iratuook

Shape, proof, boil, top, bake! So which one you taking

Let’s make Tortas Pt. 2!! Check out Pt. 1 if you missed it!

Who Likes Pizza

Just a bit of the pizza making process

Pro tip: Chill your dough in the fridge or freezer just before shaping it

Sourdough Secrets Pt. 1: How to know when your starter is ready to be used in a recipe!

How to identify when Bulk Fermentation is finished

Hot Cheetos & Takis Sourdough Bread!

How to make the easiest and most versatile pastry dough

Can you guess what’s in this bread?

Chocolate Chip Rainbow Sourdough Scones

Sourdough Bagels

Matzah!

Mix 325g @kingarthurbaking Bread Flour, 50g @bobsredmill Dark Rye Flour, 280g water, and 70g levain. Let sit for 30 min. Added 7g sea salt. Let sit for 15min. Add 55g caramelized onions. Let sit 15 min. Followed by 4 coil folds separated by 30-45 min. Let sit for 30-45 min to finish bulk. Shaped and into fridge for 12 hrs. Bulk temp was 76-78F. Baked in @challengerbreadware at 500F covered for first 16min. Lowered temp to 425F for 10 min uncovered. Lowered to 400F for last 10min.

210g water 4g Active Dry Yeast 7g sea salt 7g sugar 10g lard 335g bread flour Combine all ingredients in stand mixer and mix on low speed. Once dough starts to come together increase speed and mix until dough pulls away from sides of the bowl (Dough can be mixed by hand, but will take a little longer and a little more muscle). Remove from mixer and knead until dough is smooth. Place in bowl and cover. Proof for 1 hour or until dough has doubled. Remove dough from bowl and degas. Shape dough into 16” log. I proofed on a couche, but dough can be proofed directly on a baking sheet. I placed wood skewers on couche and put the dough on top of the skewers, seam side up. Cover with oiled plastic wrap if proofing on a baking sheet. During the proof, preheat oven to 400F. After final proof (45-60 min), dough should look and feel airy. If using couche flip dough over and transfer to oven. Bread can be baked with skewers, which will allow bread to split down the center. Alternatively, you can score the bread. For best results spray dough and steam oven. Bake for 10 min and then vent steam. Bake for another 7-10 min or until golden brown.

Pretzel Bagels

Sourdough Cinnamon Rolls!! They may take some time, but definitely worth the wait

Toasted Walnut and Honey Sourdough Recipe Mix ：260g baking Bread Flour, 100g baking Whole Wheat Flour, 270g water, 22g honey and 70g levain. Let sit for 30 min. Added 7g sea salt. Let sit for 15 min. Added 70g chopped walnuts. Followed by 4 coil folds separated by 30-45 min. Let sit for 30-45 min to finish bulk. Shaped and into fridge for 12 hrs. Bulk temp was 76-78F. Baked in @challengerbreadware at 500F covered for first 15 min. Lowered temp to 425F for 10 min uncovered. Lowered to 400F for last 8 min

Basic Sourdough Recipe Mix 325g @kingarthurbaking Bread Flour, 75g @kingarthurbaking Whole Wheat Flour, 300g water, and 70g levain. Let sit for 30 min. Added 7g sea salt. Let sit for 30 min. Followed by 6 coil folds separated by 30-45 min. Let sit for 30 min to finish bulk. Shaped and into fridge for 12 hrs. Bulk temp was 76-78F. Baked in @challengerbreadware at 500F covered for first 17 min. Lowered temp to 425F for 11 min uncovered. Lowered to 400F for last 12 min