbread #explorepage #explore #veg #bakery #eggless #egglessbaking #vegerianrecipe #monsoon #bake
@madambutterfingers
3.6K
THRien de sophistiqué. Juste de la farine, de l’eau, du temps… et de l’amour 🕊️🌾
#painaulevain #homemade #bread #artisnalbaking #asmr
@the_ck_cuisine
2.3M
GLAutolisis
La magia del gluten que se encarga de amasar la masa por nosotros.
La Red de Gluten totalmente desarrollada, clave para lograr los mejores panes.
Y todo ésto ocurre sin que tengamos que hacer nada, tan solo esperar. Es una cuestión de tiempo.
Una de las mejores herramientas del panadero, La Autolisis.
Que el Gluten esté con uds.
Merci @richardbertinet
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#Autolisis #amasado #amasadofrances #bertinet #panadero
@gluten.morgen
234.5K
MAOOF, I barely salvaged this loaf (recipe below!). Here’s what I do when I see the dough go too far in bulk fermentation (it’s been hot!). There are so many points in the bread-making process where small little adjustments are needed to keep a dough on track.
Given how slack and extensible the dough felt, I was surprised to see how it puffed up in the oven. The final flavor was sour-forward for sure, but one of those loaves that makes your mouth water instantly—a good sign of strong fermentation.
Sourdough bread recipe (makes 4x900g loaves):
Levain
63g medium protein white flour
63g whole spelt flour
126g water
63g ripe sourdough starter
Main Dough
1006g medium protein white flour
486g type 85 (high extraction)
326g whole spelt flour
35g sea salt
1235g water 1
195g water 2 (bassinage, add at end of mixing as needed)
316g levain
[[Method]]
1. Mix Levain ingredients and keep warm for 5 hr
2. One hour before your levain is ready, add the flour and water to a mixing bowl and mix until no dry bits. Let rest for 1 hour, covered.
3. Add levain, mix speed 1 for 3 minutes (or by hand for 5), rest 10 minutes, then add salt and Water 2 as needed. Mix until smooth, 3-4 min on speed 2 in a mixer.
4. Bulk ferment for 3 hours (or shorter if it’s warm there!!). Two sets of stretches and folds at 30-min intervals.
5. Shape into a large batard or boule and place in a proofing basket dusted heavily with flour.
6. Proof in refrigerator overnight.
7. Preheat oven to 450°F (230°C), bake 20 minutes with steam, then 40-50 minutes without. Internal temp should reach 204°F (95°C). Cool at least 3 hours before slicing, ideally 5.
#sourdough #baking #bread #theperfectloaf #wheat #spelt
@maurizio
2.1M
FEI am going to go ahead and call this one a WILD CRUMB! Yes, she’s a little under-fermented based on some of the denser areas, but she does look a bit wild also! She is open, rustic and full of character! This was a fun bake, but I do think moving forward I will just push bulk a little further to get that more open crumb.
✨Loaf Details✨
350g @bobsredmill Artisan bread flour
300g water
70 active starter
7g salt
🐅Autolyse: 2.5 hours
🐆Fermentolyse: 45 minutes
🦓Coil Folds: 5 spaced from 20-40 minutes apart
🦍Bulk: 7 hours
🐘Cold Proof: 15ish hours
🦘Bake method: Oven preheated at 500 degrees x45 minutes with my @krustic_crafts Dutch oven inside, baked 20 minutes lid on, finished lid off for ~20 minutes at 440 degrees.
✨ Follow for sourdough inspiration, simple tips, and real-life baking rhythms.
#sourdough #sourdoughbread #opencrumb #naturallyleavened #wildyeast #homebaker #artisanbread #breadmaking #sourdoughlife #bakersofinstagram
@fermentandfleurish
7.3M
MAThe easiest most foolproof artisan bread✨
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I discovered this method from @merryboosters years ago and it has been my go-to ever since 🙏🏼❤️
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▪️390g (or ~3 Cups) Artisan Bread Flour or All Purpose Flour▪️2 tsp Sugar▪️1+1/2 tsp Salt▪️3/4 tsp Instant or Active Dried Yeast▪️300ml (1+1/4 Cups) Water▪️Butter, for serving▪️
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1️⃣ In a large bowl mix together the flour, salt, sugar and yeast
2️⃣ Add some lukewarm water (~95°F) and mix everything together to form a shaggy mass of dough
3️⃣ Cover the bowl with plastic wrap and let sit and rise in a warm environment for about 2 hours
4️⃣ After 2 hours, preheat the oven to 450°F with a Dutch oven inside (so the Dutch oven gets preheated as well)
5️⃣ Transfer the dough on to a floured work surface (the dough will be sticky so dust it with some flour whenever needed); knead the dough (fold it on to itself, turn, and repeat) for 2-3 mins until a tensive dough ball forms
6️⃣ Transfer to a proofing basket or parchment lined bowl, cover and let rise for 35 mins or until the dough doubles in size
7️⃣ Place the dough ball in the preheated Dutch oven lined with parchment and bake at 450°F for 30 minutes; reduce the oven temperature to 400°F, remove the lid, and bake for another 10-15 more minutes (at this point the longer you bake the bread the crispier the crust will be.. just make sure the bottom doesn't burn) - enjoy with salted butter!
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Note: If you are making bread on a regular baking tray instead of a Dutch oven, steam is the key factor for making crusty bread. Place a pan with hot water in the lowest rack of oven while baking and spraying with water inside the oven during the initial five minutes of baking to help create this steamy environment inside the oven.
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⏲ 10 minute prep time + 2 hour 35 minute rise time + 40 minute cook time
@maxiskitchen
806.0K
OULet’s make Rosemary and Olive Oil Sourdough! 🙌
You loved my ciabatta bread recipe so here’s how to make a beautiful, golden and crispy sourdough bread. The addition of olive oil and rosemary not only adds a fragrant twist but also complements the tanginess of the sourdough.
If you are already a sourdough bread maker or you are just at the beginning of your bread making journey, this recipe is a great one either way! Throughout the recipe, I will guide you through each step with detailed instructions to make sure that your sourdough bread turns out beautifully. And remember, baking bread is a truly satisfying process and there’s nothing like the feeling of creating your own fresh loaf. So make sure you take things slow and enjoy the process! It’s well worth the effort 👌
Here is the ingredients list. Or you can find the full written recipe on my website (link in bio). Happy weekend baking 😊
Makes 1 loaf
400g strong white bread flour
260ml lukewarm water
140g active sourdough culture
10g sea salt
20ml olive oil
Rice flour for dusting
10g thinly chopped rosemary
#sourdough #baking #breadmaking #artisan #bread
@our_cookingjourney
15.3K
BVThe artisanal bread process unfolds over 36 hours, marrying ancient grains, organic flour, and Mother yeast. A process of blending time-honored techniques with the finest ingredients to create a loaf that embodies the soul of Abruzzo’s culinary legacy.
تستغرق عملية إعداد الخبز الإيطالي التقليدي أكثر من 36 ساعة، وتمتزج فيها عدة مكونات تشمل الحبوب القديمة والدقيق العضوي والخميرة الطبيعية. تجمع هذه العملية بين أساليب الطهي العريقة وأجود المكونات الغذائية لتحضير رغيف الخبز الذي يجسّد التراث العريق لمنطقة أبروزو الإيطالية.
#BulgariIlRistoranteNikoRomitoDubai #bulgariresortdubai #bulgarihotels #IlRistoranteNikoRomito #nikoromito
@bvlgarinikoromitodubai
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