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The Easiest Bread Recipe 🥖 • 3 Cups All Purpose Flour • 2 tsp salt • 2 1/4 tsp active dry yeast or 1 packet of active dry yeast • 1.5 cups warm water Mix until combined Cover and let it rest on the counter 2 hours Bake at 450 F covered for 30 mins & 15 Minutes uncovered for a total of 45 minutes Add 4 Ice Cubes 🧊 to create steam Enjoy 😉 #easybreadmaking#simplerecipes#cookwithme#bread#breadmaking
The Easiest Bread Recipe 🥖 • 3 Cups All Purpose Flour • 2 tsp salt • 2 1/4 tsp active dry yeast or 1 packet of active dry yeast • 1.5 cups warm water Mix until combined Cover and let it rest on the counter 2 hours Bake at 450 F covered for 30 mins & 15 Minutes uncovered for a total of 45 minutes Add 4 Ice Cubes 🧊 to create steam Enjoy 😉 #easybreadmaking#simplerecipes#cookwithme#bread#breadmaking
Easiest beginner-friendly bread recipe 🥖 Perfect for sandwiches or bread on the side with your pasta, steak, or salad 🙂‍↕️ 4 Ingredients you’ll need: 3 cups all purpose flour
1 tsp salt
1 tsp instant yeast
1½ cups warm water • Mix ingredients and let it sit at room temperature for about 3 hours, or until the dough has doubled in size. • Lightly sprinkle flour over and under the dough and shape it into a ball. • Place a sheet of parchment paper over a large bowl and spread olive oil over the paper to prevent the dough from sticking while baking. • Place the dough onto the prepared, oiled parchment paper and bowl. • Preheat the oven to 450°F with the Dutch oven inside. Let the dough rest in room temperature while the oven preheats. • Once the oven is preheated, carefully place the dough (with the parchment paper) into the hot Dutch oven and cover with the lid. • Bake for 30 minutes with the lid on. • Remove the lid and bake for another 12–15 minutes, until golden brown. • Let the bread cool for 1 hour before slicing. Happy baking! Please tag us if you end up trying it out for yourself! 🤎🥖 #easybreadrecipe #nokneadbread #4ingredientsrecipe #quickandeasy #beginnerfriendly #homemade #bread #housewarming #homebake
Easiest beginner-friendly bread recipe 🥖 Perfect for sandwiches or bread on the side with your pasta, steak, or salad 🙂‍↕️ 4 Ingredients you’ll need: 3 cups all purpose flour
1 tsp salt
1 tsp instant yeast
1½ cups warm water • Mix ingredients and let it sit at room temperature for about 3 hours, or until the dough has doubled in size. • Lightly sprinkle flour over and under the dough and shape it into a ball. • Place a sheet of parchment paper over a large bowl and spread olive oil over the paper to prevent the dough from sticking while baking. • Place the dough onto the prepared, oiled parchment paper and bowl. • Preheat the oven to 450°F with the Dutch oven inside. Let the dough rest in room temperature while the oven preheats. • Once the oven is preheated, carefully place the dough (with the parchment paper) into the hot Dutch oven and cover with the lid. • Bake for 30 minutes with the lid on. • Remove the lid and bake for another 12–15 minutes, until golden brown. • Let the bread cool for 1 hour before slicing. Happy baking! Please tag us if you end up trying it out for yourself! 🤎🥖 #easybreadrecipe #nokneadbread #4ingredientsrecipe #quickandeasy #beginnerfriendly #homemade #bread #housewarming #homebake
A recipe I come back to again and again. Same method. Better bake. Croissant loaf 🥐 #Croissant #bread
A recipe I come back to again and again. Same method. Better bake. Croissant loaf 🥐 #Croissant #bread
Crispy Baguette Ingredients * 355 g flour (about 2½ cups) * 243 g water (about 1 cup + 1 tbsp) * 1 tsp yeast * 1 tsp sugar * 1 tsp salt Instructions 1. In a bowl, mix the water, yeast, and sugar. Add the flour and salt and mix until no dry flour remains. Coil fold the dough multiple times, cover, and let it rest for 20 minutes. Coil fold again, cover, and leave for 1 hour or until doubled in size. 2. Flour your work surface very well. Gently shape the dough into a ball without pressing it down, to keep the air inside. Divide into 3 equal pieces, gently shape each piece into a ball without pressing, and let rest for 10 minutes. 3. Shape each baguette one at a time as shown in the video: gently flatten the dough a little, fold it, then roll it into a baguette shape. 4. Place the baguettes on parchment paper, lightly flour the tops, cover, and let rest for 10 minutes. Score with a sharp knife. 5. Bake at your oven’s maximum temperature with steam for 5 minutes. Remove the steam, reduce the temperature to 380°F (195°C), and bake for another 15 minutes, or until golden and crispy. #baguette #bread #homemadebread #breadmaking #baking
Crispy Baguette Ingredients * 355 g flour (about 2½ cups) * 243 g water (about 1 cup + 1 tbsp) * 1 tsp yeast * 1 tsp sugar * 1 tsp salt Instructions 1. In a bowl, mix the water, yeast, and sugar. Add the flour and salt and mix until no dry flour remains. Coil fold the dough multiple times, cover, and let it rest for 20 minutes. Coil fold again, cover, and leave for 1 hour or until doubled in size. 2. Flour your work surface very well. Gently shape the dough into a ball without pressing it down, to keep the air inside. Divide into 3 equal pieces, gently shape each piece into a ball without pressing, and let rest for 10 minutes. 3. Shape each baguette one at a time as shown in the video: gently flatten the dough a little, fold it, then roll it into a baguette shape. 4. Place the baguettes on parchment paper, lightly flour the tops, cover, and let rest for 10 minutes. Score with a sharp knife. 5. Bake at your oven’s maximum temperature with steam for 5 minutes. Remove the steam, reduce the temperature to 380°F (195°C), and bake for another 15 minutes, or until golden and crispy. #baguette #bread #homemadebread #breadmaking #baking
The easiest most foolproof artisan bread✨ . I discovered this method from @merryboosters years ago and it has been my go-to ever since 🙏🏼❤️ . ▪️390g (or ~3 Cups) Artisan Bread Flour or All Purpose Flour▪️2 tsp Sugar▪️1+1/2 tsp Salt▪️3/4 tsp Instant or Active Dried Yeast▪️300ml (1+1/4 Cups) Water▪️Butter, for serving▪️ . 1️⃣ In a large bowl mix together the flour, salt, sugar and yeast 2️⃣ Add some lukewarm water (~95°F) and mix everything together to form a shaggy mass of dough 3️⃣ Cover the bowl with plastic wrap and let sit and rise in a warm environment for about 2 hours 4️⃣ After 2 hours, preheat the oven to 450°F with a Dutch oven inside (so the Dutch oven gets preheated as well) 5️⃣ Transfer the dough on to a floured work surface (the dough will be sticky so dust it with some flour whenever needed); knead the dough (fold it on to itself, turn, and repeat) for 2-3 mins until a tensive dough ball forms 6️⃣ Transfer to a proofing basket or parchment lined bowl, cover and let rise for 35 mins or until the dough doubles in size 7️⃣ Place the dough ball in the preheated Dutch oven lined with parchment and bake at 450°F for 30 minutes; reduce the oven temperature to 400°F, remove the lid, and bake for another 10-15 more minutes (at this point the longer you bake the bread the crispier the crust will be.. just make sure the bottom doesn't burn) - enjoy with salted butter! . Note: If you are making bread on a regular baking tray instead of a Dutch oven, steam is the key factor for making crusty bread. Place a pan with hot water in the lowest rack of oven while baking and spraying with water inside the oven during the initial five minutes of baking to help create this steamy environment inside the oven. . ⏲ 10 minute prep time + 2 hour 35 minute rise time + 40 minute cook time
The easiest most foolproof artisan bread✨ . I discovered this method from @merryboosters years ago and it has been my go-to ever since 🙏🏼❤️ . ▪️390g (or ~3 Cups) Artisan Bread Flour or All Purpose Flour▪️2 tsp Sugar▪️1+1/2 tsp Salt▪️3/4 tsp Instant or Active Dried Yeast▪️300ml (1+1/4 Cups) Water▪️Butter, for serving▪️ . 1️⃣ In a large bowl mix together the flour, salt, sugar and yeast 2️⃣ Add some lukewarm water (~95°F) and mix everything together to form a shaggy mass of dough 3️⃣ Cover the bowl with plastic wrap and let sit and rise in a warm environment for about 2 hours 4️⃣ After 2 hours, preheat the oven to 450°F with a Dutch oven inside (so the Dutch oven gets preheated as well) 5️⃣ Transfer the dough on to a floured work surface (the dough will be sticky so dust it with some flour whenever needed); knead the dough (fold it on to itself, turn, and repeat) for 2-3 mins until a tensive dough ball forms 6️⃣ Transfer to a proofing basket or parchment lined bowl, cover and let rise for 35 mins or until the dough doubles in size 7️⃣ Place the dough ball in the preheated Dutch oven lined with parchment and bake at 450°F for 30 minutes; reduce the oven temperature to 400°F, remove the lid, and bake for another 10-15 more minutes (at this point the longer you bake the bread the crispier the crust will be.. just make sure the bottom doesn't burn) - enjoy with salted butter! . Note: If you are making bread on a regular baking tray instead of a Dutch oven, steam is the key factor for making crusty bread. Place a pan with hot water in the lowest rack of oven while baking and spraying with water inside the oven during the initial five minutes of baking to help create this steamy environment inside the oven. . ⏲ 10 minute prep time + 2 hour 35 minute rise time + 40 minute cook time
Honey Sandwich Bread 🍞 7 ingredients, fresh and hot! Enjoy! Xoxo...Alex 😘 Good-good baby Makes 1 loaf! Ingredients 1 ½ cup warm whole milk (115°F) 1 tbsp Brown sugar 1( 2 ¼ tsp) packet instant yeast 1 ½ tsp. kosher salt 1 ½ tbsp. Honey 3 ½ cups All Purpose 2 tbsp. very soft butter Instructions Preheat your oven to 375°F at least 1 hour before baking. Add the flour, sugar, yeast and salt to a bowl then add in warm milk and honey. Mix until combined. Once a dough ball is formed, use your stand mixer or your hands to start kneading. Slowly add in the soft butter 1 tablespoon at a time. Continue to knead in the mixer or on the counter. (If you are kneading by hand, do 2 minutes on and 2 minutes off, to allow the gluten to form. Perform kneading this way, 3-4 times.) Add 1 to 2 tablespoons of flour if you need to reduce the stickiness. Your dough should be smooth and elastic before you lightly oil and cover with plastic wrap or lid to rest in a warm place for 1 hour. Your dough will double in size. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 9 inches long and 4 inches wide. Starting from the 4-inch side, tightly roll the dough into a log. Grease a loaf pan with softened butter and place the dough inside. Cover with a damp clean cotton towel and let rise for 20-30 minutes, until doubled again. Bake uncovered for 35 minutes, or until the loaf is golden brown. Let the bread cool for 5 minutes before turning it out onto a wire rack to cool completely. Add butter! Slice, store, and enjoy! #recipe #bread #howto
Honey Sandwich Bread 🍞 7 ingredients, fresh and hot! Enjoy! Xoxo...Alex 😘 Good-good baby Makes 1 loaf! Ingredients 1 ½ cup warm whole milk (115°F) 1 tbsp Brown sugar 1( 2 ¼ tsp) packet instant yeast 1 ½ tsp. kosher salt 1 ½ tbsp. Honey 3 ½ cups All Purpose 2 tbsp. very soft butter Instructions Preheat your oven to 375°F at least 1 hour before baking. Add the flour, sugar, yeast and salt to a bowl then add in warm milk and honey. Mix until combined. Once a dough ball is formed, use your stand mixer or your hands to start kneading. Slowly add in the soft butter 1 tablespoon at a time. Continue to knead in the mixer or on the counter. (If you are kneading by hand, do 2 minutes on and 2 minutes off, to allow the gluten to form. Perform kneading this way, 3-4 times.) Add 1 to 2 tablespoons of flour if you need to reduce the stickiness. Your dough should be smooth and elastic before you lightly oil and cover with plastic wrap or lid to rest in a warm place for 1 hour. Your dough will double in size. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 9 inches long and 4 inches wide. Starting from the 4-inch side, tightly roll the dough into a log. Grease a loaf pan with softened butter and place the dough inside. Cover with a damp clean cotton towel and let rise for 20-30 minutes, until doubled again. Bake uncovered for 35 minutes, or until the loaf is golden brown. Let the bread cool for 5 minutes before turning it out onto a wire rack to cool completely. Add butter! Slice, store, and enjoy! #recipe #bread #howto
🍞 . . . #breadman #artisanbakery #padeiro #boulanger #valedoparaiba #bread #photography #sjc #baguette #breadlovers #boulangerie #pao #food #foodart #foodporn #eat #happiness #bakery #taubate #brazil #paofrances #sampacity #brioche #brioches #baguette #sampa #levain #sourdough #croissant #breadbosses #sp
🍞 . . . #breadman #artisanbakery #padeiro #boulanger #valedoparaiba #bread #photography #sjc #baguette #breadlovers #boulangerie #pao #food #foodart #foodporn #eat #happiness #bakery #taubate #brazil #paofrances #sampacity #brioche #brioches #baguette #sampa #levain #sourdough #croissant #breadbosses #sp
Did you know that bread making isn’t really as hard as you think watching complex videos! Here is a simple breakdown of all the steps required to make a fluffy bakery style bread! Recipe All purpose flour (maida) - 360g or 3 cups Milk - 240g or 1 cup Active dry yeast - 7g or 2tsp Sugar - 30g or 2tbsps (add half in wet half in dry) Salt - 9g or 1/2 tbsp Milk powder - 8g or 1 tbsp Softened butter 60g or 1/4th cup Yield - 550g bread loaf Loaf size - 8inch loaf or half kg loaf Baking - pre heat oven to 180*c with fan mode on, bake for 30minutes - 1. Activate active dry yeast in room temp (22*c - 30*c) milk, mixed with half of the sugar. 2. In a big bowl, add all purpose flour (maida), sugar, salt and milk powder. Add the bloomed yeast and start kneading. 3. Once the dough comes together and no dry flour is left, add softened butter. Continue to knead for 15 minutes and then perform windowpane test. This indicated adequate gluten formation in your dough to facilitate a good rise. 4. Shape dough into a ball and let the dough rise till it triples in size (bulk fermentation). This may take anywhere between 1 hour - 3 hours depending on the temperature. 5. Deflate the dough and shape into your preferred bread. Let rise again till double in size (second proofing). 6. Apply some butter on the loaf and bake in a pre heated oven at 180*c with fan mode on for 30 minutes. 7. Always let bread cool down (do not cover) before demoulding and cutting. Enjoy! #bread #breadmaking #breadmakingforbeginners #breadinfo #bread #egglessbread #explorepage #explore #veg #bakery #eggless #egglessbaking #vegerianrecipe #monsoon #bake
Did you know that bread making isn’t really as hard as you think watching complex videos! Here is a simple breakdown of all the steps required to make a fluffy bakery style bread! Recipe All purpose flour (maida) - 360g or 3 cups Milk - 240g or 1 cup Active dry yeast - 7g or 2tsp Sugar - 30g or 2tbsps (add half in wet half in dry) Salt - 9g or 1/2 tbsp Milk powder - 8g or 1 tbsp Softened butter 60g or 1/4th cup Yield - 550g bread loaf Loaf size - 8inch loaf or half kg loaf Baking - pre heat oven to 180*c with fan mode on, bake for 30minutes - 1. Activate active dry yeast in room temp (22*c - 30*c) milk, mixed with half of the sugar. 2. In a big bowl, add all purpose flour (maida), sugar, salt and milk powder. Add the bloomed yeast and start kneading. 3. Once the dough comes together and no dry flour is left, add softened butter. Continue to knead for 15 minutes and then perform windowpane test. This indicated adequate gluten formation in your dough to facilitate a good rise. 4. Shape dough into a ball and let the dough rise till it triples in size (bulk fermentation). This may take anywhere between 1 hour - 3 hours depending on the temperature. 5. Deflate the dough and shape into your preferred bread. Let rise again till double in size (second proofing). 6. Apply some butter on the loaf and bake in a pre heated oven at 180*c with fan mode on for 30 minutes. 7. Always let bread cool down (do not cover) before demoulding and cutting. Enjoy! #bread #breadmaking #breadmakingforbeginners #breadinfo #bread #egglessbread #explorepage #explore #veg #bakery #eggless #egglessbaking #vegerianrecipe #monsoon #bake
• 3 cups all-purpose flour • 2 ¼ tsp active dry yeast • ¼ cup sugar (or 3 tbsp honey) • ½ tsp salt (instead of 1 tsp) • ¾ cup warm milk • ¼ cup warm water • 3 tbsp salted butter, softened • 1 egg (optional) Instructions: 1. Activate Yeast: In a large bowl, combine warm milk, warm water, sugar (or honey), and yeast. Let sit 5–10 minutes until foamy. 2. Make Dough: Add butter, salt, and egg (if using). Stir in flour 1 cup at a time until a soft dough forms. Knead 6–8 minutes until smooth and elastic. 3. First Rise: Place dough in a greased bowl. Cover and let rise 1 to 1.5 hours, or until doubled in size. 4. Shape & Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and rise 30–45 minutes until puffy and above pan edge. 5. Bake: Bake at 350°F for 30–35 minutes until golden brown and hollow-sounding when tapped. 6. Finish: Remove from pan and brush with butter while warm. Cool on a wire rack before slicing. #diycooking #breadmaking #breadrecipe #savingmoney #grocriesareexpensive
• 3 cups all-purpose flour • 2 ¼ tsp active dry yeast • ¼ cup sugar (or 3 tbsp honey) • ½ tsp salt (instead of 1 tsp) • ¾ cup warm milk • ¼ cup warm water • 3 tbsp salted butter, softened • 1 egg (optional) Instructions: 1. Activate Yeast: In a large bowl, combine warm milk, warm water, sugar (or honey), and yeast. Let sit 5–10 minutes until foamy. 2. Make Dough: Add butter, salt, and egg (if using). Stir in flour 1 cup at a time until a soft dough forms. Knead 6–8 minutes until smooth and elastic. 3. First Rise: Place dough in a greased bowl. Cover and let rise 1 to 1.5 hours, or until doubled in size. 4. Shape & Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and rise 30–45 minutes until puffy and above pan edge. 5. Bake: Bake at 350°F for 30–35 minutes until golden brown and hollow-sounding when tapped. 6. Finish: Remove from pan and brush with butter while warm. Cool on a wire rack before slicing. #diycooking #breadmaking #breadrecipe #savingmoney #grocriesareexpensive
Ciabatta 치아바타 It just X2 recipe from the previous focaccia video 이전 포카치아 영상 레시피 X2 (이스트 제외) Tipo00 400g Water 320g Salt 7g Sourdough starter 100g Instant yeast 0.5g (Except for this) Olive oil 12g Mix all the ingredients well Leave at room temperature for 45 minutes, then stretch and fold After 45 minutes, do the first coil folding After 45 minutes again, do the second coil folding Transfer the dough to an oiled container and cover Place in the fridge for 8 hours Remove the dough from the fridge and leave at room temperature for 30 minutes Divide the dough into 6 After shaping the ciabatta, 30 minutes at room temperature again Preheat oven to maximum temperature before removing dough from the fridge Put the dough in the oven, steam it immediately, and turn off the oven for 6 minutes Turn on the oven and bake at 250C for 10 minutes *실온 (24-26C) 전 재료 잘 섞는다
45분 뒤 스트래치 앤 폴드 해준다
45분 뒤 첫 번째 코일 폴딩 해준다
45분 뒤 두 번째 코일 폴딩 후 곧바로 오일 바른 통에 
반죽을 옮겨서 뚜껑 덮고 냉장고에 8시간 넣어둔다
8시간 후 냉장고에서 반죽을 꺼내고 
실온에 30분간 둔다
반죽을 6개로 분할한 뒤 치아바타 모양으로 성형하고
다시 실온에 30분 둔다
반죽을 냉장고에서 꺼내기 전에 
오븐을 미리 최고 온도로 예열해 둔다
예열 된 오븐에 반죽을 넣고 곧바로 스팀을 준다
오븐을 6분간 끈다
다시 오븐을 키고 250도에서 10분간 굽는다 #sourdough #sourdoughbread #ciabatta #sourdoughciabatta #homemadesourdough #homemadebread #bread #homemadeciabatta #levain #levainbread #homebaking #sourdoughjourney #homebaker #ciabattabread #crumb #치아바타 #사워도우 #빵 #홈베이킹
Ciabatta 치아바타 It just X2 recipe from the previous focaccia video 이전 포카치아 영상 레시피 X2 (이스트 제외) Tipo00 400g Water 320g Salt 7g Sourdough starter 100g Instant yeast 0.5g (Except for this) Olive oil 12g Mix all the ingredients well Leave at room temperature for 45 minutes, then stretch and fold After 45 minutes, do the first coil folding After 45 minutes again, do the second coil folding Transfer the dough to an oiled container and cover Place in the fridge for 8 hours Remove the dough from the fridge and leave at room temperature for 30 minutes Divide the dough into 6 After shaping the ciabatta, 30 minutes at room temperature again Preheat oven to maximum temperature before removing dough from the fridge Put the dough in the oven, steam it immediately, and turn off the oven for 6 minutes Turn on the oven and bake at 250C for 10 minutes *실온 (24-26C) 전 재료 잘 섞는다
45분 뒤 스트래치 앤 폴드 해준다
45분 뒤 첫 번째 코일 폴딩 해준다
45분 뒤 두 번째 코일 폴딩 후 곧바로 오일 바른 통에 
반죽을 옮겨서 뚜껑 덮고 냉장고에 8시간 넣어둔다
8시간 후 냉장고에서 반죽을 꺼내고 
실온에 30분간 둔다
반죽을 6개로 분할한 뒤 치아바타 모양으로 성형하고
다시 실온에 30분 둔다
반죽을 냉장고에서 꺼내기 전에 
오븐을 미리 최고 온도로 예열해 둔다
예열 된 오븐에 반죽을 넣고 곧바로 스팀을 준다
오븐을 6분간 끈다
다시 오븐을 키고 250도에서 10분간 굽는다 #sourdough #sourdoughbread #ciabatta #sourdoughciabatta #homemadesourdough #homemadebread #bread #homemadeciabatta #levain #levainbread #homebaking #sourdoughjourney #homebaker #ciabattabread #crumb #치아바타 #사워도우 #빵 #홈베이킹
Sourdough bread🌕 #recipe ✔️Check out the tutorial on my YouTube channel! 사워도우 오븐스프링✨🤎 ✔️레시피는 유튜브에서 확인해주세요! 여러분 저 일주일 쉬고 돌아왔어요🥹 감기에 걸려 골골거렸는데 겸사겸사 집콕하면서 유튜브 영상 편집 완! 2년만의 롱폼 영상은 사워도우 영상으로..! 제가 알고있는 정보와 팁들 꾹꾹 눌러담아 적어보았으니 많이 보러 놀러와주세요ㅎㅎ 요새 미세먼지도 안좋고, 환절기라 감기 걸리시는 분들 많은 거 같아요,, 감기 조심하시고 푹 쉬는 주말 보내세요🤍 #사워도우 #사워도우빵 #빵 #빵만들기 #천연발효빵 #천연발효종 #르방 #빵스타그램 #베이킹 #홈베이킹 #제빵 #sourdough #sourdoughbread #sourdoughbaking #breadmaking #homemadebread #homebaker #levainbread
Sourdough bread🌕 #recipe ✔️Check out the tutorial on my YouTube channel! 사워도우 오븐스프링✨🤎 ✔️레시피는 유튜브에서 확인해주세요! 여러분 저 일주일 쉬고 돌아왔어요🥹 감기에 걸려 골골거렸는데 겸사겸사 집콕하면서 유튜브 영상 편집 완! 2년만의 롱폼 영상은 사워도우 영상으로..! 제가 알고있는 정보와 팁들 꾹꾹 눌러담아 적어보았으니 많이 보러 놀러와주세요ㅎㅎ 요새 미세먼지도 안좋고, 환절기라 감기 걸리시는 분들 많은 거 같아요,, 감기 조심하시고 푹 쉬는 주말 보내세요🤍 #사워도우 #사워도우빵 #빵 #빵만들기 #천연발효빵 #천연발효종 #르방 #빵스타그램 #베이킹 #홈베이킹 #제빵 #sourdough #sourdoughbread #sourdoughbaking #breadmaking #homemadebread #homebaker #levainbread
Working the craft, one loaf at a time. 🤍🥖 ✨Loaf Details✨ 350g Bobs Red Mill Artisan bread flour 300g water 70g active starter 7g salt Baked in my @krustic_crafts Dutch Oven - link in bio What’s one sourdough skill you’re working on right now? #sourdough #sourdoughbread #wildyeast #naturallyleavened #sourdoughlove #sourdoughstarter #artisanbread #wildcrumb #breadmaking #fermentation #homemadebread #sourdoughlife #breadlovers
Working the craft, one loaf at a time. 🤍🥖 ✨Loaf Details✨ 350g Bobs Red Mill Artisan bread flour 300g water 70g active starter 7g salt Baked in my @krustic_crafts Dutch Oven - link in bio What’s one sourdough skill you’re working on right now? #sourdough #sourdoughbread #wildyeast #naturallyleavened #sourdoughlove #sourdoughstarter #artisanbread #wildcrumb #breadmaking #fermentation #homemadebread #sourdoughlife #breadlovers
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