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Sourdough Bread Recipe for Beginners 2-Loaf Pan Method STEP 1: FEED YOUR STARTER Feed your starter the night before (1:4:4 ratio): 15 g starter 60 g flour 60 g water Wait until your starter peaks before baking. *This is how I feed my starter but feel free to use...

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B R Y N N | TheSourdoughNerd

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243,900 Aufrufe • vor 1 Jahr •via TikTok

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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
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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 | TheSourdoughNerd

99,400 Aufrufe • vor 4 Tagen

Sourdough Loaf 🍞 Wake n’ Bake Series: Episode 2 🔹Ingredients: * 125g active sourdough starter (~½ cup) * 375g warm water (~1⅓ cups) * 500g unbleached bread flour (~4 cups) * 12g salt (~2 tsp) 🔹Instructions: 1. Mix Dough: In a large mixing bowl, combine your starter, water, flour and salt. Mix until a shaggy dough forms. Cover the dough with a damp kitchen towel or plastic wrap and let rest for 1 hour. 2. Stretch & Folds: Do 4 sets of stretch & folds, 30 minutes apart. Cover dough in between each set of stretch & folds. 3. Bulk Fermentation: Cover the bowl with a towel or plastic wrap and let it rise on the counter at room temperature or in the oven with the light on. This will take between 5-7 hours depending on the temperature of the environment. 4. Shape & Laminate: After bulk fermentation, lightly flour your work surface and turn the dough out of the bowl. Laminate, fold, and roll dough. Build tension by gently shaping into a round or oval loaf using the tuck n roll technique. Transfer to a lightly floured banneton seam side up. Cover with a plastic shower cap or plastic wrap. 5. Cold Proof: Put dough in the refrigerator for 8-48 hours (I let mine cold proof over night but you can bake when you're ready) 6. Preheat Oven & Dutch Oven: Preheat oven to 450°F with empty Dutch oven inside for about 45 minutes. 7. Score & Bake: Remove dough from the refrigerator and place on baking mat or parchment paper. Flop dough onto a lightly floured mat. Lightly flour the surface of the dough. Score your dough with a blade or knife. Remove the hot Dutch oven from the oven, place your dough inside. Bake at 450°F for 30 minutes with the Dutch oven lid on. After 30 minutes, reduce temperature to 400°F and remove lid of the Dutch oven. Continuing baking for an additional 10-15 minutes until golden brown. 8. Cooling: Allow loaf to cool for at least 1 hour. 2 hours for best results. 10. Enjoy:) #sourdough #sourdoughtutorial #sourdoughrecipes #baking #sourdoughtok
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Sourdough Loaf 🍞 Wake n’ Bake Series: Episode 2 🔹Ingredients: * 125g active sourdough starter (~½ cup) * 375g warm water (~1⅓ cups) * 500g unbleached bread flour (~4 cups) * 12g salt (~2 tsp) 🔹Instructions: 1. Mix Dough: In a large mixing bowl, combine your starter, water, flour and salt. Mix until a shaggy dough forms. Cover the dough with a damp kitchen towel or plastic wrap and let rest for 1 hour. 2. Stretch & Folds: Do 4 sets of stretch & folds, 30 minutes apart. Cover dough in between each set of stretch & folds. 3. Bulk Fermentation: Cover the bowl with a towel or plastic wrap and let it rise on the counter at room temperature or in the oven with the light on. This will take between 5-7 hours depending on the temperature of the environment. 4. Shape & Laminate: After bulk fermentation, lightly flour your work surface and turn the dough out of the bowl. Laminate, fold, and roll dough. Build tension by gently shaping into a round or oval loaf using the tuck n roll technique. Transfer to a lightly floured banneton seam side up. Cover with a plastic shower cap or plastic wrap. 5. Cold Proof: Put dough in the refrigerator for 8-48 hours (I let mine cold proof over night but you can bake when you're ready) 6. Preheat Oven & Dutch Oven: Preheat oven to 450°F with empty Dutch oven inside for about 45 minutes. 7. Score & Bake: Remove dough from the refrigerator and place on baking mat or parchment paper. Flop dough onto a lightly floured mat. Lightly flour the surface of the dough. Score your dough with a blade or knife. Remove the hot Dutch oven from the oven, place your dough inside. Bake at 450°F for 30 minutes with the Dutch oven lid on. After 30 minutes, reduce temperature to 400°F and remove lid of the Dutch oven. Continuing baking for an additional 10-15 minutes until golden brown. 8. Cooling: Allow loaf to cool for at least 1 hour. 2 hours for best results. 10. Enjoy:) #sourdough #sourdoughtutorial #sourdoughrecipes #baking #sourdoughtok

𝑴𝒂𝒓𝒄 𝑨𝒏𝒕𝒉𝒐𝒏𝒚

494,400 Aufrufe • vor 1 Jahr

My go too sourdough recipe… 🤎 360g water 🤎 100g active sourdough starter 🤎 510g bread flour 🤎 10g salt Directions: Mix water and starter together, then add flour and salt. Mix until a shaggy dough forms. Cover and let rest for 1 hour. Complete 4 sets of stretch & folds, spaced 30 minutes apart. Cover and allow dough to bulk ferment until it's about double the size. Shape your dough and place it into a banneton. Cover and refrigerate overnight. Preheat your Dutch oven to 450°F. Score your dough and place it into the hot Dutch oven. Bake covered for 30 minutes, then uncovered at 420°F for 20 minutes. Allow to cool before slicing and ENJOY! 🤎 #sourdough #sourdoughstarter #sourdoughbread #bread #starter
7:35

My go too sourdough recipe… 🤎 360g water 🤎 100g active sourdough starter 🤎 510g bread flour 🤎 10g salt Directions: Mix water and starter together, then add flour and salt. Mix until a shaggy dough forms. Cover and let rest for 1 hour. Complete 4 sets of stretch & folds, spaced 30 minutes apart. Cover and allow dough to bulk ferment until it's about double the size. Shape your dough and place it into a banneton. Cover and refrigerate overnight. Preheat your Dutch oven to 450°F. Score your dough and place it into the hot Dutch oven. Bake covered for 30 minutes, then uncovered at 420°F for 20 minutes. Allow to cool before slicing and ENJOY! 🤎 #sourdough #sourdoughstarter #sourdoughbread #bread #starter

Andrea 🖤

106,500 Aufrufe • vor 15 Tagen

2 Loaf Sourdough Sandwich Bread 200 g active sourdough starter 630 g warm water 900 g bread flour 18 g fine sea salt Mix the starter and water. Add the flour and salt. Rest 30–45 minutes. Perform 3 sets of stretch and folds, 30 minutes apart. Bulk ferment until the dough has increased about 60–70%. Divide into 2 equal pieces. Shape into tight logs and place into two greased 9×5 loaf pans. Proof until the dough is ½–1 inch above the rim. Bake at 425°F: 30 minutes covered 15–20 minutes uncovered Bake to an internal temperature of 205–208°F. #s#sourdoughh#homebakerys#smallbusinessb#breadmakingcozykitchen
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2 Loaf Sourdough Sandwich Bread 200 g active sourdough starter 630 g warm water 900 g bread flour 18 g fine sea salt Mix the starter and water. Add the flour and salt. Rest 30–45 minutes. Perform 3 sets of stretch and folds, 30 minutes apart. Bulk ferment until the dough has increased about 60–70%. Divide into 2 equal pieces. Shape into tight logs and place into two greased 9×5 loaf pans. Proof until the dough is ½–1 inch above the rim. Bake at 425°F: 30 minutes covered 15–20 minutes uncovered Bake to an internal temperature of 205–208°F. #s#sourdoughh#homebakerys#smallbusinessb#breadmakingcozykitchen

shelly’s cozy carbs

88,900 Aufrufe • vor 4 Monaten

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
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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 carbs

645,900 Aufrufe • vor 1 Monat

Soft Sourdough Sandwich Bread 🍞 Southern Belle Bread Co. Yield: 1 sandwich loaf Pan: 9” × 5” Ingredients • 325 g water (1 cup + 3 Tbsp) • 150 g active sourdough starter (⅔ cup) • 20 g honey or maple syrup (1 Tbsp) • 20 g olive oil (½ Tbsp) • 500 g bread flour (3 cups) • 10 g salt (1 tsp) Instructions 1. Mix In a large bowl, combine water and active starter. Mix until milky. Add honey and olive oil; mix well. Add flour and salt and mix until a shaggy dough forms. Scrape down the bowl. 2. Rest Cover and let rest for 1 hour. 3. Strengthen the Dough Perform the following folds, resting 30 minutes between each: • Stretch and fold • Coil fold #1 • Coil fold #2 • Coil fold #3 4. Bulk Fermentation Allow dough to bulk ferment until jiggly, bubbly, and pulling away easily from the bowl. 5. Shape Turn dough out and laminate into a large rectangle. Fold the long sides inward to meet (do not overlap). Roll tightly from one end, gently popping any large bubbles. Place seam-side down into a greased 9” × 5” loaf pan. 6. Final Rise Let rise at room temperature until dough is just above the rim of the pan (a few hours). At this point, bake immediately or refrigerate overnight to cold proof. 7. Bake If cold proofed, remove from fridge, pop any large surface bubbles, and score for expansion. Place a second loaf pan on top as a lid. Bake at 400°F for 30 minutes. Remove lid, reduce temperature to 375°F, and bake an additional 15 minutes, until internal temperature reaches 200–205°F. Soft, fluffy, and perfect for everyday sandwiches 🥪✨ #microbakery #sourdoughsandwichbread
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Soft Sourdough Sandwich Bread 🍞 Southern Belle Bread Co. Yield: 1 sandwich loaf Pan: 9” × 5” Ingredients • 325 g water (1 cup + 3 Tbsp) • 150 g active sourdough starter (⅔ cup) • 20 g honey or maple syrup (1 Tbsp) • 20 g olive oil (½ Tbsp) • 500 g bread flour (3 cups) • 10 g salt (1 tsp) Instructions 1. Mix In a large bowl, combine water and active starter. Mix until milky. Add honey and olive oil; mix well. Add flour and salt and mix until a shaggy dough forms. Scrape down the bowl. 2. Rest Cover and let rest for 1 hour. 3. Strengthen the Dough Perform the following folds, resting 30 minutes between each: • Stretch and fold • Coil fold #1 • Coil fold #2 • Coil fold #3 4. Bulk Fermentation Allow dough to bulk ferment until jiggly, bubbly, and pulling away easily from the bowl. 5. Shape Turn dough out and laminate into a large rectangle. Fold the long sides inward to meet (do not overlap). Roll tightly from one end, gently popping any large bubbles. Place seam-side down into a greased 9” × 5” loaf pan. 6. Final Rise Let rise at room temperature until dough is just above the rim of the pan (a few hours). At this point, bake immediately or refrigerate overnight to cold proof. 7. Bake If cold proofed, remove from fridge, pop any large surface bubbles, and score for expansion. Place a second loaf pan on top as a lid. Bake at 400°F for 30 minutes. Remove lid, reduce temperature to 375°F, and bake an additional 15 minutes, until internal temperature reaches 200–205°F. Soft, fluffy, and perfect for everyday sandwiches 🥪✨ #microbakery #sourdoughsandwichbread

🥯Misty Shelton👩🏼‍🍳

219,200 Aufrufe • vor 9 Monaten

How to make the perfect Sourdough loaf Step 1. Activate starter. 150g starter 75g bread flour 75g water Step 2 make dough 150g starter 500g bread flour 360ml water 10g salt Step 3 bake bread
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How to make the perfect Sourdough loaf Step 1. Activate starter. 150g starter 75g bread flour 75g water Step 2 make dough 150g starter 500g bread flour 360ml water 10g salt Step 3 bake bread

leilani dowding 🌸🚜 ☮️

66,654 Aufrufe • vor 2 Jahren

No-Knead Artisan Bread 🥖 Baking & bread making Ingredients 3 cups all-purpose flour 1 tsp salt 1 tsp active dry yeast 1 1/2 cups warm water Instructions • In a large bowl, whisk together the all-purpose flour, salt, and active dry yeast until well combined. • Add the warm water and mix with a wooden spoon or baking spatula until a sticky dough forms. • Cover the bowl with a clean towel and let the dough sit at room temperature for 6 hours. • Dust your countertop with flour. Transfer the dough to the counter and fold it gently until it forms a cohesive ball. • Place the dough on a sheet of baking paper. Shape or cut the dough as desired and transfer it to a Dutch oven. Cover with the lid. • Preheat your oven to 450°F (230°C). Bake the bread in the Dutch oven with the lid on for 30 minutes. Then, remove the lid and bake for an additional 12-15 minutes to develop a golden crust. • Remove the bread from the oven and let it cool for 30 minutes before slicing and serving. Enjoy your fresh homemade bread! ⸻ ##NoKneadBread##ArtisanBread##BakingTok##ViralRecipes##creatorsearchinsights
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No-Knead Artisan Bread 🥖 Baking & bread making Ingredients 3 cups all-purpose flour 1 tsp salt 1 tsp active dry yeast 1 1/2 cups warm water Instructions • In a large bowl, whisk together the all-purpose flour, salt, and active dry yeast until well combined. • Add the warm water and mix with a wooden spoon or baking spatula until a sticky dough forms. • Cover the bowl with a clean towel and let the dough sit at room temperature for 6 hours. • Dust your countertop with flour. Transfer the dough to the counter and fold it gently until it forms a cohesive ball. • Place the dough on a sheet of baking paper. Shape or cut the dough as desired and transfer it to a Dutch oven. Cover with the lid. • Preheat your oven to 450°F (230°C). Bake the bread in the Dutch oven with the lid on for 30 minutes. Then, remove the lid and bake for an additional 12-15 minutes to develop a golden crust. • Remove the bread from the oven and let it cool for 30 minutes before slicing and serving. Enjoy your fresh homemade bread! ⸻ ##NoKneadBread##ArtisanBread##BakingTok##ViralRecipes##creatorsearchinsights

Lalada

1,100,000 Aufrufe • vor 1 Jahr

Sourdough Bread Bowls | Chili Bread Bowls | Mini Sourdough Loaves Ingredients: 100g active sourdough starter 350g filtered water 500g unbleached bread flour (e.g., King Arthur) 10g salt Instructions Mix Dough In a large bowl, combine the starter, water, flour, and salt until a shaggy dough forms. Cover and let rest for 1 hour. Stretch & Fold Perform 4 sets of stretch and folds, 30 minutes apart. Bulk Fermentation Let the dough rise on the counter for about 8hrs. This time will be different for everyone depending on the temperature of your dough. You’ll know it’s done when it’s bubbly, airy, and has risen about 50-75%. Shape & Cold Proof Divide the dough into 3 equal pieces about 320g each, shape each into a ball, and place in individual banneton baskets or bowls. Cover and refrigerate overnight (12-24 hours). Bake Preheat oven to 450°F (230°C). Choose one of the following baking methods: Dutch Oven: Place each dough ball in a preheated Dutch oven, score, and bake: 450°F for 20 minutes covered 15 minutes uncovered Open Bake: Place dough balls on a preheated baking sheet, score, and loosely cover with greased foil: 450°F for 20 minutes covered with foil 15 minutes uncovered Cool Let the bread bowls cool completely before hollowing out for soup. #sourdoughbreadbowl #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughscoring #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #artisanbread #BreadmakingForBeginners
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Sourdough Bread Bowls | Chili Bread Bowls | Mini Sourdough Loaves Ingredients: 100g active sourdough starter 350g filtered water 500g unbleached bread flour (e.g., King Arthur) 10g salt Instructions Mix Dough In a large bowl, combine the starter, water, flour, and salt until a shaggy dough forms. Cover and let rest for 1 hour. Stretch & Fold Perform 4 sets of stretch and folds, 30 minutes apart. Bulk Fermentation Let the dough rise on the counter for about 8hrs. This time will be different for everyone depending on the temperature of your dough. You’ll know it’s done when it’s bubbly, airy, and has risen about 50-75%. Shape & Cold Proof Divide the dough into 3 equal pieces about 320g each, shape each into a ball, and place in individual banneton baskets or bowls. Cover and refrigerate overnight (12-24 hours). Bake Preheat oven to 450°F (230°C). Choose one of the following baking methods: Dutch Oven: Place each dough ball in a preheated Dutch oven, score, and bake: 450°F for 20 minutes covered 15 minutes uncovered Open Bake: Place dough balls on a preheated baking sheet, score, and loosely cover with greased foil: 450°F for 20 minutes covered with foil 15 minutes uncovered Cool Let the bread bowls cool completely before hollowing out for soup. #sourdoughbreadbowl #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughscoring #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #artisanbread #BreadmakingForBeginners

Muscle Momma Sourdough

83,100 Aufrufe • vor 2 Jahren

Just your reminder that sourdough does NOT always have to be an overnight process. 🤍 I made both of these loaves from start to finish today - mixed the dough, did my folds, let her bulk, shaped her and baked her the same day. And honestly… look at those loaves. 🍞 Do I still love an overnight cold proof? Absolutely. It develops more flavor and makes scoring a little easier. But when your starter is active and your dough is moving quickly, there’s nothing wrong with same-day sourdough. Watch your dough, not the clock. She’ll tell you when she’s ready. shelly’s classic sourdough - 9 x 4 loaf tin makes 1 loaf 340 g room-temperature water 100 g active sourdough starter 480–500 g bread flour 10 g fine sea salt Start with about 480 g flour. If your dough feels too loose or sticky, add another 15–20 g as needed. You want a soft, slightly tacky dough - not a stiff one. Mix everything together until shaggy and let sit for 1 hour. Do a stretch and fold, rest 30 minutes. Do another stretch and fold, rest 30 minutes. Do a coil fold, rest 30 minutes. Do one final coil fold. Let bulk ferment until about 50–60% risen. Shape and place into a greased or lined 9 x 4 loaf tin. For same-day sourdough, let it finish proofing in the pan about 30 min and bake when the dough is ready. Or, for an overnight loaf, cover and cold proof in the refrigerator until the next day. Bake at 425°F for 35 minutes covered, then remove the lid and bake another 7-10 minutes uncovered, or until the center is about 205°F. Let cool completely before slicing. #s#sourdoughs#sourdoughbreads#samedaysourdoughs#sourdoughforbeginnershomebaker
6:14

Just your reminder that sourdough does NOT always have to be an overnight process. 🤍 I made both of these loaves from start to finish today - mixed the dough, did my folds, let her bulk, shaped her and baked her the same day. And honestly… look at those loaves. 🍞 Do I still love an overnight cold proof? Absolutely. It develops more flavor and makes scoring a little easier. But when your starter is active and your dough is moving quickly, there’s nothing wrong with same-day sourdough. Watch your dough, not the clock. She’ll tell you when she’s ready. shelly’s classic sourdough - 9 x 4 loaf tin makes 1 loaf 340 g room-temperature water 100 g active sourdough starter 480–500 g bread flour 10 g fine sea salt Start with about 480 g flour. If your dough feels too loose or sticky, add another 15–20 g as needed. You want a soft, slightly tacky dough - not a stiff one. Mix everything together until shaggy and let sit for 1 hour. Do a stretch and fold, rest 30 minutes. Do another stretch and fold, rest 30 minutes. Do a coil fold, rest 30 minutes. Do one final coil fold. Let bulk ferment until about 50–60% risen. Shape and place into a greased or lined 9 x 4 loaf tin. For same-day sourdough, let it finish proofing in the pan about 30 min and bake when the dough is ready. Or, for an overnight loaf, cover and cold proof in the refrigerator until the next day. Bake at 425°F for 35 minutes covered, then remove the lid and bake another 7-10 minutes uncovered, or until the center is about 205°F. Let cool completely before slicing. #s#sourdoughs#sourdoughbreads#samedaysourdoughs#sourdoughforbeginnershomebaker

shelly’s cozy carbs

989,600 Aufrufe • vor 2 Monaten

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
1:01

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

Cookwithhali

1,200,000 Aufrufe • vor 3 Monaten

My updated Soft Sourdough Sandwich Bread Ingredients: * 150g active sourdough starter * 325g warm filtered water * 20g avocado oil * 25g honey * 500g unbleached bread flour * 10g salt Instructions: 1. Combine Ingredients: Mix starter, water, oil, and honey until milky. Add flour and salt, cover and rest 1 hour. 2. Stretch & Fold: Do 4 sets, 30 minutes apart. 3. Bulk Ferment: Cover and let rise an additional 4-8 hours or overnight if your house is cooler. You’ll know your dough is done when it’s just about doubled in size, bubbly, jiggly, and airy. 4. Shape: Shape dough like shown in this video, then place dough in a greased loaf pan seam side down. 5. Second Rise: Cover and let rise about 2 hours, until dough is puffed up a bit. Don’t skip this step or you can be left with gummy bread! 6. Bake: Preheat oven to 400°F (200°C). Score dough, spray with water, cover with a second loaf pan or greased foil loosely, and bake: 400°F for 30 minutes (covered) then 375°F for 15 minutes (uncovered) 7. Temp bread: use a digital thermometer to check for doneness. Bread should be 205°F. 8. Cool: Remove from pan immediately and let cool before slicing. #sourdough #sourdoughtips #SoftSourdoughSandwichBread #SourdoughSandwichBreadRecipe #SoftSourdoughRecipe #sourdoughstarters #sourdoughscoring #sourdoughbaker #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #BreadmakingForBeginners #CreatorSearchInsights
2:20

My updated Soft Sourdough Sandwich Bread Ingredients: * 150g active sourdough starter * 325g warm filtered water * 20g avocado oil * 25g honey * 500g unbleached bread flour * 10g salt Instructions: 1. Combine Ingredients: Mix starter, water, oil, and honey until milky. Add flour and salt, cover and rest 1 hour. 2. Stretch & Fold: Do 4 sets, 30 minutes apart. 3. Bulk Ferment: Cover and let rise an additional 4-8 hours or overnight if your house is cooler. You’ll know your dough is done when it’s just about doubled in size, bubbly, jiggly, and airy. 4. Shape: Shape dough like shown in this video, then place dough in a greased loaf pan seam side down. 5. Second Rise: Cover and let rise about 2 hours, until dough is puffed up a bit. Don’t skip this step or you can be left with gummy bread! 6. Bake: Preheat oven to 400°F (200°C). Score dough, spray with water, cover with a second loaf pan or greased foil loosely, and bake: 400°F for 30 minutes (covered) then 375°F for 15 minutes (uncovered) 7. Temp bread: use a digital thermometer to check for doneness. Bread should be 205°F. 8. Cool: Remove from pan immediately and let cool before slicing. #sourdough #sourdoughtips #SoftSourdoughSandwichBread #SourdoughSandwichBreadRecipe #SoftSourdoughRecipe #sourdoughstarters #sourdoughscoring #sourdoughbaker #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #BreadmakingForBeginners #CreatorSearchInsights

Muscle Momma Sourdough

315,700 Aufrufe • vor 1 Jahr

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
1:01

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.sourdough

2,300,000 Aufrufe • vor 1 Monat

My elite sourdough bread recipe! Low hydration = easy to work with and great for intricate scoring. (1 loaf) 125g active starter 320g filtered water 525g bread flour 11g salt Mix until combined, cover and let sit for one hour. Perform 4 sets of stretch & folds spaced 30 minutes apart. Let it bulk ferment on the counter 3-5 hours. Preshape, cover with a bowl and rest 30 minutes. Final shape, place in banneton and stitch. Cover and refrigerate overnight. Preheat dutch oven to 450F for 1 hour. Bake covered for 30 minutes. Then take lid off and bake another 20 minutes. Allow to cool for at least 1-2 hours before slicing. #sourdough #beginnersourdough #sourdoughbread #bread #sourdoughtok
5:34

My elite sourdough bread recipe! Low hydration = easy to work with and great for intricate scoring. (1 loaf) 125g active starter 320g filtered water 525g bread flour 11g salt Mix until combined, cover and let sit for one hour. Perform 4 sets of stretch & folds spaced 30 minutes apart. Let it bulk ferment on the counter 3-5 hours. Preshape, cover with a bowl and rest 30 minutes. Final shape, place in banneton and stitch. Cover and refrigerate overnight. Preheat dutch oven to 450F for 1 hour. Bake covered for 30 minutes. Then take lid off and bake another 20 minutes. Allow to cool for at least 1-2 hours before slicing. #sourdough #beginnersourdough #sourdoughbread #bread #sourdoughtok

Lori Jean | Sourdough

11,000 Aufrufe • vor 2 Monaten

You’re gonna LOAF this bread recipe 🤭🍞 🍞 3 cups bread or AP flour 🍞 1 packet/2 tsp yeast 🍞 2 tsp salt 🍞 1.5 cups warm water Directions: 1. Combine flour, yeast, salt and water into a bowl and mix until dough is wet and sticky. 2. Place in your oven with the light in for 2-3 hours. We want the dough to double in size. 3. Flour your countertop and dump the dough out. 4. Fold into itself and shape into a ball, adding more flour if needed. 5. Rest on countertop for another 30 mins. 6. Preheat your oven to 450F and place Dutch oven inside while preheating. 7. Place dough into hot Dutch oven. Cover with lid and back for 30 minutes. 8. Remove lid and bake for another 15 minutes. 9. Allow to cool 15 mins before slicing (or not 😛) #breadtok #bread #artisanbread #foodtiktok #foodtok
2:05

You’re gonna LOAF this bread recipe 🤭🍞 🍞 3 cups bread or AP flour 🍞 1 packet/2 tsp yeast 🍞 2 tsp salt 🍞 1.5 cups warm water Directions: 1. Combine flour, yeast, salt and water into a bowl and mix until dough is wet and sticky. 2. Place in your oven with the light in for 2-3 hours. We want the dough to double in size. 3. Flour your countertop and dump the dough out. 4. Fold into itself and shape into a ball, adding more flour if needed. 5. Rest on countertop for another 30 mins. 6. Preheat your oven to 450F and place Dutch oven inside while preheating. 7. Place dough into hot Dutch oven. Cover with lid and back for 30 minutes. 8. Remove lid and bake for another 15 minutes. 9. Allow to cool 15 mins before slicing (or not 😛) #breadtok #bread #artisanbread #foodtiktok #foodtok

Kaila

689,800 Aufrufe • vor 4 Monaten

my tried & true sourdough method!! 🍞🤎 I promise sourdough is SO much more forgiving than the internet can make it seem!! there’s definitely a learning curve, but you do not need to have the perfect schedule or exact timing to make a really good loaf. save this for when you’re ready to give it a try!!♡ STARTER I usually feed my starter a 1:1:1 ratio, equal parts starter, flour & water, and wait until it has at least doubled in size before making my dough. FOR THE DOUGH • 360g water • 500g bread flour • 80–90g active sourdough starter* • 10g salt *I typically use 80–90g of starter, but you can use as little as 50g! More starter will generally make your dough ferment faster, so this is something you can adjust depending on your schedule/temp of your home. HOW I MAKE IT • Mix everything together until a shaggy dough forms. I like to knead/mix it with my hands for a few minutes to make sure everything is well combined. • Cover & let rest for 1 hour. • Start your stretch & folds! Gently stretch one side of the dough up and fold it over itself, turn the bowl, and repeat on all 4 sides. • Do 4 total rounds of stretch & folds over the next ~2 hours. About 30 minutes apart is ideal, but don’t stress about being exact!! 20 minutes, 40 minutes… your sourdough will be okay! • After your final stretch & fold, cover and leave the dough at room temperature to bulk ferment until it has roughly doubled in size. There isn’t one perfect amount of time for this! A warmer house + more starter = a faster rise, while a cooler house + less starter = a slower one. Watch your dough more than the clock! • Once doubled, shape your dough and transfer it to a rice flour-dusted banneton. • Cover and place in the fridge to cold proof for at least 5 hours and up to 24 hours. I usually leave mine overnight and bake the next morning! TO BAKE • Preheat your Dutch oven to 450°F. I like to give it plenty of time to get nice & hot! • Turn your loaf out onto a silicone bread sling or parchment paper. • Dust with flour if you want a pretty design, then score your loaf. Don’t forget to also give it a deeper expansion score so it has somewhere to open up while baking! • Bake at 450°F with the lid ON for 30 minutes. • Remove the lid, lower the oven to 415°F & bake for another 15 minutes, or until it’s beautifully golden brown. and now the hardest step… WAIT!! 😭 let your loaf cool completely before cutting into it. I usually wait around 4 hours so the inside has plenty of time to finish cooking. that’s it!! if sourdough has always felt way too complicated, consider this your sign to just try it. your first loaf doesn’t have to be perfect & you’ll learn SO much by practicing!!🍞 save this for your next loaf & leave any sourdough questions below!!🫶🏼 #sourdough #sourdoughtok #baking #cozyhobbies #homebody
1:43

my tried & true sourdough method!! 🍞🤎 I promise sourdough is SO much more forgiving than the internet can make it seem!! there’s definitely a learning curve, but you do not need to have the perfect schedule or exact timing to make a really good loaf. save this for when you’re ready to give it a try!!♡ STARTER I usually feed my starter a 1:1:1 ratio, equal parts starter, flour & water, and wait until it has at least doubled in size before making my dough. FOR THE DOUGH • 360g water • 500g bread flour • 80–90g active sourdough starter* • 10g salt *I typically use 80–90g of starter, but you can use as little as 50g! More starter will generally make your dough ferment faster, so this is something you can adjust depending on your schedule/temp of your home. HOW I MAKE IT • Mix everything together until a shaggy dough forms. I like to knead/mix it with my hands for a few minutes to make sure everything is well combined. • Cover & let rest for 1 hour. • Start your stretch & folds! Gently stretch one side of the dough up and fold it over itself, turn the bowl, and repeat on all 4 sides. • Do 4 total rounds of stretch & folds over the next ~2 hours. About 30 minutes apart is ideal, but don’t stress about being exact!! 20 minutes, 40 minutes… your sourdough will be okay! • After your final stretch & fold, cover and leave the dough at room temperature to bulk ferment until it has roughly doubled in size. There isn’t one perfect amount of time for this! A warmer house + more starter = a faster rise, while a cooler house + less starter = a slower one. Watch your dough more than the clock! • Once doubled, shape your dough and transfer it to a rice flour-dusted banneton. • Cover and place in the fridge to cold proof for at least 5 hours and up to 24 hours. I usually leave mine overnight and bake the next morning! TO BAKE • Preheat your Dutch oven to 450°F. I like to give it plenty of time to get nice & hot! • Turn your loaf out onto a silicone bread sling or parchment paper. • Dust with flour if you want a pretty design, then score your loaf. Don’t forget to also give it a deeper expansion score so it has somewhere to open up while baking! • Bake at 450°F with the lid ON for 30 minutes. • Remove the lid, lower the oven to 415°F & bake for another 15 minutes, or until it’s beautifully golden brown. and now the hardest step… WAIT!! 😭 let your loaf cool completely before cutting into it. I usually wait around 4 hours so the inside has plenty of time to finish cooking. that’s it!! if sourdough has always felt way too complicated, consider this your sign to just try it. your first loaf doesn’t have to be perfect & you’ll learn SO much by practicing!!🍞 save this for your next loaf & leave any sourdough questions below!!🫶🏼 #sourdough #sourdoughtok #baking #cozyhobbies #homebody

Kendall Ferrari🧚🏼

592,300 Aufrufe • vor 1 Monat

🥓🧀 Bacon & Cheddar Sourdough Crispy smoky bacon & mature cheddar baked into a soft sourdough loaf 🤎 Ingredients: • 125g active sourdough starter • 395g water • 525g strong white bread flour • 10g salt • 100-120g cooked smoked bacon, cooled & chopped • 160g mature cheddar, cubed Method: 1. Mix together the starter, water, flour and salt until combined. 2. Leave to rest for 60 minutes. 3. Start your stretch & folds, completing them every 30 minutes. 4. During your second set of stretch & folds, add the cooked, cooled bacon and cheddar. Gently fold them into the dough until evenly distributed. 5. Continue with your stretch & folds and then leave to bulk ferment until the dough has risen, looks bubbly and feels light and airy. 6. Shape your dough and place into a floured banneton. 7. Cold proof in the fridge overnight. 8. Score and bake at 240°C for 30 minutes with the lid on, then 210°C for 20 minutes with the lid off. 9. Allow to cool completely before slicing. 🥓🧀 Save this recipe for your next sourdough bake! 🤎 #SourdoughTok #SourdoughRecipe #SourdoughInclusions #SourdoughTok #BaconAndCheese
5:04

🥓🧀 Bacon & Cheddar Sourdough Crispy smoky bacon & mature cheddar baked into a soft sourdough loaf 🤎 Ingredients: • 125g active sourdough starter • 395g water • 525g strong white bread flour • 10g salt • 100-120g cooked smoked bacon, cooled & chopped • 160g mature cheddar, cubed Method: 1. Mix together the starter, water, flour and salt until combined. 2. Leave to rest for 60 minutes. 3. Start your stretch & folds, completing them every 30 minutes. 4. During your second set of stretch & folds, add the cooked, cooled bacon and cheddar. Gently fold them into the dough until evenly distributed. 5. Continue with your stretch & folds and then leave to bulk ferment until the dough has risen, looks bubbly and feels light and airy. 6. Shape your dough and place into a floured banneton. 7. Cold proof in the fridge overnight. 8. Score and bake at 240°C for 30 minutes with the lid on, then 210°C for 20 minutes with the lid off. 9. Allow to cool completely before slicing. 🥓🧀 Save this recipe for your next sourdough bake! 🤎 #SourdoughTok #SourdoughRecipe #SourdoughInclusions #SourdoughTok #BaconAndCheese

Jasmine Pheby

15,200 Aufrufe • vor 1 Monat

Crispy Baguette Ingredients * 355 g flour (about 2½ cups) * 243 g water (about 1 cup + 1 tbsp) * 1 tsp yeast * 1 tsp sugar * 1 tsp salt Instructions 1. In a bowl, mix the water, yeast, and sugar. Add the flour and salt and mix until no dry flour remains. Coil fold the dough multiple times, cover, and let it rest for 20 minutes. Coil fold again, cover, and leave for 1 hour or until doubled in size. 2. Flour your work surface very well. Gently shape the dough into a ball without pressing it down, to keep the air inside. Divide into 3 equal pieces, gently shape each piece into a ball without pressing, and let rest for 10 minutes. 3. Shape each baguette one at a time as shown in the video: gently flatten the dough a little, fold it, then roll it into a baguette shape. 4. Place the baguettes on parchment paper, lightly flour the tops, cover, and let rest for 10 minutes. Score with a sharp knife. 5. Bake at your oven’s maximum temperature with steam for 5 minutes. Remove the steam, reduce the temperature to 380°F (195°C), and bake for another 15 minutes, or until golden and crispy. #baguette #bread #homemadebread #breadtok #baking
1:02

Crispy Baguette Ingredients * 355 g flour (about 2½ cups) * 243 g water (about 1 cup + 1 tbsp) * 1 tsp yeast * 1 tsp sugar * 1 tsp salt Instructions 1. In a bowl, mix the water, yeast, and sugar. Add the flour and salt and mix until no dry flour remains. Coil fold the dough multiple times, cover, and let it rest for 20 minutes. Coil fold again, cover, and leave for 1 hour or until doubled in size. 2. Flour your work surface very well. Gently shape the dough into a ball without pressing it down, to keep the air inside. Divide into 3 equal pieces, gently shape each piece into a ball without pressing, and let rest for 10 minutes. 3. Shape each baguette one at a time as shown in the video: gently flatten the dough a little, fold it, then roll it into a baguette shape. 4. Place the baguettes on parchment paper, lightly flour the tops, cover, and let rest for 10 minutes. Score with a sharp knife. 5. Bake at your oven’s maximum temperature with steam for 5 minutes. Remove the steam, reduce the temperature to 380°F (195°C), and bake for another 15 minutes, or until golden and crispy. #baguette #bread #homemadebread #breadtok #baking

Cookwithhali

2,000,000 Aufrufe • vor 2 Monaten

Replying to @iSSY 💕 ☺️ 🍞6 cups Flour 🍞2 1/4tsp active dry yeast (or 1 packet) 🍞2 1/2 Tsp salt 🍞2 Tbs sugar 🍞2 cups warm water 🍞2 TBS oil Instructions 1. Activate the Yeast 2. Mix the Dough ~In a large mixing bowl, combine 3 cups of flour and salt. Add the yeast mixture and oil. Mix until combined. ~Gradually add the remaining flour, one cup at a time, until a soft dough forms. The dough should pull away from the sides of the bowl but still be slightly sticky. 3. Knead the Dough ~Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Add small amounts of flour as needed to prevent sticking. 4. First Rise ~Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover. Let it rise in a warm place for 1-2 hours, or until it doubles in size. 5. Shape the Dough ~Punch down the dough to release air. Divide it into two equal portions (for two loaves) or shape it as desired. Place the dough in greased loaf pans or on a baking sheet lined with parchment paper. 6. Second Rise ~Cover the dough loosely with a towel and let it rise again for 30-45 minutes, or until it doubles in size. 7. Bake the Bread ~Preheat your oven to 350F (190°C). Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. ~For a softer crust, brush the top with melted butter immediately after removing it from the oven. #samoatiktokers🇦🇸🇼🇸 #samoan💓🇦🇸🇼🇸 #samoan #samoa #samoatiktok685🔥🇼🇸🤞🏻 #samoanfood #bread
0:59

Replying to @iSSY 💕 ☺️ 🍞6 cups Flour 🍞2 1/4tsp active dry yeast (or 1 packet) 🍞2 1/2 Tsp salt 🍞2 Tbs sugar 🍞2 cups warm water 🍞2 TBS oil Instructions 1. Activate the Yeast 2. Mix the Dough ~In a large mixing bowl, combine 3 cups of flour and salt. Add the yeast mixture and oil. Mix until combined. ~Gradually add the remaining flour, one cup at a time, until a soft dough forms. The dough should pull away from the sides of the bowl but still be slightly sticky. 3. Knead the Dough ~Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Add small amounts of flour as needed to prevent sticking. 4. First Rise ~Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover. Let it rise in a warm place for 1-2 hours, or until it doubles in size. 5. Shape the Dough ~Punch down the dough to release air. Divide it into two equal portions (for two loaves) or shape it as desired. Place the dough in greased loaf pans or on a baking sheet lined with parchment paper. 6. Second Rise ~Cover the dough loosely with a towel and let it rise again for 30-45 minutes, or until it doubles in size. 7. Bake the Bread ~Preheat your oven to 350F (190°C). Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. ~For a softer crust, brush the top with melted butter immediately after removing it from the oven. #samoatiktokers🇦🇸🇼🇸 #samoan💓🇦🇸🇼🇸 #samoan #samoa #samoatiktok685🔥🇼🇸🤞🏻 #samoanfood #bread

Utumalama

45,800 Aufrufe • vor 1 Jahr

French Loaf Bread Ingredients * 350g warm water (1½ cups) * 1 tsp sugar * 1 tsp instant yeast * 2 tbsp oil * 415g flour (about 3⅓ cups) * 1 tsp salt Instructions 1. In a bowl, mix warm water, yeast, and sugar. Add oil and mix again, then add flour and mix until a sticky dough forms. Add salt and do multiple coil folds until the dough starts to come together. 2. Cover and let it rest for 1½ hours, or until doubled in size. 3. Flour your baking paper very well, then gently transfer the dough onto it without deflating the air. Shape the sides gently like shown in the video, then flip it over. Cover and let it rest for 14 minutes. 4. Score the top with a knife, then bake in a preheated oven at 460°F for 10 minutes. Reduce the heat to 360°F and finish baking. #bread #bakingrecipe #breadtok #homemadebread #bakingtok
1:01

French Loaf Bread Ingredients * 350g warm water (1½ cups) * 1 tsp sugar * 1 tsp instant yeast * 2 tbsp oil * 415g flour (about 3⅓ cups) * 1 tsp salt Instructions 1. In a bowl, mix warm water, yeast, and sugar. Add oil and mix again, then add flour and mix until a sticky dough forms. Add salt and do multiple coil folds until the dough starts to come together. 2. Cover and let it rest for 1½ hours, or until doubled in size. 3. Flour your baking paper very well, then gently transfer the dough onto it without deflating the air. Shape the sides gently like shown in the video, then flip it over. Cover and let it rest for 14 minutes. 4. Score the top with a knife, then bake in a preheated oven at 460°F for 10 minutes. Reduce the heat to 360°F and finish baking. #bread #bakingrecipe #breadtok #homemadebread #bakingtok

Cookwithhali

625,700 Aufrufe • vor 6 Monaten