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Kseniia • baking depth over recipes 🥖🍕🥐🍰

@sizh

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• The cheat code that makes people ask for seconds.
• Pastry, bread & pizza until solid, consistent results.
• Inspired by Scandinavian bakeries 📍🇸🇪

POSTS STORIES REELS

These 4 are availible on my Skandi Bun & Bread Workshop 🫶🏻 dm me to find out more by @sizh

a recipe tells you how to do it, but it doesn’t know your flour, your kitchen or the temperature in your home.

that’s why i stopped trusting timings and started watching how the dough feels, stretches and rises.

i put all of this into my free guide Intuitive Baking. i’m sharing it for free in exchange for a short survey because i want to understand my audience better.

comment “+” or DM me “+” and i’ll send you the link. by @sizh

These buns are available in my Scandi Bread & Pastry online workshop🫶🏻

For you if your dough keeps tearing or your buns turn out hard and nothing like the pictures.

Also for you if you’ve tried them in Stockholm or Copenhagen and want to make them at home!

It’s not just a collection of recipes. I can only take 10 people because you’ll get personal feedback from me. You can also book live classes where we can bake together, if you’re starting from zero.

4 out of 10 spots are already taken!

I share there all my baking secrets and explain every step in detail so you can actually get it right.

The workshop also includes Danish BMO if you want to take your sourdough baking further. I’m gradually adding more materials to the platform.

DM me for more details and to book your spot! by @sizh

I’m just sharing all the delicious food I saw and ate in Copenhagen yesterday! I've marked them for you!

How can you make New York-style pizza if you’ve never been to New York and don’t know what it’s supposed to taste like? But yesterday I finally gave it a try!

You can bring your bike and ride around town, taking a stroll along the way and stopping at bakeries and shops. The city is compact enough to explore by bike.

There are so many great spots that the owners do their best to introduce new dishes in every season. That’s what I miss in my city, and that’s why I don’t mind paying €7 for a croissant sometimes to be inspired! by @sizh

🍰🎂 by @sizh

The breakfast I want to eat every day. I'm not sure if all the fillings are authentic, since I just used whatever I had in the fridge! But the concept itself! by @sizh

The third attempt is much easier than the first and second by @sizh

See if this applies to you if you bake with yeast dough or sourdough. For those who bake cookies, there’s no question about it! by @sizh

Honestly, the hardest part of all this is mixing the dough! Especially when you don’t yet understand the little details of the process, or how the dough should look and feel at each stage.

It’s easy to give up when the dough is sticky, add extra flour, and stop before it’s where it needs to be.

Or you didn’t notice when the dough was ready and didn’t start the next stage on time it, and then it gets weak.

The great thing about this overnight BMO recipe is that you skip proofing and shaping: mix in the evening, bake in the morning for breakfast. by @sizh

Every few months I force myself and Calle to clean the whole apartment, wash everything, and throw away a bunch of shit.

Otherwise I start feeling like I live like a homeless person.

The next day after cleaning, it feels so much lighter, like I’ve started a new life. by @sizh

They always disappear in the blink of an eye! The recipe is in my paid workshop, along with Danish sourdough morning bread and other buns variations. I don't just give a recipe, I teach you to understand your dough. so you can make it work in any kitchen. by @sizh

Meditation🧘🏾 by @sizh