#breadmaking
amazing tandoor bread 🤩 #tiktokrecipecontest #FoodTok #Foodie #BreadMaking
breadart51,300,000 просмотров • 6 дней назад
part 1 of making 10 dozen sourdough dinner rolls friday night started with the biggest starter feed i have ever done 😂 then saturday morning it was time to turn all of that starter into one absolutely gigantic batch of dinner roll dough. i’m shaping them tonight, letting them cold proof overnight and then tomorrow morning the baking marathon begins. 120 rolls by 10:30 am… wish me luck 😂 soft sourdough dinner rolls - (12 rolls) 250 g warm whole milk 120 g active sourdough starter 1 large egg 30 g honey 20 g granulated sugar 450 g all-purpose flour 10 g milk powder 8 g fine sea salt 60 g unsalted butter, softened egg wash 1 egg 1 tbsp whole milk melted butter for brushing after baking mix everything except the butter until no dry flour remains. rest 20-30 minutes…then work in the softened butter until incorporated and the dough is smooth and elastic. bulk ferment until puffy and about 75% larger. divide into 12 rolls, shape and allow to proof or until soft and puffy or cold proof overnight. brush with egg wash and bake at 350°f for about 25-30 minutes. brush with melted butter while warm. #sourdough #sourdoughdinnerrolls #sourdoughbaking #homebakery #breadmaking
shelly’s cozy carbs11,200,000 просмотров • 2 месяцев назад
Mini Meat Pan Bread Ingredients * 350g flour (about 2¾ cups) * 228g water (1 cup) * 1 tbsp butter * 1 tsp yeast * 1 tsp sugar * 1 tsp salt * Ground meat filling (seasoned to your liking) Instructions 1. In a large bowl, combine all the dough ingredients and mix until a dough forms. Cover and let rise for 2 hours. 2. Transfer the dough to a floured surface and divide it into 2 equal portions. 3. Roll out the first portion into a thin sheet, but not too thin. 4. Spread small portions of your prepared meat filling evenly across the dough, leaving space between each portion. 5. Roll out the second portion and carefully place it over the first. 6. Using a glass or round cutter, cut the dough into mini breads in your preferred size, sealing the edges. 7. Heat a pan over low-medium heat and place the mini breads inside. 8. Cook, flipping frequently, until golden on both sides and the meat filling is fully cooked. #bread #breadtok #baking #homemadebread #breadmaking
Cookwithhali635,100 просмотров • 18 дней назад
just a whole lot of flour, starter and patience turning into fresh bread. somehow i still never get tired of watching this process from start to finish. 4 classic loaf tin loaves 9x5 1,380 g water 400 g active sourdough starter 1,900 g bread flour 40 g salt for 1 loaf: 345 g water 100 g active starter 475 g bread flour 10 g salt mix water and starter together, then add flour and salt and mix until everything is incorporated. cover and rest for 1 hour. do 3-4 sets of stretch and folds about 30 minutes apart. cover and let bulk ferment until the dough has noticeably risen and looks puffy with bubbles around the edges. divide into 4 equal portions, about 900g each. shape and place seam-side down into loaf tins. cover and let proof until ready to bake. you can bake the same day or refrigerate and bake later depending on your timing. bake at 425°f covered for about 40 minutes, then uncover for 5 minutes until golden and the internal temperature reaches about 205°f. cool completely before slicing. #sourdoughbread #sourdoughrecipe #sourdoughforbeginners #breadmaking #homemadebread
shelly’s cozy carbs645,900 просмотров • 1 месяц назад
French Loaf Bread Ingredients * 350 g water (1½ cups) * 1 tsp sugar * 1 tsp yeast * 2 tbsp oil * 415 g flour (about 3⅓ cups) * 1 tsp salt Instructions 1. In a large bowl, combine the water, sugar, and yeast. Stir in the oil, then add the flour and mix until a sticky dough forms. Add the salt and do one set of coil folds until the dough starts to come together. Cover and let it rest for 20 minutes. 2. Do another set of coil folds, then cover and let the dough rise for about 2 hours, or until doubled in size. 3. Lightly flour your work surface and transfer the dough onto it. Fold the dough in from the sides to shape it, then carefully pick it up and place it onto a baking tray lined with parchment paper. Cover and let it rest for 14 minutes. 4. Score the top with a sharp knife and bake in a preheated 460°F (238°C) oven for 10 minutes. Lower the temperature to 360°F (182°C) and continue baking for 15 minutes. #bread #baking #breadtok #homemadebread #breadmaking
Cookwithhali1,200,000 просмотров • 3 месяцев назад
Little Ciabatta Recipe 🥹 410ml Lukewarm Water (38-40°C) 7g instant yeast 500 Bread or AP flour (min 12% Protien) 10g Salt Drizzle olive oil. Whisk water & yeast together. Add flour and salt and mix well till it’s all combined (no flour lumps) you want to give it a beat, drizzle with olive oil cover and rest 20 min. After 20 min WET your hand (the dough is sticky) reach round and grab the dough. Lift it high as you can without breaking and fold it down. Do this 4 times turning the bowl after each fold and wetting your hand where necessary. Flip the dough over and fold it half. Cover and rest 20 min. After 20 min repeat the stretch and fold and flipping and folding the dough. Cover and rest 1 hour. Put a roasting dish with water in the bottom of your oven (to create steam) Preheat oven to 220C with the water inside Line a big baking tray or 2 with parchment paper and brush some olive oil on the bottom. Flour top of dough and the work surface really well. Turn the dough out. Be patient it will come out. Flour the top and really gently from underneath stretch into a rectangle trying not to loose the air that’s built up in the dough. Flour some more and then Cut into 15 pieces. Place on your tray cover and rest for 15min. Bake for 8 min then take the water out. Bake for another 6-10 min. Keeping an eye on it and turning down the oven if it’s getting too dark. to freeze wait until completely cool slice open and put in freezer bag. (I even add fillings like butter and Chedder and freeze with them inside) it will defrost airtight in 2-3 hours so can go straight into the lunchbox frozen Enjoy D 🫶 #bread #ciabatta #breadtok #breadmaking #fromscratch
Dee535,400 просмотров • 2 месяцев назад
Brioche milk bread burger buns ✨🍔 This is one of my favorite recipes I’ve created! This is the same recipe I used for the Raising cane’s bread as well. 110g for regular size buns and for the slider buns 80g for each ball. Ingredients Buns - 435g bread flour (3 1/2 cups) - 175ml whole milk (3/4 cups) - 2 1/4 tsp active dry east - 1 tbsp honey - 1 large egg - 1 egg yolk - Tangzhong (2 tbsp water, 4 tbsp milk, 2 tbsp flour) - 2 tbsp sugar (13g) - 1 tsp salt - 4 tbsp unsaturated butter, softened Egg wash - 1 egg - 1 tbsp milk Instructions Tangzhong - In a small saucepan, whisk together flour, milk, and water. - Cook over medium-low heat, whisking constantly, until it thickens into a paste (about 3–5 minutes). Remove from heat and let it cool to room temperature. Buns - In a large mixing bowl or stand mixer bowl, add milk, honey, and yeast. Mix until well combined, cover and let sit for 10 minutes. Add egg + yolk, tangzhong paste, and milk well. - Add bread flour, sugar, and salt - Knead on medium speed (or by hand) for about 5–7 minutes until a shaggy dough forms. - Add the softened butter, a little at a time, while kneading. Continue kneading for another 8–10 minutes, until the dough is very smooth and elastic. (It should pass the windowpane test: stretch the dough gently and it should become translucent without tearing.) - Shape the dough into a ball, place in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. - Punch down the dough and divide it into 8 equal pieces. (80g for slider buns, 110g for regular size burger buns) - Shape each into a smooth ball and place on a parchment-lined baking sheet, spaced at least 2 inches apart. Gently flatten each ball slightly with your palm. - Cover loosely with plastic wrap or a damp towel and let them rise for 25–30 minutes, until puffy. - Preheat oven to 375°F (190°C ). - Whisk together the egg yolk and milk, then brush the tops of the buns. - Bake for 15-18 minutes, or until golden brown on top and baked through. Let cool on a wire rack. • • • #burgerbuns #breadmaking #recipe #homemadebread #cooking #easyrecipe
the sapor1,800,000 просмотров • 1 год назад
This home-style bread is easy, satisfying and packed with over 15g of protein! If you’re like me, you want to ensure you get all the protein and nutrients you can while maintaining flavour. This bread has been a lifesaver; it comes together quickly and can be used for so many things! Perfect for grilled cheese, packed in your lunch or for a quick grab-and-go with PB&J on your way out the door. Fresh bread has never been so easy! #foryou #bread #food #sourdough #bakery #foodporn #baking #homemade #foodie #instafood #breadmaking #foodphotography
Andy Hay1,900,000 просмотров • 3 лет назад
