#Fermented Bread

Soft and delicious whole wheat bread! Ingredients: • 4 cups (480 g) whole wheat flour • 1½ tsp salt • ½ tsp yeast (active dry or instant) • 2 cups + 2 tbsp (500 g) lukewarm water (No more than 110 degrees) 1 tbsp honey 1 tbsp oil (I use olive oil) Instructions: Mix everything in a bowl. Cover and ferment 12–18 hours on your counter. For 1 loaf: Preheat oven to 450°F. Bake 30 minutes covered with another loaf pan. Remove loaf pan lid and bake 5- 8 more minutes. Make 2 separate loaves. Preheat oven to 450°F. Bake 22–25 minutes covered with another loaf pan. Remove loaf pan lid and bake 5 more minutes. Remember you can always use aluminum to cover for steam! #realbread #fermented #wholewheatbread

🥖Sourdough Newbie? Try this simple sourdough recipe that’s beginner friendly! This is a low hydration dough of 65% & made with 100% @kingarthurbaking bread flour so the dough is easier to handle👌🏻 Recipe & Details Below👇🏻 220g water- filtered & room temp. 70g active sourdough starter- 1:2:2 raito 7g salt @bajagoldsaltco 350g bread flour @kingarthurbaking ✨ INSTRUCTIONS & DETAILS ARE CONTINUED IN THE COMMENTS✨ For Discounts/Coupon Codes & Equipment used—link in bio Salt @bajagoldsaltco Bread Flour @kingarthurbaking Ceramic Bowl- @haandmade Banneton Basket @bulkabaskets Follow @bakingtosurvive_ for more sourdough recipes & tips🥣 • • • • • #sourdough#sourdoughstarter#wildyeaststarter#sourdoughforbeginners#breadforbeginners#breadbasics#sourdoughscoring#sourdoughbaking#sourdoughrecipe#sourdoughloaf#homemadesourdough#sourdoughathome#bakingtosurvive#sourdoughbread#sourdoughdiscardrecipe#sourdoughrecipes#sourdoughstarters#sourdoughdiscard#makedontbuy#makeyourown#makeathome#madeathome#sourdoughcrumb#sourdoughbaking#discard#homemadebread#wildyeast#fermentedbread#wildyeastbread#sourdoughtips

⬇️Recipe. Peggy Verning shows how to make an easy fermented bread ( not sourdough) and no dutch oven is needed. Original video by Peggy Verning. 4 cups all-purpose flour (I like unbleached organic flour) • 1½ tsp salt • ½ tsp yeast (active dry or instant) • 2 cups lukewarm water Instructions: Mix everything in a bowl. Cover and let sit 12–18 hours on your counter. Note: You will need 2 loaf pans. Shape dough with floured hands, place on parchment and in loaf pan. Preheat oven to 450°F. Bake 30–35 minutes covered with another loaf pan. Remove loaf pan lid and bake 5 more minutes if you want a darker crust. Cool on a rack and enjoy warm, real bread. #fermentedbread #easybreadrecipe #dutchovenbread #homemadebread #BakeFliks

How to tell if bulk fermentation is done?🤔 This is possibly the most difficult part to nail when making sourdough bread. Understanding when your dough is ready to be shaped and put in the fridge without ending up over proofed or underproofed, is a skill that requires practise. 🤓 Bulk fermentation starts when you add your starter and ends when you divide your dough into several loafs (if making many), or when you shape (if making a single loaf). I do not claim to be an expert on the topic, and I don’t always get it right, but here are a few tips that I look out for that help! ⬇️ 1. You see visible signs of fermentation and bubbles 2. Your dough has risen at least 30% in size 3. It Is slightly domed on top 4. It pulls away from the sides of the bowl easily and isn’t overly sticky 5. And comes out of the bowl fairly quickly without being stuck to the bowl Of course all of these are only guides, the end of your bulk fermentation depends on other elements as well. Flour type and hydration for example: high hydration and whole grains cause more stickiness without it being a bad thing💦🌾 How much you let it rise will also affect the end result. A dough develops strength as it proofs, so a 30% increase might mean a weaker dough with less structure and a more irregular crumb, while 50-100% increase could mean more strength and structured gluten. However if you overproof it might topple over the edge and become weak again. It’s a balancing act between extensibility and elasticity. How easily it comes out of your bowl could also depend on the type of your bowl. But as a general rule - it should release quite easily if it is properly fermented. Don’t let all the elements discourage you! 👏🏼 Look for the signs, and if it hasn’t risen much or feels sticky - give it another set of folds and let it proof for longer. The dough manages quite well on its own, and magic can happen over time 🧡 What signs do you look out for? Share them below!🥰 #bulk #bulkfermentstion #sourdough #sourdoughbread #baking #fyp #foryoupage #bakersofınstagram #sourdoughtips #homebaker

Have you ever had your sourdough come out flat, gummy, and with holes that look like caverns? It was probably under proofed which means that it should have bulk fermented on the counter for longer! Remember that even if you shape your bread then realize that it’s not done fermenting, you can let it sit for a long bench rest to let it catch up. #sourdough #fermentation #bread

Ingredients: • 4 cups all-purpose flour (I like unbleached organic flour) • 1½ tsp salt • ½ tsp yeast (active dry or instant) • 2 cups lukewarm water Instructions: Mix everything in a bowl. Cover and let sit 12–18 hours on your counter. Note: You will need 2 loaf pans. Shape dough with floured hands, place on parchment and in loaf pan. Preheat oven to 450°F. Bake 30–35 minutes covered with another loaf pan. Remove loaf pan lid and bake 5 more minutes if you want a darker crust. Cool on a rack and enjoy warm, real bread. If you’re not ready for sourdough bread or even milling your own flour, this bread is a great option. It’s not only easy, it’s delicious. #realbread #homemadebread #easyrecipe #maha

Probably the most nourishing bread 😅 10 hours on the counter fermenting and 4.5 days in the fridge. This one has fresh herbs like rosemary and thyme inside 🌿🤓🍞🤍 #breadmaking #bread #foodie #food #sourdoughbaking #sourdoughclub #healthyrecipes #guthealth

I am going to go ahead and call this one a WILD CRUMB! Yes, she’s a little under-fermented based on some of the denser areas, but she does look a bit wild also! She is open, rustic and full of character! This was a fun bake, but I do think moving forward I will just push bulk a little further to get that more open crumb. ✨Loaf Details✨ 350g @bobsredmill Artisan bread flour 300g water 70 active starter 7g salt 🐅Autolyse: 2.5 hours 🐆Fermentolyse: 45 minutes 🦓Coil Folds: 5 spaced from 20-40 minutes apart 🦍Bulk: 7 hours 🐘Cold Proof: 15ish hours 🦘Bake method: Oven preheated at 500 degrees x45 minutes with my @krustic_crafts Dutch oven inside, baked 20 minutes lid on, finished lid off for ~20 minutes at 440 degrees. ✨ Follow for sourdough inspiration, simple tips, and real-life baking rhythms. #sourdough #sourdoughbread #opencrumb #naturallyleavened #wildyeast #homebaker #artisanbread #breadmaking #sourdoughlife #bakersofinstagram

Crusty, homemade bread—ready the same day and so easy! 🥖✨ This is the bread I make anytime we want something quick at home—or to bring to a friend. 4 ingredients. No kneading. Mix, rise, shape, and bake in a Dutch oven. Ingredients (2 loaves) • 3 cups lukewarm water • 1 Tbsp active dry yeast (or instant yeast for faster rise) • 1½ tsp salt • 6½ cups all-purpose flour Method 1. In a large bowl, whisk water and yeast until dissolved. Stir in flour and salt until combined (dough will be sticky). 2. Cover and let rise at room temp until doubled, about 2–3 hours (or 1 hour with instant yeast). 3. Divide dough, shape into loaves, and let rest 20–40 minutes. Sticky dough is normal—add a little flour if needed. Wet hands lightly if dough sticks. 4. Preheat oven to 450°F with Dutch oven inside. Slash tops and bake: 30 minutes covered, then 10–15 minutes uncovered. 5. Cool at least 1 hour before slicing. This is one of my staple bread recipes, and it’s included in The Homemade Kitchen—your go-to resource for easy, everyday recipes. 🤍

Reposting this oldie but goodie 🩷 What you’ll need: Large mixing bowl 1 x Dutch oven / large oven dish with lid. Parchment paper Bowl of lukewarm water for fingers Kitchen scissors 650g Bread Flour 7g instant yeast 1/2 Tbs salt 450g lukewarm water Add the ingredients in the order listed and mix with a spoon, finish off the mixing using your fingertips (if you find it too sticky to handle wet them) as shown in the reel with a few folds upwards at the end to create a round shape. Cover and rest 30min After 30 min wet your hand in some water and stretch and fold 4 times as shown in reel. Cover another 30 min After 30 min repeat with another 4 stretch and fold and cover and rest for 1 hour After 1 hour flour the top of dough and the parchment paper and tip the dough out. Pat the top of bowl and be patient it will come out Food the dough inwards to create a round shape about 20 times, flip over and tuck in all sides to help it into a tight round shape. Cover for 30 min with a tea towel. Turn your oven to 250C and put your Dutch oven in to heat up. After 30min uncover bread and score, I use kitchen scissors as shown in reel,(if you’re using kitchen scissors be sure to hold the almost horizontally not vertically as you want the cuts to cut into the side of the loaf not the top or it won’t open) take it out your Dutch oven (be sure to use oven gloves) place the bread inside with the paper cover with lid and bake for 30 min. After 30 min take off lid (with gloves) turn oven to 230C and bake for another 15 min. Leave on a cooling rack to cook for at least 45 min, if you can 😉 Enjoy D 🫶 #bread #artisanbread #loaf

A dense and gummy loaf of sourdough is often a result of under fermentation. Meaning, you didn’t let the dough rest long enough at room temperature prior to shaping it. But that’s not the only reason you could be seeing a flat, gummy loaf of sourdough bread. Here’s a breakdown of some common causes + their solutions: 1) Under Fermentation: as stated above, this is the most common cause. So many new bakers get impatient when making sourdough and they often expect/want the process to go faster. But that’s just one of the reasons I love sourdough - it’s a gradual process that forces you to slow down. If you don’t allow the dough to rise for a sufficient amount of time, it can lead to a dense, gummy crumb. Solution: simple, just increase the fermentation time. Watch for signs that the bulk fermentation is complete - increased by 50%, jiggly, bubbles. 2) Immature/Weak Starter: an inactive or weak starter will not produce enough gas to help the dough rise, resulting in a dense loaf. Solution: ensure your starter is at least a few weeks old, it’s active and it’s consistently doubling in size after being fed. 3) Under Baking: not baking your loaf long enough or at a high enough temperature. Solution: bake longer and at a higher temperature. 4) Slicing into it while it’s still too hot. Who doesn’t want a warm piece of homemade bread?! Solution: I know it’s so hard, but avoid slicing your bread until it’s had time to cool. Trust me, l’ve tested it and it really does cause the dough to be gummy! 5) Insufficient gluten development: under developed gluten can lead to a gummy loaf. Solution: be sure to perform enough stretch and folds to develop the gluten. Have you ever had a dense, gummy loaf? I’ve had my fair share of them! If you need help troubleshooting your sourdough let me know. I offer in-person classes, I have a Beginner’s ebook and I also offer 1:1 phone consultations - all linked in my bio. Let me know if I can help. 🩵 I’m cheering for you! #sourdough #sourdoughstarter #sourdoughbread #fermentation #bread

Homemade bread with a crispy crust and silky open crumb 🥖☁️⁣ ⁣ This bread is fermented for a looong time which yields an extra delicious, flavorful loaf. All you need is flour, water, a tiny bit of yeast, and salt. ⁣ ⁣ The recipe is for one small loaf.⁣ ⁣ Equipment:⁣ Large baking bowl⁣ Kitchen scale⁣ Thermometer⁣ 8-inch oval banneton⁣ Dutch oven⁣ Lame or razor blade⁣ ⁣ Ingredients:⁣ 300 g bread flour (I'm using @mulinocaputo Cuoco flour)⁣ 1 g instant dry yeast⁣ 240 g water at 27°C/80°F (use a little less water if you're not used to working with wet doughs)⁣ 6 g salt⁣ ⁣ Instructions:⁣ 1. Make the dough⁣ Add flour and instant yeast to a large baking bowl. Give it a quick stir. Next, add water and mix with your hands or a silicone spatula until combined. This step should not take longer than a minute or so. ⁣ Cover the bowl and let it rest/autolyse for 30 minutes.⁣ ⁣ After 30 minutes, sprinkle salt over the dough and mix it in with your hands for 3-4 minutes (I'm using the Rubaud mixing method if you want to YouTube that) or in a stand mixer on low speed. Mix a little less if you're using a stand mixer; you basically just want to incorporate the salt into the dough. ⁣ ⁣ Cover the bowl and place it in a warm-ish spot around 24°C/75°F for 3-4 hours. ⁣ Coil fold the dough every hour. It should rise about 60% during this time. How long it takes will vary depending on temperature, humidity, etc.⁣ ⁣ 2. Shape⁣ Dump the dough onto a floured work surface and shape: ⁣ Fold in the right and left sides, and roll down into a log. Pinch and tuck the short sides to seal. ⁣ Transfer to a banneton, seam side up. ⁣ Cover the banneton and place the dough in your fridge for 10-15 hours. ⁣ ⁣ 3. Bake⁣ Place a Bread Pan or large Dutch oven in the oven. Preheat for 45-60 minutes at 500°F/260°C.⁣ Remove the preheated Bread Pan from the oven. Tip the bread into the pan, seam side down.⁣ Use a lame or razor blade to score the surface of the bread. Put the lid on and bake for 20 minutes.⁣ After 20 minutes, you can remove the lid, turn down the heat to 430°F/220°C and bake for another 10 minutes until the bread has a golden crust.⁣ ⁣ Cool for at least one hour before slicing. 💕