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#Breadchubby Reel by @breadchubby - Please like and share this post I'm only 15 followers away from hitting my goal and today's the last day. Fresh sourdough bread, heading to Baking At
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@breadchubby
Please like and share this post I’m only 15 followers away from hitting my goal and today’s the last day. Fresh sourdough bread, heading to Baking At Its Best, Tyrone Mills, Kyle’s Quality Meats, Brewers Pantry, Prices Country Market, Berry Hill food co, Buckingham Meats in Oshawa, M&L Motors cafe and the Willow tree farm. . .TO SUPPORT ME, PLS FOLLOW ME & LIKE THIS POST #breadchubby #sourdoughbaking #ontariomade #buylocalontario #shoplocalontario #artisanbread #realbread #artisanbakery #bakebread #durhamregion #sourdoughscoring #sourdoughbread #buycanadianmade
#Breadchubby Reel by @natalia.s.baking - The adorable little sourdough gnomes. I'm sure your kids will be amazed! #sourdoughbread #sourdoughscoring #sourdoughbaking #sourdoughforbeginners #ch
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@natalia.s.baking
The adorable little sourdough gnomes. I’m sure your kids will be amazed! #sourdoughbread #sourdoughscoring #sourdoughbaking #sourdoughforbeginners #christmasbaking
#Breadchubby Reel by @thesouthernsourdoughco (verified account) - Shaping my dough that I bulk fermented overnight on the counter. I love baking this time of year! The timing is my fav 🫶🏼 Have to celebrate by makin
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@thesouthernsourdoughco
Shaping my dough that I bulk fermented overnight on the counter. I love baking this time of year! The timing is my fav 🫶🏼 Have to celebrate by making my fav inclusion loaf…jalapeño cheddar. Duh! 🧀 #sourdough #sourdoughbread #sourdoughbaking
#Breadchubby Reel by @not.only.bread_ - SOURDOUGH BREAD With Whole Wheat Flour 🤍🌾 RECIPE 👇🏻 Please like and leave a comment under this video so it can reach more people 🤍 INGREDIENTS
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@not.only.bread_
SOURDOUGH BREAD With Whole Wheat Flour 🤍🌾 RECIPE 👇🏻 Please like and leave a comment under this video so it can reach more people 🤍 INGREDIENTS FOR 1 LOAF: -160 g whole wheat flour 🌾 (I used Caputo Integrale) - 75 g strong bread flour (I used Caputo Manitoba Oro) - 165 g all-purpose flour (I used a local supermarket flour, 11% protein content) - 120 g active sourdough starter - 295 g water - 8 g salt Add-ins: 🧈 20 g butter 🍯 1 tsp honey - A little butter and honey create an incredibly soft, tender crumb. If you’ve never added them before - fix that immediately. The flavor and aroma are next-level 🤤 Dough temperature: 21–23°C (70–73°F) Warm fermentation: ~8 hours Cold fermentation: ~14 hours PROCESS 1️⃣ Mix the flour, sourdough starter, and water until fully combined. (I kept aside 15 g of water to add with the salt.) Rest for 40 minutes. 2️⃣ Add the salt + the remaining water. Mix until the salt is fully dissolved. Rest for 40 minutes. 3️⃣ Add the butter and honey. Incorporate them into the dough until fully combined. Rest for 1 hour. 4️⃣ Perform the 1st coil fold. Rest for 1 hour. Perform the 2nd coil fold. Rest for 1 hour. Perform the 3rd coil fold. Rest for 1 hour. Perform the 4th coil fold (I did only half, folding the dough from just two sides.) Rest for about 2 hours. 5️⃣ Lightly flour your work surface. Shape the dough into a boule (round) or batard (oval). Place it seam-side up in a floured proofing basket. 6️⃣ Refrigerate overnight for cold fermentation. 7️⃣ In the morning, place it seam-side down on parchment paper, score. BAKING: 💨 For Open baking (on baking steel or stone): - Preheat to 250°C (480°F) with a tray at the bottom for steam. - Transfer bread to the hot surface, pour boiling water into the lower tray, and close the oven door quickly. - Bake 20 min at 230°C (445°F) with steam, then remove the water tray and bake 15-20 min at 200°C (390°F). 🛎 For Dutch oven Baking: - Preheat the oven with the Dutch oven inside to 250°C (480°F). - Bake 20 min covered at 230°C (445°F), then 15-20 min uncovered at 200°C (390°F) until golden brown. Cool completely before slicing and enjoy 🥰🤍
#Breadchubby Reel by @kraft.des.sauerteigs - Kein-Aufwand-Brot (mit Sauerteig) Wenig Arbeit, viel Geschmack - ideal, wenn der Teig einfach für dich arbeiten soll. Zutaten: • 370 g Wasser (RT) •
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@kraft.des.sauerteigs
Kein-Aufwand-Brot (mit Sauerteig) Wenig Arbeit, viel Geschmack – ideal, wenn der Teig einfach für dich arbeiten soll. Zutaten: • 370 g Wasser (RT) • 420 g Weizenmehl (bei mir 14,5 % Eiweiß) • 120 g Roggenvollkornmehl • 70 g aktives Sauerteig (100 % Hydration) • 11 g Salz 👉 Hydration: ca. 67 % – eher fest, daher weniger offenporige Krume (völlig normal). 👉 Sauerteiganteil niedrig → längere Fermentationszeit möglich & unkritisch. Zubereitung 1. Teig mischen Alle Zutaten von Hand (außer dem Salz) zu einem homogenen Teig verrühren, bis keine Mehlreste sichtbar sind. Den Teig 30 Minuten ruhen lassen und anschließend das Salz einarbeiten. Zudecken und 8-10 Stunden bei ca. 20–21 °C ruhen lassen. Ich habe nur 2× gedehnt & gefaltet, ganz nach Gefühl. 2. Formen & Kältegare Teig auf bemehlte Fläche geben, straff rund wirken, dabei aber die Naht nicht komplett schließen, damit sie im Ofen schön aufreißen kann. Mit Schluss nach unten ins gut bemehlte Körbchen legen. Zugedeckt 12–20 Stunden kalt stellen (bei mir: 16 h). 3. Backen Ofen + Gusseisentopf auf 250 °C vorheizen. Teigling in den heißen Topf stürzen, Deckel drauf: * 15 Min bei 250 °C * Temperatur auf 210 °C senken und 25–30 Min weiterbacken. * Für die letzten 10–15 Min Deckel abnehmen, damit es richtig knusprig wird. Tipps für bestes Ergebnis • Hydration nur 67 % → fester Teig, daher kompaktere Krume absolut normal. • Geringer Sauerteiganteil → Teig darf bei Raumtemp. und im Kühlschrank länger stehen, ohne zu überfermentieren. • Dehnen & Falten optional, aber hilfreich: fördert Fermentation & verteilt Gase besser. • Für rustikale Risse nicht zu fest wirken – die Nähte leicht geschlossen lassen, damit der Ofentrieb schön aufreißt. • Perfektes Brot für alle, die „Teig macht’s schon“ lieben – extrem unkompliziert & aromatisch. ✨ Gutes Gelingen & viel Spaß beim Backen! SAUERTEIG STARTER SAUERTEIGBROT SOURDOUGH ЗАКВАСКА BROT DISCARD #sauerteig #sourdough #закваска #sauerteigliebe #sourdoughstarter #brotbacken #хлебназакваске #sourdoughbread #fermentation #realbread
#Breadchubby Reel by @tetianahrechanikova - Buns with fried cabbage, rolls are very soft ,tasty and nice. How to make this brioche watch the video. #булочки #buns #drożdżówki #brioche #buntutor
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@tetianahrechanikova
Buns with fried cabbage, rolls are very soft ,tasty and nice. How to make this brioche watch the video. #булочки #buns #drożdżówki #brioche #buntutorial #bread #sourdoughbread #булочки #пирожки #пироги #ватрушки #хліб #хлебназакваске #panini #brötchen #bulle #buntutorial
#Breadchubby Reel by @nos_pains_nos_gains (verified account) - Training cut 🔪 ❤️ #sourdough #levain #cutebaby #scoringsourdough #score #painaulevain #levain #levainbread #levainbakery #levainnaturel #sourdough #
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@nos_pains_nos_gains
Training cut 🔪 ❤️ #sourdough #levain #cutebaby #scoringsourdough #score #painaulevain #levain #levainbread #levainbakery #levainnaturel #sourdough #sourdoughbread #homemadebread #recettehealthy #boulangerie #boulanger #boulangerieparis #boulangeriefrancaise #sourdoughclub #sourdoughbaking #breadporn #breadlove
#Breadchubby Reel by @theearlyrisebaker (verified account) - Ok? Ok ok? No more 1:1:1 of 100g and 300g starter peaking every 5 hours and then sitting there getting acidic for the rest of the day and night… adopt
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@theearlyrisebaker
Ok? Ok ok? No more 1:1:1 of 100g and 300g starter peaking every 5 hours and then sitting there getting acidic for the rest of the day and night… adopt the tiny starter method! Pls! You can do it!!! #sourdoughbaking #sourdoughtips #slowfermented #sourdoughbread #sourdoughstarter #sourdoughteacher
#Breadchubby Reel by @lindsaysbread (verified account) - When do I use my starter to get the best bread? At peak! The yeast population is at its highest and most active, giving you the strongest rise. 🏔️ Ho
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@lindsaysbread
When do I use my starter to get the best bread? At peak! The yeast population is at its highest and most active, giving you the strongest rise. 🏔️ How do you strengthen your starter, the foundation of your bread? Peak to peak feeds! 🏔️ Knowing what “peak” means it’s important! I hope this video helps ❤️ Visual learners, unite! 😜 And remember, peaked does not mean doubled!!!! 🗣️🗣️🗣️ Do you have any other questions about starter health? Leave a comment, here to help! 🏔️ #sourdoughschool #sourdoughstarter #sourdoughbread #sourdoughforbeginners #sourdoughbaker #sourdoughtips
#Breadchubby Reel by @bookroad.sourdough.co - If you're new to sourdough, start here. It's one bowl, no mixer, and makes a soft inside with a golden crust every time. Ingredients: • 500 g all-p
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@bookroad.sourdough.co
If you’re new to sourdough, start here. It’s one bowl, no mixer, and makes a soft inside with a golden crust every time. Ingredients: • 500 g all-purpose unbleached flour • 120 g active sourdough starter • 325 g warm or room temperature water • 10 g salt Steps: 1. In one large bowl, mix the starter and water until mostly combined. 2. Add the flour and salt. Mix with your hands or a spoon until no dry flour remains. The dough will feel sticky and rough. 3. Cover the bowl and let it rest for 30 minutes. 4. Do 3 to 4 stretch and folds over 3 hours, about every 30 to 45 minutes. 5. Shape the dough into a smooth ball. Place it in a floured bowl or banneton, cover, and let it rise until puffy and slightly jiggly. 6. Place it in the fridge overnight for the final proof. 7. The next day, preheat your oven to 450°F (232°C). Bake in a Dutch oven for 20 minutes with the lid on, then 25 minutes uncovered until golden brown. 8. Let it cool completely before slicing. 📌Save this post so you can come back to it anytime you want to bake sourdough bread. This simple one bowl recipe is perfect for beginners and a great way to build your confidence as a new baker. #sourdoughbreadrecipe #beginnerbaker #easybread #homebakerlife #sourdoughclub #sourdoughlove #simplebread #bakingfromscratch #sourdoughstarterguide #homebakingmadeeasy #breadlovers #simplebakingrecipe #sourdoughbreadbaking #artisanbreadathome #bookroadsourdough

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