3.3M
OIWhy so fluffy??
Ingredients:
Bread Flour: 350g (25g for the yudane)
Whole Milk: 210g
Water: 50g (for the yudane)
Sugar: 20g
Honey: 10g
Instant Yeast: 3g
Kosher Salt: 7g
Unsalted Butter: 25g (room temperature)
@oishimate
#Breadmaking Tips
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9.3M
EIYou might think it’s a joke, but if the elasticity of the dough is not good after kneading, the bread will not rise properly. The dough will also be prone to tearing, making rounding or shaping difficult. Furthermore, the bread will have a dense or heavy texture due to the lack of air pockets inside.
@eirenebelle
1.5M
BEMy Best Bread Making Tips
Dinner Rolls (yield: 1 dozen rolls)
¼ cup (57g) whole milk
½ cup (113g) water
1¼ teaspoons instant yeast
1 large egg
2½ cups (350g) all-purpose flour
2 tablespoons (25g) granulated sugar
2 tablespoons (28g) unsalted butter, softened, plus 2 tablespoons (28g), melted for brushing
1 teaspoon table salt
1 tablespoon flaky salt, for sprinkling on top
1. Add the milk, water, and yeast to the bowl of a stand mixer. Let sit for one minute to allow the yeast time to dissolve.
2. Add the egg, flour, sugar, softened butter, and table salt to the mixing bowl.
3. Start mixing on low speed until the dough comes together. Turn up the speed to medium-low and mix until the dough reaches full gluten development and passes the windowpane test (approximately 7 to 10 minutes).
4. Add the dough to a lightly greased bowl and cover with plastic wrap. Let rise at room temperature for an hour or until approximately doubled in size.
5. Remove the dough from the mixing bowl, deflate, and transfer it to a lightly floured work surface. Divide the dough into 12 equal pieces (approximately 53g each) and shape into rounds.
6. Prepare the baking pan with a sheet of parchment paper and evenly space the dough balls in the pan. Cover with a lid or a piece of lightly greased plastic wrap and let rise (proof) for an hour to an hour and a half or until it’s nearly doubled to tripled in size and passes the poke test.
7. In the final 30 minutes of proofing, preheat the oven to 375°F (190°C).
8. Bake the rolls for 20 to 25 minutes or until golden brown.
9. Remove from the oven, brush with the melted butter, sprinkle with flaky salt, and let cool in the pan for 5 to 10 minutes before moving to a baking rack to cool completely.
#baking #bread #breadmaking #bake #breadbaking
@benjaminthebaker
256.9K
30A few sourdough scoring tips:
1 - Cold dough is easier to score, score straight from the fridge if you do an overnight proof
2 - Dust with all purpose flour to provide a beautiful contrast in your scoring design
3 - Helpful tools for scoring include unwaxed unflavored dental floss to make grid lines, a wooden skewer for sketching a design, and cooker cutters for shapes
4 - Use a really sharp razor, I change out my blade every 2-3 loaves
5 - Use one swift and deep movement when making your primary expansion score, holding the blade at an angle (around 45 degrees)
6 - The deeper you cut, the more the bread with spread as it cooks, use light delicate cuts for more intricate designs
Note: as with anything sourdough related, it takes practice! It can be helpful to split your dough into two smaller loaves (do this at the preshape stage) so you can try designs more than once.
See my story highlights titled “🥖school” for info on my most recent Sourdough School! You can also find info under the hashtag #30MFSourdoughSchool
#sourdough #bread #sourdoughbread #breadmaking #breadbaking #breadstagram #sourdoughbaking #sourdoughscoring #30MFSourdough
#30MFSourdoughSchool #wiremonkeyshop #staub #madeinstaub
@30minutefoodie
802.2K
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
1.1M
ANFollow @andyseastcoastkitchen_ for more fun and approachable recipes.
•
Something truly magical exists about the smell of freshly baked bread wafting through your kitchen. If you haven’t tried making homemade sandwich bread, you’re in for a treat. Soft, chewy, and perfectly suited for everything from toast and sandwiches to dunking in soups.
This recipe may seem intimidating, but it is simple and clear. It uses an easy folding method. This technique helps your bread come out beautifully shaped every time.
•
Comment “Recipe” on the Instagram post for the full recipe sent to you
@andyseastcoastkitchen_
68.7K
ELShaping up my sourdough game! 🌟
Did you know that perfect shaping is ONE of the keys to getting that perfect EAR in your bread? 🍞 Watch closely as I share my simple tips for crafting the perfect loaf! 💡
Want to know my SECRET shaping tips? Let me know in the comments below with a "YES" or "NO"!
If this Reel reaches 10,000 likes ❤❤
I'll reveal the secrets here! 🤫
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#SourdoughShaping #BreadMaking #HomeBaker #SourdoughLove #BreadBakingTips #SourdoughRecipe #BreadWinner
@elleciously
11.1K
BRWondering if your starter is ready to bake? Here are some foolproof tips to check!
1️⃣ Bubbles & Volume: A strong starter should be full of bubbles and doubled in size with a domed or slightly flat top (indicating it has peaked).
2️⃣ Float Test: Gently drop a spoonful into water. If it floats, it’s full of air and strong enough to leaven your dough. (If it sinks, give it more time or feed it again!)
3️⃣ Smell Check: A ready starter smells tangy, slightly sweet, or mildly yeasty. If it smells overly acidic or like alcohol, it may need another feeding.
4️⃣ Timing Matters: Feed your starter and use it when it’s at its peak (usually 4-8 hours after feeding, depending on your environment).
5️⃣ Consistency: It should be stretchy when stirred, not runny or overly thick.
A strong starter = better bread.
Take care of it, and it will take care of you!
#sourdoughstarter #bakingbread #fermentation #sourdough #starter #homemadebread #breadmaking
@bread.and.grace
2.6M
GLThe ultimate guide to easily make sourdough starter! 🙌
We are only going to need 4 ingredients:
1️⃣ 1 jar (glass, plastic, a tupperware, etc.), the crucial thing is that it has a lid.
2️⃣ 1 spoon.
3️⃣ Water (tap water).
4️⃣ Flour (all-purpose flour, baking flour, bread flour, whole wheat, rye, etc.).
The important thing is that the flour has starches, which are the sugars that the microorganisms will feed from and “transform” into our sourdough starter.
🌡️ Temperature is an important factor to take into account! The room temperature should be around 25°C (77°F). This is important as the jar will stay at room temperature until it ferments and the starter is ready.
🥄 The texture we ALWAYS have to look for is creamy, like a porridge. This is our guide star every time we feed and refresh the starter. This way, we can correct this by adding more water or flour, depending on what we see as necessary to obtain the desired texture.
⏳ The process to create a sourdough starter can take up to 5 days. Sometimes more, sometimes less. We will discard a portion of it and continue to feed it until the 5th day when we will notice that the dough will have doubled and even tripled in size. This will be the indication that it is ready to bake bread.
As a rule of thumb, 200 grams of sourdough starter are going to be used for every kilo of flour in the recipe.
There are now more excuses to not having your sourdough starter at home - it’s super simple!
📝 Learn how to make sourdough bread with Gluten Morgen using the link in our bio!
#sourdough #glutenmorgen #artisanbread #foodie #baking #sourdoughbread #bread #breadmaking #sourdoughstarter #guide #tips #baker #homebaker
@glutenmorgentv_en
8.8M
NAWhat could be more relaxing than braiding your sourdough bread? 🙈 #sourdough #sourdoughscoring #sourdoughbaking #sourdoughtok #sourdoughtok
@natalia.s.baking
185.0K
ITIt’s official. I’m on a bread bender.
I WILL be making this 4 ingredient loaf every week for the foreseeable future.
It’s soooo easy, flour, yeast, salt and water….are ya kidding me? And it makes an absolutely incredible loaf of fresh baked bread.
I prep this after the girls go to bed the evening before I know we will need it, let it proof for a good 18 hours or so and then plop it in the oven at dinner time and BOOM. Bread magic.
3 cups flour
1/2 teaspoon active dry yeast
1 1/2 teaspoon salt
1 1/2 cups room temp water
Stir together the flour, yeast and salt. Add the water and stir until a dough ball forms, it’ll look kinda scrappy and weird. Cover with plastic wrap and a clean kitchen towel and let it sit at room temp for 12-18 hours. I made mine at about 11pm and it was perfect for dinner the next day! Store in a draft free area.
Remove, shape into a dough ball. Preheat oven to 450 and place a 6 quart Dutch oven in the oven to preheat. When oven is preheated place dough on a piece of parchment paper and put it in the Dutch oven. Cover and cook for 30 minutes, remove the lid and cook an additional 10-15 minutes until browned and beautiful.
You will need a Dutch oven or an oven safe pot with a tight fitting lid to make this recipe. A Dutch oven is my absolute number one favorite pot/pan in my kitchen, I use it for everything!
(linked in my storefront under pots and pans if you want a link!)
If you’d like the full instructions and details for my Rosemary Parmesan Bread, visit https://flavorfulife.com/rosemary-parmesan-bread/ or comment RECIPE below!
Who needs a slice?! 🍞
@itsaflavorfullife
819.4K
SIThe Fluffiest Challah From Scratch🌟Start to Finish!
This is my go-to recipe for soft, golden, perfectly braided challah. It’s beginner-friendly, no bread flour needed, and includes all the little tips that make a big difference🍞✨
Note: This makes 3 loaves, not enough for hafrashat challah with a blessing. If you’d like to make the blessing, simply double the recipe. Mixer link is in my story.
Ingredients
* 1000g (7½–8 cups) all-purpose flour (yes, all-purpose—trust me)
* 2 tbsp (27g) active dry yeast
* 3 tsp (30g) salt
* ½ cup (118g) sugar
* ½ cup (120ml) neutral oil
* 2½ cups (590ml) lukewarm water
Instructions
1. No yeast proofing needed. I skip that step—just mix everything straight into the bowl except the water.
2. With the dough hook on low, slowly stream in the water while mixing. Once combined, knead in the mixer for 12–15 minutes.
Why? Long kneading builds gluten, which gives the dough its signature stretch, structure, and softness.
3. When it’s ready, the dough will be smooth, elastic, and moist—not sticky or dry.
4. Tuck and roll into a ball with a smooth dome, place it back in the bowl, drizzle with a bit of oil, and cover.
5. Let it proof for 1½–2 hours in a warm spot until doubled in size and fluffy.
6. Divide into 12 equal balls (about 150g each) for 3 loaves with 4 strands each.
Rest the balls for 30 minutes—this relaxes the gluten and makes braiding easier.
7. Roll each ball into a 14-inch strand, tapered at the ends. Braid your challah (4-strand method: two out, one in the center—alternating sides).
8. Add your favorite toppings—classic sesame, Jerusalem sesame crust, or flour-dusted “bride” challah.
9. Final proof for 30–40 minutes, covered. The dough should jiggle slightly when it’s ready to bake.
10. Brush with egg wash, bake at 350°F (175°C) for 35-40 minutes until deep golden brown.
#Challah #HomemadeBread #ShabbatChallah #ChallahRecipe #BreadMaking #shabbatshalom #sivanskitchen
@sivanskitchen
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