Shaping sourdough batard (oval) bread 🤍
#sourdough #sourdoughbread #sourdoughstarter #закваска #chlebnazakwasie #zakwas #levainbread #хлібназаквасці #хлібназаквасціформування#artisanbread
For sourdough starter: 25 g sourdough starter 25 g water 25 g flour - feed the sourdough starter in a 1:1:1 ratio, mix all ingredients and leave for 4-6 hours until the starter reaches its peak ( or feed in the evening in a ratio of 1:5:5 (7 g sourdough starter :35 g water: 35 g flour) for a peak in the morning). For dough (2-3 pcs) : 70 g sourdough starter 270 g flour ( I used all purpose flour) 100 g milk. 1 whole egg. 20 g butter 5 g salt 5 g sugar For filling: 300 g mozzarella cheese 100 g matured cheddar cheese 🧀 You can use just one type of cheese or mix it to your taste 1. Mix all the ingredients in a bowl or the bowl of a stand mixer and knead the dough until it becomes smooth and uniform in consistency. 2. Cover the dough and let it rise in a warm place until it doubles in size. 3. Prepare the cheese by grating it and mixing it in a bowl (if using more than one type of cheese).Once the dough has risen:Preheat the oven to 200°C (392°F).4. Place the dough on a work surface and divide it into two or three equal parts. Shape each piece into a ball.5. Dust the work surface with flour and roll out the dough.6. Place the cheese filling in the center of the dough circle (reserve some cheese to sprinkle on top of the khachapuri).7. Pinch the dough around the cheese to form a pouch-like shape.8. Dust the surface with flour and roll out the khachapuri with a rolling pin.9. Mix 1 egg and 1 tablespoon of milk until smooth.10. Brush the surface of the khachapuri with the egg-milk mixture and sprinkle with the remain
Sourdough Bread Recipe 🎀 Why is it pink? The answer is in the video This bread has a unique taste. To be honest I didn't expect it to be so tasty 🤍 The light aftertaste and smell of raspberries combined with the light sweetness of white chocolate is something incredible. This bread is perfect for sweet toast with chocolate spread or jam, I love eating it with just butter 😍🎀 Pink Bread Recipe:85 g sourdough starter280 g flour70 g whole wheat flour280 g liquid (water + raspberry puree)7 g salt15 g honey15 g butterRaspberry puree:150 g raspberry (fresh or frozen)20 g waterAdditions:50 g white chocolate30 g freeze dried raspberryPROCESS:- Feed your sourdough starter in a 1:1:1 ratio and leave until it reaches its peak. (~4-6 hours)- Prepare raspberry puree: pour raspberries into a saucepan and add water, put on medium heat and bring to a boil and cook for another 2-3 minutes.- Strain the puree through a sieve to get rid of the raspberry seeds.- Add butter and honey to the hot puree. Be sure to cool to room temperature before adding to the dough.- Add the necessary amount of water to the puree so that there are 280 grams in total (water + puree = 280 grams of liquid)- Add sourdough starter it's peak, salt and flour. Mix everything together until combined well, cover and let it rest for 40 minutes.- 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 proof for 30-40 minutes (rest period between sets allows the dough to relax and th
Fresh baked 🤍Mature Cheddar 🧀 + Dill 🌿80% all purpose flour (280g)20 % whole wheat flour (70g)75 % water (260g)25 % sourdough starter (87g)2% salt (7g)10 % matured cheddar (35g)2 % fresh dill (7g)Do you bake bread with all-purpose flour or do you prefer strong flour?#sourdoughSourdough #Bread#sourdoughart
Coil folding technique / Sourdough bread / Technique for gluten development
No Knead Focaccia Recipe 🤍 Easy sourdough focaccia🍅 RECIPE : FOR SOURDOUGH STARTER:35 g flour35 g water35 g sourdough starter - feed the sourdough starter in a 1:1:1 ratio, mix all ingredients and leave for 4-6 hours until the starter reaches its peakFOR DOUGH:350 g flour 265 g water105 g sourdough starter (or 3 g instant yeast)20 g olive oil7 g salt FOR TOPPING:- tomatoes- red onion- olives- fresh basil- olive oil for drizzling the dough*you can choose any topping you like (it can be just olive oil and salt)PROCESS:1. Mix the sourdough starter (yeast), water, flour, olive oil and salt together, (all ingredients) cover with a lid or kitchen towel and leave rest for 30-40 minutes minutes.2. Perform three sets of coil fold with an interval of 30-40 minutes. After the last one, transfer the dough to a baking dish greased with olive oil and leave the dough to rise until it has doubled in size (the dough should be very airy and have bubbles on the surface).3. Drizzle olive oil top of the dough.4. Dimple the dough with your fingers, evenly space all over the dough surface.5. Add toppings, sprinkle a little salt.6. Bake in a preheated oven at 220°C, 430°F for 30-35 minutes until golden brown.7. Cool it and serve with your favorite dishes or make sandwiches.ENJOY 🤍THANK YOU FOR WATCHING☺️Subscribe. Like👍🏻. Comment.🤗#bread #breadtutorial#baking #howto #lunchrecipe #easybread #foryou#recipe #focaccia
SOURDOUGH BREAD RECIPE For sourdough starter:50 g of starter50 g of bread flour50 g of water. ⏰Leave the starter for about 4 hours until has doubled or tripled in sizeFor Soaker:30 rye malt50 g hot boiling water Add hot boiling water to the rye malt and whisk together. Cover and leave for 2-4 hours until it cools down to room temperature.🌾For the dough: - 280g bread flour- 70 g whole wheat flour - 245 g water- 150 g sourdough starter - 7 g salt - all soaker1) Mix flour and water and leave for about 1-2 hours for autolysis or leave for overnight autolysis in the refrigerator. 2) When the starter reaches its peak, add it to the dough. Knead the dough for about 5 minutes. 3) Add soaker, salt and extra water if dough needs. Knead the dough for about 5 minutes. Rest 30-40 min. 4) 1-st coil and fold Rest 30-40 min.5) 2-nd coil and fold Rest 30-40 min. 6) 3-rd coil and foldRest 30-40 min. The dough should rise and be filled with air. 7) Shape the dough into a smooth, taut roll. 8)Let the dough rise in the fridge overnight Next morning: 9) Preheat the oven with cast iron at 240°C ( 460°F) ~ 40 min.10) Take the dough out of the frige, score it with the scoring lame. (I didn’t score this loaf )11) Bake the bread in a preheated cast iron with a lid on for 20 minutes at 240°C (460°F) and 15 minutes with a lid off at 200°C (400°F) until golden brown 🤍❗️❗️❗️My dough was fermented 6 hours at 21°-23°C (69°-73°F). If your room temperature is warmer then fermentation will take less time, if it is colder then it will take longer.Water may be needed more or less, depending on the flour you use🫶🏻🫶🏻🫶🏻Please like and write a comment this video if you want to support me 🫶🏻🫶🏻🫶🏻 #sourdoughbreadrecipeforbeginers #sourdoughforbeginners #howtomakesourdough #SourdoughMagic #baking #sourdoughlove #asmr #food #sourdoughstarter
SOURDOUGH BREAD RECIPE For sourdough starter:50 g of starter50 g of bread flour50 g of water. ⏰Leave the starter for about 4 hours until has doubled or tripled in sizeFor Soaker:30 rye malt50 g hot boiling water Add hot boiling water to the rye malt and whisk together. Cover and leave for 2-4 hours until it cools down to room temperature.🌾For the dough: - 280g bread flour- 70 g whole wheat flour - 245 g water- 150 g sourdough starter - 7 g salt - all soaker1) Mix flour and water and leave for about 1-2 hours for autolysis or leave for overnight autolysis in the refrigerator. 2) When the starter reaches its peak, add it to the dough. Knead the dough for about 5 minutes. 3) Add soaker, salt and extra water if dough needs. Knead the dough for about 5 minutes. Rest 30-40 min. 4) 1-st coil and fold Rest 30-40 min.5) 2-nd coil and fold Rest 30-40 min. 6) 3-rd coil and foldRest 30-40 min. The dough should rise and be filled with air. 7) Shape the dough into a smooth, taut roll. 8)Let the dough rise in the fridge overnight Next morning: 9) Preheat the oven with cast iron at 240°C ( 460°F) ~ 40 min.10) Take the dough out of the frige, score it with the scoring lame. (I didn’t score this loaf )11) Bake the bread in a preheated cast iron with a lid on for 20 minutes at 240°C (460°F) and 15 minutes with a lid off at 200°C (400°F) until golden brown 🤍❗️❗️❗️My dough was fermented 6 hours at 21°-23°C (69°-73°F). If your room temperature is warmer then fermentation will take less time, if it is colder then it will take longer.Water may be needed more or less, depending on the flour you use🫶🏻🫶🏻🫶🏻Please like and write a comment this video if you want to support me 🫶🏻🫶🏻🫶🏻 #sourdoughbreadrecipeforbeginers #sourdoughforbeginners #howtomakesourdough #SourdoughMagic #baking #sourdoughlove #asmr #food #sourdoughstarter
SOURDOUGH BREAD RECIPE For sourdough starter:50 g of starter50 g of bread flour50 g of water. ⏰Leave the starter for about 4 hours until has doubled or tripled in sizeFor Soaker:30 rye malt50 g hot boiling water Add hot boiling water to the rye malt and whisk together. Cover and leave for 2-4 hours until it cools down to room temperature.🌾For the dough: - 280g bread flour- 70 g whole wheat flour - 245 g water- 150 g sourdough starter - 7 g salt - all soaker1) Mix flour and water and leave for about 1-2 hours for autolysis or leave for overnight autolysis in the refrigerator. 2) When the starter reaches its peak, add it to the dough. Knead the dough for about 5 minutes. 3) Add soaker, salt and extra water if dough needs. Knead the dough for about 5 minutes. Rest 30-40 min. 4) 1-st coil and fold Rest 30-40 min.5) 2-nd coil and fold Rest 30-40 min. 6) 3-rd coil and foldRest 30-40 min. The dough should rise and be filled with air. 7) Shape the dough into a smooth, taut roll. 8)Let the dough rise in the fridge overnight Next morning: 9) Preheat the oven with cast iron at 240°C ( 460°F) ~ 40 min.10) Take the dough out of the frige, score it with the scoring lame. (I didn’t score this loaf )11) Bake the bread in a preheated cast iron with a lid on for 20 minutes at 240°C (460°F) and 15 minutes with a lid off at 200°C (400°F) until golden brown 🤍❗️❗️❗️My dough was fermented 6 hours at 21°-23°C (69°-73°F). If your room temperature is warmer then fermentation will take less time, if it is colder then it will take longer.Water may be needed more or less, depending on the flour you use🫶🏻🫶🏻🫶🏻Please like and write a comment this video if you want to support me 🫶🏻🫶🏻🫶🏻 #sourdoughbreadrecipeforbeginers #sourdoughforbeginners #howtomakesourdough #SourdoughMagic #baking #sourdoughlove #asmr #food #sourdoughstarter
SOURDOUGH BREAD RECIPE For sourdough starter:50 g of starter50 g of bread flour50 g of water. ⏰Leave the starter for about 4 hours until has doubled or tripled in sizeFor Soaker:30 rye malt50 g hot boiling water Add hot boiling water to the rye malt and whisk together. Cover and leave for 2-4 hours until it cools down to room temperature.🌾For the dough: - 280g bread flour- 70 g whole wheat flour - 245 g water- 150 g sourdough starter - 7 g salt - all soaker1) Mix flour and water and leave for about 1-2 hours for autolysis or leave for overnight autolysis in the refrigerator. 2) When the starter reaches its peak, add it to the dough. Knead the dough for about 5 minutes. 3) Add soaker, salt and extra water if dough needs. Knead the dough for about 5 minutes. Rest 30-40 min. 4) 1-st coil and fold Rest 30-40 min.5) 2-nd coil and fold Rest 30-40 min. 6) 3-rd coil and foldRest 30-40 min. The dough should rise and be filled with air. 7) Shape the dough into a smooth, taut roll. 8)Let the dough rise in the fridge overnight Next morning: 9) Preheat the oven with cast iron at 240°C ( 460°F) ~ 40 min.10) Take the dough out of the frige, score it with the scoring lame. (I didn’t score this loaf )11) Bake the bread in a preheated cast iron with a lid on for 20 minutes at 240°C (460°F) and 15 minutes with a lid off at 200°C (400°F) until golden brown 🤍❗️❗️❗️My dough was fermented 6 hours at 21°-23°C (69°-73°F). If your room temperature is warmer then fermentation will take less time, if it is colder then it will take longer.Water may be needed more or less, depending on the flour you use🫶🏻🫶🏻🫶🏻Please like and write a comment this video if you want to support me 🫶🏻🫶🏻🫶🏻 #sourdoughbreadrecipeforbeginers #sourdoughforbeginners #howtomakesourdough #SourdoughMagic #baking #sourdoughlove #asmr #food #sourdoughstarter
🫙FOR SOURDOUGH STARTER: 25 g of sourdough25 g of water25 g of wheat flour 🍞FOR DOUGH :315 g wheat flour 35 g whole grain flour (wheat or rye) 🌾235 g water 💦70 g sourdough starter 🫙7 g salt🧂‼️My bread was fermented at a room temperature of 25°C. If you have a higher temperature, you may need less time. If lower - more time. 🌾I have flour with protein 11g, if you make bread with high-protein flour, you may need more water.#sourdoughstarter #sourdoughmagic #howtomakesourdough #food #sourdoughforbeginners #baking #sourdoughlove #asmr #sourdoughbreadrecipeforbeginers#sourdoughbreadrecipefromstarter
