Lacey Ostermann on Instagram: "Same-day Focaccia 💫 This is one of the base doughs from my upcoming cookbook 3 Doughs, 60 Recipes…link to pre-order is in my bio! My cookbook is all about mastering three doughs that are highly versatile so they can be turned into lots of different things. Stay tuned over the next few weeks because I’ll be showing you lots of different ways to use this particular dough! Measurements: 500g (4 cups) white bread flour (12% protein or higher) 390-420ml (1.75 cups) warm water* 15ml (1 Tablespoon) extra virgin olive oil 6g (1.5 teaspoons) instant yeast 5g (1 teaspoon) honey, sugar or agave 10g (2 teaspoons) fine sea salt Extra virgin olive oil to line pan and drizzle (about 4 Tbsp) Flaky sea salt to finish Toppings of choice (rosemary, olives, peppers, onion
Tally on Instagram: "These fluffy rolls are perfect for Christmas. 🤍 The song is shorter than the video, but I enjoy the sounds towards the end and I hope you do too! Dough: 1/2 cup milk 1/2 cup water 1 packet instant dry yeast (7g) 1/4 cup honey (55 ml) 2 eggs 500g flour (about for 4 cups) 1 tsp salt (5g) 5 tbsp unsalted butter Combine all of your dough ingredients minus the butter. Mix on speed 4-6 for 10-15 minutes or until the dough comes together and pulls away from the sides. Add in your butter and knead until fully combined. Dough should pass window pane test. Place dough into greased bowl and allow to rise for 1-1.5 hrs. Or until doubled. Cut into 75-80g balls (this recipe makes 12) and place onto baking sheet. Allow to proof another 30-45 (or until doubled). Cover in egg
Lacey Ostermann on Instagram: "🏈 SUPER BREAD for SUPER BOWL 🏈 Jalapeño Popper Focaccia 🧀🌶️ Ingredients 1 batch focaccia dough (see post pinned top left corner of my grid) Extra virgin olive oil, to line the tray 3 fresh jalapeños, diced finely 4 fresh jalapeños, sliced into rings 330g (12oz) full fat cream cheese 150g (1.5 cups) cheddar cheese, grated 10 strips smoked bacon, cooked crispy (bacon fat reserved) 25g (1/3 cup) panko bread crumbs Flaky sea salt, to taste Method Prepare the focaccia dough according to my recipe instructions. Scatter 1/3 of the diced jalapeños (equivalent to 1 diced jalapeño) over the dough and then stretch and fold the dough to incorporate them. Repeat this for the second set of stretch and folds. Cover the bowl and proof the dough as instructed in th
ricette arabe on Instagram: "Focaccia soffice e gustosa – Ricetta facile e veloce! In questo video ti mostro come preparare una focaccia morbida e deliziosa con pochi ingredienti! 🥖 Perfetta per accompagnare ogni pasto o da gustare da sola con un filo d’olio. Ingredienti: 800 g di farina 640 ml di acqua 1 cucchiaio di lievito secco 1 cucchiaio di zucchero Sale q.b. 1️⃣ In una ciotola capiente, versiamo 800 g di farina e aggiungiamo 640 ml di acqua. Uniamo 1 cucchiaio di lievito secco e 1 cucchiaio di zucchero. Mescoliamo bene fino a ottenere un impasto appiccicoso. 2️⃣ Aggiungiamo il sale e iniziamo a lavorare l’impasto. Facciamo le pieghe ogni 15 minuti per 3 volte, poi lasciamo lievitare per 2 ore. 3️⃣ Dopo la prima lievitazione, trasferiamo l’impasto in una teglia ben oliata
Soft & Buttery Swiss Brioche Rolls
These homemade Swiss brioche rolls are irresistibly soft and buttery, perfect for breaPreparation: Activate the yeast by dissolving it in warm milk with a pinch of sugar. Let sit for 5-10 minutes until bubbly. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and butter, then knead until smooth and elastic (about 10 minutes). Let rise for 1-2 hours or until doubled. Shape the dough into small rolls and place them on a greased baking tray. Let rise for 30-45 minutes. Brush with heavy cream, then bake at 375°F (190°C) for 15-20 minutes, or until golden brown. Cool slightly before serving. #BriocheRolls #ButteryBread #SwissBrioche #HomemadeBaking #SoftBread #BakingFromScratch
Italian Hard Rolls {Panini Duri Italiani}
A light airy roll with a crunchy crackly crust. Does not use a lot of yeast, instead it relies on extra-long fermentation for flavor development. It's the perfect dinner roll to serve at a holiday meal. Not sweet, just plenty of rich bread flavor. #dinnerrolls, #hardrolls, #Italianhardrolls, #crustyrolls, #holidaybuns, #yeastbuns, #yeastrolls
Aggie Dyck on Instagram: "How I did it!👇 You may be surprised to know that this was 50g of starter only 12 hours before this. How did I do it? 📍1. I used warm water when feeding. It was 11pm, and it needed to be ready the next morning. Starter thrives when it's around 80°f. I warmed the water to 85°f before mixing it with my flour and the 50g of starter. 📍2. I kept it in a warm place. For me, this is in the oven with the light on. If you are worried your oven is too warm, just keep the door open a few inches. You can also use a bread mat or heating pad set to the lowest setting. 📍3. I stirred it down. Some people may not know this, but there is still some flour in your starter that has not been fully consumed after its first peak. Stiring it reintroduces the uncomsumed flour to th
Teminey Beckers || Easy Sourdough & Whole Foods on Instagram: "3 Ideas for Overproofed Sourdough: Make sure to save for later🎀 🥖Make focaccia: Line a 9x12 casserole dish with parchment paper. Pour 1-2 tablespoons of olive oil on the bottom. Dump your overproofed dough in the dish. Spread it out a little with your hands, but don’t worry about it reaching all the sides. It will relax more once it rests. Let it rest on the counter for 1-2 hours. Pour more olive oil on top of dough, and dimple with your fingers all over. Add toppings. Here are some ideas: Rosemary and coarse salt Olives, Garlic and goat cheese Marinara sauce and mozzarella for pizza focaccia Apples, brown sugar and cinnamon Get creative… Bake at 425F for 30-40 minutes, or until golden on top 🍕Make pizza: Take a larg
Foody Popz on Instagram: "Easy Overnight Bread Rolls 👨🏼🍳 by @herbifoods ⠀ Making these rolls at home couldn’t be easier, just mix the dough the day before, cut into pieces and bake! 🤤 Here is what you need: ⠀ RECIPE (8 rolls) - 350 g all purpose flour (or more whole wheat flour) - 150 g whole wheat/spelt flour - 370 g water - 4 g instant yeast (or 12 g fresh yeast) - 10 g salt ⠀ - mixed seeds as topping ⠀ ❶ Mix all ingredients for the dough until no dry spots remain. Cover and let it rest for 15 minutes. ❷ Stretch & fold the dough once, then cover and let it rest in the fridge overnight or up to 48 hours. ❸ Preheat a baking tray or pizza stone/steel to 250°C. ❹ Using a dough scraper release the dough from the bowl. Place on a well floured surface and cut into 8 pieces. Optionally roll
Katrina Niesen | The Sourdough Mama on Instagram: "Flowers were voted as the favorite for my sourdough bread bakes in my last post, so I thought I’d share a few more 💐🌸🫶🏼 I’m always inspired by beautiful blooms and I actually have one in mind to create tomorrow. As always, I’ll share the results and highlight the process in my stories! ✨Links to my Artistic Scoring Guide, Recipe ebook, Sourdough Starter, and bread baking tools can be found in the links in my bio. 🫶🏼✨ #sourdough #breadart #flowers #flowerstagram #artisanbread #tulip #orchid #tigerlily #rose #gerberdaisy #plumeria #bluelotus #fuchsia #hibiscus #poinsettia Which was your favorite flower bread or what flower should I make next? 🥰💐"
White Lily on Instagram: "Look at these biscuits, y’all! These beautiful biscuits were made by Lisa Reed Sheckles and shared to our Facebook Community Group. They were too beautiful not to share. She was also kind enough to share her recipe which you can find below.👇️ Want to share your favorite meals, bread, and desserts? Join us by searching for “White Lily Baking Community” on Facebook. See ya there! ❤️ Ingredients: 2 cups White Lily Self-Rising flour 1 tablespoon of sugar. One stick of salted butter Up to 1 1/2 cups whole sweet milk Directions: 1. Sift flour and sugar into a bowl. 2. Cut in your cold cold cold butter. I use a fork to cut into my flour. pea sized. Or you can grate and freeze your butter. After I mix in my butter, I put my bowl in the freezer about