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Sabina🥐✨

@sab_bakes

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Just trying to bake my way through life🥖
Patisserie & Sourdough
École Ducasse ENSP🎓🇫🇷
📍mtl, canada

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this is for all of my unemployed people💅🏻

Hey everyone, I thought it was about time for a mini introduction post and what better what to do that than to joke about my current state of unemployment😭

But yes, I graduated from patisserie school in France a few months ago, did my stage, and have been struggling to find a job in my hometown.

Does it suck? ABSOLUTELY! But this is how I’ve been trying to make the best of it.....by baking as often and as much as I can.

So if you’re new here, hey, welcome, hope you have fun, and stay tuned for my baking videos, recipes, tips, experimentations and more!!!

and to my small group of loyal followers(aka my friends lol), shoutout to you for being here🫶🏻

Posting this is kind of scary for me because l have always been an overachiever and not finding a job has been making me feel like a tailure, so please be nice. I’m just trying to figure out my life lol.

#pastrychef #sourdough #baking #pastryschool #relatable [baking, baker, bakery, micro baker, micro bakery, pastry, pastry school, patisserie, pastry chef, sourdough, bread, dough, job, unemployed, funny, joke, relatable, cozy, lifestyle, diml] by @sab_bakes

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2 months ago

The one step that will give you the cutest pumpkin shaped sourdough loaves🎃🍂✨

Happy Friday!!! So since we are all in fall mode right now, myself included, I feel like pumpkin shaped loaves of sourdough are what we’re seeing everywhere. And for good reason, they are so cute, so impressive and giving the fall vibes that we all love.

What I was noticing when I made a couple of pumpkin loaves was that the twine would get stuck get stuck the bread, little pieces would be left behind, and honestly I was tired of it. So, I tried soaking my twine in some avocado oil, rubbing it in well, and continuing my process as normal. And my life was changed.

The string comes off SO EASILY right now, it is truly the simplest tip but such a game changer when you’re making a bunch of these shaped loaves. And the best part? It does only work for the pumpkin shape! Whenever you want to use twine to shape your bread into something, soak them in some oil and make your life easier and have cleaner lines and cuter bread!!!

So whether you want to bring a pumpkin loaf to a fall gathering, a thanksgiving table or a Halloween party, use this trick and save your time and your effort🎃✨

Hope you find this helpful🫶🏻

#sourdough #baker #pumpkin #tipsandtricks #helpful
[sourdough, bread, sourdough bread, starter, baker, bakery, baking, pastry, pastry chef, patisserie, pastry school, bulk fermentation, helpful, tips, tricks, hacks, proofing, chocolate, croissant, pain au chocolat, baguette, cozy, fall, fall recipes, autumn, easy, easy recipes, pumpkin, loaf, pumpkin sourdough] by @sab_bakes

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2 days ago

The moment a lead hits the ground? Fall baking begins🍂

Hello everyone and happy Tuesday!! I hope you’re all having a great week! I wanted to make this fun fun video to give a little preview into some of the content I have coming soon aka all things fall baking!!!!

Baking in the fall is arguably the best time. The warm spices, the caramel, the apples. Everything about it makes life better and it always makes your house smell good. So I wanted to make a post to capture those feelings and then tomorrow we’ll get back to our scheduled programming of something helpful tips and tricks for your baking🫶🏻

What is your favourite thing to bake in the fall? What would like to see a recipe of or what would like me to help you with? Let me know🤎🍂

#baking #sourdough #pastrychef #satisfying #fall
[bake, baker, baking, bakery, pastry, pastry chef, sourdough, patisserie, sourdough bread, bread, starter, baguette, pain au chocolat, croissant, French pastry, fall, fall baking, autumn, cozy, lifestyle, dough dump, satisfying, helpful, tips and tricks, educational, useful, October, Gilmore girls] by @sab_bakes

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5 days ago

name something more satisfying….i’ll wait💅🏻

Hello everyone me happy Monday! To all my Canadians, happy thanksgiving🍁 I hope you’re all having a restful long weekend.

Thats also the reason I’ve been slightly MIA these last few days, there has been lots of food prep, lots of eating and lots of family time, but after resting today, I will be back to my scheduled programming.

I also wanted to say thank you for all the love I’ve gotten on my posts last week!!! Truly insane!! And to my new followers, I hope you stick around, I have more videos with tips and tricks coming soon. In the meantime, please enjoy this video of the most satisfying sourdough dough dump. They are truly my favourite part of the bread making process, I never get sick of them😭

I hope you like them too! Also, if there’s anything specific you’d like to see in my videos, let me know🫶🏻

#baker #sourdough #satisfying #pastrychef #doughdump
[bread, bake, baker, baking, pastry, pastry chef, pastry school, patisserie, sourdough, sourdough bread, starter, baguette, croissant, pain au chocolat, dough, dough dump, satisfying, fall, autumn, cozy, helpful, tips ,tricks, useful, learning, fun] by @sab_bakes

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6 days ago

how I keep my sourdough starter healthy✨🥖

Hello everyone, meet Dorthy, my almost 4 year old sourdough starter. Here are my tips that I’ve learned that have allowed my starter to reach its maximum potential!

1. having a small jar of starter. If you take anything from this video, please let it be this. It’s time to retire that giant jar of starter on your counter and instead replace it with a small jam jar. It’ll save you money, time, and it’ll stop you from having to use discard in everything. I just bulk it up when I know I need to bake.
2. Feed your starter everyday. I keep my small starter on the counter all the time, unless I’m leaving for a trip then I’ll put it in the fridge. By having a small starter, it makes daily feedings feel more manageable and less wasteful. Your wallet and your starter will thank you.
3. A stiff starter. This may not be for everyone, but making stiffer starters has been a game changer for my starter itself and my loaves. What this means is adding more flour than water in your feeding ratios. For my daily feedings, I have a 1:2.5:4 ratio, so 5g starter, 12g water and 20f of flour.
4. Stop feeding at 1:1:1 ratio for daily maintenance. Please please please. Save these feedings for when you want to bake immediately. This equal ratio makes your starter peak really quickly and leaves it hungry, which can lead to acidity. I like to use a 1:4:4 or 1:5:5 (if I’m using a liquid levain), and I’ll feed it before I go to bed, and after 8-10 hours, it’s ready to use!
5. Mix up your flours. Now don’t get me wrong, most of the time, I’m just using unbleached bread flour to feed my starter. But when it’s starting to get colder, I like to incorporate a little whole wheat or rye flour into my starter, just to give the bacteria in my starter something different to feed on, and make it stronger!

Well, I hope these help a little! I can go into more detail about these if you’d like, so please let me know! Happy baking!

#sourdough #baking #sourdoughstarter #tipsandtricks #helpful
[bake, baker, baking, bakery, sourdough, sourdough bread, bread, baguette, pastry, pastry school, pastry chef, patisserie, chocolate, cro by @sab_bakes

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10 days ago

Maple Walnut Cake with a Brown Butter Maple Cream Cheese Frosting and Candied Walnuts🤎🍂✨

Say that ten times fast haha!! Fall baking is in full swing, and for me that means all things maple, warm spices, and cozy vibes!!

I made this cake for someone’s birthday, so unfortunately, I could not cut into to show you all a cross section, but I made a mini version with my leftovers and it was DIVINE!!!!🍂

These flavours are a classic together, but the brown butter cream cheese frosting is just that perfectly elevated touch that takes it from yummy to incredible delicious!!!

This was also my first time trying out this piping method and I completely loved how it came out!!

What are some of your favourite fall flavours??

#bake #fall #pastrychef #sourdough #fallrecipes
[bkae, baker, bakery, baking, pastry, patisserie, pastry chef, pastry school, sourdough, sourdough bread, pain au chocolat, croissant, chocolate, cake, dessert, piping, maple, fall, autumn, cozy, fall recipes, fall dessert, easy recipes, satisfying] by @sab_bakes

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11 days ago

The step that changed my sourdough forever…..

For a while, I had been getting loaf after loaf of my sourdough bread with a dense, gummy and underproofed crumb, and your girl was OVER IT.

Then one day, by accident, I had left my shaped dough in a banneton out for over an hour before quickly putting it in the fridge. I thought my dough was ruined and it was going to be super flat and overproofed. What I got instead was probably one of my best loaves yet. So I tried leaving my dough out after shaping AGAIN, and the rest is history. I haven’t gotten a dummy loaf since then.

And what I love most about this trick, is that it helps fit sourdough into your schedule. If you need to shape it earlier because you need to run errands, DO IT! Honestly, shaping it a little earlier will make the process even easier for you, and then, you just leave your sourdough out for another 45 minutes to an hour, depending on your weather, wait for it to rise and become jiggly again, and boom, you’ll get a great loaf once baked!

Let me know if you’ve ever tried this or if you will! Or if you want more videos on my sourdough process, the Aliquot method, or anything else!!

#sourdough #baker #pastrychef #sourdoughbread #bulkfermentation
[sourdough, bread, sourdough bread, starter, baker, bakery, bake, baking, pastry, pastry chef, patisserie, pastry school, bulk fermentation, helpful, tips, tricks, hacks, proofing, loaf, chocolate, pastry school, croissant, pain au chocolat, baguette, cozy, fall, fall recipes, autumn, easy, easy recipes] by @sab_bakes

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12 days ago

september bakes🍂🪾🤎✨

Hello everyone, happy Thursday and happy October 1st!!!!

Monthly photo dumps are my favourite kind of posts, so I think I’ll make these a regular on my feed!!

Now, September wasn’t the busiest baking month considering my oven was out of commission for the last two weeks, but she’s working again so get ready for the October bakes!!!

Anyways, here are some of my favourite creations this month!!! And having no oven forced me to practice my chocolate making skills and it’s safe to say that those came out really well too!!!

Sending everyone the best vibes for October✨

What’s the best thing you baked this month?

#bake #pastry #sourdough #september #fall
[bake, baked, bakery, baking, sourdough, sourdough bread, sourdough starter, bread, pastry, pastry chef, patisserie, pastry school, chocolate, chocolate work, croissant, pain au chocolat, bagels, banana bread, fall, autumn, cozy, fall recipes, easy recipes, lifestyle, content, food, delicious] by @sab_bakes

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17 days ago

Bake a brown sugar cinnamon raisin sourdough loaf with me🤎✨

Say that ten times fast haha!!! Look, I will be the first to admit, this was not my best loaf. I think I let it slightly underproof and I also think I shaped it too tightly because of all the inclusions, creating a somewhat dense loaf with little expansion.

But it still made my house smell heavenly and tasted delicious, so that’s what counts. Not every loaf is going to come out perfectly✨

Honestly, brown sugar cinnamon loaves are my least favourite to make because of potential leakage and density, but they’re so good that I still force myself to make them. And I challenge myself at the same time, so it’s a win. Anyways, now I know what to look out for when I make my next batch🫶🏻

#sourdough #sourdoughbread #baking #pastrychef #baker
[bake, baker, baking, bakery, sourdough, sourdough bread, pastry, pastry chef, pastry school, patisserie, France, French, bread, baguette, chocolate, croissant, pain au chocolat, cinnamon raisin, starter, fall, autumn, fall bakes, cozy, bake with me, lifestyle, helpful, tips, food recipes, food content] by @sab_bakes

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18 days ago

tomato & pesto galette🍅🌿✨

Tomato season may be over, but I couldn’t resist sharing this galette, because it was so simple, so beautiful and most importantly so so delicious!!!

I think what makes it even better are the fresh tomatoes from my garden and we have the last few coming in, so I’m going to squeeze the most out of the end of tomato season✨

I made this using a basic, homemade flaky pie crust, homemade pesto, a sprinkle of Parmesan and seasoned cherry tomatoes!! After n egg wash and a sprinkle of Parmesan cheese, I baked it at 400F for 25 minutes until golden and crispy!!

It is the perfect appetizer and I wish I had a cross-section slice, but my family ate it all before I had a chance😭

A full video is coming soon…

#baking #tomatoseason #pastrychef #easyrecipe #autumn
[bake, baker, baking, bakery, pastry, pastry chef, patisserie, France, pie, chocolate, bread, sourdough, sourdough bread, croissant, pain au chocolat, galette, tomato, tomato season, pesto, homemade, fresh, fall, autumn, cozy, easy recipe, food content, lifestyle] by @sab_bakes

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19 days ago

shape bagels with me🥯✨

I feel like there’s a theme this week, but I have been making a lot of bagels and I feel as though I’ve finally mastered the technique to getting the shape that I want. So I decided to show you how I shape my sourdough bagels!!

The real game changer for me has been the rough preshape. Just getting the balls of dough into a somewhat circular shape really helps in getting a more uniformly round iconic bagel shape among all the final baked up bagels.

I know people love to poke a hole in the center, and while that does take less time, I prefer this method of shaping because I like the tension in brings to the dough and it gives a really great oven spring once baked up! But you do what’s best for you. I also love shaping dough because I find it therapeutic.

How do you shape your bagels?

#baker #pastry #sourdough #baking #bagels
[bake, baker, bakery, bread, baguette, sourdough, sourdough bread, starter, bagels, sourdough bagels, pastry, pastry chef, pastry school, patisserie, chocolate, croissant, pain au chocolat, tips, bread shaping, preshape, cozy, comfort, autumn, fall, helpful, useful, recipe, food content, lifestyle] by @sab_bakes

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24 days ago

bake bagels with me…..without an oven😅

hey besties and happy Wednesday!!! Last week, in the middle of experimenting a test batch of bagels, my oven decided to stop working…which as a baker, is my worst nightmare😭

So rather than throwing out the bagels, since I had already started boiling them, I packed up my things and went to go bake them at my grandmother’s house. Now, my nonna’s oven is probably from the 70s or 80s and has been around as long as the house has. The yellow colour is so vintage but honestly, it is so iconic. And honestly, you can tell how well things were made back then because the oven is probably one of the best I’ve ever used and my bagels baked up really well✨

Now I had a little trouble shaping the dough, which is why a few bagels aren’t round, it honestly I’ve been using this oven for my last few bread bakes and I’ve been loving it. I’m just glad I didn’t have to throw out anything haha.

#baking #sourdough #pastry #mishaps #bagels
[bread, bake, baker, bakery, bread baker, sourdough, sourdough bread, sourdough bagels, bagels, baguette, starter, pastry, pastry chef, patisserie, pastry school, croissant, pain au chocolat, cooking, cozy, fall, autumn, retro, vintage, relatable, oven, micro bakery, recipe, recipe testing, kitchen, lifestyle] by @sab_bakes

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25 days ago