477.7K
LOA few tips and tricks for beginners making my no knead bread recipe ❤️
#breadmaking #bread
@louiseskitchengarden1
#Breadmaking Tips
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SH𝔹𝕒𝕤𝕚𝕔 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 : 𝔸 𝕊𝕥𝕖𝕡-𝕓𝕪-𝕤𝕥𝕖𝕡 𝔾𝕦𝕚𝕕𝕖
ʏᴏᴜ ᴀsᴋ, ɪ ᴅᴇʟɪᴠᴇʀ ✨
When I first started to experiment with machine-mixing sourdough, I was always unsure of how long to mix and what are the visual signs to look out for. Information on the internet added to my confusion, as the suggested mixing time can vary from source to source 🫠
After many errors and trials, I am finally comfortable with my process and today I’m going to share all my secrets and tips with you so that you don’t have to go the many stages of uncertainty and confusion like I did!
As always, I bake my loaves with my Brod & Taylor Bread Steel & Baking Shell that takes the hassle out of baking sourdough and delivers excellent results 💯💯
If you have any questions, just drop them below 👇
I’ll be happy to help! 🤗
💫 Recipe for 1 loaf -
360g Bread Flour
40g Whole-wheat Flour
300g Water
80g Levain
8g Salt
Please take note that video shows X2 quantity of the above recipe!
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#sourdough#breadmaking#recipe#homemadetutorial
@shebakesourdough
1.7M
RAThe ultimate NO KNEAD ARTISAN BREAD recipe for the absolute beginner 🥖
— this is the easiest quick rise bread recipe. no sourdough starter, no kneading or stretching and folding. it’s as easy as mixing 4 ingredients into a bowl, loosely shaping, and baking! it’s a same-day recipe and honestly it’s the easiest bread I’ve ever made.
It’s from the recipetineats blog and I’ve made it 4x, each time it’s perfection 🤌🏼
INGREDIENTS:
- 3 cups flour (bread flour or all purpose)
- 2 tsp instant yeast
- 2 tsp salt
- 1 1/2 cups warm water
INSTRUCTIONS:
- Stir together the dry ingredients then add in the warm water. Stir until a shaggy dough forms.
- Cover and let rise for 2-3 hours
***after 3 hours***
- Preheat oven to 450f with a Dutch oven inside
- Check that the dough has doubled in size, peel it out of the bowl onto a well floured surface and shape it into a ball
- Score the top and place into the preheated Dutch oven
- Bake for 30 mins with the lid ON
- Take the lid off and bake for another 12-15 mins to brown up
- Let cool for 10 mins
Slice and enjoy!!
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#breadrecipe #breadmaking #breadbaking #bread #easyrecipes #cookingfromscratch #motherhoodintheraw #motherhoodinspired
@raisingwellkids
382.0K
MABake Day Wednesday!
Soft, pillowy, and perfect for beginners with simple steps that guarantee amazing results. Whether you’re new to baking or a pro, this bread will impress every time!
Don’t forget to SAVE this recipe for later!
Want the full recipe? Comment ‘BEGIN’ below, and I’ll send it right to you! Be sure to follow first, so the message doesn’t get lost.
Instructions:
*In a large bowl mix the dried ingredients including @arrowheadmills bread flour together.
Then add water and oil, start kneading until the dough is smooth and no longer sticking.
*Proof the dough for 1 hour or until it rises at least double in size.
*Once the dough has risen, use your hands to punch/deflate it and transfer to a lightly floured surface and knead briefly until smooth.
*Cut the dough into 9 balls. Then one at a time, roll each ball into a flat oval, about 7-8” long, 4-5” wide. Then tightly roll it into a tube and place into a lightly greased loaf pan.
*Proof again for 60 to 90 minutes until the volume has increased at least double in size.
*Bake at 350F for 25-30 minutes until golden brown.
#bread #homemade #baking #instagood yummy
@madison_.eats
723.6K
MYCrusty, homemade bread—ready the same day and so easy! 🥖✨
This is the bread I make anytime we want something quick at home—or to bring to a friend.
4 ingredients. No kneading. Mix, rise, shape, and bake in a Dutch oven.
Ingredients (2 loaves)
• 3 cups lukewarm water
• 1 Tbsp active dry yeast (or instant yeast for faster rise)
• 1½ tsp salt
• 6½ cups all-purpose flour
Method
1. In a large bowl, whisk water and yeast until dissolved. Stir in flour and salt until combined (dough will be sticky).
2. Cover and let rise at room temp until doubled, about 2–3 hours (or 1 hour with instant yeast).
3. Divide dough, shape into loaves, and let rest 20–40 minutes. Sticky dough is normal—add a little flour if needed. Wet hands lightly if dough sticks.
4. Preheat oven to 450°F with Dutch oven inside. Slash tops and bake: 30 minutes covered, then 10–15 minutes uncovered.
5. Cool at least 1 hour before slicing.
This is one of my staple bread recipes, and it’s included in The Homemade Kitchen—your go-to resource for easy, everyday recipes. 🤍
@myhomemadekitchenco
232.1K
SAOne sourdough “rule” I don’t follow: folding every 30 minutes.
Dough needs time to rest and develop, and so do we. I space my folds based on how the dough feels, not the clock. In a colder kitchen, that might mean folding every 60–90 minutes.
I focus on tension and strength, because that’s what really builds structure and a nice, open crumb.
Baking isn’t about strict rules, it’s about listening to your dough (and yourself).
#sourdoughtips #learningsomethingnew #bakinghacks #breadbaking #bakingtips
@sactownsourdough
1.4M
HEEasiest beginner-friendly bread recipe 🥖
Perfect for sandwiches or bread on the side with your pasta, steak, or salad 🙂↕️
4 Ingredients you’ll need:
3 cups all purpose flour
1 tsp salt
1 tsp instant yeast
1½ cups warm water
• Mix ingredients and let it sit at room temperature for about 3 hours, or until the dough has doubled in size.
• Lightly sprinkle flour over and under the dough and shape it into a ball.
• Place a sheet of parchment paper over a large bowl and spread olive oil over the paper to prevent the dough from sticking while baking.
• Place the dough onto the prepared, oiled parchment paper and bowl.
• Preheat the oven to 450°F with the Dutch oven inside. Let the dough rest in room temperature while the oven preheats.
• Once the oven is preheated, carefully place the dough (with the parchment paper) into the hot Dutch oven and cover with the lid.
• Bake for 30 minutes with the lid on.
• Remove the lid and bake for another 12–15 minutes, until golden brown.
• Let the bread cool for 1 hour before slicing.
Happy baking! Please tag us if you end up trying it out for yourself! 🤎🥖
#easybreadrecipe #nokneadbread #4ingredientsrecipe #quickandeasy #beginnerfriendly #homemade #bread #housewarming #homebake
@heyitstheleos
396.7K
IMEvery Tip You’ll Need - from starter to proofing. I’ll bring these to life in vids to come. But 1st STOP the 500gm flour per loaf
✨Comment BAKER for my most used baking tools
STARTER
Tip 1: write the gm weight of your empty starter jar on its lid - Easily figure out your starters weight without transferring jars.
OR - have 2 of the same jar. Zero the scale with the empty jar on it then swap it with the starter jar.
Tip 2: maintain on your schedule. For me- she lives in the fridge. She gets a midweek snack to keep her happy, no magic number, just equal parts water/flour. On Friday shes gets fed in AM, then fed double right before sleep same day. Start dough early the next morning
Tip 3: mix it like youd do for a loaf. Till you dont see clumps & forms
Tip 4: find its ideal window for use. test it - feed it in the morning exactly how you’d feed for a loaf. Note when it “peeks” or when it stops growing. (no longer domes up and kinda has a flat top) then when it starts to “settle” or pulls down the edges a bit. That’s your window! Dont like it? Change how you feed it.
In winter - after doubled feed- mine peeks at 6 hrs and settles 3-4 hrs later. So I got 6-10 hrs to start my bread once fed.
MIXING
Tip: tbsp olive oil per loaf. Mix all ingredients, except the olive oil. Once no dry flour, cover, walk away. 10-20 min later pour on the oil and beat that dough up till everything combines & can lift the dough out of the bowl. Done
STRECH & BULK
Tip 1: Make it fit your free moments. Doesn’t have to be uniform. You wanna stretch after 15 min then 30 min each, cool. Every 25-40ish min & one was an hr later, all good.
Tip 2: stretch and fold then lift the dough completely out of the bowl. Give it one or two downward shakes to keep her honest- and get a taut round top.
Tip 3: no magic # of stretch cycles. It’s till your dough holds form between cycles & passes a window test. If you’re not confident- do another set for good measure.
Tip 4: Bulking - covered with a dry towel until - yes - it over double in sizes BUT also peels from the bowl. No sticking. Don’t rush.
Remaining tips in comments
#sourdough
@im.in.the.kitchen
468.2K
AMHomemade Bread Recipe! 🍞🧈✨
No stand mixer or bread maker needed!
Servings: 2 loaves!
Ingredients:
✨6 Cups Bread Flour
✨2.5 Cups Water
✨2 Packets Active Dry Yeast (.25oz packets)
✨3tbsp Softened/Melted Butter
✨1/4tsp Salt
✨3tbsp Sugar
Directions:
✨Warm your water to 110-114 degrees fahrenheit. Do not go higher or lower than this! Higher will kill the yeast, lower won’t be warm enough for the yeast.
✨Once water is at the correct temperature, add in your yeast packets & sugar. Let the yeast & sugar dissolve. When it’s dissolved, a foamy bubbly layer will be on top of the water. It will also smell sweet or like bread/dough!
✨Once the yeast & sugar is dissolved, add in 2 cups of flower, the salt & the butter. Mix until combined. From here, stir in the remaining flour adding 1 cup at a time. Dough will begin to form!
✨Lightly flour your cooking surface & dump the dough out of your bowl. Knead your dough until it transforms from shaggy & sticky to an elastic ball (around 8 mins) You will know you are done when you press the dough ball with your fingers and and it springs back slowly… if it stays indented, knead a bit longer.
✨Once you are done kneading, oil a large bowl. Place your dough ball in the bowl & make sure you spin & turn your dough ball to coat it in the oil. Cover the bowl with a towel & let rise for about an hour, until it has doubled in size.
✨Grease 2 9x5 bread pans.
✨Uncover your dough ball & punch it to deflate it (yes punch it it’s fun).
✨Lightly flour your baking surface again & divide the dough ball into 2 equal sized halves. Shape the dough into loaves (watch a youtube video if you have to!!!) and place the dough into the prepared bread pans!
✨Cover & let rise for another 45mins until doubled in size.
✨With about 10 mins left in your second rise, preheat the oven to 425.
✨When the second rise is complete, uncover your loaves, reduce the oven temperature to 375 and bake for 25 mins.
✨Move to a cooling rack, spread butter on top of the loaves & enjoy!
#healthyrecipes #recipe #healthyfoods #recipes #homemadefoods #bread
@amyfunderburk_
2.5M
SPStop baking your bread in a Dutch oven.
Here’s what I do instead — and why it changed everything.
I bake open, directly on a simple baking sheet. One of the cheapest I could find. And the results? Just as beautiful, if not better.
Here’s why this works:
You can bake multiple loaves at once. No more one-loaf-at-a-time limitations. I regularly bake 4–8 loaves in a single session.
You save time. Instead of waiting for each Dutch oven cycle, everything goes in together.
You save money. No need for expensive cast iron. A cheap baking sheet does the job.
You get incredible oven spring. Steam is the secret — I use a pan filled with boiling water to create that burst of moisture in the oven.
Your crust gets that perfect crackle. Open baking lets moisture escape evenly, giving you a crispy, golden crust every time.
Your loaves taste just as amazing. Same crumb, same flavor, same satisfaction — just more efficient.
The Dutch oven is great for beginners. But once you’re ready to level up and batch bake like a pro? Open baking is the way.
Want to learn everything about sourdough? I’ve created a complete 60-page guide to help you on your journey. Comment « SOURDOUGH » and I’ll send you the link. ✨
______
Bonjour, I’m Sacha! 🙋🏻♀️ I’ve been passionate about bread for over 15 years, and over the past two years, I’ve baked more than 200 sourdough loaves with our starter Flora, right in my home kitchen to help feed my family. 🥖
I share my knowledge to demystify sourdough and inspire you to start this beautiful journey yourself.
Because every recipe starts with a spark! ✨
#sourdough #sourdoughbread #baking #levain #bread
@sparksandbread
2.1M
MYNo-Knead Artisan Bread 🥖
Baking & bread making
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tsp active dry yeast
1 1/2 cups warm water
Instructions
• In a large bowl, whisk together the all-purpose flour, salt, and active dry yeast until well combined.
• Add the warm water and mix with a wooden spoon or baking spatula until a sticky dough forms.
• Cover the bowl with a clean towel and let the dough sit at room temperature for 6 hours.
• Dust your countertop with flour. Transfer the dough to the counter and fold it gently until it forms a cohesive ball.
• Place the dough on a sheet of baking paper. Shape or cut the dough as desired and transfer it to a Dutch oven. Cover with the lid.
• Preheat your oven to 450°F (230°C). Bake the bread in the Dutch oven with the lid on for 30 minutes. Then, remove the lid and bake for an additional 12-15 minutes to develop a golden crust.
• Remove the bread from the oven and let it cool for 30 minutes before slicing and serving.
Enjoy your fresh homemade bread!
⸻
#NoKneadBread
#ArtisanBread
#HomemadeBread
#BreadReels
#BakingAtHome
#BakeFromScratch
#FoodReels
#ViralRecipes
#HomemadeCooking
#KitchenInspiration
@mydarr
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
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