#Inbread Baking Tips

The holiday season is upon us and most likely, you’ll be doing some baking so you’ll knead this tip! 😜 🥖 More in-depth tips on my Substack every week. Link in bio to subscribe. #bread #baking #kneading #kneadingdough #holiday #holidaybaking #pasta #dough

Zuurdesem story continues 😅 Meer tips zijn altijd welkom! Wil je ook zuurdesembrood maken? Haal mijn gedroogde starter + instructie voor €10,- en bak binnenkort ook deze heerlijke broden. Stuur je e-mail en adres in een DM, dan stuur ik het naar je toe! #healthyfood #foodgram #cooking #baking #sourdough #running #bread

We crave doughnuts once in a while, right? This recipe is for you.  Light and airy yeast doughnuts filled with lemon pastry cream! 🔗Check out the video link in BIO for tips. ・Dough for 6 doughnuts 200g bread flour (all-purpose flour is also fine) 30g sugar 1/2 whole egg (25g) 95g milk 6g fresh yeast (or 3g dry yeast) 5g water 25g unsalted butter 2g salt ・Lemon custard cream for 6 doughnuts 40g lemon juice Lemon zest 250g milk 85g sugar 3 egg yolks 1/2 whole egg (optional) 17g flour 17g cornstarch or potato starch 25g unsalted butter 急にドーナツが食べたくなることありませんか？ ふわふわのイーストドーナツにレモンクリームをたっぷり詰めましたレシピです！ 🔗作り方と動画はプロフィールのリンクから ・生地 ドーナッツ6個分 強力粉150g 薄力粉50g 砂糖30g 全卵1/2個(25g) 牛乳95g 生イースト6ｇ （またはドライイースト３ｇ） 水 5g 無塩バター25ｇ 塩2g ・レモンカスタードクリーム ドーナッツ6個分 レモン汁　40g レモンゼスト 牛乳　250g 砂糖　85g 卵黄　3個 全卵1/2　オプション 小麦粉　17ｇ コーンスターチ　17ｇ（片栗粉でもOK） 無塩バター　25ｇ • • • #pastry  #pastrylife #pastryart #dessert #dessertstagram #baker #bake #foodstagram #instabake #baking #beautifulcuisines #instafood #foodpics #クッキンググラム #デリスタグラマー #フーディーテーブル  #お菓子作り #お菓子部 #おうちカフェ ＃手作りスイーツ #手作りケーキ #パティシエカメラ部 #ボンボローニ #ドーナツ #クリームドーナツ #donuts #bomboloni

5 POUND CHALLAH RECIPE✨ Lots of helpful videos in my highlight “challah tips” and “bread braiding” Chocolate rugelach cake and cinnamon rolls recipes are pinned in comments below ⬇️ Ingredients: •5 lb.bag of all purpuse flour (2.26 kilo) •2 cups of sugar (460 grams) •4.5 tbsp. of dry active yeast (60 grams) •5 tsp. salt (45 grams) •2/3 cup of oil (157 ml.) any oil of your choice. •4 to 4.5 cups of warm water (1064 ml.) Directions: 1. In a large bowl, place the flour in the center. 2. Add sugar, yeast, and salt. 3. Pour in the oil and 4 cups of warm water. Keep the remaining water handy. 4. Begin kneading the dough, adding water as needed. Aim for a moist consistency. 5. Knead vigorously for about 15 minutes, until the dough is soft and elastic. 6. At this point, if you would like you may transfer your dough into a mixer and continue needing for an additional seven minutes. 7. Remove the dough from the bowl and knead it on a floured surface. Throw it onto the counter a few times to break up gluten. 8. Return the dough to the bowl, rub a little oil on top, and cover with plastic wrap and a kitchen towel. 9. Allow the dough to proof (rise) for 1.5-2 hours, or until doubled in size. 10. Once proofed, separate the dough by grabbing a small piece of dough and perform the blessing. Dispose of the portion removed (challah) as it is inedible. 11. Separate your dough into according sized balls. Cover and set to proof another 25 minutes. 12. Once your dough is proofed separate into balls according to how many strands you will need. 13. Roll out each ball and set to proof an additional 25 minutes covered. 14. Roll out each ball and test, strand, and braid your Challah bread however you like. 15. Cover and proof and additional 25 minutes. 16. Before going into the oven brush with egg wash and top off with your favorite toppings. 17. Baking a preheated oven set at 350° for approximately 35 minutes 18. Enjoy #challah #sivanskitchen #chocolate #rugelach #cinnamon #cinnamonrolls #reels #instagramreels #instagram #instagood #baking #shabbat #shabbatshalom

❄️FROZEN DOUGH - let's bake it! Tips ⬇️ Ice-cubed sourdough loaf, frozen in it's basket after cold ferment, straight from the freezer into the 500°F oven and scored at 5 minutes!  ✅ SAVE this for baking tips, AND ✅ Comment: FREEZE and I will send you a reel for how to freeze your dough. Certainly a doable method- Not my first choice, but it gives me fresh bread last-minute if I keep backup in the freezer.  Especially great for returns from travel.  Another skill for your bread baking toolbox. See my other recent reels for helpful sourdough travel tips. ✅ FROZEN DOUGH BAKE TIPS: -You can bake it completely frozen! Use a 5/7 minute score or no score. 5 minute score seen here -or THAW it first. It takes a long time to thaw. Overnight on the counter or 24 hours in the fridge, the refrigerator is my preference -You can also bake it without it being completely thawed, often 5 minute score is best or NoScoreSourdough These loaves to me are functional, They are rarely beautiful loaves, to me, and they are often times more dense/moist. ❄️Pop one as backup in the freezer for when life gets too busy to make dough. Morning ritual, along with brewing an equally paid attention to mug of quality coffee. Satisfying daily meditation and practice, bread therapy and nourishing my family. Slow (er) food, fermented foods.  #sourdough #sourdoughbreads #explore #breadporn #sourdoughbread #sourdoughlove #bread #sourdoughbaking #wildyeast #tartinebread #breadbaking #breadtalk #homesteadskills #surdeig #surdeg #levain #masamadre #lievitomadre #massamadre #foodie #tartinebread #sourdoughbreadart #igbread #breadstagram #artisanbread #realbread #flourwatersalt #organicbread #flours

Final shape tips - Read the caption below ⤵️ ••• •• • Some of you requested a “final shape” on the dough on baking steel from yesterday. I tried to do it slow and gentle It’s important to shape the dough when it has bulked properly in room temp, otherwise it’s too sticky. The gluten must be stretched. Try to incorporate strength in the dough early on and leave it to bulk rest without touching it before shaping. This is crucial. Also make sure the dough is relaxed after preshape! This is a 92% hydration dough bulked for 3,5h at 18c . Now shaped and put to bannetons for 30min and then into the fridge at 4c for 24h 😊 Save the video until next time you shape and free to ask questions 👌

Did you know these 6 tips and tricks? Bread Baking Tips and Tricks Christmas edition. I have been baking hundreds of loaves this year, and learned a few new things in the process I thought I share. If you have questions, just ask, happy to help. Odins Dough makes sourdough bread baking easy. Recipes and process details at Odins Dough ...https://odins-dough.webador.co.uk/ Give it a try and enjoy. 😁😘👍🤗 flour from @shiptonmill back ground Flowers are arranged by my wife @hilaryodinius inspired by the @chippenhamflowerclub.co.uk #chippenhamflowerclub #bakingbread #scoringsourdough #love #relaxation  #inspiration #amazing #experiment #Sourdough #baking #hobby #goodfood #behappy #fermentation #bread #makeyourown #sharing #healthybread #healthyfood #organic #zen #relax #Ankarsrum #shiptonmill #flowers #harvest #seeds #yudane

✨Bread Baking Tips ✨ • Using a cylinder baking tin gives the bun the perfect raise, making it more convenient to cut and fill!! • We will be sharing more such handy tips in our Basic Bread Baking workshop happening offline for the first time. • Stay tuned for more details!!

SATURDAY’s BREAD For the second prove I need a warm humid environment. I don’t like my proving oven nor do I like covering in a plastic bag. 2 minutes in the microwave to boil 100ml cold water creates a warm steam filled box perfect for my dough to rise comfortably and no power needed. Keep the oven door closed - no further power. The residual steam and heat is all that the dough needs. Leave for 30 minutes then straight into a preheated oven. Energy cost less than 2p (ref Utilita energy 1 microwave minute costs £0.009) Recipe link on bio. #bread #tips #microwave #saveenergy #savemoney #bakinghacks #noplasticbags #breadbakingtips #baking

PROTEIN BAGEL 101 🥯 my updated protein bagel recipe with everything I’ve learned through making many, many batches. Ingredients: 1 cup bread flour (124 g) or all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1 cup non-fat plain greek yogurt (227 g) 1 whole egg everything bagel seasoning, optional Instructions: 1. Preheat the oven to 375 F and spray a baking sheet pan with cooking spray. 2. In a mixing bowl, whisk together the flour, baking powder, and salt. Add in the greek yogurt and stir together until the dough forms. 3. Lightly grease or dust a counter surface with flour and set down the dough. Knead for just a minute to fully combine everything. Form into a small circle and cut into 4 equal pieces. Roll each piece into a cylinder, then connect the ends to form the bagels. Set bagels on the prepared pan. 4. Make a quick egg wash by whisking the egg in a small bowl. Brush onto the tops of the bagels, then sprinkle with everything bagel seasoning, if desired. Bake for 27-30 minutes or until golden brown. Notes: • Can sub self-rising flour in place of the flour + baking powder. • @fage yogurt is less creamy and easier to work with. • Bread flour has a higher protein content and helps with the overall structure of the bagels. Can use all purpose as well. • Make sure to grease the pan well, otherwise these will stick. • Coat fingers with a little water or oil when forming the bagels to help with sticking. For full recipe + nutrition, search “protein bagels” at myproteinpantry.com 👩🏻‍🍳 or at the 🔗 in my bio 🥯❤️ #highprotein #easyrecipes #healthyrecipes #healthylifestyle #bagel #bagels #breakfast #tips

Multi seed sourdough shaping and coating! If you're striving for a smooth dough like this one, packed with seeds, i suggest you keep these 3 tips in mind: 🔹If toasted and soaked with water (which is the best way to extract that amazing flavor from seeds if you ask me), be moderate with the liquid. 30% in relation to seed weight is good enough, and remember to lower the hydration of the main dough, otherwise you'll have a seed-soup at hand. 🔸Use a maximum of 20% toasted seeds in relation to flour weight (200g per 1000g). Seeds are heavy and packed with oil. This will inevitably affect the texture of the crumb. 🔹Add the seeds late in the mixing process. Give your dough a chance to become great, before the inclusion of seeds brings "dead weight" to the structure. #baking #bread #multiseed

To achieve the ‘crispiness’ of bread, you can follow these tips👇🏻🍞 Baking: Bake your bread using a method that promotes a crisp crust, such as using a stone or dutch oven. Steam can also be introduced in the early stages of baking to create a crispy crust. Pay attention to the total baking time and temperature; a few extra minutes in the oven can help create a crisper crust. Proper Cooling: After baking, let the bread cool on a wire rack. Avoid enclosing it in plastic or airtight containers until it has completely cooled to prevent moisture from softening the crust. To preserve the initial crispiness, place the bread in a plastic bag after it has completely cooled and freeze it if you don’t intend to consume it on the same day. Thaw it in the oven, and it will be as fresh as when it was baked. Sourdough bread often has a crispier crust due to the long fermentation process and natural yeasts involved. Remember that achieving the desired level of crispiness may take some experimentation and adjustments to your recipe and baking method. Share your results with me! if you too want to eat healthily and learn how to bake bread, just DM me «SOURDOUGH,» and I’ll send you a recipe for building your own starter. You can also find a bread recipe on my profile!❤️