Kim | Home Baker & Digital Creator on Instagram: "Anchovy Pala Romana Pizza 🍕 Base dough recipe below! Easy, yummy, and extremely fun to dimple. Great for dipping or any kind of zaaaaa 370g bread flour 296g water (80% hydration) 93g sourdough starter fed with a little rye or whole wheat flour (25% levain) 1g instant yeast 8g salt 12g EVOO 1. Combine flour and water (reserve a little water for step 2). Autolyse for at least 1 hour 2. Mix in the starter. Then add the salt, yeast, and remaining water and incorporate well. Then add the olive oil and work the dough until it’s relatively smooth. It will be sticky but will come together in the following steps 3. Start bulk fermentation: after letting the dough rest for 30mins, perform 2 rounds of stretch and folds with 30mins between each rou
Adelina Roberts on Instagram: "Every time I make Pan de Cristal with 100% hydration, it’s like celebration! I enjoy the process immensely! It never disappoints, it’s always fantastically open and soft, real treat to eat. My husband always asks for it. For the dough measure out 500g bread flour (12-13% is a must, you can't make this type of bread with weak flour at this high hydration) and 440g water, this is 88% of the water) and do 30-60min autolyse. Divide the rest of the water, 60g, in three separate portions 20g each. After the autolyse, add 200g active starter(40%). Your starter must be in top shape to carry good fermentation! Along with the starter, add 20g water, incorporate well. Let the dough rest for 30min. Then add 10g salt and 20g water, mix well to incorporate. Let the dough r
108K views · 8K reactions | Cranberry Pistachio Crispy Rolls: The Star of Your Christmas Table 🎄✨ Recipe: Ingredients: • 350g bread flour • 175g sourdough starter • 8g salt • 260g water • 1/4 cup dried cranberries • 1/4 cup raw unsalted shelled pistachios Steps: 1. Combine flour, sourdough starter, salt, and water. Let rest for 30 minutes. 2. Stretch and fold the dough, then rest for another 30 minutes. 3. Laminate the dough on a wet surface, sprinkle cranberries and pistachios, fold, and rest for 45 minutes. 4. Perform 2 additional stretches and folds, 45 minutes apart. Let the dough rest until it doubles in size (about 45 minutes). 5. Shape the dough into a loaf, place in a proofing basket, and refrigerate for 12-24 hours. 6. Preheat oven to 500°F with a Baking Steel inside. 7. Remove dough from the fridge, sprinkle with rice flour, and divide into 9 equal pieces. 8. Take a sheet of parchment paper and draw a circle on it using Baking Shell from @brodandtaylor as a template. This step helps keep the dough from sticking and ensures perfect placement! 9. Arrange the rolls within the circle on the parchment paper. 10. Slide the parchment onto the hot Baking Steel, cover with the cold Baking Shell, and bake for 12 minutes. 11. Remove the shell, lower the temperature to 450°F, and bake for 15-17 minutes until golden brown. 12. Cool slightly and serve. #brodandtaylorpartner #fromscratch #christmasfood #explorepage #CranberryPistachioRolls #ChristmasBaking #HolidaySourdough #recipe #bakeathome #bakery #baker #delicious #yummy | Natalya Syanova
108K views · 8K reactions | Cranberry Pistachio Crispy Rolls: The Star of Your Christmas Table 🎄✨ Recipe: Ingredients: • 350g bread flour • 175g sourdough starter • 8g salt • 260g water • 1/4 cup dried cranberries • 1/4 cup raw unsalted shelled pistachios Steps: 1. Combine flour, sourdough starter, salt, and water. Let rest for 30 minutes. 2. Stretch and fold the dough, then rest for another 30 minutes. 3. Laminate the dough on a wet surface, sprinkle cranberries and pistachios, fold, and rest for 45 minutes. 4. Perform 2 additional stretches and folds, 45 minutes apart. Let the dough rest until it doubles in size (about 45 minutes). 5. Shape the dough into a loaf, place in a proofing basket, and refrigerate for 12-24 hours. 6. Preheat oven to 500°F with a Baking Steel insid
