#sourdoughbaking
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 views • 2 months ago
The easiest, NO FAIL way to make a sourdough starter from scratch! Use this method to get yours going, or if you can’t wait to start baking, you can bake with ours! She’s 119 years old (all sourdough starters are amazing, all ages🔥) and is incredibly reliable. Make sure you follow along for day 2 of this 7 day process to making great sourdough bread at home! Happy Baking!🍞❤️ #sourdough #sourdoughstarter #sourdoughforbeginners #sourdoughdiscard #sourdoughbaking
Little Ranch Family🍞4,900,000 views • 2 months ago
Pumpkin Loaf- with Cinnamon Chips! The pumpkin loaf always felt a little bland to me, the cinnamon chips makes it so good! Here is the recipe for 1 loaf: Ingredients: 100g active, bubbly sourdough starter 285g water 150 g pumpkin purée 500 g bread flour (or Costco Kirkland organic AP flour) 10 g vanilla extract 30g Maple Syrup 5 g pumpkin spice 100g cinnamon chips Instructions: Mix all ingredients together in a large bowl until a shaggy dough forms. (Except cinnamon chips, add those during stretch & folds) Cover the bowl. This is when bulk fermentation begins. Let the dough rest for 30 minutes to 1 hour, then perform one set of stretch and folds. Perform 2–3 additional sets of stretch and folds every 30 minutes to 1 hour. (Add cinnamon chips) After your stretch and folds are complete, let the dough rest undisturbed while it finishes bulk fermentation. Once bulk fermentation is complete, turn the dough out onto a floured surface. With floured hands, pre-shape the dough into a ball and lightly sprinkle the top with flour. Let the dough rest on the counter for about 20 minutes. If you would like to add a cinnamon-sugar swirl, this is when you will laminate the dough. After the bench rest, complete your final shape and place the dough into a lined bowl or proofing basket. You can line the bowl with paper towels to help prevent the dough from sticking. Next is the second rise. You can leave the loaf on the counter for approximately 1½–2 hours, or place it in the refrigerator for a cold proof. The loaf can cold proof in the refrigerator for a minimum of 8 hours and up to 2 days before baking. Baking: Preheat your oven to 475°F with a Dutch oven inside. Once the oven is preheated, allow the Dutch oven to continue heating for an additional 30 minutes. When the loaf is ready to bake, place it on a large piece of parchment paper. Using a razor or serrated knife, make one large cut from top to bottom of the loaf. This is the expansion score. Optional Pumpkin Shape: If you want to create a pumpkin-shaped loaf, cut 4 pieces of baker’s twine, about 18 inches long each. Lay the pieces of twine across the parchment paper so they intersect in the center. Place the loaf directly in the center, bring the twine up around the loaf, and tie it at the top. You do not need to make an expansion score when making a pumpkin-shaped loaf. If desired, soak the twine in oil for a few minutes beforehand to help prevent it from sticking to the loaf. Bake: Place the loaf into the preheated Dutch oven. Bake covered for 20 minutes. Remove the lid and bake for an additional 15–20 minutes, depending on your desired crust color. Once baked, transfer the loaf to a cooling rack and allow it to cool for at least 1 hour before slicing. Enjoy! 🧡🍁 #bendoregon #centraloregon #sourdoughbaking
lady.sourdough2,300,000 views • 1 month ago
SAME DAY SOURDOUGH BREAD Full Recipe + Step-by-Step Tutorial 📌 INGREDIENTS (1 LOAF): - 125g active sourdough starter, 100% hydration (1 cup + 1 Tbsp) - 320g water (1⅓ cups) - 500g unbleached bread flour (4 cups) - 10g salt (1¾ tsp) 📌 STEP-BY-STEP INSTRUCTIONS: 1. MIX YOUR DOUGH Combine your starter and water in a large bowl. Mix until the starter is mostly dissolved. Add flour and salt. Mix until combined. ✨IMPORTANT: Bulk fermentation starts NOW! 2. BUILD STRENGTH Right after mixing, wet your hands and spend a few minutes working the dough. 3. REST FOR 1 HOUR Cover your bowl and let your dough rest at room temp. for 1 hour. 4. STRETCH & FOLDS / COIL FOLDS Do 3 sets of coil folds or stretch and folds, spaced 30 minutes apart. Cover dough in between each set. 5. FINISH FERMENTING Cover dough and let it finish fermenting at room temp. ✨ How long this takes will be different for everyone depending on the temp of your environment/dough, starter strength, etc. 6. SHAPE Gently dump your dough out and shape. 7. OPTIONAL FRIDGE REST While your oven preheats, you can put your dough (covered) in the refrigerator. 8. SCORE & BAKE Preheat your oven and empty Dutch oven to 450°F for 30-45 minutes. Bake at 450°F: - 30 minutes covered - 8-15 minutes uncovered, or until golden brown 9. COOL + SLICE Let loaf cool for at least 1 hour before slicing. #sourdough #sourdoughstarter #sourdoughbread #sourdoughrecipe #sourdoughbaking
B R Y N N | TheSourdoughNerd99,400 views • 4 days ago
Who decided making sourdough required an entire collection of specialty kitchenware? Our Hearth & Heirloom Bundle is proof that you can do more with less. Mix, stretch, fold, proof, shape, score, bake, slice, serve, and store. All with two beautiful pieces of handmade stoneware. No separate Dutch oven, mixing bowl, bread box, or serving platter required. Thoughtfully crafted, tested for material safety, and designed to be used every single day. Because the things we bring into our kitchens should be just as functional as they are beautiful. #nontoxichome #sourdoughbaking #dutchoven
Hillside Home Store107,400 views • 5 days ago
you guys have been asking to get to know me a little better, so I thought we could chat while I shape 3 dozen of my favorite buttery sourdough dinner rolls! 🤎 these are seriously so soft and fluffy! here’s my recipe for one dozen! buttery sourdough dinner rolls (12 rolls) 200g active sourdough starter 300g warm whole milk 1 large egg 30g honey 15g granulated sugar 60g softened unsalted butter 500g all purpose flour 20g nonfat dry milk powder 10g salt egg wash: 1 egg yolk + a splash of milk for finishing: melted butter instructions: 1. combine all the wet ingredients, including the starter, milk, egg, honey, sugar. 2. add the flour, nonfat dry milk powder and salt. mix everything together and knead in softened butter for 5–8 minutes until the dough is smooth and elastic. 3. cover and let bulk ferment until noticeably risen and puffy. I mixed mine around 2 am and let them ferment overnight. no stretch and folds needed! 4. divide into 100g portions, shape into smooth balls and arrange in a greased 9x13 pan. 5. cover and let proof again until soft and puffy. mine took about an hour. 6. brush with 1 egg yolk mixed with a splash of milk. 7. bake at 350° for approximately 20 minutes, then tent loosely with foil and bake another 5–7 minutes, until the centers reach 190° internally. 8. brush with melted butter as soon as they come out of the oven! #sourdough #sourdoughrecipe #sourdoughdinnerrolls #homemadebread #sourdoughbaking
shelly’s cozy carbs507,600 views • 1 month ago
Traveling home from Tennessee. I’m sharing my soft sourdough dinner rolls again for anyone that’s new! These would be so good on your Thanksgiving table. Nothing beats warm, pull apart, homemade dinner rolls with honey butter! And for those of you who don’t have a sourdough starter, I’m planning to make a yeast version this Wednesday for Yeast, Please! So stay tuned! Soft Sourdough Dinner Rolls Makes 12 rolls, approximately 100g each 300 g warm whole milk 200 g active sourdough starter One beaten egg 30 g honey 15 g granulated sugar 500 g all-purpose flour 20 g non-fat milk powder 10 g fine sea salt 60 g softened unsalted butter Egg wash 1 egg 1 tbsp whole milk Instructions Combine everything..leaving the butter for last Gradually work in the softened butter until fully incorporated and the dough is smooth and elastic. Cover and let bulk ferment until the dough has risen approximately 75% and looks nice and puffy. I like keeping mine somewhere room temp Divide into 12 portions of 100 g each and shape into smooth balls. Place in your greased baking pan, cover and let rise until beautifully puffy and fluffy. Brush with egg and milk wash. Bake at 350°F for approximately 20- 30 minutes, or until the internal temperature reaches at least 195°F. If the tops are getting too brown before the centers are finished, gently lay a piece of foil over them. Brush with melted butter while they’re still warm. You can also refrigerate the shaped rolls overnight! If they’ve fully proofed in the refrigerator, they can go straight into the oven without coming to room temperature. Otherwise, let them finish proofing before baking. These are definitely going on my Thanksgiving dinner table. #sourdough #sourdoughdinnerrolls #thanksgivingrecipes #homemadebread #sourdoughbaking
shelly’s cozy carbs152,000 views • 11 days ago
A little throwback while I’m still here in Tennessee! 🥰 Remember when I made 10 dozen sourdough dinner rolls? I had absolutely no idea that little video would reach over 11 MILLION views or how many amazing people it would bring into my little corner of TikTok. 🥹🤎 I’ve learned so much since then, but this one will always be special to me. Thank you for being here and making everyday life a little cozier with me! Love you guys!! I’m so excited to be back and baking with you! #sourdoughdinnerrolls #sourdoughbaking #homemadebread #breadtok #shellyscozycarbs
shelly’s cozy carbs54,100 views • 12 days ago
Its just bread, dont let it intimidate you!🙌🏻recipe👇🏻 200g active starter 1060g King Arthurs unbleached bread flour 780g filtered water 20g salt (Makes 2 loaves) #sourdough #sourdoughbread #sourdoughrecipe #sourdoughstarter #sourdoughforbeginners #sourdoughbaking
Lauryn Chayce1,400,000 views • 1 year ago