Maurizio Leo | The Perfect Loaf on Instagram: "Ciabatta with whole wheat (formula below) ✨ This easy recipe has been up at The Perfect Loaf for years. I recently updated it with more detail and a more straightforward process. If you're like me, you'll love this bread's texture (and flavor), especially for sandwiches. I'm thinking back to my trip to Italy just a few weeks ago, where I had ciabatta with mortadella, basil pesto, a few bitter greens (probably arugula), and mozzarella. I've got one of these on the docket here this week 🙂 [[Recipe]] 945g High-protein bread flour 105g Whole-grain Khorasan wheat or hard red whole-grain wheat 756g Water 1 84g Water 2 21g Extra-virgin olive oil 20g Fine sea salt 68g Ripe sourdough starter (used to make the levain) [[Method]] 1. Prepare levain
Zaineb Salman on Instagram: "This Ciabatta Bread Recipe is going to change your sandwich game 🥖🥪. It is easy, no knead and same day recipe. Crusty from the outside, airy from the inside. Who knew cafe style sandwiches would be that easy to achieve at home? Ingredients: 3 cups (375g) all-purpose flour/ bread flour 1 tsp instant yeast 1 1/2 tsp salt 40ml olive oil (3tbsp) 290ml lukewarm water Instructions: 1. Prepare the Dough: In a large mixing bowl, whisk together the flour, yeast, and salt. Add the olive oil and lukewarm water to the dry ingredients. Mix with a spoon until a sticky dough is formed. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. 2. Stretch and Fold (3 times with 30-minute intervals): Wet your hands to prevent sticking. Gently lift one
The Happy Pear on Instagram: "With just flour, water, and patience, you can create a living, bubbly sourdough starter in just a week! 💚 You’ll need ⁃ 50g flour ⁃ 50g water 1️⃣ Mix flour & water in a jar, cover loosely, and let sit overnight. 2️⃣ The next day, discard half & add another 50g flour + 50g water. 3️⃣ Repeat daily for 5-7 days until bubbly & active! Our Sourdough Baking Course kicks off 12th February, where we’ll teach you everything you need to master sourdough baking. Link in bio! 👆 #Sourdough #SourdoughStarter #Fermentation #HomemadeBread #ArtisanBread #SourdoughBread #BreadMaking #HomeBaking #SourdoughLove #BakingTips #LearnToBake"
Zaineb Salman on Instagram: "This Ciabatta Bread Recipe is going to change your sandwich game 🥖🥪. It is easy, no knead and same day recipe. Crusty from the outside, airy from the inside. Who knew cafe style sandwiches would be that easy to achieve at home? Ingredients: 3 cups (375g) all-purpose flour/ bread flour 1 tsp instant yeast 1 1/2 tsp salt 40ml olive oil (3tbsp) 290ml lukewarm water Instructions: 1. Prepare the Dough: In a large mixing bowl, whisk together the flour, yeast, and salt. Add the olive oil and lukewarm water to the dry ingredients. Mix with a spoon until a sticky dough is formed. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. 2. Stretch and Fold (3 times with 30-minute intervals): Wet your hands to prevent sticking. Gently lift one
Arrowhead Mills on Instagram: "Sandwich Bread is truly the easiest homemade sandwich bread ever. There’s nothing on earth quite like homemade bread. Don’t forget to SAVE for the full recipe below 👇 *3 cups Arrowhead Mills Unbleached Bread Flour *1 1/2 tsp instant yeast *1 1/2 tbsp sugar *1 1/2 tsp salt *1 cup lukewarm water *1/2 cup warm milk (non dairy milk work too) *3 tbsp softened butter for loaf pan *1 tbsp olive oil Instructions: *In a large bowl, mix the flour, yeast, sugar and salt. Pour in lukewarm water and milk. Stir to combine until a sticky dough ball forms. Knead for 6-8 mins on a lightly floured surface. Place into the clean oiled bowl. Cover the bowl allow to rise for at least 2 hours. *Deflate the dough and lightly coat it in the oil. Transfer the dough to the butter
Arrowhead Mills on Instagram: "Focaccia Bread Loaf 🍞 Did you know you could turn easy focaccia bread into sandwich bread? With simple adjustments to how you bake the bread, you can create this delicious focaccia bread loaf. Tag the bread lover in your life! 🧡🍞🧡 Ingredients: *4 cups (512 g) Arrowhead Mills All-Purpose Flour *2 tsp (10 g) kosher salt *2 tsp (8 g) instant yeast *2 cups (455 g) lukewarm water *5 tbsp olive oil, divided Instructions: 1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water. 2. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. 3. Rub the surface of the dough lightly with 2 tablespoons of olive oil. 4. Cover the bowl with a cloth or plastic wrap and let it rise at r
Arrowhead Mills on Instagram: "Follow these simple steps to create your own sourdough starter at home! Combine flour and water. Feed daily until bubbly and active. SAVE this post and get baking! 🔖🍞 Ingredients: *Arrowhead Mills Whole Wheat or Rye Flour *Arrowhead Mills All-purpose Flour *Filtered Water Instructions: Initial Mixture 1. Mix 1/2 cup whole grain flour with 1/4 cup lukewarm filtered water in a jar. Stir until smooth, cover loosely. 2. Place in a warm spot (70°F/21°C). Day 2 - Let sit for 24 hours. Day 3: First Feeding 1. Discard half the starter. Add 1/2 cup all-purpose flour and 1/4 cup filtered water to the remaining mixture. Mix well. 2. Cover and let sit for 24 hours. Day 4: Feed Again - Repeat the Day 3 feeding process. Days 5-7: Continue Feeding - Feed daily: d
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Hillary \\ Tello and Rose on Instagram: "Swedish Braided Bread. This feels like a big home hug and it’s very simple. Miss Fabian was the first mother I babysat for at the age of 11 and this was her bread recipe, brought over from Sweden. It’s simple and beautiful, just as home should be. Comment BOWL for the set. 3 1/2- 4 1/2 cups bread flour 3 tbs sugar 1 tsp salt 3 tsp active dry yeast 1 cup milk 1/2 cup water 1/2 stick butter - Mix dry ingredients. Put milk, water and butter in bowl, heat in microwave for 1 1/2 mins or until melted. Allow to cool slightly before adding to dry ingredients. - Mix until fully incorporated and then knead for 5 minutes. Cover and let rise for 30- 45 mins until doubled in size. - Cut dough into three pieces and braid. Allow to rise for another 30 mins. Appl
Anna on Instagram: "I’ve tried so many ways to open bake with inconsistent results. Lava rocks, ice cubes, pizza stones. Nothing worked consistently for me. Until I found @plainjane.bakes open bake method. I’ve tweaked a few steps to make it work for me. Hope it helps you too! What you’ll need: Baking steel (a stone might work too, I haven’t personally tried it) 8x8 metal pan 9x13 metal pan 2 cotton kitchen towels Kettle for boiling water A peel Parchment paper INSTRUCTIONS: Load the baking steel onto the center rack of your oven and put the 9x13 onto the floor of the oven. Preheat oven to 490°F for one hour. Bring a kettle of water to a boil. Loosely roll up the kitchen towels and place into the 8x8 pan. Cut a piece of parchment paper the size of your peel. Load your sourd
Jaycee Nabrotzky on Instagram: "My mom’s homemade multigrain bread 🍞 you guys are so lucky cause my mom said I could share this recipe with you guys. IT’S THE BEST. Ingredients: Soaker: 3 tbsp quinoa (34 g) 3 tbsp Wheat Montana 7 grain cereal (28 g) 2 tbsp wheat bran (8 g) Dough: 3 cups bread flour (360 g) 3 tbsp brown sugar (36 g) 1 1/2 tsp salt 1 tbsp instant yeast 1 1/2 tbsp honey (32 g) 1/2 cup buttermilk (120 ml) or milk 3/4 cup hot water (180 ml) Instructions: 1. Combine soaker ingredients the night before baking – add 1/4 cup + 2 tbsp water, cover the bowl with plastic wrap and let the soaker sit overnight (or minimum of 3 hours). 2. For the dough, stir together flour, brown sugar, salt and yeast (use mixer if you have one). Add the soaker, honey, buttermilk, and hot water. Mix
𝐉𝐞𝐬𝐬𝐢𝐜𝐚 𝐋𝐞𝐞 on Instagram: "Let’s make focaccia! ANYONE can make this! Super simple and yummy with a ton of room for creativity and customization depending on your preferences and palate. Ingredients; 500g flour 2 tsp salt 2 cups *warm water 1 tsp sugar 2 tsp yeast Fresh herbs & vegetables for topping . In a large bowl mix together flour and salt In a separate bowl or large measuring cup, add warm water, sugar, and instant dry yeast. Once bubbles appear, pour the into the flour bowl and mix together. It will be a very thick sticky dough. Drizzle the top lightly with olive oil, cover with a damp towel or cling wrap, and place in the fridge to rest and rise overnight (about 10-12 hours) . The next day, the dough should have tripled in size. Add olive oil to a non stick oven dish
𝐉𝐞𝐬𝐬𝐢𝐜𝐚 𝐋𝐞𝐞 on Instagram: "When I began my bread making journey last year these terms were completely lost on me. I avoided recipes that called for them and was totally intimidated! Turns out they’re incredibly easy to learn, and really take your crumb to the next level! Let’s learn some of the techniques together! These work great for higher hydration doughs where traditional kneading isn’t ideal. Stretch & folding is a more aggressive way to active gluten in your breads, where Coil folding is more gentle and better during prime fermentation. A few tricks! *REALLY wet your fingers, this makes a considerable difference in the dough transferring to your hands *Be aware of your home’s temperature and humidity level when allowing dough to rise for the final time Check out my full