ℍ𝕠𝕟𝕖𝕪 𝔹𝕦𝕥𝕥𝕖𝕣 𝕄𝕠𝕫𝕫𝕒𝕣𝕖𝕝𝕝𝕒 𝕎𝕠𝕠𝕝 𝔹𝕣𝕖𝕒𝕕 🍯
The perfect combo of sweet and savoury with an irresistible cheese pull 🧀🧀!
I brushed the bread rolls with honey butter and this tantalising combo just hits all the right spots for me 🤩😋
🅡🅔🅒🅘🅟🅔
Stiff Sweet Starter
(Build overnight and reaches peak after ~8h at 24C)
30g Starter
80g Flour
35g Water
10g Sugar
Main Dough
All of SSS
230g Flour
2 egg yolk or 1 egg (replace with 35g milk)
120g Milk
40g Sugar
40g Butter
4g Salt
Filling :
Mozzarella Cheese Sticks
Bread Wash :
Melt 20g Butter and stir in 15g Honey
🅜🅔🅣🅗🅞🅓 ♡
➡️ Mix everything except butter until the dough is strong and fairly elastic.
➡️ Add butter in small cubes gradually and knead until window-pane stage.
➡️ Proof the dough until double
➡️ Divide the dough into 12 portions and roll into smooth balls.
Cover and rest for 15min.
➡️ Shape as shown in the video
*You can add any filling you like :)
➡️ Place the dough in a oiled/ lined baking tin and proof until dough doubles
➡️Preheat and bake at 185C for ~25min.
➡️ Brush the top of the buns with the honey butter mixture
Best enjoyed when warm!
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#Sourdough#homebaking#homemade#guthealth#slime #bread#bake#artisanbread#天然酵母#天然酵母パン#honeybutter#explorepage#cheesebread#recipes#lievitomadre#bakersofinstagram#levain#shebakesourdough#asmr#satisfying#woolbread#lievitomadre#masamadre
ℝ𝕖𝕘𝕦𝕝𝕒𝕣 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 𝕊𝕥𝕒𝕣𝕥𝕖𝕣 𝕧𝕤 𝕊𝕨𝕖𝕖𝕥 𝕊𝕥𝕚𝕗𝕗 𝕊𝕥𝕒𝕣𝕥𝕖𝕣 🫙
💫 sᴛᴀʀᴛᴇʀ ᴊᴀʀ ᴋɪᴛ ғʀᴏᴍ @knead_ace
ᴇxᴄʟᴜsɪᴠᴇ ᴅɪsᴄᴏᴜɴᴛ ʟɪɴᴋ ɪɴ ʙɪᴏ!
One of the most FAQs I have received is what is difference between a regular starter and a sweet stiff starter (SSS) and how do I know when to use each one?
In a nut shell, a regular sourdough starter is usually fed with equal amounts of water and flour and therefore, it is a 100% hydration starter. So even if the feeding ratio differs, the proportion of flour and water for each feed is the same.
The SSS is built from a regular starter and fed with flour, sugar and less water than a 100% hydration starter. The amount of water for each feed is typically 50% of the flour by weight. There is also added sugar which is ~10% of the flour by weight. So for eg, a feed would consist of 100g flour, 50g of water and 10g sugar.
Personally, I prefer to feed my SSS a little less water than that, hovering around 35-40%.
Both types of starter can be used interchangeably for most recipes with varying results. I prefer to use my 100% hydration starter for regular non-enriched sourdough, meaning there’s no added sugar or oil.
On the other hand, the SSS is my choice when I wish to bake soft and sweet breads like brioche and shokupan. The SSS contains sugar and eliminates the tanginess in sweet breads. The SSS produces a fluffy and super shreddy texture that is unrivalled and satisfying.
Do you also work with both types of starters in your baking? And do you prefer one over the other?
If you have any question ❓, drop a comment below! 👇👇👇
Happy weekend Fam ❤️
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#Sourdough#homebaking#homemade#guthealth#sweetstiffstarter#bread#bake#artisanbread#explorepage#slime#recipes#lievitomadre#masamadre#naturalfermentation#asmr#satisfying#sandwich#bakersofinsta
𝔼𝕒𝕤𝕪 ℂ𝕙𝕖𝕖𝕤𝕖 ℙ𝕚𝕥𝕒 ♡
⚠️ 𝚃𝚑𝚎 𝚋𝚎𝚜𝚝 𝚑𝚞𝚖𝚖𝚞𝚜 𝚛𝚎𝚌𝚒𝚙𝚎 𝚒𝚗 𝚝𝚑𝚎 𝚗𝚎𝚡𝚝 𝚙𝚘𝚜𝚝! ⚠️
Pita is like magic.
Throw together some flour, 💦 , 🧂 and oil (add sugar if you prefer), let it have a few quiet moments, and you get a dough that puffs up gloriously like a 🎈in the hot oven! Be rewarded with the most delicious and chewy bread that comes with a pocket no less, for you to stuff with your favourite things, what sorcery 🪄 is that!
I made both the sourdough and instant yeast versions and you guys would have guessed, where my ♥️ belongs. Ok, I’m completely biased 🤗
Please leave a comment 👇 if you need the instant yeast recipe 👌
🅡🅔🅒🅘🅟🅔 ♡
200g Bread Flour/ All-Purpose Flour
40g Whole-wheat Flour
180g Levain/ Discard
120g Water
6g Salt
20g Sugar
15g Oil
1 tablespoon Greek Yogurt (optional)
🅜🅔🅣🅗🅞🅓 ♡
➡️ Mix water and flour and let it sit for 30 minutes (this shortens the kneading time).
➡️ Dump everything else, except oil, together and give it a good knead. When the dough starts to come together nicely, trickle in the oil and knead until you get a nice smooth dough.
➡️ Proof until double.
➡️ Optional step: cold retard overnight to develop flavour.
➡️ Divide into portions of 85g each and roll into balls. Rest 15 min.
➡️ Preheat oven at 270C.
➡️ Flatten the dough ball and roll it flat.
🧀 For the cheese pita, I wrapped a heaped tablespoon of shredded mozzarella in the dough, sealed at the bottom and then rolled it flat.
Rest 15 min.
➡️ Bake in the oven for 3-5 min. You can also fry the pita in a hot pan.
Hot Tip : Please flour work surface and hands generously, as if your life depended on it 😆when handling the dough, it can be pretty sticky.
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Using my favourite @lanongloves to handle the heat ♨️
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#Sourdough#homebaking
𝕄𝕒𝕥𝕔𝕙𝕒 ℂ𝕣𝕦𝕤𝕥𝕖𝕕 𝔹𝕦𝕟𝕤 ♡
You guys may remember that I recently made the sourdough version of the Rotiboy, or Coffee-Crusted Buns. Then I saw the Matcha version of it one day on the Explore Page, and couldn’t stop thinking about anything else except biting into one of those. I knew I had to make them myself 🤩🤩
“𝘐 𝘳𝘦𝘨𝘳𝘦𝘵𝘵𝘦𝘥 𝘨𝘰𝘪𝘯𝘨 𝘵𝘰 𝘢𝘭𝘭 𝘵𝘩𝘢𝘵 𝘵𝘳𝘰𝘶𝘣𝘭𝘦 𝘫𝘶𝘴𝘵 𝘵𝘰 𝘴𝘢𝘵𝘪𝘴𝘧𝘺 𝘮𝘺 𝘴𝘪𝘭𝘭𝘺 𝘢𝘯𝘥 𝘪𝘯𝘦𝘹𝘱𝘭𝘪𝘤𝘢𝘣𝘭𝘺 𝘪𝘯𝘵𝘦𝘯𝘴𝘦 𝘤𝘳𝘢𝘷𝘪𝘯𝘨!”
Said no one. EVER.
They were crazy good!
The crust was paper-thin and would shatter at the slightest provocation 😜 A good quality matcha powder would give that fragrant bitter-sweet ending note that goes perfectly with the sweet fluffy buns! 🥰🥰
🅡🅔🅒🅘🅟🅔
Stiff Sweet Starter
(Peaks in 5h at 29C)
60g Starter
60g Flour
20g Water
15g Sugar
Main Dough
All of Sweet Stiff Starter
280g Bread Flour
180g Milk
40g Sugar
10g Milk Powder (optional)
4g Salt
45g Butter
Matcha Topping
100g Butter
90g Eggs
85g Icing Sugar
85g All Purpose Flour
2 - 2.5 Tsp Matcha Powder
2 Tsp Fresh Milk
Fillings
15g cubes of cold butter (freeze for 30min)
🅜🅔🅣🅗🅞🅓 ♡
➡️ Mix everything except butter until the dough is strong and fairly elastic.
➡️ Add butter in small cubes gradually and knead until window-pane stage.
➡️ Proof the dough until double.
➡️ Divide the dough into portions of ~75g each and roll into smooth balls. Cover and rest for 15min.
➡️ Degas and flatten each ball, place a cube of cold butter in the middle and shape into tight balls.
➡️ Proof until double.
➡️ Pipe the matcha topping just before the buns go into the oven.
➡️ Bake at 180 for 10 min, turn up the heat to 220C and bake for another 3-
𝕍𝕠𝕚𝕤𝕚𝕝𝕞ä𝕡𝕦𝕝𝕝𝕒 ♡
(𝔽𝕚𝕟𝕟𝕚𝕤𝕙 𝔹𝕦𝕥𝕥𝕖𝕣 𝔼𝕪𝕖 𝔹𝕦𝕟)
✅ 𝑈𝑠𝑖𝑛𝑔 𝑚𝑦 @brodandtaylor 𝑝𝑟𝑜𝑜𝑓𝑖𝑛𝑔 𝑏𝑜𝑥, 𝑙𝑖𝑛𝑘 𝑖𝑛 𝐵𝑖𝑜 !
Voisilmäpulla is the name of these Finnish Butter Eye Buns. The golden, cardamom-scented buns are a real treat with lusciously rich center bursting with butter and sugar!
The sourdough edition of the Voisilmäpulla combines the deep flavour and fluffy texture of a long fermentation bread with the savoury and sweet centre that was perfect with the warm spice notes of Cardamom and cinnamon!
I wanted to cry when I took the first bite 🥹🥹
🅡🅔🅒🅘🅟🅔
𝘚𝘵𝘪𝘧𝘧 𝘚𝘸𝘦𝘦𝘵 𝘚𝘵𝘢𝘳𝘵𝘦𝘳
(Using a sourdough starter)
50g Starter
50g Flour
18g Water
15g Sugar
𝘔𝘢𝘪𝘯 𝘋𝘰𝘶𝘨𝘩
250g Bread Flour
1 Tsp Cardamom
1 Tsp Nutmeg/ Cinnamon Powder
150g Milk
45g Sugar
1 egg yolk
45g Butter
4g Salt
All of Sweet Stiff Starter
Toppings
Pearl Sugar
Regular Sugar
Cold butter cubes
🅜🅔🅣🅗🅞🅓 ♡
➡️ Knead the dough until it reaches the windowpane stage.
➡️ Proof the dough until double.
➡️ Keep the dough in the fridge for cold retard overnight.
➡️ Degas and divide the dough into equal portions. Roll into tight balls.
➡️ Proof until double.
➡️ Brush with egg wash and poke holes in the middle to insert cold butter cubes.
➡️ Pour sugar on the butter cube in the centre. Sprinkle pearl sugar around the bun.
➡️ Preheat and bake at 185C for ~ 20mins.
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#Sourdough#homebaking#homemadebread#guthealth#instabake#bread#bake#artisanbread#explorepage#Voisilmäpulla#Finnish#semlor#sgbakes#recipes#homecooking#recipereel#naturalfermentation#asmr#satisfying#sandwich#bakersofinstagram#levain#shebakesourdough#homebakerysg#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵
𝕋𝕙𝕖 𝕀𝕔𝕠𝕟𝕚𝕔 𝕊𝕚𝕟𝕘𝕒𝕡𝕠𝕣𝕖 𝕂𝕒𝕪𝕒 𝕋𝕠𝕒𝕤𝕥 🍞
Have you tried the iconic 🇸🇬 Kaya Toast?
It consists of toasted bread with a generous spread of a sweet coconut 🥥 jam called Kaya, complete with a slab of cold butter. To eat it like a local, you dip the toast into the runny yolks of soft-boiled eggs seasoned with dark soy sauce and white pepper for a perfect blend of sweet and savory flavors! This is typically washed down with a cup of coffee sweetened wjth condensed milk, creating a harmonious start to the day.
Today I revisited an old recipe of mine, an enriched sourdough formula that uses 100% hydration starter to make Kaya toast at home!
An enriched sourdough loaf combines the flavourful profile of traditional sourdough with the rich, tender qualities of enriched bread. The ingredient list includes 🧈 , 🥛 and sugar, resulting in a softer crumb and a golden crust. This enriched sourdough loaf is a delightful balance of flavor and texture.
💫 My favourite bread tools from @brodandtaylor (exclusive 10% OFF discount links in my Bio or leave a comment and I’ll send the link direct to your inbox!)
🌟Proofing Box to create the perfect proofing environment for my dough
🌟Knife Sharpener to get those perfect bread slices 🥪
🅜🅔🅣🅗🅞🅓
1. Prepare Yudane : pour boiling hot water into flour and mix until the dough comes together. Set it aside to cool down.
2.Mix everything including the yudane (except the butter) and knead until the dough is strong and elastic.
3. Add butter to the dough gradually, knead until window-pane.
4. Proof the dough for 2 hours.
5. Divide the dough into 3 portions and roll into smooth balls.
Cover and rest for 15min.
6. Shape into sandwich loaf
7. Place the dough in an oiled/ lined baking tin.
8. Proof until dough reaches 3/4 of the tin height.
9. Preheat and bake at 185C for 35-38min.
Enjoy!
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#Sourdough#homebaki
𝕋𝕙𝕖 𝔼𝕒𝕤𝕚𝕖𝕤𝕥 ℕ𝕠-𝕂𝕟𝕖𝕒𝕕 𝔽𝕠𝕔𝕒𝕔𝕔𝕚𝕒 𝕊𝕒𝕟𝕕𝕨𝕚𝕔𝕙 ♡
🌟 ɢᴇᴛ ᴇxᴄʟᴜsɪᴠᴇ ғᴜʟʟ ᴀᴄᴄᴇss ᴛᴏ ᴍʏ ʟᴀᴛᴇsᴛ ʀᴇᴄɪᴘᴇs, ʟɪɴᴋ ɪɴ ʙɪᴏ 🔗
This remains one of my most popular and well-loved recipes!
It is hands-down the EASIEST no-knead focaccia recipe ever! Let me show you how!
This recipe is completely foolproof and it doesn’t require any special bread skills. All you have to do is throw everything together and mix it up in the morning, do some folds and proof the focaccia until double before dimpling the dough and baking it at noon. And then we have lunch all settled! I make it all the time when I feel like a sandwich, this makes the perfect base!
The focaccia came out golden and bubbly with a thin crisp crust and fluffy centre! You’ll ❤️ it!
🅡🅔🅒🅘🅟🅔
(Makes 1 single-serve focaccia)
1 cup flour / 125g
1/3 cup + 1 tbsp water / 95g
1 tbsp levain / 25g
OR 2g Instant Yeast
1/2 Tsp Salt / 3g
1/2 - 1 Tsp Olive Oil / 4g
Toppings (as you prefer)
Pitted Green Olives
Smoked Sea Salt
Fresh or Dried Herbs
🅜🅔🅣🅗🅞🅓
ғɪʀsᴛ ᴘʀᴏᴏғ
➡️ Mix flour, levain, water and salt.
Let it sit for 30min.
➡️ Do 1 set stretch-and-fold, rest 30 min
➡️ Do 2 sets of Coil fold, 30 min apart
➡️(optional)Overnight cold fermentation in the refrigerator.
or
sᴇᴄᴏɴᴅ ᴘʀᴏᴏғ
➡️ Transfer the dough to a baking dish and stretch it outwards gently
➡️ Proof until (almost) double. Preheat oven at 230C.
➡️ Dimple, add desired toppings and bake for 15-20min.
Bon Appetite!
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#Sourdough#homebaking#homemade#levitomadre#italianfood#pizza#focaccia#bread#bake#artisanbread#explorepage#miniature#recipes#homecooking#lievitomadre#masamadre#naturalfermentation#asmr#satisfying#bakersofinstagram#levain#shebakesourdough#homebakery#sourdoughstarter#sweetstiffstarter
𝔼𝕒𝕤𝕪 𝕊𝕞𝕒𝕝𝕝-𝔹𝕒𝕥𝕔𝕙 ℙ𝕒𝕟𝕦𝕠𝕫𝕫𝕠 (𝕀𝕥𝕒𝕝𝕚𝕒𝕟 𝕊𝕒𝕟𝕕𝕨𝕚𝕔𝕙) 🥪
🌟 ɢᴇᴛ ᴇxᴄʟᴜsɪᴠᴇ ғᴜʟʟ ᴀᴄᴄᴇss ᴛᴏ ᴍʏ ʟᴀᴛᴇsᴛ ʀᴇᴄɪᴘᴇs, ʟɪɴᴋ ɪɴ ʙɪᴏ 🔗
The Panuozzo is an authentic Italian pizza sandwich that is crispy on the outside and fluffy inside 😋 It is the perfect sandwich base!
This is my new favourite go-to sandwich bread recipe because it is
super easy to make with just 3 ingredients - water, flour and salt!
Give all the ingredients a quick mix, do a fold every hour and then give it plenty of time to rest and develop gluten.
You can bake it in a pizza oven for just 90 secs or a regular oven at your highest temperature setting and you get the perfect sandwich bread with a chewy crumb and crisp exterior!
Today I added freshly-made pesto, Burrata and Prosciutto! Feel free to add whatever fillings your ❤️ desires 😋
Recipe
(Makes 2)
150g 00 Flour
30g Levain
98g Water
3g Salt
Method
➡️ Mix everything together until fully hydrated
Rest for 30 min.
➡️ Do 1 set of stretch and fold, rest 30 min
➡️ Do 2-3 sets of Coil fold, with 30 min rest in-between each set.
➡️ Cold proof in the fridge for 12- 48 hours
➡️ Remove dough from fridge and divide into 2 portions
➡️ Proof until double.
➡️ Tip the dough out onto a bed of semolina flour. Flatten into a flat round disc and drizzle some olive oil
➡️ Bake in a preheated oven at 250-270C for 3-5 min.
➡️ Remove from oven and add your favourite sandwich fillings!
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#Sourdough#homebaking#homemade#pizza#focaccia#italianfood#sandwich#lievitomadre#masamadre#bread#bake#artisanbread#explorepage#recipes#homecooking#recipereel#naturalfermentation#asmr#satisfying#bakersofinstagram#levain#shebakesourdough#homebakery#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵母パンc𝔼𝕒𝕤𝕪 𝕊
𝔼𝕒𝕤𝕥𝕖𝕣 𝔹𝕦𝕟𝕟𝕪 𝔻𝕠𝕟𝕦𝕥𝕤 ♡
✅ 𝑈𝑠𝑖𝑛𝑔 𝑚𝑦 @brodandtaylor 𝑝𝑟𝑜𝑜𝑓𝑖𝑛𝑔 𝑏𝑜𝑥, 𝑙𝑖𝑛𝑘 𝑖𝑛 𝐵𝑖𝑜 ♡
Can I just say I’m completely in 💖 with these bunny🐰 donuts?
After a long ☔️ spell, the ☀️ is finally peeking through again! It was a super hot day to be frying donuts but I’m not complaining!
The people at home declared that these were hands-down the best donuts known to mankind! 🤗😋
I added some glutinous rice flour to the dough to make the donuts extra fluffy and chewy, but don’t worry if you don’t have it bread flour works great too!
Everyone will be looking forward to Easter! 🐣🥚
🅡🅔🅒🅘🅟🅔
Makes 12 bunny donuts
Stiff Sweet Starter
(Peaks in 6-8h at 28C)
30g Starter
100g Flour
35g Water
15g Sugar
Main Dough
All of Sweet Stiff Starter
150g Bread Flour
80g Glutinous Rice Flour
150g Milk
1 egg yolk (optional)
45g Sugar
4g Salt
45g Butter
Cinnamon Powder + Granulated Sugar
🅜🅔🅣🅗🅞🅓 ♡
➡️ Mix everything except butter until the dough is strong and fairly elastic.
➡️ Add butter in gradually and knead until window-pane stage.
➡️ Proof the dough until double.
➡️ Roll the dough into a large rectangle and use a cookie cutter to cut out individual donuts.
➡️ Proof until double.
➡️ Fry the donuts in hot oil until golden brown.
➡️ Roll the donuts in cinnamon sugar until fully coated.
Best enjoyed when freshly fried!
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#Sourdough#homebaking#homemadebread#guthealth#instabake#hotcrossbun#bread#bake#artisanbread#explorepage#sgbakesale#easterbunny#sgbakes#recipes#homecooking#recipereel#naturalfermentation#asmr#satisfying#donut#bakersofinstagram#levain#shebakesourdough#goodfriday#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵母パン
*ℝ𝕖𝕝𝕒𝕩𝕚𝕟𝕘 𝔸𝕊𝕄ℝ* 𝔼𝕟𝕣𝕚𝕔𝕙𝕖𝕕 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ♡
💫ᴜsɪɴɢ ғᴏᴜʀɴᴇᴀᴜ ᴏᴠᴇɴ, ᴇxᴄʟᴜsɪᴠᴇ ᴅɪsᴄᴏᴜɴᴛ ʟɪɴᴋ ɪɴ ʙɪᴏ!
If you are a fan of brioche, you would know how luscious and fluffy the bread is when enriched with eggs and butter.
Inspired by the amazing @breadstalker_ , I experimented with adding egg yolks and butter to regular sourdough. I kept to 100% bread flour as I wanted to test the impact of adding eggs and butter without any distraction from other flour mix.
The dough was very moist and slack at the beginning and started to gain strength after the first coil fold.
I intentionally kept the proofing temp low to give me more time to get the folds in but I think the dough would have benefited from 1 more fold and a slightly longer bulk 🤔
Nevertheless I’m pleased with the texture and flavour of the bread and I know I would be trying it again soon enough!
I’m doing a recipe drop here for those of you who enjoy a good brioche and want something lighter and crusty 😋😋
🅡🅔🅒🅘🅟🅔
350g Bread Flour
210 - 240g Water (I used 240g)
2 egg yolks
70g Starter
7g Salt
12g Unsalted Butter
(reduce the salt by 1-2g if using salted butter)
🅜🅔🅣🅗🅞🅓
➡️ Autolyse flour, egg yolks and water for 30 min.
➡️ Add levain and mix thoroughly, rest 30min.
➡️ Add salt and butter, mix until evenly incorporated.
Rest 30min.
➡️ 1 stretch-and-fold, rest 30min.
➡️ 3 Coil Folds, about 45-60 min in-between each set (do a CF each time the dough relaxes and spread).
➡️ Final shaping and placed into banetton basket.
Total bulk time : 8h at 25C.
➡️ Cold retard in the fridge overnight for 13h.
➡️ Preheat oven at 250C
➡️ Score straight from the fridge and bake in Dutch Oven at 250C for 20min with cover, 210C for 20min without cover.
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#Sourdough#homebaking#homemadebread#gut
𝕍𝕠𝕚𝕤𝕚𝕝𝕞ä𝕡𝕦𝕝𝕝𝕒 ♡
(𝔽𝕚𝕟𝕟𝕚𝕤𝕙 𝔹𝕦𝕥𝕥𝕖𝕣 𝔼𝕪𝕖 𝔹𝕦𝕟)
✅ 𝑈𝑠𝑖𝑛𝑔 𝑚𝑦 @brodandtaylor 𝑝𝑟𝑜𝑜𝑓𝑖𝑛𝑔 𝑏𝑜𝑥, 𝑙𝑖𝑛𝑘 𝑖𝑛 𝐵𝑖𝑜 !
Voisilmäpulla is the name of these Finnish Butter Eye Buns. The golden, cardamom-scented buns are a real treat with lusciously rich center bursting with butter and sugar!
The sourdough edition of the Voisilmäpulla combines the deep flavour and fluffy texture of a long fermentation bread with the savoury and sweet centre that was perfect with the warm spice notes of Cardamom and cinnamon!
I wanted to cry when I took the first bite 🥹🥹
🅡🅔🅒🅘🅟🅔
𝘚𝘵𝘪𝘧𝘧 𝘚𝘸𝘦𝘦𝘵 𝘚𝘵𝘢𝘳𝘵𝘦𝘳
(Using a sourdough starter)
50g Starter
50g Flour
18g Water
15g Sugar
𝘔𝘢𝘪𝘯 𝘋𝘰𝘶𝘨𝘩
250g Bread Flour
1 Tsp Cardamom
1 Tsp Nutmeg/ Cinnamon Powder
150g Milk
45g Sugar
1 egg yolk
45g Butter
4g Salt
All of Sweet Stiff Starter
Toppings
Pearl Sugar
Regular Sugar
Cold butter cubes
🅜🅔🅣🅗🅞🅓 ♡
➡️ Knead the dough until it reaches the windowpane stage.
➡️ Proof the dough until double.
➡️ Keep the dough in the fridge for cold retard overnight.
➡️ Degas and divide the dough into equal portions. Roll into tight balls.
➡️ Proof until double.
➡️ Brush with egg wash and poke holes in the middle to insert cold butter cubes.
➡️ Pour sugar on the butter cube in the centre. Sprinkle pearl sugar around the bun.
➡️ Preheat and bake at 185C for ~ 20mins.
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#Sourdough#homebaking#homemadebread#guthealth#instabake#bread#bake#artisanbread#explorepage#Voisilmäpulla#Finnish#semlor#sgbakes#recipes#homecooking#recipereel#naturalfermentation#asmr#satisfying#sandwich#bakersofinstagram#levain#shebakesourdough#homebakerysg#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵
𝕋𝕙𝕖 𝔹𝕖𝕤𝕥 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℙ𝕚𝕫𝕫𝕒 𝔸𝕥 ℍ𝕠𝕞𝕖 ♡
💫 ʙᴀᴋᴇᴅ ᴏɴ @bakingsteel
ᴜsᴇ “sʜᴇʙᴀᴋᴇ𝟷𝟶” ғᴏʀ ᴇxᴄʟᴜsɪᴠᴇ ᴅɪsᴄᴏᴜɴᴛ, ʟɪɴᴋ ɪɴ ʙɪᴏ!
Pizza, is it even possible to make a worthy one at home in a regular conventional oven?
Well I always thought it was impossible until this one! I’m thrilled that there was even slight “leoparding” 🤩🤩
My ideal pizza is thin and crisp with a chewy and light crust. This was a dough that had been in the fridge for 5 days and I almost wanted to throw it out but decided to bake 1 portion for lunch just for experiment’s sake. Guess what, we ended up polishing off all three effortlessly! 😋😋
It turned out to be the best pizza I have ever made in my life and tasted exactly like what I imagined a perfect pizza would be like!
Special thanks go to my dear friend @pizza.brudi who really took time to guide me on the intricacies of making 🍕 at home and encourage me to keep going when I didn’t have the confidence!
You gotta SAVE this recipe!
🅡🅔🅒🅘🅟🅔 ♡
400g Bread Flour
100g All Purpose Flour
350g Water
70g Levain
10g Salt
15g Olive Oil
🅜🅔🅣🅗🅞🅓 ♡
➡️ Autolyse flour and water for at least 30 minutes.
➡️ Add levain and salt and knead until dough is strong and elastic.
Lastly drizzle in the olive oil and knead until window pane stage.
Rest the dough for 60 min.
➡️Divide into 3 regular portions (dough weight ~ 250g).
Shape into balls.
➡️ Cold retard for 12-72 hours (mine went for 5 days!)
➡️ Proof at room temp until double.
➡️ Flatten the dough and stretch it out gently, careful not to burst the delicate air bubbles around the rim.
➡️ Put on your desired toppings
➡️ Bake at your oven’s highest temp setting (mine was 300C) for 5 min, preferably on a preheated baking steel or 🍕 stone.
I used my favourite @
𝕆𝕦𝕣 ℕ𝕖𝕨 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 𝕊𝕥𝕒𝕣𝕥𝕖𝕣 ♡
Many of you are asking what happens after we have successfully build a starter (from the previous post) so I hope this will answer your question 🤓
We know that the starter is active and ready to be used to bake once it doubles after every feed.
But what do we do from there?
✅ Mother Yeast
We can take a Tbsp of starter and feed it at 1:2:2 twice a day for maintenance.
This will be our Mother Yeast which we will feed indefinitely for as long as we want to keep it alive 🤗
If you bake often, you can store your starter at RT and feed 2X daily at 1:2:2. If you bake less often, you can store your starter in the fridge and feed it 2X a week at 1:2:2 to keep it strong and healthy 💪💪
For more information on feeding ratio and schedule, please refer to my post dated 5 April 2023.
Whenever we want to bake, we will build a levain/ sweet stiff starter from the Mother Yeast.
✅ Levain
If we are intending to bake, take out a portion of the starter and feed it in the appropriate ratio so that it can be used as levain for the dough once it peaks.
We can skip this if we are not baking bread yet.
✅ Discard
The remaining starter will form our discard which we can accumulate and use in a variety of recipes.
You can find discard recipes under my Highlights, my favourite being Sourdough Bagels, Focaccia and Sandwich loaves 🍞
Personally I would not bake with the discard from the first week as it is much too acidic 😌
🌟 Going forward, if our aim is to minimise discard and reduce wastage, we need only to maintain a minimal amount of Mother Yeast ie a tablespoon or 10g.
On days that we want to bake, we feed a higher ratio of flour and water and keep the balance as our Mother Yeast :)
Questions below 👇
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#Sourdough#homebaking#homemadebread#guthealth#slimetutorial #bread#bake#artisanbread#explorepage#recipes#naturalfermentation#asmr#satisfying#bak
𝔽𝕠𝕝𝕝𝕠𝕨 @shebakesourdough 𝕗𝕠𝕣 𝕞𝕠𝕣𝕖 𝕣𝕖𝕔𝕚𝕡𝕖𝕤 𝕒𝕟𝕕 𝕓𝕒𝕜𝕚𝕟𝕘 𝕥𝕚𝕡𝕤 ♡
Have you ever had one of these delightful buns? 😋
The cranberry cream 🧀 bun comes in a signature flat disk 💿 shape and is very popular in Asian bakeries! Lusciously soft with a mild sweetness from the cranberries and a slightly savoury cream cheese filling, this is definitely a winning combo! 🤩🤗
You’ll fall in 💖 with this one for sure!
Save this recipe for the weekend!
🅡🅔🅒🅘🅟🅔
Stiff Sweet Starter
(Peaks in 5h at 29C)
50g Starter
50g Flour
15g Water
10g Sugar
Main Dough
All of Sweet Stiff Starter
260g Bread Flour
170g Milk
40g Sugar
10g Milk Powder (optional)
4g Salt
40g Butter
65g Dried Cranberries (Pre-soaked)
Cream Cheese Filling
250g Cream Cheese
50g Icing Sugar
20g Fresh Milk
Beat until light and fluffy.
Refrigerate until ready to use.
🅜🅔🅣🅗🅞🅓 ♡
➡️ Mix everything except butter until the dough is strong and fairly elastic.
➡️ Add butter in small cubes gradually and knead until window-pane stage.
➡️ Add in the cranberries and mix well.
➡️ Proof the dough until double.
➡️ Divide the dough into equal portions (mine was 75g) and roll into smooth balls. Cover and rest for 15min.
➡️ Flatten the dough. Place a big scoop of cream cheese in the middle and seal the seams tightly.
➡️ Cover the buns with a sheet of parchment paper and place a heavy tray on top. Proof until double.
➡️ Bake the buns with the heavy tray on top at 180C for ~13 min. Remove the tray and parchment paper and continue to bake for another 5 min.
➡️ Enjoy the buns while warm!
Have a great week ahead Fam ❣️
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#Sourdough#homebaking#homemadebread#guthealth#instabake#levain#levitomadre#masamadre#sourdoughstarter#bake#artisanbread#天然酵母#lanongloves #lanonambassador #bread#satisfying#asmr#explorepage#bakersofsgp#sgb
