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06/12/2025

SOURDOUGH TARTINE BREAD & CIABATTA – One Dough Two types of Bread 🤩🍞

This recipe lets you create two different breads from one dough - and it’s much easier than you think😉

Please share this video with your friends or save it so you don’t lose it ❤️ And thank you so much for your likes and comments - I truly appreciate it 🤗

03/12/2025

Shaping Sourdough Bread 🙌🏻Batard (oval) Bread🥖 Result at the end of the video 🥰

02/12/2025

Beginner-Friendly PANETTONE : Easy and Delicious 😍

‼️If you save it for later, leave a comment and hit follow! Let’s spread a little kindness together 🥰

This panettone was made with a stiff starter that I converted from my liquid one using just a single feeding—and here’s the result! Why only one feeding? Because I simply couldn’t wait! 😂 Once the idea of making panettone popped into my head, I had to try it right away.

If you have a liquid starter, I highly encourage you to experiment and give it a try!

How I Made My Starter for Panettone

Here’s the simple method I used:
• 50 g liquid starter (100% hydration) at its peak (make sure it’s not too sour)
• 50 g strong flour
• 15–20 g water

1. Combine all the ingredients and mix until smooth and uniform. The starter should be stiff, non-sticky, and feel similar to modeling clay after mixing.
2. Place the starter in a warm spot and let it rise until it reaches its peak.
3. Once ready, use the amount needed for your dough and feed the remaining starter in a ratio of 1:1:0.5 (starter:flout:water) to keep it going and improving your skills! 🫶🏻

This recipe makes two small panettones (~280 g each).

First Dough:
• 60 g water
• 80 g egg yolks
• 56 g sugar
• 75 g butter
• 150 g strong flour (Manitoba or panettone flour)
• 53 g stiff starter (lievito madre)

Second Dough:
• 56 g flour
• 7 g water
• 25 g sugar
• 20 g honey
• 35 g butter
• 35 g egg yolks
• 5 g salt
• 150–200 g dried fruits (e.g., cranberries, raisins, orange peel)
• Vanilla
• Citrus zest (e.g., lime and lemon zest)

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02/12/2025

Coil Folding Sourdough 🤍

New recipe coming soon🥰

30/11/2025

SOURDOUGH BREAD WITH FRESH BASIL 🌿 LEAVES 🍞 Step-by-step recipe🤍

Share this video with your friends and save it so you don’t lose it! 🥰🤍


26/11/2025

BAGUETTE 🥖 Made with Both - Sourdough Starter & Yeast 🤤

Recipe for 4 Mini Baguettes:

400 g all-purpose flour
50 g whole rye flour
50 g light rye flour
325 g water -1
35 g water -2
100 g sourdough starter
2 g fresh yeast
11 g salt

The temperature of my dough throughout the entire fermentation process was 20–21°C (68-70°F). Cold fermentation was carried out at 5°C (41°F).

‼️ If this is your first attempt at making baguettes, reduce the amount of water to at least 325 - 335g, this will make it easier for you to work with the dough.

INSTRUCTIONS :

1️⃣ Mix all the flours with water-1 until fully combined.

Rest for 1 hour.

2️⃣ Add the sourdough starter and yeast and mix until fully incorporated.

Rest for 20 minutes.

3️⃣ Add salt and water-2, knead until salt is fully dissolved.

Rest for 20 minutes.

4️⃣ Perform 2 rounds of coil folding, with 30-minute intervals.

5️⃣ Place the dough in the refrigerator overnight.

6️⃣ In the morning, take the dough out and let it rest at room temperature for 1–1.5 hours.

7️⃣ Divide the dough into 4 equal parts and do a pre-shape (gently fold into a rectangle). Rest 20–30 minutes.

8️⃣ Shape the baguettes:
Use your palm to easily stretch the dough into a rectangles. Fold the top part of the rectangle toward the center, then fold the other side over it slightly overlapping. Fold this rectangle in half, then seal the edges with the bottom of your palm.
Generously flour a couche or kitchen towel, place the baguettes seam-side up, creating folds of the fabric between each baguette. Cover and let proof for 1 hour.

BAKING :

While the baguettes are proofing, preheat your oven to 250°C (482°F) with a baking tray or baking steel, or pizza stone. Place a small tray at the bottom of the oven (for creating steam during baking).

Transfer the baguettes (seam side down) onto parchment paper.


Score the baguettes - Using a razor blade or sharp knife, make 3 vertical slashes on each baguette or 1 long slash along the entire length of baguette.


Place the baguettes in the oven. Carefully pour a cup of boiling water into the bottom tray for steam and quickly close the oven.

Bake for 12–15 minutes with steam.

Open the oven door to release the steam and remove the water tray. Close the oven and bake for another 10–15 minutes at 200°C (392°F) until golden brown.

Enjoy your freshly baked baguettes!
I hope this information was helpful! 😊 Let me know your thoughts in the comments. Don’t forget to subscribe 🤍

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 You’re the best 🤗🤍Raweepat Mo, Mery Mone...
25/11/2025

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 You’re the best 🤗🤍

Raweepat Mo, Mery Mone, Teresa Ramsey, Jad Jawad, Mike Mike, Kimchi Jjigae, Samuel Sciberras, Ed Meyer, Kamil Kuraś, Sale Fac, Tinca Barbieru, Abeer E. Mohamed, Mo Majeed Khan, Valeria Schweiger, Fazia Gateaux, Nelly-Claudiu Petrescu, Alajadi Alarde, Yansi María Amador Romero, Anna Mawar Bercadar, Franklin Roosevelt, Anita Janoska, Majed Badran, Nicole Wilkey, Salina Louie, Олена Іщук, Mária Ferencz, Soopachok Juntarateva, Daniela Unga, Phorn Koy Thamasith Norling, Mamy Hider, Erika Eichhorn, מירי שוורץ דנינו, Desislava Stefanova, Ward Phillips, Lamthanh Lam, Cristina Prozorova, Mervat Nakhla, Alfonso Cochobiz P, Zosia Komorowicz, Gigi Ahmed, Hiba Ahmed Ahmed, Oum Mlak, Triantafyllia Berdi, Susan Permeluna, Izabela Kołos, Britta van den Berg-Ahrens, Zdeňka Nesvorná, אירית פרץ, Barbara Pesant, Stel Lina

24/11/2025

Shaping Sourdough Bread 🥖 Batard (oval bread)

The recipe is in my feed 🤍👇🏻


24/11/2025

Coil folding a 90% hydration dough - the recipe is in my feed🫶🏻
Pan de Cristal 🍞


23/11/2025

SOURDOUGH BREAD with whole wheat flour 🌾
How to Open Bake Sourdough Loaves (no Dutch oven )

INGREDIENTS FOR 1 LOAF:

-160 g whole wheat flour 🌾 (I used Caputo Integrale)
- 75 g strong bread flour (I used Caputo Manitoba Oro)
- 165 g all-purpose flour (I used a local supermarket flour, 11% protein content)
- 120 g active sourdough starter
- 295 g water
- 8 g salt

Dough temperature: 21–23°C (70–73°F)
Warm fermentation: ~8 hours
Cold fermentation: ~14 hours

More in the comment section 🤍

🤍THANK YOU FOR WATCHING🤍

20/11/2025

SOURDOUGH BREAD with 90% hydration 💎 Pan De Cristal 🤍 Recipe👇🏻

Pan de Cristal is a Spanish bread known for its ultra-thin, perfect for sandwiches, dipping in olive oil, or enjoying with your favorite spreads. Ideal for home bakers and food lovers looking for light, flavorful bread.🤤
Baking Pan de Cristal is incredibly fun, working with such a high-hydration dough is both a challenge and a truly rewarding experience.🔥 I highly recommend trying it yourself, and you’ll see exactly why!🥰

Share this video with your friends so you don’t lose it, and leave a comment letting me know if you’ve ever baked it or if you’d like to try this amazing bread 🤍

My recipe:
400 g strong flour (I used .dallagiovanna )
360 g water
105 g sourdough starter
8 g salt

Warm fermentation: 7 hours
Temperature: 23–25°C (73–77°F)
Cold fermentation: 12 hours

More in the comment section 🤍

18/11/2025

SOURDOUGH BEER BREAD 🍺🍞 STEP-BY-STEP RECIPE

If you have beer at home, you need to try this sourdough beer bread. It’s easy, rustic, and packed with flavor—let’s bake!

FOR DOUGH:

- 320 g bread flour
- 80 g whole wheat flour (whole spelt, rye flour )
- 300 g dark or unfiltered beer (or water)
- 80 g liquid sourdough starter (rye or wheat)
- 8 g salt

PROCESS:

Feed your sourdough starter and leave until it reaches its peak.

✓ Mix together sourdough starter, beer (water), salt and flour (all ingredients). Mix everything together until combined well and let it rest for 40 minutes.

✓ Stretch and fold the dough. (Wet your hands. Take one edge of the dough and gently pull it upwards and out.Once the dough is stretched, fold it over towards the center of the dough ball. Rotate the bowl 90° and repeat the process: stretch, fold, rotate. Do this 4 times, each time stretching and folding a different side of the dough (north, east, south, west), until the dough starts to feel smoother and more elastic).

✓ Perform 3 sets of coil folding with an interval of 30-40 minutes (Reach under the dough with both hands, and gently lift it up from the sides of the bowl or container. Once the dough is lifted, rotate the dough back into the bowl or container with a slight twist, forming a “coil.” This twisting motion helps the dough stretch without tearing. Do this action 3-4 times around the perimeter of the dough. Each coil fold should be done gently, creating tension in the dough while avoiding deflation).
‣After the final folding let the dough ferment until increase in volume and small bubbles appear on the surface
✓ Dust the work surface with flour. Transfer the dough to work surface and shape it.
💡 Feel free to use any shaping method you prefer. You can pre-shape the dough or skip this step. Here, I pre-shaped the dough and did the final shaping after 20 minutes.

✓ Place the dough seam side up in a proofing basket. Cover it and transfer the dough to rise overnight in the refrigerator.

✓ Preheat the oven with the cast iron inside to 240°C (470°F) for 40 minutes.Take the dough out of the fridge, place it seam side down on parchment paper, score it with a bread lame (blade, knife) and bake for 20 minutes with the lid on.

✓ Remove the lid to release steam from the cast iron. Cover again and bake for another 15-20 minutes.

✓ At the end of baking, the bread should be golden brown. Remove the bread from the oven, cool and time to eat freshly baked bread.🤍

💡Don’t worry, this bread doesn’t have any smell of alcohol. The beer adds a rich, pleasant taste and aroma that makes it truly special!

‼️My dough fermented for 8 hours at room temperature of 21-22°C (70-72°F).
‼️Cold proofing was 15 hours at 4.5°C(40°F).
‼️If your room temperature is higher, fermentation will take less time, if the temperature is lower, it will take longer.
‼️Before baking your dough should rise to 60-100%, depending on the flour you use.

Share your results in the comments, and don’t forget to tag me if you post your creation, I’d love to see your beautiful bakes!

If you found this guide helpful, hit that like button and subscribe for more artisan bread recipes and tips. Let’s bake something amazing together! ❤️

ENJOY
THANK YOU FOR WATCHING🤍

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