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This is for the bread bakers! Most recipes have you cover and rise dough until it has doubled in size. One of my favorite ways to keep track of dough as it proofs (proves?) is to take a picture at the start. This way you can compare the risen dough to how it started and you’ll have a clear idea of its progress. What’re your favorite bread baking hacks? #baking #breaddough #yeast #breadbaking
This is for the bread bakers! Most recipes have you cover and rise dough until it has doubled in size. One of my favorite ways to keep track of dough as it proofs (proves?) is to take a picture at the start. This way you can compare the risen dough to how it started and you’ll have a clear idea of its progress. What’re your favorite bread baking hacks? #baking #breaddough #yeast #breadbaking
In the words of @thetoast - Let’s make a pargy loaf! #bread #breadrecipe #easybread #breadtok #breadmaking
In the words of @thetoast - Let’s make a pargy loaf! #bread #breadrecipe #easybread #breadtok #breadmaking
Baking bread to stay sane 🤪 I’ve tried a couple different recipes by like this one from @Roshellezielinski best. Ingredients 2 cups warm water - not too hot 2¼ tsp active dry yeast or 1 packet 2 tbsp sugar 2 tbsp olive oil 1 1/2 tsp salt 3½ cups all-purpose flour * Combine warm water, sugar, yeast, in a small bowl. Stir gently and let sit for about 10 minutes, until it activates and becomes foamy. Then stir in the salt and oil. * Add flour to a large bowl and pour in the yeast mixture. * Mix it all together * Knead the dough for 5-7 minutes by hand or 3-4 minutes using a stand mixer until smooth, elastic, and cohesive. * Place the dough into a lightly greased bowl, cover, and allow it to rise for 25-30 minutes. * Once it’s doubled in size, gently punch down the dough to release excess air. * Transfer the dough to a lightly floured work surface and gently stretch it out, shaping, and roll it into shape * Place the dough into a lightly oiled loaf pan, cover, and let rise again for 15-20 minutes. * Bake at 375°F for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped. * Brush the top with butter, remove bread from loaf pan and transfer to a cooling rack Allow the bread to cool before slicing
Baking bread to stay sane 🤪 I’ve tried a couple different recipes by like this one from @Roshellezielinski best. Ingredients 2 cups warm water - not too hot 2¼ tsp active dry yeast or 1 packet 2 tbsp sugar 2 tbsp olive oil 1 1/2 tsp salt 3½ cups all-purpose flour * Combine warm water, sugar, yeast, in a small bowl. Stir gently and let sit for about 10 minutes, until it activates and becomes foamy. Then stir in the salt and oil. * Add flour to a large bowl and pour in the yeast mixture. * Mix it all together * Knead the dough for 5-7 minutes by hand or 3-4 minutes using a stand mixer until smooth, elastic, and cohesive. * Place the dough into a lightly greased bowl, cover, and allow it to rise for 25-30 minutes. * Once it’s doubled in size, gently punch down the dough to release excess air. * Transfer the dough to a lightly floured work surface and gently stretch it out, shaping, and roll it into shape * Place the dough into a lightly oiled loaf pan, cover, and let rise again for 15-20 minutes. * Bake at 375°F for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped. * Brush the top with butter, remove bread from loaf pan and transfer to a cooling rack Allow the bread to cool before slicing
GRAPE… bread recipe and a PB&J to finish it off. wish @shef_phoenix was here #willitbread
GRAPE… bread recipe and a PB&J to finish it off. wish @shef_phoenix was here #willitbread
If your bread has 40 ingredients… we need to talk. This one? Just simple ingredients you can actually pronounce — and probably already have at home. Soft, fluffy, and made fresh. No preservatives, no nonsense. Sometimes simple just wins. Detailed recipe👇🏼 Classic White Bread | Professional Bakery Method Yield: 2 standard loaves Ingredients 720g all-purpose flour 480 ml warm water (38-40°C) 2 tbsp sugar 14g active dry yeast (2 packets) 2 tsp salt 4 tbsp unsalted butter, melted Method 1. Yeast Activation In a bowl, combine warm water, sugar, and active dry yeast. Stir gently and allow it to rest for 10-15 minutes until fully foamy. This confirms proper yeast activation. 2. Dough Development In a stand mixer bowl, combine flour and salt. Add the activated yeast mixture and melted butter. Mix on low speed for 1 minute, then increase to medium-high speed and knead for 6-8 minutes until a smooth, elastic dough forms. 3. Bulk Fermentation Transfer dough to a lightly oiled bowl, cover, and rest in a warm environment for 30-40 minutes, or until doubled in volume. 4. Scaling and Shaping Divide dough evenly into two portions. Shape each into a rectangle, then roll tightly into loaf form. Place into greased loaf pans. 5. Final Proof Cover and proof for 15-20 minutes, or until the dough rises slightly above the pan edge. 6. Baking Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, until golden brown and fully baked. 7. Cooling Remove from pans and cool completely on a wire rack before slicing. Result: Soft crumb, golden crust, and authentic bakery-quality white bread made from scratch. #whitebread #breadrecipe #artisanbread #freshbread #homemadebread
If your bread has 40 ingredients… we need to talk. This one? Just simple ingredients you can actually pronounce — and probably already have at home. Soft, fluffy, and made fresh. No preservatives, no nonsense. Sometimes simple just wins. Detailed recipe👇🏼 Classic White Bread | Professional Bakery Method Yield: 2 standard loaves Ingredients 720g all-purpose flour 480 ml warm water (38-40°C) 2 tbsp sugar 14g active dry yeast (2 packets) 2 tsp salt 4 tbsp unsalted butter, melted Method 1. Yeast Activation In a bowl, combine warm water, sugar, and active dry yeast. Stir gently and allow it to rest for 10-15 minutes until fully foamy. This confirms proper yeast activation. 2. Dough Development In a stand mixer bowl, combine flour and salt. Add the activated yeast mixture and melted butter. Mix on low speed for 1 minute, then increase to medium-high speed and knead for 6-8 minutes until a smooth, elastic dough forms. 3. Bulk Fermentation Transfer dough to a lightly oiled bowl, cover, and rest in a warm environment for 30-40 minutes, or until doubled in volume. 4. Scaling and Shaping Divide dough evenly into two portions. Shape each into a rectangle, then roll tightly into loaf form. Place into greased loaf pans. 5. Final Proof Cover and proof for 15-20 minutes, or until the dough rises slightly above the pan edge. 6. Baking Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, until golden brown and fully baked. 7. Cooling Remove from pans and cool completely on a wire rack before slicing. Result: Soft crumb, golden crust, and authentic bakery-quality white bread made from scratch. #whitebread #breadrecipe #artisanbread #freshbread #homemadebread
Using buttermilk instead of water results in a tangy flavor and incredibly soft crumb that you're going to love. Recipe for 2 loaves: 450 grams home-made buttermilk 600 grams bread flour 12 grams salt 100 grams starter at peak (1.1.1 ratio levain) Mix ingredients well. Spend at least 10 minutes mixing if you're doing it by hand. The dough may feel more firm than a dough of similar hydration using water, and you might notice it is taking longer to ferment than usual, but the results are worth it. After 40 minutes of resting, do one round of stretch and folds. Let the dough rest for an additional 40 minutes and stretch and fold. After your dough has increased, about 60% in size punch it down, make it into a ball, and let it rest. (Remember - 60% rise is NOT doubling in size, 100% rise= doubling) Once the dough has almost doubled in size (about 80-90% rise), you can divide the dough in 2 and shape them before placing them in the fridge to cold proof overnight. Preheat oven to 500F Bake for 25-30 min with lid on at 430 F Bake for 10 minutes with lid off at 400 F. If you want more recipes like this, then don't forget to follow ✨️ and hit save to use later ☺️ Note: Don't be afraid to push fermentation a little extra if you think your dough can handle it. Read your dough during fermentation. This is key for a successful loaf. Use a shaping method you are already comfortable with. I used the caddy clasp technique and placed it in a banneton to cold proof overnight. Add steam: if you use a DO, it is often enough. But if you struggle with steam, you can spritz your loaf with water before baking, or you can add 1-2 ice cubes into the DO. If you're using storebought buttermilk, you can add a little water to the dough until it becomes more manageable. #sourdough #sahm #baking #sourdoughbaking #recipes homebaker homemaker
Using buttermilk instead of water results in a tangy flavor and incredibly soft crumb that you're going to love. Recipe for 2 loaves: 450 grams home-made buttermilk 600 grams bread flour 12 grams salt 100 grams starter at peak (1.1.1 ratio levain) Mix ingredients well. Spend at least 10 minutes mixing if you're doing it by hand. The dough may feel more firm than a dough of similar hydration using water, and you might notice it is taking longer to ferment than usual, but the results are worth it. After 40 minutes of resting, do one round of stretch and folds. Let the dough rest for an additional 40 minutes and stretch and fold. After your dough has increased, about 60% in size punch it down, make it into a ball, and let it rest. (Remember - 60% rise is NOT doubling in size, 100% rise= doubling) Once the dough has almost doubled in size (about 80-90% rise), you can divide the dough in 2 and shape them before placing them in the fridge to cold proof overnight. Preheat oven to 500F Bake for 25-30 min with lid on at 430 F Bake for 10 minutes with lid off at 400 F. If you want more recipes like this, then don't forget to follow ✨️ and hit save to use later ☺️ Note: Don't be afraid to push fermentation a little extra if you think your dough can handle it. Read your dough during fermentation. This is key for a successful loaf. Use a shaping method you are already comfortable with. I used the caddy clasp technique and placed it in a banneton to cold proof overnight. Add steam: if you use a DO, it is often enough. But if you struggle with steam, you can spritz your loaf with water before baking, or you can add 1-2 ice cubes into the DO. If you're using storebought buttermilk, you can add a little water to the dough until it becomes more manageable. #sourdough #sahm #baking #sourdoughbaking #recipes homebaker homemaker
Same day four ingredient crusty loaf of bread.
Same day four ingredient crusty loaf of bread.
4-Ingredient Artisan Bread 🍞 featuring my husbands unsolicited opinions ✨ Ingredients: • 3 ¾ cups bread flour • 2 ¼ tsp instant yeast • 1 ¾ tsp kosher salt • 1 ¾ cups warm water Instructions: • mix flour, yeast, and salt in a bowl • add warm water and stir until a shaggy dough forms • cover and let rise until overnight until doubled and bubbly • preheat your oven to 450 degrees, Dutch oven inside • shape dough by folding over 4-5 times and placing seam side down on parchment paper • place dough in hot Dutch oven for 35 mins, lid on • remove lid and place bread in for 10 more minutes to brown #artisanbread #easybreadrecipe #bakingfromscratch
4-Ingredient Artisan Bread 🍞 featuring my husbands unsolicited opinions ✨ Ingredients: • 3 ¾ cups bread flour • 2 ¼ tsp instant yeast • 1 ¾ tsp kosher salt • 1 ¾ cups warm water Instructions: • mix flour, yeast, and salt in a bowl • add warm water and stir until a shaggy dough forms • cover and let rise until overnight until doubled and bubbly • preheat your oven to 450 degrees, Dutch oven inside • shape dough by folding over 4-5 times and placing seam side down on parchment paper • place dough in hot Dutch oven for 35 mins, lid on • remove lid and place bread in for 10 more minutes to brown #artisanbread #easybreadrecipe #bakingfromscratch
Easy Homemade Bread Recipe 🍞
Easy Homemade Bread Recipe 🍞
I’d say this was a success KINDA #Bread #food
I’d say this was a success KINDA #Bread #food
Fresh flour bread can be a struggle. If yours is brick like and crumbly and you find it goes stale in just a day or two, this is the secret solution you need. 6 Tb milk 2 Tb fresh flour Wish constantly over medium heat until you get a nice paste. Add the tangzhong to your bread dough & watch the magic happen. Leave a comment and I'll send you two of my bread recipes that use this technique. What else do you struggle with with your fresh milled flour recipes? Let's talk in the comments.
Fresh flour bread can be a struggle. If yours is brick like and crumbly and you find it goes stale in just a day or two, this is the secret solution you need. 6 Tb milk 2 Tb fresh flour Wish constantly over medium heat until you get a nice paste. Add the tangzhong to your bread dough & watch the magic happen. Leave a comment and I'll send you two of my bread recipes that use this technique. What else do you struggle with with your fresh milled flour recipes? Let's talk in the comments.
4 Ingredient Bread. No proofing. No kneading. No more being scared of baking. Comment “bread” and I’ll DM you the recipe!The bread recipe for EVERYONE! #bread #recipes #recipe #easybread #baking
4 Ingredient Bread. No proofing. No kneading. No more being scared of baking. Comment “bread” and I’ll DM you the recipe!The bread recipe for EVERYONE! #bread #recipes #recipe #easybread #baking
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