Bread

Simple Sourdough Ciabatta (& "Baguettes")

a loaf of bread sitting on top of a wooden cutting board next to a knife

Recipes - Hoosier Hill Farm

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40K views · 503 reactions | This is what got me started selling sourdough! It was my first menu item and they’re basically my ho | Theventuringhomestead | Facebook

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Unlu Kete Tarifi

a bundt cake on a white plate with caramel swirls and frosting

Bolo no pote e Confeitaria Faça e Venda

a man in white shirt cutting dough on wooden table

156K views · 1.7K reactions | Save this for later! How to shape sourdough country loaf. Check my bio for discount codes! Use code TOPKNOT15 to save $15 on Krustic Dutch ovens Use code Topknot15 to save 15% on Lanon liquid silicon gloves Use link in my bio for 10% wire monkey wooden Lames #artisanbakery #sourdough #topknot #bread #microbakery #homemade #explorepage #focaccia #recipes #recipereel #sourdoughstarter #masamadre #bakingtipsandtricks #bakersofinstagram #fermentation #instabake #eatlocal #levain #guthealth #bake #natural #knife #chef #smallbusiness #flour #flourmill #farmersmarket | Top Knot Artisan Bakery | Facebook

88K views · 877 reactions | Save this for later! How to shape sourdough country loaf. Check my bio for discount codes! Use code TOPKNOT15 to save $15 on Krustic Dutch ovens Use code Topknot15 to save 15% on Lanon liquid silicon gloves Use link in my bio for 10% wire monkey wooden Lames #artisanbakery #sourdough #topknot #bread #microbakery #homemade #explorepage #focaccia #recipes #recipereel #sourdoughstarter #masamadre #bakingtipsandtricks #bakersofinstagram #fermentation #instabake #eatlocal #levain #guthealth #bake #natural #knife #chef #smallbusiness #flour #flourmill #farmersmarket | Top Knot Artisan Bakery | Facebook

a loaf of bread sitting on top of a wooden cutting board with the words same day sourdough

77K views · 7.3K reactions | You can do it, even when your kitchen is cold! Let’s make some sourdough bread with 100% starter (ideal for cold kitchens) 300g flour 300g active starter (100% hydration) 150g water 10g salt 9am: mix together starter, flour and water until dough comes together. Cover and let it rest somewhere warm. 9:30am: add the salt and knead your dough well so it is evenly distributed. Cover and let it rest somewhere warm. 10:00am - 12:00pm: stretch & fold / knead your dough every 30 minutes to develop and strengthen the gluten. 12:00 - 3:00pm: Leave your dough to finish bulk fermentation. How long this takes will depend on the temperature of your dough. At 65F the bulk fermentation will take 6-8 hours. At 75F this may take as little as 4 hours. This dough will take about the same amount of time to bulk ferment as your starter takes to reach peak when you feed it a 1:1:1 ratio. Note that the bulk fermentation clock starts at the beginning when the starter is mixed in with the other ingredients. 3:00pm: Shape your dough. Place in a proofing basket to proof at room temperature. How long this takes will depend on the temperature of your dough. If you don’t want to bake it today, pop it into the fridge instead of leaving it at room temperature and you can bake it tomorrow. ~4-6pm: bake your dough when it passes the poke test. Gently press your finger tip into the dough and wait for it to spring back. Dough that is ready to bake will spring back very slowly. If it springs back quickly, it’s not ready. If it doesn’t spring back at all, it’s over proofed. *bake in a preheated Dutch oven at 450F for 15 minutes with the lid on and 20 minutes with the lid off. The hardest part is waiting as long as you can to slice into it! If you want to make better sourdough bread, follow @breadandhappiness #sourdough #sourdoughbread #winterbread #quicksourdough #samedaysourdough | Miranda | Bread & Happiness | Facebook

77K views · 7.3K reactions | You can do it, even when your kitchen is cold! Let’s make some sourdough bread with 100% starter (ideal for cold kitchens) 300g flour 300g active starter (100% hydration) 150g water 10g salt 9am: mix together starter, flour and water until dough comes together. Cover and let it rest somewhere warm. 9:30am: add the salt and knead your dough well so it is evenly distributed. Cover and let it rest somewhere warm. 10:00am - 12:00pm: stretch & fold / knead your dough every 30 minutes to develop and strengthen the gluten. 12:00 - 3:00pm: Leave your dough to finish bulk fermentation. How long this takes will depend on the temperature of your dough. At 65F the bulk fermentation will take 6-8 hours. At 75F this may take as little as 4 hours. This dough will tak

903K views · 69K reactions | You’ll want to save this one!🤎 Full recipe and tips⬇️ Follow @honestlyadri_ for more✨Thank you @cemcui_artesanias for this beautiful heart comal!🩶 •My BEST tips• Make sure the pan is HOT. Each tortilla should cook in less than 2 minutes. If the pan is too cold, you’ll have to cook the tortillas for a long time and they will be like a tostada🙈 Pre-heat the comal 10 minutes before you start cooking the tortillas. Don’t add too much flour when you are kneading the dough. You only need a little bit on the surface of the counter. It’s okay if the dough is sticky at first, keep kneading until it doesn’t stick to your hands anymore. TAKE YOUR TIME🫶🏼 If you’re a beginner, roll each tortilla out slowly. Remember to roll straight up and down, turn, and roll straight up and down. When you are holding the rolling pin, try not to press too hard and roll smoothly up and down applying an even amount of pressure. If you practice doing it slowly, it’s easier to find a rhythm. INGREDIENTS (makes 12) 3 cups all purpose unbleached flour (I use Great Value from Walmart) 1 teaspoon baking powder 1 teaspoon salt 1/2 cup lard(u can also use butter or Crisco) 1 cup hot water MIXING THE DOUGH Add the dry ingredients and lard to a large bowl. Mix with your hands until it comes together into very small crumbs. Slowly add the hot water a little bit at a time to hydrate the flour, mixing with your hands to form the dough. It’s okay if it’s a little sticky. Sprinkle A LITTLE flour on the a clean counter and knead the dough for 3 minutes. SHAPING After kneading use pinch off equal sized pieces of dough. Roll each piece into a ball then use your fingers to stretch and flatten it(as shown in video). Sprinkle a bowl with flour and place each piece of dough inside, sprinkle them with more flour before stacking them or they stick together. Cover and rest for 20 mins. Rub flour on both sides of the dough before rolling. Roll out each tortilla and cook for 30-60 seconds then flip when you see large bubbles appear. Cook for another 30-60 seconds until the tortilla is puffy and cooked through. Place in a clean towel and serve warm💓 | honestlyadri

903K views · 69K reactions | You’ll want to save this one!🤎 Full recipe and tips⬇️ Follow @honestlyadri_ for more✨Thank you @cemcui_artesanias for this beautiful heart comal!🩶 •My BEST tips• Make sure the pan is HOT. Each tortilla should cook in less than 2 minutes. If the pan is too cold, you’ll have to cook the tortillas for a long time and they will be like a tostada🙈 Pre-heat the comal 10 minutes before you start cooking the tortillas. Don’t add too much flour when you are kneading the dough. You only need a little bit on the surface of the counter. It’s okay if the dough is sticky at first, keep kneading until it doesn’t stick to your hands anymore. TAKE YOUR TIME🫶🏼 If you’re a beginner, roll each tortilla out slowly. Remember to roll straight up and down, turn, and roll strai