Lacey
@_lacebakes_ • 881,700 subscribers
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Jalapeño Cheddar Bread Here are the basic measurements 🌶️🧀 l 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour (4 cups, spooned & levelled) 2 teaspoons (10g) fine sea salt 140g (1 heaping cup) mature cheddar cheese, cut into small cubes 125g (1 cup) pickled jalapeños, drained and roughly chopped (you can also use fresh ones if you prefer to, I’d just use a little less) Mix dough. Wait 15 mins. Stretch + fold (add half the jalapeños and cheese). Stretch + fold add second half jalapeños and cheese). Cover and proof at room temperature for 1.5 hours. Preheat oven with cast iron pot inside - 250C/480F. Shape dough and then rest (covered with bowl) for 30 mins while the pot preheats. Score, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too. Cool completely before cutting in, enjoy! NOTE: If you don't have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #breadtok #jalapenocheddarbread #breadbaking #asmr #asmrfood #breadtutorial #asmrcommunity #breadrecipe #foodporn
Lacey545,100 просмотров • 5 месяцев назад
Jalapeño Cheddar Bread 🧀🌶️ 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour (4 cups) 2 teaspoons (10g) fine sea salt 140g (1 heaping cup) mature cheddar cheese, cut into small cubes 125g (1 cup) pickled jalapeños, drained and roughly chopped Mix dough. Wait 15 mins. Stretch + fold (add half the jalapeños and cheese). Stretch + fold add second half jalapeños and cheese). Cover and proof at room temperature for 1.5 hours. Preheat oven with cast iron pot inside - 250C/480F. Shape dough and then rest (covered with bowl) for 30 mins while the pot preheats. Score, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too. Cool completely before cutting in, enjoy! NOTE: If you don't have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #breadtok #jalapenocheddarbread #breadbaking #asmr #asmrfood #breadtutorial #asmrcommunity #breadrecipe #foodporn
Lacey1,400,000 просмотров • 2 лет назад
Overnight Focaccia… the one that went VIRAL! Full written recipe with more precise instructions/extra tips is linked in my bio - if you just want the basics, here you go: Measurements: 500g white bread flour (12% protein content or higher) 390-420ml warm water* (around 105F) 15ml (1 Tablespoon) 4g (1 teaspoon) instant yeast 5g (1 teaspoon) honey, sugar or agave 10g (2 teaspoons) fine sea salt Extra virgin olive oil to line pan and drizzle Flaky sea salt to finish Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc) *start with 390ml water and use the dough in this video as a guide for consistency. Add in more water if needed to achieve similar texture to my dough. Every bread flour absorbs different levels of water! What kind of tray? Metal baking tray is best (conducts heat better than ceramic/glass). 9x13inch or 23x33cm is what I use. It’s fine if you use larger, it will just bake up thinner. How long to bake? Bake on lowest rack in oven - 220C/430F for 18-23 mins. It may take longer in your oven, so leave it in until it’s a deep golden brown, don’t worry if it takes longer than 23 mins! Why is my dough wetter than yours? Your dough may be wetter/stickier than mine, that’s because I use a very high protein bread flour (14%) and all bread flour absorbs water differently. Don’t worry if it’s wetter, it will be trickier to handle but will bake up fine! Can I use normal flour? If you want to use all-purpose flour, reduce water by 40ml. Add in more at the end if you think it needs it. It is only 9-10% protein content so will be less fluffy and will hold in fewer bubbles. What are the measurements in cups? I do not provide measurements in cups as it’s not an accurate way of making bread. Digital scales are cheap, they make less mess than cups, they’re easy to use and will ensure you’re making the recipe correctly. #fyp #bread #breadrecipe #easybread #breadforbeginners #focaccia #focacciatutorial #breadtutorial #overnightfocaccia #asmr #asmrcooking
Lacey1,500,000 просмотров • 3 лет назад
Cinnamon Raisin Bread 💫 Measurements 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour 2 teaspoons (10g) fine sea salt THE TUTORIAL FOR THE BASE BREAD DOUGH WAS POSTED ON JANUARY 1st. IF YOU NEED MORE DETAIL, GO CHECK IT OUT ON MY GRID “EASY HOMEMADE BREAD” 1 cup (140g) of raisins soaked in hot water with a dash of vanilla extract (for at least 10 minutes) 1.5 Tablespoons (7g) cinnamon Oven temp 250C/480F. Bake for 40-45 minutes with lid on. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too! Top tips 👇🏻 🍞 You may notice this dough uses a little less water than my standard loaf recipe (420ml). The soaked raisins will add excess moisture to the dough so this reduction is to account for that. If your dough is too dry with 390ml, then of course feel free to add a bit more water. We just don’t want the dough becoming unmanageable to handle later when it’s time to shape. 🍞 If you don’t have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water/steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #cinnamonraisinbread #breadtok #cinnamonraisintoast #cinnamonbread #breadtutorial #bread #breadlover #breadbaking #dutchovenbread #nokneadbread #asmr #baking #breadtutorial #fyp #breadrecipe #nokneadcinnamonraisinbread
Lacey441,500 просмотров • 2 лет назад
Sourdough Focaccia Tutorial 💫 This sourdough focaccia recipe along with my yeasted recipes for same-day focaccia, overnight focaccia and wholewheat focaccia can all be found in my Focaccia Fundamentals Guide. You’ll find all my focaccia troubleshooting tips and an extensive chart with topping inspiration in the guide too 🤍 I’m sharing the recipe with all of you here as well… Ingredients: 100g (approximately 1/2 cup) active sourdough starter 390ml (1 2/3 cups) warm water 1 Tablespoon (15ml) extra virgin olive oil, plus more for tray and drizzling 2 teaspoons (10g) fine sea salt 500g (4 cups*) white bread flour (12% protein content or higher) *if using a measuring cup, be sure to fluff the flour first, spoon it into the cup and level it off with a knife. This should result in a cup of flour that weighs 125g (the correct amount for a cup of flour). Saying that, I really recommend scales for making bread! Method: Mix as instructed in vides. Cover, wait 30 mins (room temp). Stretch and fold. Cover, wait 30 mins (room temp). Stretch and fold. Cover, wait 30 mins (room temp). Stretch and fold. Cover at room temp for about 4 hours. Wrap up (using plastic wrap, covered bowl or reusable cover) and put into fridge. The next day, transfer to tray as instructed in the video (coat tray with about 2 tablespoons of olive oil) and proof at room temperature for about 2-3 hours before baking. Preheat oven to 220C/430F. Drizzle the dough with another 1-2 tablespoons olive oil and dimple the dough and then add on any toppings and flaky sea salt. Bake for 22-25 minutes on the lowest rack in oven - I find this helps to crisp up the base. Transfer to a cooling rack and wait at least 20 minutes to cut in and enjoy! Adapt for same day: If you’d like to adapt this recipe to bake on the same day, simply leave the dough for an additional hour in the bowl at room temperature before tipping into the oiled tray and then continue to follow the instructions as normal in the tutorial/recipe. That would be about 7 hours total proofing time including the stretch and folds, plus an additional 2 hours proofing in the tray before baking. Most of it is hands off time so you can just forget about the dough and come back to it - I’m just warning that you should start it fairly early in the morning if you’d like it on the same day! If you’re a sourdough baker you’re probably not phased by this long timeline 😅 #sourdoughfocaccia #focaccia #focacciatutorial #breadbaking
Lacey15,400 просмотров • 1 месяц назад
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