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This is a baking tip that I learned. When baking focaccias using the home oven, place a bowl of water at the bottom of the oven. The moisture and evaporation creates fluffy and chewy texture. #baking #breadmaking #focaccia #pizza #dough #homeoven #homemade #italianfood #recipe #フォカッチャ #パン作り

Cozy in Japan

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25,000 Aufrufe • vor 2 Jahren •via TikTok

Essen #baking #breadmaking #focaccia #pizza #dough #homeoven #homemade #italianfood #recipe #フォカッチャ #パン作り

Anya Rossi• Live Now

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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

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

20 days to Thanksgiving! Honey butter cornbread is a must for us. It perfectly balances the savory flavors of the meal with the right amount of sweet. But this is all grown up. I add a lil Bajan rum to the batter and make rum honey butter to go with it! (Feel free to leave out the booze for the kids) The science of adding baking soda and sour cream: When baking soda comes in contact with a liquid and acid, it triggers a chemical reaction that creates carbon dioxide gas. (Remember your grade school volcano with the baking soda and vinegar? Yeah that.) These bubbles get trapped in the batter and expand in the oven increasing lift (the height of the baked good) and weakening the gluten, giving it a lighter fluffier texture. In this recipe, baking soda is the secret to making the cornbread less dense and the sour cream is the acid catalyst. Another classic example is baking soda and buttermilk to make light fluffy biscuits. (I got that recipe in the archives too 😉) Full recipe available on ko-fi.com/yardiegyalqsine! Music by LoFluent . . . . . #honeybuttercornbread #cornbread #honeycornbread #thanksgivingrecipes #thanksgivingdinner

20 days to Thanksgiving! Honey butter cornbread is a must for us. It perfectly balances the savory flavors of the meal with the right amount of sweet. But this is all grown up. I add a lil Bajan rum to the batter and make rum honey butter to go with it! (Feel free to leave out the booze for the kids) The science of adding baking soda and sour cream: When baking soda comes in contact with a liquid and acid, it triggers a chemical reaction that creates carbon dioxide gas. (Remember your grade school volcano with the baking soda and vinegar? Yeah that.) These bubbles get trapped in the batter and expand in the oven increasing lift (the height of the baked good) and weakening the gluten, giving it a lighter fluffier texture. In this recipe, baking soda is the secret to making the cornbread less dense and the sour cream is the acid catalyst. Another classic example is baking soda and buttermilk to make light fluffy biscuits. (I got that recipe in the archives too 😉) Full recipe available on ko-fi.com/yardiegyalqsine! Music by LoFluent . . . . . #honeybuttercornbread #cornbread #honeycornbread #thanksgivingrecipes #thanksgivingdinner

Yardie Gyal Qsine

15,700 Aufrufe • vor 5 Tagen

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

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

This is my high protein take on my OG skinny pizza dough. I substituted whipped low fat cottage cheese in place of the Greek yogurt, so if you don’t care for Greek yogurt, this is the recipe for you. 😉 This dough recipe makes 4 individual pizzas - I used 1/4 of this dough for the pizza in the video. 2 cups self-rising flour 1 teaspoon yeast 1 teaspoon salt 1/2 cup whipped cottage cheese 1/2 cup water Mix the flour, yeast and salt together. Stir in the cottage cheese and slowly add the water just until the dough comes together. Sometimes you don’t need the whole 1/2 cup. Let rise for 12 hours. Store in the refrigerator for up to 7 days. Top with favorite toppings. Bake at 500 for 8 minutes. I bake my pizza on a baking steel. It’s the best vessel to cook a pizza on that will never crack like a baking stone and tastes like restaurant pizza. Biz10 saves 10% at baking steel.com 😍 #pizza #skinnypizzadough#pizzadough

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13,300 Aufrufe • vor 10 Monaten

The beauty of baking starts long before it reaches the oven.🤩

The beauty of baking starts long before it reaches the oven.🤩

nacaca

37,616 Aufrufe • vor 5 Monaten

So easy to do, you just might want to start making pretzel-everything! More info - and the cheese recipe!!- on iamhomesteader.com. #pretzels #pretzelpigsinablanket #pigsinablanket #appetizer Ingredients ▢ 1 tube (13.8 ounces) pizza dough* ▢ 24 links cocktail-sized sausages ▢ 5 cups water ▢ ¼ cup (55 g) baking soda ▢ 1 large egg, room temperature, beaten ▢ 1 teaspoon kosher salt ▢ cheese sauce**, for dipping Instructions Preheat oven to 425°F and line a large baking sheet with parchment paper. Remove pizza dough from the package and place it onto a cutting board. Using a rolling pin, roll the dough out into a rectangle with a ¼-inch thickness. Using a pizza cutter, cut the rolled-out dough in half lengthwise. Then, cut each rectangle of dough into 12, 1-inch strips. You will need a total of 24 strips of dough. Place one sausage onto each strip of dough. Tightly roll the sausage link in the dough until it is completely wrapped. To a medium saucepan over medium heat, add water. Bring the water to a light boil. Add the baking soda and stir until dissolved. Working in batches of 3-4, add the pretzel dogs to the boiling water. Boil for 20-30 seconds and then use a slotted spoon to remove and place on the parchment-lined baking sheet. Repeat with the remaining pretzel dogs. Use a pastry brush to brush the outside of each with the beaten egg. Sprinkle each evenly with salt. Bake for 15-18 minutes, or until the dough is golden brown. Serve with cheese sauce for dipping.

So easy to do, you just might want to start making pretzel-everything! More info - and the cheese recipe!!- on iamhomesteader.com. #pretzels #pretzelpigsinablanket #pigsinablanket #appetizer Ingredients ▢ 1 tube (13.8 ounces) pizza dough* ▢ 24 links cocktail-sized sausages ▢ 5 cups water ▢ ¼ cup (55 g) baking soda ▢ 1 large egg, room temperature, beaten ▢ 1 teaspoon kosher salt ▢ cheese sauce**, for dipping Instructions Preheat oven to 425°F and line a large baking sheet with parchment paper. Remove pizza dough from the package and place it onto a cutting board. Using a rolling pin, roll the dough out into a rectangle with a ¼-inch thickness. Using a pizza cutter, cut the rolled-out dough in half lengthwise. Then, cut each rectangle of dough into 12, 1-inch strips. You will need a total of 24 strips of dough. Place one sausage onto each strip of dough. Tightly roll the sausage link in the dough until it is completely wrapped. To a medium saucepan over medium heat, add water. Bring the water to a light boil. Add the baking soda and stir until dissolved. Working in batches of 3-4, add the pretzel dogs to the boiling water. Boil for 20-30 seconds and then use a slotted spoon to remove and place on the parchment-lined baking sheet. Repeat with the remaining pretzel dogs. Use a pastry brush to brush the outside of each with the beaten egg. Sprinkle each evenly with salt. Bake for 15-18 minutes, or until the dough is golden brown. Serve with cheese sauce for dipping.

Amanda - iambaker.com

20,900 Aufrufe • vor 3 Jahren

Classic Christmas sugar cookies🍪🎄RECIPE BELOW⬇️ INGREDIENTS: •1/2 cup unsalted butter at room temp •1 egg •1 tsp vanilla extract •1/2 tsp almond extract •1 1/2 cup flour •3/4 cup sugar •1/4 tsp salt •1/4 tsp baking soda •1/4 tsp baking powder •holiday sprinkles •frosting Preheat the oven to 350 degrees Fahrenheit. Start by mixing the butter and sugar together with a whisk or hand mixer until it forms a fluffy consistency. Then mix in the egg, vanilla extract, and almond extract until just combined. In a separate bowl, combine the flour, salt, baking powder, and baking soda. Mix in with the butter mixture until a dough forms. Fold in the sprinkles. Form the dough into 1 inch balls and place onto a prepared baking sheet. Use the bottom of a glass or measuring cup lightly coated with flour to flatten the cookie dough balls. Make sure to coat again with flour every couple cookies to help prevent sticking. Place in oven and bake for 10-11 min. Let them cool off, then use a piping bag and tip to decorate with frosting and more sprinkles. Enjoy🎄✨ #sugarcookies #christmasrecipe #holidaycookies #bakingrecipe #christmascookies

Classic Christmas sugar cookies🍪🎄RECIPE BELOW⬇️ INGREDIENTS: •1/2 cup unsalted butter at room temp •1 egg •1 tsp vanilla extract •1/2 tsp almond extract •1 1/2 cup flour •3/4 cup sugar •1/4 tsp salt •1/4 tsp baking soda •1/4 tsp baking powder •holiday sprinkles •frosting Preheat the oven to 350 degrees Fahrenheit. Start by mixing the butter and sugar together with a whisk or hand mixer until it forms a fluffy consistency. Then mix in the egg, vanilla extract, and almond extract until just combined. In a separate bowl, combine the flour, salt, baking powder, and baking soda. Mix in with the butter mixture until a dough forms. Fold in the sprinkles. Form the dough into 1 inch balls and place onto a prepared baking sheet. Use the bottom of a glass or measuring cup lightly coated with flour to flatten the cookie dough balls. Make sure to coat again with flour every couple cookies to help prevent sticking. Place in oven and bake for 10-11 min. Let them cool off, then use a piping bag and tip to decorate with frosting and more sprinkles. Enjoy🎄✨ #sugarcookies #christmasrecipe #holidaycookies #bakingrecipe #christmascookies

HaileyMakesFood

2,200,000 Aufrufe • vor 9 Tagen

🎃 Nutella Scoopable Pumpkin Patch Cookies Ingredients: * ½ cup butter (113g), softened * ½ cup brown sugar (100g) * ¼ cup granulated sugar (50g) * 1 large egg (50g) * 1 tsp vanilla bean paste (5g) * 1½ cups all-purpose flour (180g) * ½ tsp baking soda (2.5g) * ¼ tsp salt (1.5g) * 1 cup chocolate chips (170g) * Nutella, for filling * Pillsbury Pumpkin Sugar Cookie Dough * Pillsbury Ghost Sugar Cookie Dough @Pillsbury 👻 Instructions Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the egg and vanilla bean paste and mix until combined. Add the flour, baking soda, and salt, then mix until a soft cookie dough forms. Fold in the chocolate chips. Scoop the dough into 6 large portions. Flatten each portion slightly and place a spoonful of Nutella in the center. Carefully wrap the dough around the Nutella, making sure the filling is completely sealed inside. Place the stuffed cookie dough balls onto the prepared baking sheet. Bake for 5 minutes. Remove from the oven and gently press pieces of Pillsbury Pumpkin and Ghost Sugar Cookie Dough onto the tops of the cookies. Return to the oven and bake for another 7–10 minutes, or until the edges are golden brown and the centers are still soft. Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. #cookies #halloweenrecipes #nutella #recipes #chocolatechipcookie

🎃 Nutella Scoopable Pumpkin Patch Cookies Ingredients: * ½ cup butter (113g), softened * ½ cup brown sugar (100g) * ¼ cup granulated sugar (50g) * 1 large egg (50g) * 1 tsp vanilla bean paste (5g) * 1½ cups all-purpose flour (180g) * ½ tsp baking soda (2.5g) * ¼ tsp salt (1.5g) * 1 cup chocolate chips (170g) * Nutella, for filling * Pillsbury Pumpkin Sugar Cookie Dough * Pillsbury Ghost Sugar Cookie Dough @Pillsbury 👻 Instructions Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the egg and vanilla bean paste and mix until combined. Add the flour, baking soda, and salt, then mix until a soft cookie dough forms. Fold in the chocolate chips. Scoop the dough into 6 large portions. Flatten each portion slightly and place a spoonful of Nutella in the center. Carefully wrap the dough around the Nutella, making sure the filling is completely sealed inside. Place the stuffed cookie dough balls onto the prepared baking sheet. Bake for 5 minutes. Remove from the oven and gently press pieces of Pillsbury Pumpkin and Ghost Sugar Cookie Dough onto the tops of the cookies. Return to the oven and bake for another 7–10 minutes, or until the edges are golden brown and the centers are still soft. Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. #cookies #halloweenrecipes #nutella #recipes #chocolatechipcookie

cheff.omi 🍓✨

256,600 Aufrufe • vor 1 Monat

The Perfect Soft Chewy Cinnamon Sugar Cookies Soft, buttery, cinnamon-sugar perfection 🍪✨ Fresh out of the oven and impossible to resist. This Batch of cookie dough will make you anywhere between 12 to 15 cookies depending on the size you make. —Ingredients— 1 and ¼ cups granulated sugar 1 large egg, room temperature 2 sticks unsalted butter, room temperature 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla extract 2 and ½ cups all-purpose flour —For Rolling— ¼ cup granulated sugar ½ teaspoon ground cinnamon 1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. 3. Add the egg, vanilla extract, baking soda, baking powder, salt, and flour all at once. Mix on low-medium speed just until combined and a soft dough forms. Do not overmix. 4. In a small bowl, mix the ¼ cup sugar and cinnamon. 5. Scoop or roll dough into 1½-inch balls, then roll each ball in the cinnamon-sugar mixture. 6. Place dough balls on the prepared baking sheet, spacing them about 2-3 inches apart. 7. Bake for 10–12 minutes, or until edges are set and lightly golden. I baked mine for 10 minutes. 8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and enjoy! #cookies #sugarcookies #easyrecipe #homemade #fromscratch

The Perfect Soft Chewy Cinnamon Sugar Cookies Soft, buttery, cinnamon-sugar perfection 🍪✨ Fresh out of the oven and impossible to resist. This Batch of cookie dough will make you anywhere between 12 to 15 cookies depending on the size you make. —Ingredients— 1 and ¼ cups granulated sugar 1 large egg, room temperature 2 sticks unsalted butter, room temperature 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla extract 2 and ½ cups all-purpose flour —For Rolling— ¼ cup granulated sugar ½ teaspoon ground cinnamon 1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. 3. Add the egg, vanilla extract, baking soda, baking powder, salt, and flour all at once. Mix on low-medium speed just until combined and a soft dough forms. Do not overmix. 4. In a small bowl, mix the ¼ cup sugar and cinnamon. 5. Scoop or roll dough into 1½-inch balls, then roll each ball in the cinnamon-sugar mixture. 6. Place dough balls on the prepared baking sheet, spacing them about 2-3 inches apart. 7. Bake for 10–12 minutes, or until edges are set and lightly golden. I baked mine for 10 minutes. 8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and enjoy! #cookies #sugarcookies #easyrecipe #homemade #fromscratch

Eman Neamat

926,600 Aufrufe • vor 10 Monaten

banana cake no oven,no baking soda and baking powder#airfryer

banana cake no oven,no baking soda and baking powder#airfryer

Rian Lee

55,500 Aufrufe • vor 3 Jahren

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

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

One of my favorite sourdough baking hacks 🤎🍞 These loaf pans have made baking multiple loaves in my home oven SO much easier. I can fit four at once, and I simply place another pan on top to trap the steam, basically creating a mini Dutch oven for each loaf. Perfect for batch baking without needing four giant Dutch ovens taking over your kitchen. 🙌 I linked the pans in my bio + Amazon storefront! #sourdough #sourdoughbread #sourdoughbaking #homebaker #breadbaking

One of my favorite sourdough baking hacks 🤎🍞 These loaf pans have made baking multiple loaves in my home oven SO much easier. I can fit four at once, and I simply place another pan on top to trap the steam, basically creating a mini Dutch oven for each loaf. Perfect for batch baking without needing four giant Dutch ovens taking over your kitchen. 🙌 I linked the pans in my bio + Amazon storefront! #sourdough #sourdoughbread #sourdoughbaking #homebaker #breadbaking

Brooke

25,200 Aufrufe • vor 2 Monaten

A simple Focaccia recipe for the beginners 500g bread flour 420 ml warm water 14g olive oil + for baking dish and dimpling dough 6g instant yeast 12g honey 10g kosher salt 🎥 madebybrentley | IG

A simple Focaccia recipe for the beginners 500g bread flour 420 ml warm water 14g olive oil + for baking dish and dimpling dough 6g instant yeast 12g honey 10g kosher salt 🎥 madebybrentley | IG

𝕏 Cuisines

33,405 Aufrufe • vor 1 Monat

Lemon blueberry sourdough focaccia recipe! 10/10 recommend, this is so yummy! Recipe: Dough: The night before baking mix together 100 g active starter 375 g of water 30 g of honey (optional) 20 g avocado or olive oil (optional) 500 g of bread flour 10g salt Do a couple sets of stretch and folds before bed. Let it sit on the counter overnight or about 10-12hrs. This part is very flexible. ***Any accidentally overproofed dough will also work for this!*** Lemon sugar butter: 1 1/2 stick of butter melted 1/4 cup sugar Zest of 2 Lemons Blueberries Glaze: 1 cup powdered sugar 1 tsp almond extract (this gives it a delicious blueberry muffin flavor!) 1-2 tbsp milk or creamer Lemon zest to taste Method: -Grease baking pan with some of the melted butter before adding in the lemon and sugar. - Add dough to greased baking pan and pour the blueberries and lemon sugar butter mixture on top. Dimple dough to incorporate mixture -Cover with foil and bake at 425°F for 15 minutes. Remove foil and bake for another 20 minutes. -Make glaze while baking -Remove focaccia from the oven and add glaze on top -Slice and enjoy! Make sure you’re following me for more sourdough recipes 😋 #sourdough #sourdoughtips #sourdoughstarter #lemonblueberryfocaccia #activestarter #sourdoughscoring #sourdoughbaker #sourdoughbakery #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #Focaccia #FocacciaBread #SweetFocacciarecipes #HomemadeFocaccia #BreadmakingForBeginners

Lemon blueberry sourdough focaccia recipe! 10/10 recommend, this is so yummy! Recipe: Dough: The night before baking mix together 100 g active starter 375 g of water 30 g of honey (optional) 20 g avocado or olive oil (optional) 500 g of bread flour 10g salt Do a couple sets of stretch and folds before bed. Let it sit on the counter overnight or about 10-12hrs. This part is very flexible. Any accidentally overproofed dough will also work for this! Lemon sugar butter: 1 1/2 stick of butter melted 1/4 cup sugar Zest of 2 Lemons Blueberries Glaze: 1 cup powdered sugar 1 tsp almond extract (this gives it a delicious blueberry muffin flavor!) 1-2 tbsp milk or creamer Lemon zest to taste Method: -Grease baking pan with some of the melted butter before adding in the lemon and sugar. - Add dough to greased baking pan and pour the blueberries and lemon sugar butter mixture on top. Dimple dough to incorporate mixture -Cover with foil and bake at 425°F for 15 minutes. Remove foil and bake for another 20 minutes. -Make glaze while baking -Remove focaccia from the oven and add glaze on top -Slice and enjoy! Make sure you’re following me for more sourdough recipes 😋 #sourdough #sourdoughtips #sourdoughstarter #lemonblueberryfocaccia #activestarter #sourdoughscoring #sourdoughbaker #sourdoughbakery #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #Focaccia #FocacciaBread #SweetFocacciarecipes #HomemadeFocaccia #BreadmakingForBeginners

Muscle Momma Sourdough

179,600 Aufrufe • vor 2 Jahren

Restaurant-style BRUSSELS SPROUTS in 6 easy steps. You’ll have the star side dish at any gathering, any thanksgiving or holiday dinner as of today! Not everyone can execute restaurant style Brussels Sprouts from home but you will be that star. A key element is using a preheated baking pan and using the right bake temperature inside your oven. Step 1. Place a large baking tray into the oven & preheat the oven to 425F Step 2. Rinse your sprouts, remove the brown ends & cut them horizontally into two. Step 3. Place them in a large bowl and season them generously with good quality extra-virgin olive oil, salt & black pepper Step 4. Remove the baking tray from the oven, grease it with extra-virgin olive oil then place the sprouts face down onto the pan Step 5. Bake for 15 minutes or until the surface of the sprouts that are face down have the desired restaurant looking charr then flip then and cook until the other side is charred as well. Step 6. Remove then from the oven, place them back into the large bowl and mix in your desired about of balsamic glaze, cayenne pepper and salt. Move quickly as you want to serve them while they are hot! If they have cooled down while dressing them, place them back in the oven for a few minutes before serving. There you have it! Restaurant-Style Brussels Sprouts! #foodporn #foodie #healthyrecipes #foryou

Restaurant-style BRUSSELS SPROUTS in 6 easy steps. You’ll have the star side dish at any gathering, any thanksgiving or holiday dinner as of today! Not everyone can execute restaurant style Brussels Sprouts from home but you will be that star. A key element is using a preheated baking pan and using the right bake temperature inside your oven. Step 1. Place a large baking tray into the oven & preheat the oven to 425F Step 2. Rinse your sprouts, remove the brown ends & cut them horizontally into two. Step 3. Place them in a large bowl and season them generously with good quality extra-virgin olive oil, salt & black pepper Step 4. Remove the baking tray from the oven, grease it with extra-virgin olive oil then place the sprouts face down onto the pan Step 5. Bake for 15 minutes or until the surface of the sprouts that are face down have the desired restaurant looking charr then flip then and cook until the other side is charred as well. Step 6. Remove then from the oven, place them back into the large bowl and mix in your desired about of balsamic glaze, cayenne pepper and salt. Move quickly as you want to serve them while they are hot! If they have cooled down while dressing them, place them back in the oven for a few minutes before serving. There you have it! Restaurant-Style Brussels Sprouts! #foodporn #foodie #healthyrecipes #foryou

Lloyd Rose

7,800,000 Aufrufe • vor 4 Jahren

Sourdough Neapolitan-Style Pizza 🅡🅔🅒🅘🅟🅔 (Makes 3 regular pizzas) 400g 00 Flour 60g Levain (at peak) 272g Water 12g Salt 🅜🅔🅣🅗🅞🅓 ➡️ Mix water, levain, flour and salt together until the flour is fully hydrated with no dry flour bits. Rest for 30 min. ➡️ Do 1 set of stretch-and-fold, rest 30 min ➡️ Do 2 sets of coil folds, 30 min apart ➡️Divide into 3 equal portions (dough weight ~ 245g). Shape into balls. ➡️ Cold retard for 12-48 hours ➡️ Remove dough from the fridge and proof at room temp until double. ➡️ Turn the dough out onto a bed of semolina or rice flour and proceed to shape the pizza. ➡️ Place the dough on the pizza peel and add your desired toppings with a drizzle of olive oil. ➡️ In a swift action, launch the pizza into the oven. ➡️ Bake at 425C for 90 sec with 2 rotations in between. If you’re baking in a regular home oven, crank your oven to its highest temp setting (~250-300C) and bake for 5-10 min. . . . . . . #Sourdough#homebaking#homemadebread#guthealth#pizza#neapolitanpizza#bread#bake#artisanbread#explorepage#fyp#recipes#homecooking#recipe#tutorial#naturalfermentation#asmr#satisfying#sandwich#bakersoftiktik#levain#shebakesourdough#homebakery#italianfood#sourdoughstarter#bakingtipsandtricks#天然酵母#天然酵母パン

Sourdough Neapolitan-Style Pizza 🅡🅔🅒🅘🅟🅔 (Makes 3 regular pizzas) 400g 00 Flour 60g Levain (at peak) 272g Water 12g Salt 🅜🅔🅣🅗🅞🅓 ➡️ Mix water, levain, flour and salt together until the flour is fully hydrated with no dry flour bits. Rest for 30 min. ➡️ Do 1 set of stretch-and-fold, rest 30 min ➡️ Do 2 sets of coil folds, 30 min apart ➡️Divide into 3 equal portions (dough weight ~ 245g). Shape into balls. ➡️ Cold retard for 12-48 hours ➡️ Remove dough from the fridge and proof at room temp until double. ➡️ Turn the dough out onto a bed of semolina or rice flour and proceed to shape the pizza. ➡️ Place the dough on the pizza peel and add your desired toppings with a drizzle of olive oil. ➡️ In a swift action, launch the pizza into the oven. ➡️ Bake at 425C for 90 sec with 2 rotations in between. If you’re baking in a regular home oven, crank your oven to its highest temp setting (~250-300C) and bake for 5-10 min. . . . . . . #Sourdough#homebaking#homemadebread#guthealth#pizza#neapolitanpizza#bread#bake#artisanbread#explorepage#fyp#recipes#homecooking#recipe#tutorial#naturalfermentation#asmr#satisfying#sandwich#bakersoftiktik#levain#shebakesourdough#homebakery#italianfood#sourdoughstarter#bakingtipsandtricks#天然酵母#天然酵母パン

Shebakesourdough

437,700 Aufrufe • vor 2 Jahren