#天然酵母パン

shebakesourdough

𝔼𝕒𝕤𝕪 𝕄𝕚𝕟𝕚 𝔽𝕠𝕔𝕒𝕔𝕔𝕚𝕒 ♡

The perfect recipe for Mothers’ Day!

It doesn’t matter if you’re a seasoned baker or just baking for the first time, this recipe is approachable and friendly for everyone. It can be made with a sourdough starter or instant yeast.

Just in time for you to whip up something for the Queen! And with all her favourite toppings!

Happy Mothers’ Day Fam!

🅡🅔🅒🅘🅟🅔
(Makes one 5 inch focaccia)

100g Flour
20g Levain/ Active Discard
OR 2g Instant Yeast
75-80g Water
2g Salt
5g Olive Oil

Toppings:

Smoked Sea Salt
Fresh Rosemary
Orange Tomatoes

Garlic Confit

- Peel a bowl of garlic, submerge in olive oil in a ceramic dish and bake at 200C for 20-25min

🅜🅔🅣🅗🅞🅓

ғɪʀsᴛ ᴘʀᴏᴏғ

➡️ Mix flour, levain, water and set and let it sit for 30min.

➡️ Add salt and olive oil.

➡️ 1 set of stretch-and-fold, followed by 2 sets of Coil fold, 30 min apart each

➡️ (optional) Overnight cold fermentation in the refrigerator.

or

sᴇᴄᴏɴᴅ ᴘʀᴏᴏғ

➡️ Transfer the dough to a baking dish and proof until (almost) double.

Preheat oven at 230C.

➡️ Dimple, add desired toppings and bake for 15-20min.

Bon Appetite!

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#Sourdough #homebaking #homemade #lievitomadre #sourdoughfocaccia #focaccia #bread #bake #fyp #miniature g#explorepage mini#recipes #mothersday #learnontiktok #naturalfermentation #asmr #satisfying #bakersoftiktok #levain #shebakesourdough #sourdoughstarter#bak#bakingtipsandtricks amadre#天然酵母 #天然酵母パン

𝟙-ℂ𝕦𝕡 𝔽𝕝𝕠𝕦𝕣 𝕄𝕚𝕟𝕚 𝔽𝕠𝕔𝕒𝕔𝕔𝕚𝕒 ♡ 1 cup flour 1 cup water 1 tbsp levain OR 1/2 Tsp Instant Yeast 1/2 Tsp Salt 1/2 - 1 Tsp Olive Oil For the detailed method, please follow me on IG @shebakesourdough . #Sourdough#homebaking#homemadebread#focaccia#breadsoftiktok#fyp#bread#bake#artisanbread#explorepage#foryoupage#miniature#sgbakes#recipes#recipereelg#recipereel#slime#asmr#satisfying#levitomadreevitomadre#levain#shebakesourdough#naturalyeast #sourdoughstarter#minibakery#bakingtipsandtricks#天然酵母#天然酵母パン created by Jade with WIRA's Sunshine

shebakesourdough

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!

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#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#天然酵母 #天然酵母パン

Revisiting a classic, and also my #1 sourdough focaccia recipe! So many of you have made this recipe with success and loved it as much as I do! 🙏🙏🥰🥰

𝕋𝕣𝕚𝕔𝕠𝕝𝕠𝕣 𝕋𝕠𝕞𝕒𝕥𝕠 𝕄𝕖𝕕𝕝𝕖𝕪 & 𝔾𝕒𝕣𝕝𝕚𝕔 ℂ𝕠𝕟𝕗𝕚𝕥 𝔽𝕠𝕔𝕒𝕔𝕔𝕚𝕒

(Makes a 10” focaccia)

🅡🅔🅒🅘🅟🅔

300g Bread Flour
225g Water
60g Levain
6g Salt
9g Olive oil (optional)

Toppings

Tricolor Tomato Medley
Fresh Sage Leaves
Garlic Confit
- Peel a bowl of garlic, submerge in olive oil in a ceramic dish and bake at 200C for 20-25min

🅜🅔🅣🅗🅞🅓

ғɪʀsᴛ ᴘʀᴏᴏғ

➡️ Mix flour, levain and water and let it sit for 30min.

➡️ Knead by hand or machine until the dough is nice and elastic.

➡️ Do a coil fold every 30min for the next 2 hours.

➡️ Overnight cold fermentation in the refrigerator.

sᴇᴄᴏɴᴅ ᴘʀᴏᴏғ

➡️ The next day, tip the dough out onto well-oiled baking dish.

➡️ Proof until (almost) double.

Preheat oven at 230C.

➡️ Dimple, add desired toppings.

➡️ Bake at 230 C for ~ 20-25 min.

Bon Appetite!

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#Sourdough #homebaking #homemadebread #lievitomadre #sourdoughfocaccia #focaccia #bread #bake #artisanbread #fyp #focacciarecipe #sandwich #foryoupage #recipes #homecooking ##naturalfermentation #asmr #satisfying #tomato #learnontiktok #levain #shebakesourdough ##sourdoughstarter #天然酵母パンtipsandtricks #masamadre #天然酵母 #天然酵母パン