#Bulk Baking Bread

Homemade artisan loaf 🍞 So easy & so much better than store-bought junk. Recipe: 1 1/2 C warm tap water 2 1/2 tsps active dry yeast 1 1/2 tsp fine grain salt 3 1/4 C all purpose flour Let your dough rise for 2-3 hours, covered with a cloth. Once it’s risen & doubled in size, preheat your oven to 450. Shape your dough and toss it onto parchment paper or sling. Once oven is preheated, place into Dutch oven, covered, and let bake for about 30-35 min. CHECK IT around 30min. If it’s not crusty and golden at the top, throw it back in uncovered for about 5 minutes. Voila. Break the rules and cut into it ! Take a big ol’ buttery bite & enjoy.

Just one little change to our bread has made my sourdough journey so versatile and delicious!! If you are interested in my sourdough guide that will do the same for you, comment BREAD and I’ll send it your way. Inside you will get my recipe for our artisan loaf, our soft sandwich loaf, cinnamon rolls, dinner rolls, pizza crusts and a few bonus additions as well. Happy bread baking! Nichole 🌷

Make a loaf of bread with me 😎 recipe/ratios ⬇️ My favourite ratios: Flour = 100% (500g per loaf) 450g Canadian strong white 50g Canadian strong wholemeal 70% hydration (350g water) 20% starter (100g) 2% salt (10g) Method - combine water and starter - combine flours and salt - combine wet and dry until a shaggy dough forms - leave to autolyse (rest) for 15-30 minutes - complete a set of stretch and folds every 15-30 minutes until the dough holds its shape between sets ( usually 4-5 sets) Next up bulk fermenting.. I know these videos won’t do as well as my usual videos but I love bread and so will post them anyway. And you can either watch them or not. But if you do watch it, you’re the best. #food #bread #tutorial #yeastie

I know it’s long but I didn’t want to do this in parts. Enjoy the show 😍 All tips are welcome!!! And yes, I will be using less flour on top next time because that was definitely too much. My first recipe was 100 grams fed starter, 325 grams water, 500 grams unbleached bread flour, and 10 grams of salt. My plan for my next loaf is 350 grams of water so go a bit higher in the hydration. That bread is in the oven as I post this!!!

do you think I should give away the recipes I sell bread with? people told me not to share it… but here’s what i think: if you’re a bread buyer, you’ll buy. if you’re a bread maker, you’ll make! and i really want you to make this one, because it’s the best🤭 bread is just flour, water, leavening + salt, there’s no reason to gatekeep when millions of people are using this range of ratios or very similar ones already! share this with your bread-maker friends & try it out asap!! let me know how it goes👀 RECIPE: (makes one 9x13 loaf) 450g (90%) bread flour 50g (10%) whole wheat flour 410g (82%) water 10g (2%) salt 100g (20%) active sourdough starter 20g (4%) olive oil Mix flours & water till shaggy. Set aside to autolyse for 30-45 minutes. Add starter. Mix till just combined. Add olive oil & salt. Dimple in then fold till combined. Turn out on the counter and give to a few slap & folds to build gluten. Place in a greased bowl. Give the dough 4 sets of coil folds, every 30-40 minutes. After your folds are done, place in the fridge overnight to further develop flavor. The next day, place in an oiled pan and let it proof for an additional 3-4 hours. FOR SAME DAY: After finishing your coil folds, place in an oiled pan. Let your dough proof for an additional 3-5 hours till fully spread across the pan and jiggly. Bake at 450 for 30-40 minutes, rotating halfway through. HAPPY BAKING, BABIES!! SO EXCITED FOR YOU TO TRY THIS ONE🥰 #baker #baking #sourdough #recipe #sourdoughstarter #sourdoughfocaccia #focaccia #yum #easy #foryou

I’ve been in my homemade bread era for the past year now 🍞 So I filmed a fresh, quick-cut version because it’s the most asked question in my DM’s. This is a sign to start making your own bread! THE RECIPE ↓ Ingredients • 400g bread flour • 40g wholemeal flour • 17g sugar • 8g salt • 12g milk powder • 8g yeast • 6g bread improver • 280ml warm water (35°C) • 40ml vegetable oil Method 1. Mix everything together. 2. Knead 10 mins in mixer (or 15 mins by hand). 3.Let rise 1 hr (or until doubled in size). 4. Punch down, roll out, shape. 5. Rise 45 mins in tin. 6. Bake 30 mins at 180°C. 7. Cool completely. Slice. Devour. Original recipe: @tastelessbaker

Comment BREAD for my FREE bread series sent straight to your inbox. I’ll link both my artisan and croissant loaf tutorials AND directions to making a sourdough starter your struggle with making bread ends today. If you were wanting to bake bread successfully in 2026, friend, I am here to help you and guide you. I do not want to see you struggle, which is why I created these step-by-step instructions, that also have video resources to show what I’m doing, you can hear what I’m looking for, you can see my dough and I have loads of tips in the captions of the videos as well as my blog Don’t worry! The videos are slowed way down. You get to see, hear and read everything I’m looking for and doing with my dough. Start your sourdough era today! If you’re new here! Hi! My name is Boots and I’ve been using sourdough my whole life. My way of utilizing sourdough is different than what I currently see and I’m on a mission to share THE COWBOY WAY of making sourdough Sourdough is my culture Sourdough is the means to which I create bread at home And sourdough is my heritage, it’s my way to preserve my great grandfather’s legacy. Happy baking! 🍞 Boots PS, what do you want to learn about next with sourdough? Tell me in the comments follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter #homemadebread

Open baking process 👇🏼 use code BAKEDBYNANA for 10% off your next @cookingsteels order at the link in my bio 🩷 - Preheat oven to 500 degrees for 45 minutes - 1 hour - Boil water or use a tea kettle, you will use this water for your steam - Score your loaves on individual parchment paper squares - Pour your boiling water into pans, either with or without towels - Load those into bottom of oven, and have your baking steel in the middle of the oven - Load your loaves on to baking steel - Bake for 7 minutes, and then quickly rescore your loaves - Bake for another 13 minutes (20 minutes total with steam) - At 20 minutes, take your steam out & rotate loaves - Bake for another 15-20 minutes until golden brown & temping to 200 degrees! NOTES: I used @sourdoughbybecca baking method & just tweaked it to be my own. I believe that every oven is different & so you can not exactly follow everyone’s bake temperature/times with this!

Currently eating a slice right now while editing this video 🙃 #artisanbread #easybread #breadrecipe #sahm #homemade

Here’s how I bake these beautiful loaves without Dutch ovens using my @cookingsteels 🥖 SAVE this tutorial & read it thoroughly! 👇🏻 What you’ll need: • A cooking steel (mine: 1/4x16x22” from @cookingsteels) • A loading board or pizza peel (@cookingsteels sells a great peel! My loading board was custom made by a friend) • Two 9x13” metal pans • 2–4 dish towels • Oven mitts or heat-safe gloves (@lanon) • Parchment paper Instructions: Preheat oven to 490ºF with the steel on the center rack and empty metal pans below it. Preheat for 45 min. (Tip: use convection if you have it—it helps loaves bake more evenly!) About 10 min before baking, boil a pot or kettle of water. Prep your dough on parchment (I use one large sheet), score loaves: wheat stalk on the side + deep cut down the center. Remove the preheated pans, place a towel in each, and pour in boiling water until towels are submerged. Return to oven below the steel. Slide loaves onto the steel using your loading board or peel. Make sure loaves aren’t touching each other or the oven walls. Re-preheat to 490ºF. Bake for 5 min, then quickly do a second deep score. Bake another 15 min. Rotate loaves if needed. Remove pans of water/towels, reduce oven to 450ºF, and bake 6–8 min more until golden brown. (Tip: bread’s done when internal temp is 200–205ºF!) Let loaves rest for at least 1 hour before slicing to avoid gummy crumbs. Comment STEEL and I’ll send you the link to my @cookingsteels with a discount code. Everything is on sale right now, so it’s the perfect time to snag one! 🥖 Please make sure you’re following me, otherwise the link won’t always send 🫶🏻 PSA: The steel is ESSENTIAL for open baking (trust me, a stone/sheet won’t work well or be consistent). Also, sadly this method does not work as well in gas ovens. It’s because they vent out the steam. It can work, but you need to expect it to be difficult. I know it sucks! Sorry gas oven pals 🫶🏻 #sourdough #sourdoughbread #homebaking #crustgoals #sourdoughtutorial #cookingsteel #bakingsteel #explore

Don’t miss out: 👉🏽Register for my 2 days online fluffy bread Masterclass (link on profile ) 👉🏽Still not getting that bread as fluffy as mine ? Buy my secrets to fluffiness - link on profile. 👉🏽FLOUR POWER 120+ Recipes PAPERBACK is out on Amazon , link on profile to order ! 👉🏽FLOUR POWER 120+ Recipes Ebook if you prefer ebook , link on profile to order ! 👉🏽 Grab my cookbook with 50+ favorite tried & tested recipes VOL 1 & VOL 2 – link on profile! 👉🏽Sourdough guide by Foodzizzles (link on profile to order ) 👉🏽Food creator growth & monetization strategy Session (link on profile ) 👉🏽 Shop my kitchen gadgets & baking tools– all my favorites are linked on my storefront. 👉🏽shop my MIXER (link on my profile ) 👉🏽want written step by step instructions of my daily recipes ? Subscribe to my Facebook page . (See my Facebook profile ) 🍞 Eggless Whole Wheat Bread (No Sugar) 🥣 Ingredients for 2 loaves . • Lukewarm water – 2 cup (500 ml) • Honey – 1/4 cup (natural sweetener substitute for sugar) • Instant yeast – 1 tbsp • Butter – 6 tbsp (84g), softened - salt 1 tsp • Whole wheat flour – 5&1/2 cup (680g) (or 6 cups minus 1/2 cup)if too sticky add up to about 1/4 cup flour, your dough should be a bit tacky not dry though -Mix all ingredients in a mixing bowl and knead for 5 minutes - leave to rise for 1. Hour - after 1 hour , deflate and cut into 2 - roll out and fold into a log - place in your loaf pan and leave to rise for 40 minutes or until 1 inch above pan or puffy - bake at 350F for 25-30 minutes Enjoy Like 👍🏾 share and comment . Thanks

A few tips and tricks for beginners making my no knead bread recipe ❤️ #breadmaking #bread