#artisan bread

[lovethisfatcryptid]

She's beauty she's grace she's getting stuffed into my face

[lyumgleam]

Cheesy Sourdough Bread Recipe - Ultimate Flavor Delight

[expurplepotato1]

Bread gnomes for a happy new year!

[wombatqofdoom]

Pumpkin (loaf) patchj...

[themanhattanfoodproject]

For the last few months, I’ve been baking loaves of schiacciata, a Tuscan flatbread similar to focaccia, mainly because it’s fairly straightforward and delicious and makes for a pretty excellent sandwich bread. Last fall I found myself wanting to make a loaf of focaccia to make panini sandwiches and I wasn’t happy with the recipes I had, so I decided to search to see if I could find the type of bread that All’Antico Vinaio uses, as their sandwiches are epically good. That led me to Urban Farm and Kitchen’s recipe, and now I’m going to sing its praises below the jump.

You start by making a Poolish starter in which you mix yeast, flour, and water together and let it sit for 12-14 hours until it’s nice and bubbly. I really like this because it’s not nearly as time-consuming to fuss over like a sourdough starter, but you get a lot of flavor development all the same. (Truth be told, I once only had time to let it go for six hours, and it still came out pretty well.)

You then combine the Poolish with more flour, water, olive oil, and salt, where it will form a very shaggy dough:

Then starts a process of resting, stretching, and folding. After you stir together the dough once, cover it, let it rest for 30 minutes, and then uncover and do a 360 stretch and fold. Lightly wetting your hands, stretch the dough in your right hand, folding it over on itself, and then turn the bowl 90 degrees. Stretch the dough again and fold it onto itself, and repeat this two more times until you’ve gone around the bowl. Cover the dough and let it sit for another 30 minutes before doing another stretch and fold session, let it rest, and then repeat this sequence two more times. Ideally, you’ll have four stretch-and-fold sessions over two hours, and the dough will look far smoother and more pliable:

You'll then want to preheat your oven to 450 degrees, and while it’s coming to temperature, generously grease a 9x13 baking pan with olive oil and gently guide the dough into the pan. If you can’t easily stretch it to fill the pan (I have yet to see this happen myself), let it rest for 45-60 minutes (the full hour is better in my experience) so it can relax and you’ll find it far easier to stretch and form into your loaf, dimpling it with your fingers and making sure that the olive oil gets all over. Sprinkle with some flaky sea salt or kosher salt, and then bake for 20-25 minutes until it’s nice and warm and golden brown. Remove from the pan and let it cool on a cooling rack before cutting into it either with scissors or a bread knife.

I love how this bread recipe requires no fancy equipment save for an oven, and if you want further detail, definitely check out Luay Ghafari’s recipe linked above for even more photos. Stay tuned for some ways I’ve been enjoying this bread so far!

[insideguppysworld]

Hey guys! I started a cottage bakery cause I’m an old fashioned girl at heart! It would mean so much to me if you’d follow me on my social media pages, my bakery page, and share with someone who loves good food! I make baked goods including, artisan bread, pretzels, cake, cookies, cinnamon rolls, and plenty more to come! Thank you so much for all the love and support! ❤️🥐🥨🥖🥯🍰🧁 You can find all my links here:

The Midnight Loaf | Instagram, Facebook, TikTok | Linktree

The Midnight Loaf is an at home, cottage bakery, that specializes in sourdough bread and desserts, especially cinnamon rolls and loaf cakes!

Here’s something I made recently!

[jasmim-manga]

[killercooksblog]

KillerCook Baking Challenge

BREAD TIME BITCHES!

I was a little late on the sourdough starter trend during Covid so naturally I made a different kind of bread - and it took me multiple weeks to perfect.

Introducing - Shokupan bread, also known as Japanese Milk Bread! A bakery shop in Japan makes these breads with the added twist of a flavored spiral. I'm not that advanced (as per the last few weeks proved) but I was able to still make the spiral :)

I won't be mean though. For this KillerCook Baking Challenge, I challenge YOU to make a bread type of your choice! Focaccia, Sourdough, Challah, soda bread, sweet bread, whatever YOU want. I want to see what you make something delicious, comforting, and I want pictures of it!

The challenge: So whats the challenge for baking bread? ART! If you've ever seen the focaccia flower art, that's what I'm talking about. It doesn't have to be flowers, but I do want you to decorate the top or inside of the bread with something to give it that *chef's kiss.* To participate, you gotta submit a pic of your artisan bread to my submissions or ask box by 3:00 PM EST Saturday, August 3rd.

Can't wait to see how y'all butter my inbox/submission box up!