Спасибо за рецепт! Хлебушек прекрасный! ❤

Ginkgo scoring 50g @kingarthurbaking whole wheat 25g @kingarthurbaking rye 425g @kingarthurbaking bread flour 400 g water 100g sourdough starter 10 g salt ✔️Mix ripe sourdough starter and water ✔️add flours and salt ✔️ coil fold every 45 minutes to 1 hour (total 4 coil folds) ✔️rest ✔️preshaped after 6 1/2 hours at 75f (24c) ✔️after 30 min shaped and final proof in fridge for 18 hours ✔️Bake next day at 500f (260c) with Dutch oven lid on for 20 minutes ✔️Bake additional 20 minutes with lid off at 450f (232c) Happy baking ❤️

Gorgeous ❤😮

Can you make cinnamon swirl this way too?

I've been making sourdough for over four years and I can't get my stout beer sourdough to rise. What do you think is wrong? The beer is at room temp and everything else is the same as what you have listed, except I didn't use whole wheat. Thanks!!!

In the fridge for an hour may make scoring easier iwould guess

It looks beautiful ❤, However, the fatty acid chains in CHIA break and degrade into free radicals that are not good for your health when heated.

Nothing at all wrong with that

Omg! ❤️💯Thst is the most gorgeous bread ever!! Im going to try and make loaf this awesome now 😁

WOW!

Give me some butter

Does the cocoa change the taste of the bread?

How do you prevent even a sharp blade from catching on the dough?

Deliiiiii😋

This is beautiful

Do you freeze your dough before scoring? If so, for how long? My bread is never this beautiful after hacking it to score it.

I shave with the same Astra blades lol

Scalded Flour: ● 30g spelt (dinkel) ● 40g Rye ● 30g @kingarthurbaking whole wheat flour ● 200 g boiling water ● 400 g @kingarthurbaking bread flour ● 200 g water ● 100 g starter ● 10g salt Mix scalded flours and water- let cool Ambient Temp 75F Mix 100 g starter and 200 g water. Add 400g bread flour, scalded flour, 10g salt and mix for 5-6 minutes until incorporated. 45 minutes later stretch and fold 50 minutes later coil fold 50 minutes later coil fold Let rest until shaping - mine was 6 1⁄2 hour bulk and 16 hour cold proof Bake next morning at 500f covered in Dutch oven for 20 minutes and uncovered at 450f for 20 minutes . @lanongloves 15% with code: CARMELLA15

Rye, Spelt, Whole Wheat sourdough Scalded Flour: ● 30g dinkel flour ● 40g Rye ● 30g whole wheat flour ● 200 g boiling water ● 400 g bread flour ● 200 g water ● 100 g starter ● 10g salt Mix scalded flours and water- let cool Ambient Temp 75F Mix 100 g starter and 200 g water. Add 400g bread flour, scalded flour, 10g salt and mix for 5-6 minutes until incorporated. 45 minutes later stretch and fold 50 minutes later coil fold 50 minutes later coil fold Let rest until shaping - mine was 6 1⁄2 hour bulk and 16 hour cold proof Bake next morning at 500f covered in Dutch oven for 20 minutes and uncovered at 450f for 20 minutes . @lanongloves 15% with code: CARMELLA15

Beautiful 😋

I love going to Olive Garden to get bred

Flax, Chia, Sesame Seed sourdough Scalded Flour: ● 30g spelt (dinkel) flour ● 40g Rye ● 30g whole wheat flour ● 200 g boiling water Seeds: ● 30 g flax seeds ● 30 g chia seeds ● 30 g sesame seeds ● 100g hot water ● 400 g bread flour ● 200 g water ● 90g starter ● 10g salt Mix scalded flours and water- let cool Mix seeds and water- let cool Ambient Temp 75F Mix 90 g starter and 200 g water. Add 400g bread flour, scalded flour, 10g salt and mix for 5-6 minutes until incorporated. 45 minutes later add seeds on top of dough and stretch and fold to incorporate seeds 50 minutes later coil fold 50 minutes later coil fold Let rest until shaping - mine was 6 1⁄2 hour bulk and 16 hour cold proof Bake next morning at 500f covered in Dutch oven for 20 minutes and uncovered at 450f for 20 minutes .

I cant get any fresh bread to not mold in like a week or less

😍👍❤️❤️❤️🇺🇦

😍👍❤️❤️❤️🇺🇦

Está como demasiado crujiente..... 😮

Beautiful bread ❤

Very good at your craft

This looks amazing! Saving this to try

BOA BUNS WITH KOREAN GOCHUJANG TOFU 1 tablespoon gochujang, use more if you like spicy 2 tablespoons minced garlic 1 tablespoon minced ginger 2 tablespoons soy sauce 3 tablespoons honey 4 tablespoons ketchup 2 tablespoons rice wine vinegar ½ teaspoon sesame oil FOR THE CRISPY TOFU 1 lb. block of extra firm tofu pressed for at least 30-40 minutes and cut into long slices. 2 tablespoons oil (I use avocado) Bao Buns Ingredients 1/3 cup warm water 1/2 cup warm oat/almond (can also use regular milk) 1 tbsp active dry yeast 2 tbsp sugar 2 tbsp avocado oil (or alternate vegetable oil) 2 1/2 cups all-purpose flour 1/2 tsp baking powder 1/4 tsp salt METHOD STEP 1 Start by making the Bao Bun dough. Combine water, milk, yeast, sugar, and oil. Yeast will activate in 5-10 minutes. Combine flour, yeast, baking powder, and salt in a large bowl and stir to incorporate. Manually mix or you can use a stand mixer. STEP 2 Turn the dough out onto a lightly floured surface, and knead for 6 minutes, until the dough is soft, smooth, and bouncy. Place the dough into a lightly oiled bowl, cover with a damp tea towel, and leave to rise until doubled in size - around 1.5-2 hours. STEP 3 Halfway through the rising time, start preparing the Korean tofu. To press tofu: Wrap in a kitchen towel and place on a flat surface. Place a heavy skillet on top of the tofu to release the water. I let sit 30-40 minutes. After the tofu has drained cut the pressed tofu into long strips and place in a medium-sized bowl. STEP 4 Heat a pan over medium-high heat. Add oil then add the tofu and flip until crisp on all sides, about 10 minutes. Remove the tofu from the pan. STEP 5 In a small bowl, whisk together all the gochujang sauce ingredients - the gochujang, minced garlic, ginger, soy sauce, honey, ketchup, sesame oil, and rice wine vinegar. Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add cooked crispy tofu back into the pan, stir together completely to coat, then remove from heat. STEP 6 When the dough is ready, transfer it to a lightly floured surface and press the air out of it. Roll the dough out and cut with a circle cookie cutter or you can use a glass for this. Working one at a time, flatten each piece, brush with sesame oil, and fold. STEP 7 Cut a piece of parchment paper into smaller square pieces and place each bao on a piece of parchment. Cover with a damp tea towel and let rest for 30 more minutes - until puffy. STEP 8 To cook the bao, set a steamer (either bamboo or regular) over a pan of gently simmering water. Steam bao- with their sheets of parchment and with 2cm of distance between them - for 8 minutes. STEP 9 Let cool for a few minutes, then fill the bao with tofu and top with spring onion tops, crushed peanuts, and cilantro.

How did it taste??

Beautiful work.😊

Beautiful bread :-)

That’s beautiful! Nice video

Okinawa purple 💜sweet potato sourdough This loaf has a sweet earthy taste to it . 350 g @kingarthurbaking bread flour 50 g @onedegreeorganics sprouted whole wheat 280 g water 80 g ripe starter 8 g salt 190 g Okinawan purple sweet potato ( baked ) 6 hour proof at 24c 16 hour cold proof

400g bread flour 50g spelt 50g rye 350g water 100g ripe starter 10g salt •Mix all ingredients • After 15 minutes, Fold #1 • After 15 minutes, Fold #2 • After 15 minutes, Fold #3 • After 30 minutes, Fold #4 • After 30 minutes, Fold #5 • After 30 minutes, Fold #6 • Rest until shaping (dough will have bubbles and dome-like shape) • Shape and place in refrigerator overnight • Next morning -stencil and score and bake at 500F (260C) with lid on for 20 minutes; 450F(232C) with lid off for 15-20 minutes

Your artwork is amazing!

❤❤❤

“I bring you… bread.” - World changes forever.

Almost bit my screen

Спасибо, за красоту ❤

Здравствуйте! Очень понравилось мне Ваши видео, Вы молодец. Подскажите а где вы купили ножик с лезвием?

Love it!! You’re an inspiration ❤

beautiful!

Сомнительная красота

Música linda!!!

Is that just flour on the surface? This is beautiful.

in oven or ontop stove

Красотища!!!

You have inspired me to start making my own sourdough just to try this 😂. This is stunning, well done!