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learning from the best🤩
learning from the best🤩
Com esta história toda tenho o tripé cheio de massa do pão! Faço pão sempre que acaba, não só ocasionalmente. Mais ou menos duas vezes por mês. Mistura de água, farinha,fermento e sal apenas ok? Keep it simple 🙌 ✅️5kg farinha de trigo tipo 65, cerca de 2l de água morna, 100gr de fermento fresco e sal qb. #homecooking #homemade #breadmaking
Com esta história toda tenho o tripé cheio de massa do pão! Faço pão sempre que acaba, não só ocasionalmente. Mais ou menos duas vezes por mês. Mistura de água, farinha,fermento e sal apenas ok? Keep it simple 🙌 ✅️5kg farinha de trigo tipo 65, cerca de 2l de água morna, 100gr de fermento fresco e sal qb. #homecooking #homemade #breadmaking
Mini Baguettes 🥖 The full tutorial is on the 1st post top of my page 360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball. Cover and rest 1 hour. Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces. Add parchment paper to a large oven dish (I rubbed a bit of butter on the paper for flavour and extra crunch) With floured hands flatten each piece. Fold over 1 third then the other third over it. Fold half upwards and press down. Pull up the last half and pinch it to seal it up. Gently roll it out into a baguette shape. Place them on your tray. Cover and rest for 30 min while your oven heats up to 240C. Add a dish with some water in the bottom to heat up with the oven and create steam. Bake for 10 min take out the water turn the oven down to 220C and bake for another 7-9 min till it sounds hollow on the bottom. To freeze do it as soon as they’re cool. Wrap in parchment paper and then into an airtight bag. Defrosts in a few hours. Enjoy D 🫶 #baguette #bread #breadmaking #minibaguette #fromscratch
Mini Baguettes 🥖 The full tutorial is on the 1st post top of my page 360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball. Cover and rest 1 hour. Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces. Add parchment paper to a large oven dish (I rubbed a bit of butter on the paper for flavour and extra crunch) With floured hands flatten each piece. Fold over 1 third then the other third over it. Fold half upwards and press down. Pull up the last half and pinch it to seal it up. Gently roll it out into a baguette shape. Place them on your tray. Cover and rest for 30 min while your oven heats up to 240C. Add a dish with some water in the bottom to heat up with the oven and create steam. Bake for 10 min take out the water turn the oven down to 220C and bake for another 7-9 min till it sounds hollow on the bottom. To freeze do it as soon as they’re cool. Wrap in parchment paper and then into an airtight bag. Defrosts in a few hours. Enjoy D 🫶 #baguette #bread #breadmaking #minibaguette #fromscratch
Mehrilani berib harakat qilib endi natijasini ko’raman diganilada svet o’chib qoganmi yomon alam qilarkan 🥺😭 . . . . . . . . #bread #sourdough #non #zakvaskalinon #breadmaking
Mehrilani berib harakat qilib endi natijasini ko’raman diganilada svet o’chib qoganmi yomon alam qilarkan 🥺😭 . . . . . . . . #bread #sourdough #non #zakvaskalinon #breadmaking
There’s something so satisfying about making your own sourdough. 🥖🤍 And I promise—it does NOT have to be as complicated as the internet makes it seem. I created my sourdough method specifically for beginners. I teach you everything from A–Z, starting with making your own sourdough starter from scratch with just flour + water, all the way to baking a beautiful loaf in your own kitchen. No experience needed. And you can learn from anywhere in the world, completely on your own schedule. 🌎 Want to learn? Comment BREAD below and I’ll send you all the details. 🥖 Follow @Laleh_Health_ for more sourdough, natural living, healthy habits, motherhood + simple ways to create a healthier home. #sourdough #sourdoughbread #sourdoughstarter #breadmaking #sourdoughforbeginners homemadebread naturalliving
There’s something so satisfying about making your own sourdough. 🥖🤍 And I promise—it does NOT have to be as complicated as the internet makes it seem. I created my sourdough method specifically for beginners. I teach you everything from A–Z, starting with making your own sourdough starter from scratch with just flour + water, all the way to baking a beautiful loaf in your own kitchen. No experience needed. And you can learn from anywhere in the world, completely on your own schedule. 🌎 Want to learn? Comment BREAD below and I’ll send you all the details. 🥖 Follow @Laleh_Health_ for more sourdough, natural living, healthy habits, motherhood + simple ways to create a healthier home. #sourdough #sourdoughbread #sourdoughstarter #breadmaking #sourdoughforbeginners homemadebread naturalliving
Chocolate Star Bread Recipe Ingredients: Bread flour: 500 g Milk: 270 g Egg: 1 Instant yeast: 10 g Salt: 10 g Sugar: 50 g Butter : 100 g Chocolate spread (e.g., Nutella) for the filling Egg wash: 1 whole egg (lightly beaten) Instructions: Dry Ingredients: Sift the bread flour into a mixing bowl, then add the yeast, salt, and sugar one by one, mixing them evenly into the flour. Wet Ingredients: Lightly whisk the egg with a small splash of the milk, then pour it into the flour mixture. Gradually add the remaining milk in small stages—do not rush this step, as flour absorption rates vary and you don't want the dough to become overly slack. Add Butter & Knead: Once a rough dough forms, incorporate the butter in 2 to 3 additions. Knead well until the dough is smooth, supple, and passes the windowpane test. First Rise: Shape the dough into a ball, place it into a lightly greased bowl, cover, and let it rest for 40 minutes until noticeably puffed. Shape & Fill: Transfer the dough to your work surface and divide it into 3 equal portions. Roll each portion out into a circle roughly 30 cm in diameter. Spread a layer of chocolate over each sheet, stacking them on top of one another. Cut and twist the dough into the classic star shape. Second Rise: Cover the shaped loaf and let it rise for 60 minutes until nicely puffed and expanded. Bake: Brush the surface gently with the beaten whole egg. Bake in a preheated oven at 180°C (350°F) for approximately 15 to 20 minutes, until deep golden brown. Baker's Notes: Resting Times: The proofing times (40 minutes for the first rise and 60 minutes for the second) reflect the temperature and humidity of my kitchen. Depending on your room conditions, your dough may need slightly more or less time—always judge by the dough's rise and texture rather than the timer. Flour Absorption: Different brands and types of flour absorb liquid differently. Always add the milk gradually to maintain control over the dough's hydration and prevent it from becoming too sticky or slack. Happy Baking! ✨🍞 #chocolatestarbread #starbread #breadmaking #bakingreels #homemadebread
Chocolate Star Bread Recipe Ingredients: Bread flour: 500 g Milk: 270 g Egg: 1 Instant yeast: 10 g Salt: 10 g Sugar: 50 g Butter : 100 g Chocolate spread (e.g., Nutella) for the filling Egg wash: 1 whole egg (lightly beaten) Instructions: Dry Ingredients: Sift the bread flour into a mixing bowl, then add the yeast, salt, and sugar one by one, mixing them evenly into the flour. Wet Ingredients: Lightly whisk the egg with a small splash of the milk, then pour it into the flour mixture. Gradually add the remaining milk in small stages—do not rush this step, as flour absorption rates vary and you don't want the dough to become overly slack. Add Butter & Knead: Once a rough dough forms, incorporate the butter in 2 to 3 additions. Knead well until the dough is smooth, supple, and passes the windowpane test. First Rise: Shape the dough into a ball, place it into a lightly greased bowl, cover, and let it rest for 40 minutes until noticeably puffed. Shape & Fill: Transfer the dough to your work surface and divide it into 3 equal portions. Roll each portion out into a circle roughly 30 cm in diameter. Spread a layer of chocolate over each sheet, stacking them on top of one another. Cut and twist the dough into the classic star shape. Second Rise: Cover the shaped loaf and let it rise for 60 minutes until nicely puffed and expanded. Bake: Brush the surface gently with the beaten whole egg. Bake in a preheated oven at 180°C (350°F) for approximately 15 to 20 minutes, until deep golden brown. Baker's Notes: Resting Times: The proofing times (40 minutes for the first rise and 60 minutes for the second) reflect the temperature and humidity of my kitchen. Depending on your room conditions, your dough may need slightly more or less time—always judge by the dough's rise and texture rather than the timer. Flour Absorption: Different brands and types of flour absorb liquid differently. Always add the milk gradually to maintain control over the dough's hydration and prevent it from becoming too sticky or slack. Happy Baking! ✨🍞 #chocolatestarbread #starbread #breadmaking #bakingreels #homemadebread
Brioche loaf Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter 200g - 250g choc chips 1 eggs yolk and splash milk Syrup 40g water 40g sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 30 min. After 30 min take out the dough, flatten it slightly and pour over the chocolate chips. Completely fold over the dough until the chips are totally combined and evenly distributed. Place back in bowl, cover and rest 30 min. Line your loaf tin with some parchment paper. Decompress the dough, take it out and cut in 3 equalish pieces. Roll them out into a rope about 1/3 longer than your dish. Plait it and tuck the ends in. Life into the tine and cover rest for 30 min. Preheat oven to 170C. Brush with egg wash and bake at 170C for 12 min, turn the oven down to 160C and bake for another 13-15 min. Once you put in the oven bring you sugar water mix to a boil and wait for sugar to evaporate, about 1 min, mix and set aside. Brush generously over your loaf as soon as it comes out. Leave in the tin on a cooling rack for 10-15 min then take it out to cool on the rack. Enjoy D 🫶🏼 #bread #breadstagram #breadmaking #breadstagram #brioche
Brioche loaf Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter 200g - 250g choc chips 1 eggs yolk and splash milk Syrup 40g water 40g sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 30 min. After 30 min take out the dough, flatten it slightly and pour over the chocolate chips. Completely fold over the dough until the chips are totally combined and evenly distributed. Place back in bowl, cover and rest 30 min. Line your loaf tin with some parchment paper. Decompress the dough, take it out and cut in 3 equalish pieces. Roll them out into a rope about 1/3 longer than your dish. Plait it and tuck the ends in. Life into the tine and cover rest for 30 min. Preheat oven to 170C. Brush with egg wash and bake at 170C for 12 min, turn the oven down to 160C and bake for another 13-15 min. Once you put in the oven bring you sugar water mix to a boil and wait for sugar to evaporate, about 1 min, mix and set aside. Brush generously over your loaf as soon as it comes out. Leave in the tin on a cooling rack for 10-15 min then take it out to cool on the rack. Enjoy D 🫶🏼 #bread #breadstagram #breadmaking #breadstagram #brioche
🥖 BUNDAN DAHA YUMUŞAĞI YOK! 😍 Bazlamaya 1 bardak patates püresi eklemeyi mutlaka deneyin! Farkını ilk lokmada göreceksiniz. ✨ 3 gün sonra bile yumuşacık ve taptaze kalıyor! Kahvaltıda, yemeklerin yanında… Sıcacık bazlamaya kim hayır diyebilir? ❤️ 📌 YUMUŞACIK BAZLAMA TARİFİ 📝 Malzemeler: • 600 ml su • 100 ml süt • 20 g yaş maya • 50 ml sıvı yağ • 2,5 tatlı kaşığı tuz • 800 g un • 50 g patates püresi 👉 İsterseniz 1 adet orta boy haşlanmış patates kullanabilirsiniz. 👩‍🍳 Hazırlanışı: Tüm malzemeleri birleştirip yumuşak bir hamur yoğurun. Üzerini kapatıp yaklaşık 2 saat mayalandırın. Hamuru 7 eşit bezeye ayırın. Her bezeyi elinizle küçük pasta tabağı büyüklüğünde açın. Üzerini kapatıp 30 dakika daha dinlendirin. Tavayı ısıtın ve ardından orta ateşe alın. Hamuru tavaya yerleştirip kapağını kapatın. Yaklaşık 2 dakika sonra kabarcıklar oluşunca çevirin. Tekrar kapağını kapatıp yaklaşık 2 dakika daha pişirin. 🔥 Hepsini aynı şekilde pişirin. 💛 Yumuşacık, pamuk gibi ve mis kokulu bazlamalar hazır! 📌 Bu tarifi kaydetmeyi unutmayın. #bazlama #bazlamatarifi #ekmektarifi #yumuşakekmek #evdeekmek
🥖 BUNDAN DAHA YUMUŞAĞI YOK! 😍 Bazlamaya 1 bardak patates püresi eklemeyi mutlaka deneyin! Farkını ilk lokmada göreceksiniz. ✨ 3 gün sonra bile yumuşacık ve taptaze kalıyor! Kahvaltıda, yemeklerin yanında… Sıcacık bazlamaya kim hayır diyebilir? ❤️ 📌 YUMUŞACIK BAZLAMA TARİFİ 📝 Malzemeler: • 600 ml su • 100 ml süt • 20 g yaş maya • 50 ml sıvı yağ • 2,5 tatlı kaşığı tuz • 800 g un • 50 g patates püresi 👉 İsterseniz 1 adet orta boy haşlanmış patates kullanabilirsiniz. 👩‍🍳 Hazırlanışı: Tüm malzemeleri birleştirip yumuşak bir hamur yoğurun. Üzerini kapatıp yaklaşık 2 saat mayalandırın. Hamuru 7 eşit bezeye ayırın. Her bezeyi elinizle küçük pasta tabağı büyüklüğünde açın. Üzerini kapatıp 30 dakika daha dinlendirin. Tavayı ısıtın ve ardından orta ateşe alın. Hamuru tavaya yerleştirip kapağını kapatın. Yaklaşık 2 dakika sonra kabarcıklar oluşunca çevirin. Tekrar kapağını kapatıp yaklaşık 2 dakika daha pişirin. 🔥 Hepsini aynı şekilde pişirin. 💛 Yumuşacık, pamuk gibi ve mis kokulu bazlamalar hazır! 📌 Bu tarifi kaydetmeyi unutmayın. #bazlama #bazlamatarifi #ekmektarifi #yumuşakekmek #evdeekmek
The art of bread making, done the Tartine way. #breadmaking #dough #tartine #baking
The art of bread making, done the Tartine way. #breadmaking #dough #tartine #baking
Dettagli sulla formatura integrale ⤵️ La formatura di un pane integrale richiede sensibilità nelle mani e un attenzione particolare all’impasto perché la crusca che troviamo all’interno è molta. La chiusura deve essere delicata ma decisa, se si esagera nello stringere il panetto, il rischio di strappare l’impasto è dietro l’angolo. È un passaggio silenzioso ma decisivo: dopo il raddoppio e la chiusura nel cestino, dovrà lievitare una seconda volta fino a quasi il raddoppio, prima di andare in forno. Trovi la ricetta completa (dosi, tempi, temperature) nel reel dedicato sul mio profilo. Salva questo reel, ti tornerà utile quando preparerai il tuo pane 📌 Se ti interessano altre ricette e tecniche di panificazione, seguimi: ne trovi tantissime altre ad aspettarti. #pane #panificazione #panefattoincasa #paneintegrale #breadmaking
Dettagli sulla formatura integrale ⤵️ La formatura di un pane integrale richiede sensibilità nelle mani e un attenzione particolare all’impasto perché la crusca che troviamo all’interno è molta. La chiusura deve essere delicata ma decisa, se si esagera nello stringere il panetto, il rischio di strappare l’impasto è dietro l’angolo. È un passaggio silenzioso ma decisivo: dopo il raddoppio e la chiusura nel cestino, dovrà lievitare una seconda volta fino a quasi il raddoppio, prima di andare in forno. Trovi la ricetta completa (dosi, tempi, temperature) nel reel dedicato sul mio profilo. Salva questo reel, ti tornerà utile quando preparerai il tuo pane 📌 Se ti interessano altre ricette e tecniche di panificazione, seguimi: ne trovi tantissime altre ad aspettarti. #pane #panificazione #panefattoincasa #paneintegrale #breadmaking
Ever since I found this recipe from @millabred 390g bread flour 47g sugar 51g unsalted butter 211g milk 1 egg 8g salt 7g yeast Add half of your sugar to lukewarm milk Add your yeast and let it sit for 5-10 min Mix flour, rest of sugar, salt, egg, and yeast mixture Slowly incorporate the butter until window pane. Took about 20-25 min for me this time Let it rest for 2 hrs Divide into 3 pieces and place in your bread container Let it rise until it fills almost completely to the top Preheat oven to 395 and bake for about 25 min or longer if needed. #bread #breadmaking #asmr #shokupan #fyp
Ever since I found this recipe from @millabred 390g bread flour 47g sugar 51g unsalted butter 211g milk 1 egg 8g salt 7g yeast Add half of your sugar to lukewarm milk Add your yeast and let it sit for 5-10 min Mix flour, rest of sugar, salt, egg, and yeast mixture Slowly incorporate the butter until window pane. Took about 20-25 min for me this time Let it rest for 2 hrs Divide into 3 pieces and place in your bread container Let it rise until it fills almost completely to the top Preheat oven to 395 and bake for about 25 min or longer if needed. #bread #breadmaking #asmr #shokupan #fyp
POV: You thought making tannour bread was easy… until Teta took over 😭🔥🥖 #BetaBaby #TannourBread #Cooking #FoodComedy #3DAnimation FamilyComedy BreadMaking
POV: You thought making tannour bread was easy… until Teta took over 😭🔥🥖 #BetaBaby #TannourBread #Cooking #FoodComedy #3DAnimation FamilyComedy BreadMaking
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