High Volume

#Realbread

世界中の人々によるRealbreadに関する6.3M件のリール動画を視聴。

ログインせずに匿名で視聴。

6.3M posts

NewTrendingViral

トレンドリール

(12)

#Realbread Reel by @hatice0ncel (verified account) - Hope it feels like a little therapy for you 🍁🍂Terapi niyetine 🤗 Soğuk havalarda evde mayalanan hamurun kokusu adeta bir terapi gibi gelir, ruhu ısı — Hope it feels like a little therapy for you 🍁🍂Terapi niyetine 🤗 Soğuk havalarda evde mayalanan hamurun kokusu adeta bir terapi gibi gelir, ruhu ısıtır. 🕯️ İçeriğindeki doğal probiyotikler bağırsak sağlığına destek olur. ❄️ Kış günlerinde sıcak bir çorbanın yanına, mis gibi ekşi mayalı ekmek gibisi yoktur 💛 Aynı fikirde olanlar burda mı? #sourdoughbread#sourdoughclub#bread#breadmaking#artisanbread#realbread#eksimayaliekmek#eksimaya#breadscoring#sourdough#feedfeed#tastemademedoit #proofingbasket

#Realbread Reel by @peggyverning - I received questions asking if you can add inclusions to the no-knead bread, so I tested and would like to do it one more time just in case I just got — I received questions asking if you can add inclusions to the no-knead bread, so I tested and would like to do it one more time just in case I just got super lucky! 🤣 I will do a separate video with recipe showing you how I did it! #realbread #maha #homemadebread

#Realbread Reel by @crumb.sourdough.microbakery (verified account) - Fake American bread. Not acceptable. Definitely not healthy. #realbread — Fake American bread. Not acceptable. Definitely not healthy. #realbread

#Realbread Reel by @realbreadcampaign - Real Bread is made without additives. Genuine sourdough is Real Bread that is leavened only using a live sourdough starter culture, with no added yeas — Real Bread is made without additives. Genuine sourdough is Real Bread that is leavened only using a live sourdough starter culture, with no added yeast or other raising agents. Having shunned sourdough for years, supermarkets and Big Bakers spotted the growing appetite for genuine sourdough bread that had been nurtured by custodians of the craft – artisan bakers – and decided they wanted a slice of the action. Not all of them wanted to invest the time, expense and general faff of employing and training up skilled, knowledgeable artisan bakers; reequipping or ripping up their processes and production schedules, though. Some wanted to cut corners and profit from the marketing value of the word sourdough and charge premium prices for fundamentally different products. We call that sourfaux. Recently, we’ve also been investigating the sector-wide issue of companies using ‘fermented wheat flour’, which ‘clean label solutions’ dealers sell to industrial dough fabricators as a ‘label friendly’ preservative. Will eating a slice of any of this stuff kill you instantly? No. Will companies being more honest and transparent with their labelling and marketing stop them from offering these products or make them any more expensive? Also no. As to which bakeries make additive-free bread, or sourdough bread specifically, please check out our Real Bread Map and see our latest list of Real Bread Loaf Mark licensees. For more information on all of the above and everything else we do (and to JOIN US in support of our charity’s work) please head to the Real Bread Campaign website. #RealBread #RealBreadCampaign #sourdough #sourfaux

#Realbread Reel by @thebreadguysbakery - Real Bread vs Mass-Produced.

Slow-fermented bread isn't just better bread - it's easier to digest too.

#scottishbakery #realbread #artisanbread #g — Real Bread vs Mass-Produced. Slow-fermented bread isn’t just better bread - it’s easier to digest too. #scottishbakery #realbread #artisanbread #gluten

#Realbread Reel by @bread.by.day (verified account) - I've been adding just 10% freshly milled heritage wheat from @sunriseflourmill into my sourdough, and it's wild how much of a difference it makes. The — I’ve been adding just 10% freshly milled heritage wheat from @sunriseflourmill into my sourdough, and it’s wild how much of a difference it makes. The flavor is richer, the crumb is better, and it’s easier on digestion. Heritage grains haven’t been messed with like modern wheat—they’re more nutritious, more flavorful, and just feel better in your body. I love seeing the pretty little specks of wheat in my dough and in the crumb 🌾🤎 #sourdough #freshmilledflour #heritagewheat #homebaking #realbread #microbakery #organicfarming #organicwheat #sourdoughbread #bakery #cottagebakery

#Realbread Reel by @doughbauchery (verified account) - Another day, another bake!

My @simplybreadco oven has truly changed the game for my bakery. One year of using this absolute beast of an oven.

In t — Another day, another bake! My @simplybreadco oven has truly changed the game for my bakery. One year of using this absolute beast of an oven. In this past year I’ve been able to: 🤍 Triple my capacity 🤍 Wildly reduce the time it takes to bake for my markets 🤍 Watch my bakes to ensure better control 🤍 Reliable steam function for consistency 🤍 Build a bond with this incredible company! I’m forever grateful for taking that leap in purchasing my oven last year. Never looking back! If you’re thinking of taking that leap too, I’m happy to walk you through the process! There are financing options available as well - and my discount code for a free accessory bundle valued at $125 has been extended to January 2026! 🤗 Use “DOUGHBAUCHERY25” with your oven and the “Starter Accessory Bundle” in your cart for the entire bundle free! If you have any questions, feel free to send me a DM! 💕 Happy baking friends #sourdough #sourdoughstarter #homebakery #microbakery #realbread

#Realbread Reel by @audrianna_southworth - Nearly 6 months straight of exclusively baking with freshly milled flour and I really cannot say enough good things! Our lives are changed and we're n — Nearly 6 months straight of exclusively baking with freshly milled flour and I really cannot say enough good things! Our lives are changed and we’re not looking back! Praising God for his perfect creation and for leading me to making this change! Comment RECIPE and I’ll send you the link for this recipe! It’s my everyday bread, and it uses instant yeast! #freshlymilledflour #freshmilledflour #realbread #wholegrainbaking #sourdoughbaking #dailybread #breadrecipe #sourdough #homemaking #nourishingfood

#Realbread Reel by @modanisa (verified account) - Ekmek için gerekli malzemeler:
20 gr çavdar unu
60 gr tam buğday unu
320 gr beyaz un
290 gr su
8 gr tuz
100 gr ön maya (20 gr ekşi maya +40 gr beyaz — Ekmek için gerekli malzemeler: 20 gr çavdar unu 60 gr tam buğday unu 320 gr beyaz un 290 gr su 8 gr tuz 100 gr ön maya (20 gr ekşi maya +40 gr beyaz un +40 gr su ) Gece yatmadan önce ön maya hazırlanır ve kavonoza konulur oda sıcaklığında bırakılır. Sabah sekizde çavdar unu, tam buğday unu, beyaz un su ile karıştırılır. Bir saat sonra ön maya ve tuz eklenerek 10 dak yoğurulur. Yoğurulan hamur yağlanmış kaba aktarılır. Birer saat aralıklarla toplam üç defa katlanır. Katlamalar bittikten bir saat sonra hamura şekil verilip dolaba kaldırılır. 18 saat sonra fırın boş tencere ya da borcamla 250 derecede yarım saat ısıtılır. Hamur dolaptan çıkarılıp jiletle kesi atılır, yağlı kağıtla tencereye yerleştirilip fırına konulur, 250°’de 25 dakika kapaklı 200°’de 20 dakika kapaksız pişirilir. Deneyenlere afiyet olsun 🌺 Prepare levain by combining 20 g starter, 40 g flour, 40 g water. About after 7-8 hours, our levain will be ready to use.When the levain doubled you can make autolyse by mixing flour and water . Mix 20 g rye flour, 60 g whıle wheat , 320 g bread flour with 290 g water . Cover, and keep somewhere at warm room temperature for 30 minutes.After 30 minutes add levain and knead for 2-3 minutes. After half an hour, add 8 g salt and knead for another 10 minutes. Put the dough into an oiled container then close its lid . Make three strech and folds in an hour interval. When the dough rose 50%, shape the dough. Put it in the fridge to let it ferment in the cold. The next day about 18 hours later the dough had risen almost twice. I preheat the cast iron pan at 250 degrees for half an hour. Score the dough and bake it for 25 minutes at 240 degrees with a lid, and at 200 degrees without a cover for 20 minutes. #sourdoughbread#bread#breadmaking#artisanbread#realbread#breadhomemade#eksimayaliekmek#eksimaya#breadscoring#sourdough#feedfeed#eattheworld#wildyeast#lbeautifulccuisines #realbread#wildyeast#surdegsbröd#f52grams #ekşimaya #foodfluffer #foodartproject

#Realbread Reel by @jaxler12 - What's your favorite type of bagel?
Comment below and let me know!!

Recipe ⬇️⬇️⬇️

Sourdough Bagels (recipe makes 6 bagels)
Mix 425g @kingarthursbaki — What’s your favorite type of bagel? Comment below and let me know!! Recipe ⬇️⬇️⬇️ Sourdough Bagels (recipe makes 6 bagels) Mix 425g @kingarthursbaking Bread Flour, 225g water, 100g levain, 10g sugar, 5g malt powder (optional) and 9g salt. Give 2 folds separated by 30 min and then leave dough untouched for the rest of bulk. Dough should take 3 hours to complete bulk fermentation depending on temperature. Divide into 6 equal dough balls. Let rest for 15 min. Shape dough into bagels by poking a hole in the middle of dough ball and gently stretch so hole is about 1.5 inches in diameter. Cover and proof on the counter for 1 hour (dough should begin to look airy) and then place bagels into fridge. The next morning, preheat your oven to convection 450F (if no convection bake at 475F). While oven preheats begin boiling water. Add about 2 tosp of barley malt syrup and 1 tosp of baking soda to water. Pull bagels from fridge and gently drop bagels into boiling water. Depending on the size of your pot you’ll most likely want to work in batches here. Boil bagels for about 30-45 seconds on each side. Remove boiled bagels with slotted spoon. Add your toppings while bagels are still wet. On baking sheet lined with parchment, bake bagels for 7 min. Lower oven to convection 425F (450 if conventional) and bake for 5-7 more min. . . #sourdough #bread #sourdoughbread #naturallyleavened #wildyeast #realbread #baking #foodie #levain #artisanbread #organic #bakery #fermentation #breadbosses #breadmaking #baker #sourdoughstarter #food #foodporn #bagel #homemade #thebakefeed #artisan #sourdoughclub #bbga #breadbaking #bread #baker #bagels #bake

#Realbread Reel by @hatice0ncel (verified account) - Türkçe ⬇️Who wants the recipe? Recipe is in the comments 🤗Hikayemde yapım aşamasını paylaştığım %100 tam buğday ekmeğim😍Nasıl olmuş? Yorum kaydet ve — Türkçe ⬇️Who wants the recipe? Recipe is in the comments 🤗Hikayemde yapım aşamasını paylaştığım %100 tam buğday ekmeğim😍Nasıl olmuş? Yorum kaydet ve beğeni yaparak gönderimin öne çıkmasına katkı sağlarsa sevinirim🥰 %100 Tam Buğday Ekmek Tarifi Ön Maya: 25 g aktif ekşi maya 50 g un 50 g su Hamur : 500 g tam buğday unu 350 g su 10 g tuz Hazırlanan tüm ön maya ✅ Yapılışı 25 g aktif ekşi maya, 50 g un ve 50 g suyu karıştırarak ön mayayı hazırlayın. Maya iki katına çıkıp köpüklü hale gelene kadar bekletin. Ön maya hazır olduğunda un ve suyu yoğurma kabında karıştırın ve 1 saat dinlendirin (otoliz). Süre sonunda tuzu ve ön mayayı ekleyin. Hamur pürüzsüz ve elastik bir yapı alana kadar yaklaşık 6–7 dakika yoğurun. Hamuru hafif yağlanmış kaba alın, kapatın ve 1 saat dinlendirin. Ardından ilk katlamayı yapın. 45’er dakika arayla toplam 3 katlama uygulayın. Son katlamadan 1 saat sonra hamura ön şekil verin. 30 dakika dinlendirip son şeklini vererek 22 cm’lik sepet veya banneton içine yerleştirin. Hamuru buzdolabında yaklaşık 18 saat soğuk mayalandırın (hamur gözle görülür şekilde kabarmalı). Döküm tencereyi fırınla birlikte önceden ısıtın. Hamuru 240°C’de kapak kapalı 20 dakika, ardından 200°C’de kapaksız 15 dakika pişirin. Tamamen soğuduktan sonra dilimleyin. Mis gibi ekşi maya kokusu evinizi sarsın 💕🥖✨

#Realbread Reel by @sourdough_explained (verified account) - Mix, 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 — Mix, 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

✨ #Realbread発見ガイド

Instagramには#Realbreadの下に6.3 million件の投稿があり、プラットフォームで最も活気のあるビジュアルエコシステムの1つを作り出しています。

ログインせずに最新の#Realbreadコンテンツを発見しましょう。このタグの下で最も印象的なリール、特に@sourdough_explained, @hatice0ncel and @modanisaからのものは、大きな注目を集めています。

#Realbreadで何がトレンドですか？最も視聴されたReels動画とバイラルコンテンツが上部に掲載されています。

人気カテゴリー

📹 ビデオトレンド: 最新のReelsとバイラル動画を発見

📈 ハッシュタグ戦略: コンテンツのトレンドハッシュタグオプションを探索

🌟 注目のクリエイター: @sourdough_explained, @hatice0ncel, @modanisaなどがコミュニティをリード

#Realbreadについてのよくある質問

Pictameを使用すれば、Instagramにログインせずに#Realbreadのすべてのリールと動画を閲覧できます。あなたの視聴活動は完全にプライベートです。ハッシュタグを検索して、トレンドコンテンツをすぐに探索開始できます。

パフォーマンス分析

12リールの分析

🔥 高競争

💡 トップ投稿は平均2.3M回の再生（平均の2.8倍）

ピーク時間（11-13時、19-21時）とトレンド形式に注目

コンテンツ作成のヒントと戦略

💡 トップコンテンツは10K以上再生回数を獲得 - 最初の3秒に集中

📹 #Realbreadには高品質な縦型動画（9:16）が最適 - 良い照明とクリアな音声を使用

✍️ ストーリー性のある詳細なキャプションが効果的 - 平均長838文字

✨ 多くの認証済みクリエイターが活動中（58%） - コンテンツスタイルを研究

#Realbread に関連する人気検索

🎬動画愛好家向け

Realbread ReelsRealbread動画を見る

📈戦略探求者向け

Realbreadトレンドハッシュタグ最高のRealbreadハッシュタグ

🌟もっと探索

Realbreadを探索