Soughdough bread designs

Discover Pinterest’s best ideas and inspiration for Soughdough bread designs. Get inspired and try out new things.
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Sourdough Babka, Naan Flatbread, Babka Recipe, Sourdough Starter Discard Recipe, Sourdough Starter Recipe, Sourdough Baking, Sourdough Bread Recipe, Savoury Baking, Starters Recipes

This Savory Sourdough Babka is made with the tangy dough of naan bread, and filled with cilantro, garlic, and cheese. The twisted and layered design of a babka maximizes delicious filling distribution and makes for a beautiful presentation that is actually quite easy to achieve.

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Super Easy Sourdough Bread, Sourdough Bread With Add Ins, Sourdough White Bread, Adding Sourdough To Recipes, Soughdough Bread Designs, Sourdough Bread Easy Recipe, Sourdough Lunch Bread, San Francisco Sourdough Starter, Sourdough Crackers Recipe

This simple recipe for Easy Sourdough Breadsticks makes buttery, garlicky, and chewy breadsticks that are completely addictive! It is the perfect complement to a soup, salad, or any meal you'd like.

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Leaf & Loaf  🌾 Maria Baradell on Instagram: "The most difficult part of Sourdough bread making is learning when the bulk fermentation is done and your dough is ready for shaping, so let’s talk about it!   Bulk fermentation starts right after mixing, it includes your stretch & folds, and ends with pre-shaping. Knowing when it’s done is crucial to avoid shaping an underproofed loaf (resulting in dense, gummy bread) or overproofing your dough (leading to weak structure and poor oven spring). Here are my top tips straight from page 10 of my eBook:  1️⃣ Temperature & Time Guide: take the temperature of your dough after mixing and follow @the_sourdough_journey temp and time chart. Tom has performed many experiments to arrive to this incredibly helpful resource. The warmer the dough the shorter Sourdough Temping Guide, Sourdough Temperature Chart, Sourdough Proofing Chart, Sourdough Bread Proofing Chart, How To Fold Sourdough Bread, Shaping Sourdough Bread, Sourdough Fermentation Chart, Sourdough Starter Not Doubling, Float Test For Sourdough Starter

Leaf & Loaf 🌾 Maria Baradell on Instagram: "The most difficult part of Sourdough bread making is learning when the bulk fermentation is done and your dough is ready for shaping, so let’s talk about it! Bulk fermentation starts right after mixing, it includes your stretch & folds, and ends with pre-shaping. Knowing when it’s done is crucial to avoid shaping an underproofed loaf (resulting in dense, gummy bread) or overproofing your dough (leading to weak structure and poor oven spring)…

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