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This Bread Baking Technique Looks Impossible Lavash bread baking looks like an acrobatic act, as bakers lean deep into a hot clay oven to slap thin dough onto its walls. The process requires balance, speed, and precision, turning a traditional cooking method into a skillful and visually striking performance....

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Easy Artisan Yeast Bread: Ingredients: 400mls warm water 2 teaspoons yeast 1 tablespoon honey 580g plain flour or bread flour (about 3.5cups) 13g salt (2 teaspoons) Extra flour, for shaping A little oil, for the bowl Baking paper 2 ice cubes, optional Method: Add the warm water, yeast and honey to a bowl. Mix until the honey has dissolved, then set aside until the mixture becomes nice and foamy. In a separate large bowl, add the flour and salt. Whisk together until the salt is evenly incorporated. Make a well in the centre of the flour and pour in the foamy yeast mixture. Mix together with a whisk until you have a loose, shaggy dough. Tip the dough onto the bench and knead for about 5 minutes, until smooth and elastic. Form it into a ball. Lightly oil your bowl and pop the dough back in. Cover and leave to rest for 1½ hours. With damp hands, do a few stretch and folds. I do about 6–7, pulling the dough up as far as it will stretch and then releasing it back down. Keep going until there’s nowhere else to grab and stretch. Cover again and leave the dough for another 1½ hours. About an hour into this second rest, preheat your oven and Dutch oven to 200°C fan forced. Once the Dutch oven is almost ready, it’s time to shape your loaf. Tip the dough onto a lightly floured bench and gently shape it into a rectangle. Fold the sides in first, then roll the dough up like a burrito, creating tension as you roll. Use a dough scraper to lift the loaf onto a piece of baking paper. Using a sharp knife or bread lame, score the top of the dough with a shallow cut along the side. Carefully remove the hot Dutch oven from the oven and take off the lid. Pick up the dough using the sides of the baking paper and carefully lower it into the Dutch oven. Add a couple of ice cubes beside the dough, or give the dough a light spritz of water. Put the lid back on and pop it into the oven. Bake for 40 minutes with the lid on, then remove the lid and bake for another 10 minutes, until beautifully golden brown. Carefully remove the bread from the Dutch oven and leave to cool on a wire rack for at least 1 hour before slicing. Perfect sliced up for sandwiches, toast and dipping, or turn it into a cob loaf by cutting out the middle and filling it with your favourite cob loaf filling. #bread #easybaking #easyrecipe #breadrecipe #homecooking

Amanda Please

153,100 Aufrufe • vor 2 Monaten

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

Lacey

441,500 Aufrufe • vor 2 Jahren