How to cut sourdough bread for sandwiches :
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How to cut sourdough bread for sandwiches :
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Are you laminating your dough? When I first saw @bakingbyluke 🇦🇺 do this technique I was impressed and intimidated. That’s when I started educating myself about its benefits. Laminating stretches the dough thin to strengthen gluten, evenly distribute inclusions, and build structure without overmixing. It helps create a lighter crumb, better rise, and more even fermentation. And if you have seen his bread you would agree. My lamination process isn’t very good but it does the job 😏🤣Hope this e
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Salt bread is actually pretty forgiving. Once you get to windowpane I think it’s actually hard to mess up. Your bread may be ugly but at that point it should still be tasty. I made this video because I saw a lot of complaints about the recipe being off or even faked!! Anything but taking accountability..! Here are my main tips: 1. Use a scale and weigh out your ingredients 2. If your dough is goopy you most likely just haven’t mixed enough 3. Pull as you roll butter to keep tight, and tuck the t
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Let’s make a Corn Muffin Mix with only 5 ingredients that will replace an 8.5oz of a Jiffy box✨ and we’re using all ingredients I got from Thrive Market! Comment “BAKETHECORN” if you want to see me bake up the corn muffins 🌽 . . . 1/2C yellow cornmeal 1/2C all purpose flour 1/4C sugar 1 tbl baking powder 1/4 tsp salt . . . #cornmuffinmix #jiffycornbreadmix #homemademixes #fromscratch #mealinajar
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I forgot how much time it takes to edit one of these videos 😀 i like making “mini” pastries, it is then allowed to eat more than one 😜 Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 20g Sugar 20g Honey 5g yeast (1.5 tsp) 220g Butter (unsalted) for lamination Poolish: 175g all purpose flour 175g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) * if you have a sourdough st
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