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Leavened Loaves

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25.01.2022 Ok last one.. Toasted with butter and honey #brioche . . . .... . . . . . . #sourdoughbrioche #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread See more

24.01.2022 To put in the fridge or not put in the fridge, that is the question. Did you know it's actually not necessary to put your proving dough in the fridge? If you don't want to wait til the next day to bake your bread, you don't have to!... After shaping and placing in the basket leave it to prove on the bench for 1 to 2 hrs. Keep an eye on it and watch how it expands and fills out. Obviously, the temp will determine how long it needs, so keep this in mind. So why put the dough in the fridge at all then? There are lots of benefits for proving overnight (12hrs or more) in the fridge, these are some of the main ones: 1) A long and slow fermentation in the fridge equals better health benefits and taster flavour. 2) The dough 'retards' and holds it shape better also making it easier to score before baking. 3) The convenience of not having to bake straight away, therefore bake when you want to bake. 4) A cold dough in a hot oven helps create more steam therefore better rise. When I don't plan my baking schedule very well and I need bread the same day, I always skip the fridge proof. When I'm happy with how it's proven, I then pop it in the freezer for 30mins (no more) before baking. This helps the dough hold its shape better and makes scoring a lot easier too. . . . . . . . . . . #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread

21.01.2022 For this little loaf I replaced the water for whey left over from making ricotta. By the looks of it you wouldn't be able to tell any difference from a normal loaf. The whole process was exactly the same as I would normally do, except that I used the whey straight out of the fridge which meant that it took a lot longer to ferment during the bulk stage. The flavour however, is a lot more sour.. the whey really brings it out, especially in the after taste. So if you like a mor...e 'sour' tasting sourdough then give it a go! Especially if you have whey to use up. . . . . . . . . . . #wheysourdough #sourdough #sourdoughbread #homemadesourdough #sourdoughstarter #liquidstarter #wildyeast #crust #bread #pane #panefattoincasa #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebread See more

20.01.2022 French (sourdough) toast with brown sugar butter syrup and homemade ricotta. As requested, here is my ricotta recipe: 2ltrs full cream milk (not light or skim or uht)... 300mls thickened pouring cream Pinch of salt 2 tbsp + 2 extra tbsp freshly squeezed lemon juice Bring the milk, cream and salt to boil in a large heavy pot on medium heat. (Warning: Do not walk away or get distracted, you don't want it to get to a full boil as it will start to really bubble and spill over) Once it does begin to boil turn down to the lowest heat immediately and pour in 2 tbsps of lemon juice while gently stiring. After a few seconds you should start to see some curds coming to the surface. Keep stirring for a few more minutes, being careful not to break the curds. Turn off the heat and let sit with the lid on for about 20mins. With a slotted spoon scoop out all the curds and place them into a cheesecloth lined colander (a muslin or a thin linen teatowel will also work fine too) and let drain for 5-10mins. Gather the cloth together and squeeze out some more of the whey and then place the curds into a seperate bowl. Depending on how acidic your lemons are you may need to re-boil the whey to get the remaining curds. If the whey still looks milky then repeat the whole process again by bringing the whey back to boil and adding the extra lemon juice. Then when it's done add the second batch to the first lot of curds. Now you have delicious, super creamy ricotta.. and it's even better while still warm! Enjoy (It should last for about 3 days in the fridge) Side note: Don't throw away that left over whey! You can add it to all sorts of recipes that call for either milk or water. It's got lots of protein and nutrients.. so definitely don't waste it. . . . . . . . . . #homemadericotta #frenchtoast #sourdough #sourdoughbread #homemadesourdough #sourdoughstarter #liquidstarter #wildyeast #crust #bread #pane #panefattoincasa #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebread

20.01.2022 Jam doughnuts Check my highlights for the dough recipe under brioche. I upped the sugar to 80g, added some vanilla extract and zest of 1 lemon.... For shaping: roll the dough out with a rolling pin on a dusted bench to about half an inch thick. Cut out the doughnuts using a cookie cutter. Place them on a tray, lined with baking paper (making sure there's enough room between so they don't touch). Let them prove covered for 1-2 hrs or until they increase in size, puffy and soft to touch. Bring a heavy pot of vegetable/sunflower oil to 170C/180C and deep fry the doughnuts on each side for 2mins. Once done, take them out and let them dry on a kitchen towel for a few minutes before coating in sugar. Fill with jam/custard/Nutella. I don't have a piping bag so I kinda just shoved it in with a butter knife This makes between 10-12 doughnuts which is quite a lot if you're stuck in iso and don't want to eat that many! So you could easily halve the the recipe if you like. . . . . . . . #sourdoughdoughnuts #sourdoughdonuts #jamdoughnuts #jamdonuts #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread

19.01.2022 Who doesn't love brioche?! This is the same dough recipe that I used for the Nutella babka a few posts back. I absolutely love a versatile recipe, one that you can keep the same base and add to it different flavours or extra ingredients to suit your mood. For this recipe you can adjust the amount of butter and sugar depending on taste. You can also add extra ingredients to the dough if you like, eg. dried fruit/chocolate/or orange zest, like I added to this one. My brioche ...recipe is also a super easy method, with no special equipment, and it can be left to bulk ferment overnight (it may will need to be adjusted as the weather gets warmer). For the dough: 450g bakers flour 150g active starter 2 eggs 150g milk 70g softened butter 50g sugar Pinch of salt Method: In the evening, add all the dry ingredients into a mixing bowl then add all the wet ingredients. Mix until mostly combined, tip out on to a lightly floured bench and knead until incorporated. Place back into the mixing bowl, cover and let rest for 30mins. Perform 3 sets of stretch and folds over 30min intervals. Then cover airtight and let rise until morning at a cool room temperature. (Total bulk 8-12hrs) Next morning place into the fridge for 30mins to 1 hr for easier handling. Then roll into your desired shape on a lightly floured bench. (I rolled mine into 8 individual balls and placed them into a loaf pan) Leave to prove for about 2hrs or until it's increased in size, puffy and soft (see pictures). For an extra dark colour brush with a mixture of 1 egg yolk and 1 tbsp water just before baking. Bake in a preheated oven at 200C for 10mins then turn down to 180C and bake for 40-50mins. . . . . . . . . . #sourdoughbrioche #brioche #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread

16.01.2022 Little bit obsessed with focaccia right now.. Specs below 200g bakers flour 200g semola rimacinata (Semolina) 290g water... 80g active starter 10g extra virgin olive oil 10g salt 6 hr bulk ferment with 3 sets of S&F Placed the dough into an airtight container covered in more oil and then into the fridge overnight. Next day brought out of the fridge and let it come to room temp for 2 hrs. Placed into a well oiled skillet while dimpling my fingers into the dough. Threw on the toppings and baked for 30/40mins at 220C. . . . . . . . . #sourdoughfocaccia #focaccia #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread

15.01.2022 Sourdough life hacks. ~ Use the fridge to your advantage ~ Once you learn the rules to sourdough you can then break them or find solutions to suit your baking needs.... Sometimes when planning your bakes it doesn't go exactly to plan... Your starter isn't ready when you need it to be or you just forgot to feed it at the right time. Then when you go to use it you realise that you've left it too late in the day and then you consider whether it's worth getting up in the middle of the night to shape... This is not necessary! I'm a big believer in sourdough baking working around you and not the other way round especially as a home baker. When you begin mixing your dough and you realise that you didn't plan your schedule correctly, all you need to do is pause or slow down the fermentation by putting it in the fridge. Cover your dough well so that it's airtight and pop it in the coldest part of your fridge at any point during the bulk fermentation stage. Then simply bring back out when you're ready for it to continue the rest of the fermentation, then shape and so on. This little sourdough hack can also work with your starter. I hate feeding my starter unnecessarily and then keeping large amounts of unfed starter as I don't always get around to using it in discard recipes. So I prefer to feed it as I need which is every second/third day. But sometimes I will feed it and then realise that I actually don't have the time to use, so I will pop it in the fridge before it reaches its full peak. I put the lid on tight and then into the coldest part of the fridge to slow down the fermentation. Then, when I'm ready to use it (no longer than a day later), I'll just take it out and let it almost come to room temperature (1-2 hrs) then use what I need. So convenient! . . . . . . . . #sourdough#sourdoughbread#sourdoughstarter#liquidstarter#wildyeast#bread#pane#lievitonaturale#licoli#sourdoughloaf#realbread#sourdoughloaves#sourdoughlove#flourwatersaltyeast#naturallyleavened#naturalleaven#leavenedloaves#artisanbread#levain#leaven#baking#homemadebreadread

14.01.2022 Which shape do you prefer, round or oval? Or both?! . . . .... . . . . . . . . #batard #boule #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread See more

14.01.2022 Poppy and sesame seeds on a 20% spelt loaf. I love mixing spelt with my usual bakers flour as it adds a delicious nutty flavour to my bread. Who else bakes with spelt flour? ... . . . . . . . . . #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread See more

11.01.2022 Blueberry jam Bubka. It's messy and the jam gets everywhere when the dough is twisted together.. but it's totally worth it. For my bubka recipe and method check out my highlights and click on the link.... I love this recipe cause it ferments overnight.. so it kinda feels like there's next to no wait time. I mixed everything together at about 7:30 last night, let it ferment for almost 12 hrs (it was a cold night) then this morning I rolled it out and covered with jam, cut then twisted and placed in a loaf pan to prove for 2 hrs. Baked for 10mins at 200C and then 45mins at 180C. . . . . . . . . . . #bubka #blueberryjam #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread

08.01.2022 Getting in an early bake before the heat of the day . . . .... . . . . . . . #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread See more

03.01.2022 Watching sourdough activity never gets old If you haven't begun your sourdough journey yet and you're thinking about starting then this would be a great time to start as starters can take less time to establish in warmer weather. Plus sourdough pizza is always a good reason to begin.. specially in summer!! Key tips for beginners: ... Feed at least once a day at the same everyday. Don't skip (or forget!) a feed. Put a reminder on your phone if you need to. Use a good quality high protein flour. A 50/50 mixture of rye or wholemeal with a white bakers flour I find gets the best and quickest results. Keep it in a warm, but not too warm spot. Between 22-26C is ideal, any warmer and you may risk it growing mould. Keep the sides of the jar clean after every feed, even swapping between jars if needed. For my method and more tips click the link in my bio . . . . . . . . . #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread

02.01.2022 Surf's up . . . .... . . . . . . . #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread See more

02.01.2022 Ciabatta panino! Ciabatta method/video coming soon.. and it's super easy too. It's pretty much a take on my usual sourdough method only that the shaping is different and it's baked between 2 oven trays. Which is perfect for anyone who doesn't own a Dutch oven! .... . . . . . . . . . . #ciabatta #ciabattabread #ciabatte #sourdoughciabatta #sourdough #sourdoughbread #sourdoughstarter #liquidstarter #wildyeast #bread #pane #lievitonaturale #licoli #sourdoughloaf #realbread #sourdoughloaves #sourdoughlove #flourwatersaltyeast #naturallyleavened #naturalleaven #leavenedloaves #artisanbread #levain #leaven #baking #homemadebreadread See more