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52K views · 28K reactions | Receita de focaccia! Já salva ou envia para quem ama fazer pão! . . Em homenagem ao dia do padeiro… Nunca foi só sobre pão! Produzir sua própria comida, envolve dedicação e respeito pelo alimento e por quem será servido dele. Fazer pão é relembrar a história e criar a sua. Por isso, a profissão de padeiro já foi considerada nobre… muito nobre! . . Fazer focaccia é mais fácil que parece… o importante é entender que ela recebe processos e conhecer sua farinha é fundamental. Para uma porção de 830 gramas, que serve generosamente 4 pessoas ou mais. Receita 360 de farinha 40 g de farinha integral ( opcional, se não usar faça com 400 g de farinha branca) 320g de água 120g de levain 1:2:2 8 gramas de sal 20 gramas de azeite Para farinhas cadeiras, vale misturar a água com a farinha, tampar e deixar o processo de autolise por pelo menos 2 horas, no vídeo eu não fiz esse processo por usar uma farinha que se desenvolve muito bem. Adicione o levain, o sal e por último o azeite. Inicie o processo de 4 dobras a cada 30 minutos Transfira para uma assadeira teflonada e untada, cubra com o plástico e leve para a geladeira a 4 graus por 12 horas. Segunda fermentação em Temperatura ambiente por aproximadamente 4 horas ou até ficar do tamanho ideal para a forma escolhida. Assei a 170 graus com 20 minutos de vapor por 20 minutos e a 195 graus por 10 minutos para caramelizar, no NC4 @nathionalcook . . Crie suas memórias afetivas, através dos pães de fermentação natural! Próxima aula dia 3 de agosto, em Valinhos, inscrições Clica no link na Bio ou no botão abaixo. . . #sourdough #focaccia #sourdoughfocaccia #pao #paodefermentacaonatural #fermentacaonatural #eildfermentation #panificacao #gastronomia #paocaseiro #levain #curso #cursoonline #panificacao #padaria #cafe #paocaseiro #ferment #wildfermentation | Daniela Migliorini | flora cash · You're Somebody Else (Nikodem Milewski Remix)
757K views · 59K reactions | Focaccia Bread Loaf 🍞 Did you know you could turn easy focaccia bread into sandwich bread? With simple adjustments to how you bake the bread, you can create this delicious focaccia bread loaf. Tag the bread lover in your life! 🧡🍞🧡 Ingredients: *4 cups (512 g) Arrowhead Mills All-Purpose Flour *2 tsp (10 g) kosher salt *2 tsp (8 g) instant yeast *2 cups (455 g) lukewarm water *5 tbsp olive oil, divided Instructions: 1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water. 2. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. 3. Rub the surface of the dough lightly with 2 tablespoons of olive oil. 4. Cover the bowl with a cloth or plastic wrap and let it rise at room temperature for about 2 hours, or until doubled in size. 5. Using damp hands or two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. 6. Let the dough rest for 3 to 4 hours. 7. Lightly oil a standard bread loaf pan. Pour the focaccia dough into the pan. 8. With damp hands, gently dimple the focaccia all over with your fingers. Don’t create too many dimples or bubbles. Sprinkle on salt. 9. Place the pan in a preheated oven at 425ºF for 20 minutes. Reduce heat to 375ºF and bake for 20 to 25 minutes more or until golden all around. 10. Let it rest for 10 minutes before cutting. Enjoy! | Arrowhead Mills | jimisound · Jimi
501K views · 15K reactions | @mumsfoodies for more easy recipes 🌺 If you would like me to send you two videos one for dough making and one for shaping the bubs comment “send me the videos” nb: I can’t DM links if you’re not a follower 🫶 7g instant yeast 310ml lukewarm milk OR 260ml milk and 1 x egg 30g sugar 85g melted butter (salted) 480g bread flour Filling: 100g white chocolate melted with 40g butter 100g blended pistachios (leave some aside for topping) Topping: Honey (brushing) Some of pistachios Dried rose petals (optional) For the dough: Melt your butter (45 seconds microwave) and warm your milk (1 min to 1.5 min in microwave) Mix all the dough ingredients together in the order listed, IF you’re using egg add it in after the flour, mix till combined and knead on a well floured surface for 5-10min. Cover and rest for 60 min. While it’s resting blend your pistachios, get your oven dish ready (I used a glass Pyrex and greased it with butter) When it’s nearly been 60min melt your chocolate and butter. Roll your dough out into a rectangle about 1/2 cm thick, spread with chocolate mix and top with pistachios. Fold as shown in the video and then roll out again. Slice into 8 equal rectangles using a pizza cutter as shown in video and then slice 3 lines inside each section but not all the way leave about 1/2 inch from the top. Shape all 8 as shown in the video, add to your dish and cover and rest for 30-40 min, when there’s about 20 min left of resting preheat your oven to 180C Bake on middle shelf for 20-25 minutes. As soon as they come out brush generously with honey, top with pistachios and rose petals Don’t forget to follow along for more Enjoy D 🫶 #bread #buns #homemade #pistachio #whitechocolate | Dee | Food for everyone | El Alfa · La Mamá de la Mamá
90K views · 7.3K reactions | Here’s the brioche from my previous dough kneading reel. If you get the kneading process right, you will get a soft and shreddy bread. I just love shredding my bread into paper thin slices😜. The recipe is on my YouTube but here it is in case you need it. For those without sourdough starters, check out the yeasted version in the pinned comment. ~ Recipe make 2 loaves ~ *Sweet Stiff Starter* 50g starter 150g bread flour 70g water 25g sugar *Dough Ingredients* 400g bread flour 70g sugar 8g salt 100g milk 3 egg (165g) 140g unsalted butter All the sweet stiff starter * tin size - 20x10x10cm ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter gradually and knead until dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C. ➡️ Divide dough into 6 equal portions. Round each into a ball, rest for 15mins. ➡️ Shape the dough and place 3 into each loaf tin ➡️ Proof until 90% of the tin ➡️ Brush with egg wash and snip, pipe with softened butter (optional) ➡️ Bake at 180C for 35-40mins #brioche #sourdoughbrioche #enricheddough #sourdough #sourdoughsoftbread #softbread #briochebread #naturallyleavened #naturalyeast #wildyeast #levain #sweetstarter #sweetstiffstarter #sweetlevain | Chiew See | Shizuko Mori · Enjoy Today
261K views · 7.2K reactions | Blueberry goat cheese + Caramelized onion focaccia 😋 because life is too short for boring bread ✨ I love focaccia because how easy it is to add fun flavors, but also feed & impress a crowd! My website has cinnamon roll focaccia, focaccia pizza, and rainbow focaccia, which is perfect for this blueberry onion bread version And ya’ll already know where to get the blueberry goat cheese.. right? Right. Trader Joe’s. If you want my fun focaccia recipe, comment Recipe and I’ll send you a DM! 🤍 Happy baking, besties! #focaccia #sourdough #blueberry | Acts of Sourdough | Courtney Moody | facemelts · Original audio
261K views · 7.2K reactions | Blueberry goat cheese + Caramelized onion focaccia 😋 because life is too short for boring bread ✨ I love focaccia because how easy it is to add fun flavors, but also feed & impress a crowd! My website has cinnamon roll focaccia, focaccia pizza, and rainbow focaccia, which is perfect for this blueberry onion bread version And ya’ll already know where to get the blueberry goat cheese.. right? Right. Trader Joe’s. If you want my fun focaccia recipe, comment Recipe and I’ll send you a DM! 🤍 Happy baking, besties! #focaccia #sourdough #blueberry | Acts of Sourdough | Courtney Moody | facemelts · Original audio
1.1K views · 221 reactions | My Sourdough rhythm in the winter: *It’s SOURDOUGH DAY 3* today smh I left it to overproof a bit too long because I was watching kdrama…but it’ll still taste fine. Day 1 LEVAIN 1/2 Tbsp Starter 125 g water (80F) 62.5 gwhite bread flour & 62.5g whole wheat (50/50 mix) for total of 125g flour DAY 2 200g levain 650 water (80F) 900 g white bread flour 100 g whole wheat flour SALT WATER 20g salt 50 g water (80F) I was too busy to autolyse so dumped everything together and mixed it best I could. Left it for 2 hrs while I went to gym; then stretch and folds for a few minutes. Continued to leave the house to shop and whatnot…stretching and folding if I passed through the kitchen. Several hours later (about 10 hours later after I initially mixed everything in the morning), I will shape it after dinner and allow it to rise a bit before tucking the 2 bannetons into the fridge overnight before I go to bed. I will bake the next morning. Day 3 Preheat oven to 450F Remove bannetons from fridge. Turn out the dough onto parchment and score. Bake covered for 25 min; reduce oven temp to 425F and continue baking uncovered for further 20 min. Cool to room temp before slicing. . . . . . . . #sourdough #sourdoughtherapy #sourdoughbaking #sourdoughscoring #sourdoughart #levain #countrybread #tartine #breadart #artisanbread #carbs #homemadebread #breadstagram #bread #breadporn #sourdoughporn #starter | Linda | Andrea Vanzo · Valzer d'Inverno
2.8M views · 176K reactions | ~Garlic Butter Bun~ Garlic butter bun is one of the most common breads in the local bakeries here. It’s so good even eaten plain. This time I wrapped with mozarella cheese and luncheon. The garlic butter can be prepared in advance and keep in the fridge, use it in buns or spread for toast whenever needed. (Recipe yields 8 buns) *Sweet Stiff Starter* 30g sourdough starter 90g bread flour 40g water 15g sugar *Dough* 230g bread flour 20g sugar 4g salt 110g milk 1 egg (55g) 20g unsalted butter All of the sweet stiff starter *Garlic Butter* 30g softened butter 20g chopped garlic 1/4tsp salt handful chopped parsley/scallion - mix everything up - keep in piping bag Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down the dough and split into 8 equal parts ➡️ roll into a smooth ball, rest for 15mins ➡️ roll out and wrap with favorite fillings ➡️ sprinkle water and coat with Parmesan cheese ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ score a straight line in the middle ➡️ pipe garlic butter on the groove ➡️ Bake at 180C for 18-20mins #sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter #garlicbutter #garlicbutterbun #garlicbun | Chiew See | Pianissimo · Sweet Memories
15K views · 1K reactions | Sourdough bread + poppy seeds Specs: 6h bulk / 16h cold proof. Bake at 450F 20min with lid on. Reduce temperature to 420F and bake for 20 minutes more until golden. Ingredients: -400g organic bread flour @kingarthurbaking -100g sprouted whole wheat @onedegreeorganics -375g water -100g sourdough starter -10g salt -One tablespoon of poppy seeds. . . . . #lifeisgood #bakingtherapy #bakingbread #naturalyeast #pandemasamadre #pancasero #sourdoughstarter #goodbreakfast | Klola • Sourdough_Proven | Maile · I Got You (Instrumental)
