Dough recipe
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Roasted Garlic White Chicken Pizza
Indulge in the savory goodness of Roasted Garlic White Chicken Pizza, featuring a rich, creamy garlic sauce topped with tender shredded chicken, fresh herbs, and melted mozzarella. Perfect for a comforting meal that’s full of flavor and easy to prepare!#chickenpizza #pizza #pizzalover #foodie #pizzatime #pizzalovers
Sourdough Bread
You won’t believe how easy it is to make Sourdough Bread at home. This beginner-friendly sourdough recipe does not require kneading and has straightforward and clear steps. Perfectly crusty on the outside and tender on the inside, you will love this chewy loaf bursting with rich, deep flavor.
![the text reads, 48k views 733 reactions [ hd ] have been asked so many times, how?](https://cdn.statically.io/img/i.pinimg.com/236x/31/7d/d0/317dd005d97cc78d5983a6b8b085c0f5.jpg)
48K views · 773 reactions | ℍ𝕠𝕨 𝕀 𝕞𝕒𝕜𝕖 𝕄𝕪 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 (𝕨𝕚𝕥𝕙 𝕋𝕚𝕞𝕖-𝕤𝕥𝕒𝕞𝕡) ♡ I have been asked so many times, how long do you wait between each step of the sourdough process? So I thought I’ll share this video with time-stamps to show you the overview of my basic sourdough 👌👌 If you are new to baking artisan sourdough bread, this will be the most basic and fuss-free recipe you need, with a time-line no less! Please take note that the timing and duration serves as a guide and it is not absolute. It is critical to learn for us as bakers to learn to observe and feel the dough to apply the steps accurately according to the dough condition 🤓 🅡🅔🅒🅘🅟🅔 ♡ (Working temp of ~25C) 300g Bread Flour 50g Whole-wheat Flour 265g Water 7g Salt 70g Levain 🅜🅔🅣🅗🅞🅓 ♡ The night before 9pm ➡️ Build levain in the ratio 1:5:5 Day 2 8am ➡️ Mix flour + water and let it sit for 60 min. 9am Starter has doubled/ tripled. ➡️Add starter and mix until it is evenly incorporated, rest 30 min. 930am ➡️ Add salt and mix for 3-5min until the dough is nice and smooth, rest 30 min. 10am ➡️ 1 stretch-and-fold, rest 30 min 10.30 am - 12.45 pm ➡️ 3 Full Coil Folds, at ~ 45 min intervals ➡️ Rest the dough until the end of bulk fermentation (the dough would have grown 1.5X since the addition of levain) 2 pm ➡️ Final shaping and into the banetton basket. ➡️ Cold retard in the fridge overnight. Day 3 The next morning 8am ➡️ Preheat oven and Dutch Oven at 250C for 60 min. 9 am ➡️ Score and bake at 250 C for 20min in the Dutch Oven covered Remove lid at continue baking at 220 for 20 min. 9.40am Finally! But no, the bread is not quite ready to eat (although you can absolutely devour it immediately if you don’t mind the crumb being slightly moist and sticky!) Let the bread rest for at least 2h before slicing it so that it can cook through completely. Enjoy! . . . . #Sourdough #homebaking #homemadebread #guthealth #bread #bake #artisanbread #explorepage #recipes #LearnOnTikTok #fyp #naturalfermentation #asmr #satisfying #sandwich #bakersoftiktok #levain #shebakesourdough #lievitomadre #masamadre #sourdoughstarter #天然酵母パンtipsandtricks | Havens Sourdough
48K views · 773 reactions | ℍ𝕠𝕨 𝕀 𝕞𝕒𝕜𝕖 𝕄𝕪 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 (𝕨𝕚𝕥𝕙 𝕋𝕚𝕞𝕖-𝕤𝕥𝕒𝕞𝕡) ♡ I have been asked so many times, how long do you wait between each step of the sourdough process? So I thought I’ll share this video with time-stamps to show you the overview of my basic sourdough 👌👌 If you are new to baking artisan sourdough bread, this will be the most basic and fuss-free recipe you need, with a time-line no less! Please take note that the timing and duration serves as a guide and it is not absolute. It is critical to learn for us as bakers to learn to observe and feel the dough to apply the steps accurately according to the dough condition 🤓 🅡🅔🅒🅘🅟🅔 ♡ (Working temp of ~25C) 300g Bread Flour 50g Whole-wheat Flour 265g Water 7g Salt 70g Levain 🅜🅔🅣🅗🅞🅓
48K views · 773 reactions | ℍ𝕠𝕨 𝕀 𝕞𝕒𝕜𝕖 𝕄𝕪 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 (𝕨𝕚𝕥𝕙 𝕋𝕚𝕞𝕖-𝕤𝕥𝕒𝕞𝕡) ♡ I have been asked so many times, how long do you wait between each step of the sourdough process? So I thought I’ll share this video with time-stamps to show you the overview of my basic sourdough 👌👌 If you are new to baking artisan sourdough bread, this will be the most basic and fuss-free recipe you need, with a time-line no less! Please take note that the timing and duration serves as a guide and it is not absolute. It is critical to learn for us as bakers to learn to observe and feel the dough to apply the steps accurately according to the dough condition 🤓 🅡🅔🅒🅘🅟🅔 ♡ (Working temp of ~25C) 300g Bread Flour 50g Whole-wheat Flour 265g Water 7g Salt 70g Levain 🅜🅔🅣🅗🅞🅓 ♡ The night before 9pm ➡️ Build levain in the ratio 1:5:5 Day 2 8am ➡️ Mix flour + water and let it sit for 60 min. 9am Starter has doubled/ tripled. ➡️Add starter and mix until it is evenly incorporated, rest 30 min. 930am ➡️ Add salt and mix for 3-5min until the dough is nice and smooth, rest 30 min. 10am ➡️ 1 stretch-and-fold, rest 30 min 10.30 am - 12.45 pm ➡️ 3 Full Coil Folds, at ~ 45 min intervals ➡️ Rest the dough until the end of bulk fermentation (the dough would have grown 1.5X since the addition of levain) 2 pm ➡️ Final shaping and into the banetton basket. ➡️ Cold retard in the fridge overnight. Day 3 The next morning 8am ➡️ Preheat oven and Dutch Oven at 250C for 60 min. 9 am ➡️ Score and bake at 250 C for 20min in the Dutch Oven covered Remove lid at continue baking at 220 for 20 min. 9.40am Finally! But no, the bread is not quite ready to eat (although you can absolutely devour it immediately if you don’t mind the crumb being slightly moist and sticky!) Let the bread rest for at least 2h before slicing it so that it can cook through completely. Enjoy! . . . . #Sourdough #homebaking #homemadebread #guthealth #bread #bake #artisanbread #explorepage #recipes #LearnOnTikTok #fyp #naturalfermentation #asmr #satisfying #sandwich #bakersoftiktok #levain #shebakesourdough #lievitomadre #masamadre #sourdoughstarter #天然酵母パンtipsandtricks | Havens Sourdough
48K views · 773 reactions | ℍ𝕠𝕨 𝕀 𝕞𝕒𝕜𝕖 𝕄𝕪 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 (𝕨𝕚𝕥𝕙 𝕋𝕚𝕞𝕖-𝕤𝕥𝕒𝕞𝕡) ♡ I have been asked so many times, how long do you wait between each step of the sourdough process? So I thought I’ll share this video with time-stamps to show you the overview of my basic sourdough 👌👌 If you are new to baking artisan sourdough bread, this will be the most basic and fuss-free recipe you need, with a time-line no less! Please take note that the timing and duration serves as a guide and it is not absolute. It is critical to learn for us as bakers to learn to observe and feel the dough to apply the steps accurately according to the dough condition 🤓 🅡🅔🅒🅘🅟🅔 ♡ (Working temp of ~25C) 300g Bread Flour 50g Whole-wheat Flour 265g Water 7g Salt 70g Levain 🅜🅔🅣🅗🅞🅓
28K views · 2K reactions | Simple Sourdough with only 3 sets of folds 228g water 75g starter or levain- 1:3:3 ratio 7g salt 350g bread flour For this loaf I mixed all the ingredients together then covered the dough & allowed it to rest at room temperature 72°F. I preformed 3 sets of folds every 30 minutes for 1 1/2 hours. The first fold was a stretch & fold, the second & third were coil folds. Then I covered the dough & left it untouched for 5 hours before shaping the dough & popping it into the fridge for an over night cold proof of 16 hours. I opened baked this loaf, cold straight from the fridge at 480°F for 20 minutes with steam. Scoring the expansion score 5 minutes into the steam bake & finished baking for 15 minutes without steam. This loaf turned out better than expected & the lower hydration dough worked great for a more hands off approach. ⬇️🔗Discount Codes & Links-in bio Salt @bajagoldsaltco Bread Flour @kingarthurbaking Banneton Basket -Amazon Storefront Scoring Lame - Amazing Storefront Follow @bakingtosurvive_ for more sourdough recipes & tips🥣 • • • • #sourdough#sourdoughstarter#wildyeaststarter#sourdoughforbeginners#breadforbeginners#breadbasics#sourdoughscoring#sourdoughbaking#sourdoughrecipe#sourdoughloaf#homemadesourdough#sourdoughathome#bakingtosurvive#sourdoughbread#homemadekitchen#sourdoughrrecipes#sourdoughstarters#sourdoughdiscard#makedontbuy#makeyourown#makeathome#madeathome#sourdoughcrumb#sourdoughbaking#tradwife#homemadebread#wildyeast#fermentedbread#wildyeastbread#sourdoughtips | Emily🌾
28K views · 2K reactions | Simple Sourdough with only 3 sets of folds 228g water 75g starter or levain- 1:3:3 ratio 7g salt 350g bread flour For this loaf I mixed all the ingredients together then covered the dough & allowed it to rest at room temperature 72°F. I preformed 3 sets of folds every 30 minutes for 1 1/2 hours. The first fold was a stretch & fold, the second & third were coil folds. Then I covered the dough & left it untouched for 5 hours before shaping the dough & popping it into the fridge for an over night cold proof of 16 hours. I opened baked this loaf, cold straight from the fridge at 480°F for 20 minutes with steam. Scoring the expansion score 5 minutes into the steam bake & finished baking for 15 minutes without steam. This loaf turned out better than expected & the
28K views · 2K reactions | Simple Sourdough with only 3 sets of folds 228g water 75g starter or levain- 1:3:3 ratio 7g salt 350g bread flour For this loaf I mixed all the ingredients together then covered the dough & allowed it to rest at room temperature 72°F. I preformed 3 sets of folds every 30 minutes for 1 1/2 hours. The first fold was a stretch & fold, the second & third were coil folds. Then I covered the dough & left it untouched for 5 hours before shaping the dough & popping it into the fridge for an over night cold proof of 16 hours. I opened baked this loaf, cold straight from the fridge at 480°F for 20 minutes with steam. Scoring the expansion score 5 minutes into the steam bake & finished baking for 15 minutes without steam. This loaf turned out better than expected & the lower hydration dough worked great for a more hands off approach. ⬇️🔗Discount Codes & Links-in bio Salt @bajagoldsaltco Bread Flour @kingarthurbaking Banneton Basket -Amazon Storefront Scoring Lame - Amazing Storefront Follow @bakingtosurvive_ for more sourdough recipes & tips🥣 • • • • #sourdough#sourdoughstarter#wildyeaststarter#sourdoughforbeginners#breadforbeginners#breadbasics#sourdoughscoring#sourdoughbaking#sourdoughrecipe#sourdoughloaf#homemadesourdough#sourdoughathome#bakingtosurvive#sourdoughbread#homemadekitchen#sourdoughrrecipes#sourdoughstarters#sourdoughdiscard#makedontbuy#makeyourown#makeathome#madeathome#sourdoughcrumb#sourdoughbaking#tradwife#homemadebread#wildyeast#fermentedbread#wildyeastbread#sourdoughtips | Emily🌾
28K views · 2K reactions | Simple Sourdough with only 3 sets of folds 228g water 75g starter or levain- 1:3:3 ratio 7g salt 350g bread flour For this loaf I mixed all the ingredients together then covered the dough & allowed it to rest at room temperature 72°F. I preformed 3 sets of folds every 30 minutes for 1 1/2 hours. The first fold was a stretch & fold, the second & third were coil folds. Then I covered the dough & left it untouched for 5 hours before shaping the dough & popping it into the fridge for an over night cold proof of 16 hours. I opened baked this loaf, cold straight from the fridge at 480°F for 20 minutes with steam. Scoring the expansion score 5 minutes into the steam bake & finished baking for 15 minutes without steam. This loaf turned out better than expected & the