501g bread flour

321g water

16g salt

13g oil

10g yeast

Combine and knead for 10 minutes then let bulk ferment for 2 hours. Then divide into two 425g balls and pop in the fridge for at least 24 hours. When you are going to bake, take the dough ball out of the fridge and let it rest at room temp for about 90 minutes. Then shape into a roll and roll in sesame seeds if you want. Bake on a pizza stone preheated to 550°F and spray with water every three minutes for 15 - 20 minutes.

Husband is a photographer and there are always a million film canisters lying around the house. Gave one a second life in the kitchen!

Kiddo has been home from school for 5 mins and I’m currently slicing his 3 slice… I’m sure it won’t last long around here 😋

I tried the viral “cinnamon roll” focaccia yesterday. Believe it or not, it was really tasty! Who’d a thunk? I used the basic recipe for Big Bubble No-knead Focaccia on the emmafontanella site, cuz I like it, but substituted melted butter for most of the olive oil. And then added cinnamon sugar mix and a simple glaze I found somewhere else. The glaze was just powdered sugar, melted butter, cream, and vanilla.

I have been scared to make sourdough for ages but it’s really not that hard!!

Made following this recipe https://youtu.be/XTY9IUJhaHA?si=eDblGoQRHIAkRFDd but didn’t get much bubbles. After cold fermentation it was not airy, so I guess maybe I need to mix longer than video says, 10 min in total🤔

Hardest mix of my life tbh. No wonder why people have spiral mixers, but the dough turned out great! It’s all just patience and trusting the process. After the mix, i let the gluten rest for an hour, then I began doing stretch and folds. Did like 4 sets and did 30 minute rests and tightly balled it on my counter each time

Fingers crossed for a good outcome 🤞🤞🐇 The eye is black pepper and the carrot 🥕 colour is from curry powder and matcha powder, and the nose is purple sweet potato powder 😊

I made a Greek inspired focaccia. With oregano and feta cheese sprinkled on top.

I'm still pretty new. It's over proofed and slightly under baked but tastes good. Can't wait to try again though!

I used this recipe https://breadbyelise.com/sourdough-milk-bread/#recipe

It's so light and fluffy

Ignore my terrible text, it's from a sourdough Facebook group drama about some croissants I made 😂

Probably 2 dozen boules so far and this one just feels different besides looking good.. And that was quality oven spring....ooohweee 😂

Changes...used my levain while it was still feeding, and doubled the amount I used. Also coil foldsinstead of stretch and folds.

Cannot wait to cut into this bad boy.

First time trying not a grandma recipe. 100% hydration, no knead and using Dutch oven.

Boiled

I used baking soda and water instead of lye because I don't have any

Hello once again asking in hopes someone knows the recipe. I'm not looking for just any Italian bun recipe, I'm looking for a recipe where the buns will end up looking like the buns in my photo.

These buns are in basically every bakery in the GTA and I cannot figure out how to make them. And I've tried many different recipes. I've asked the bakers none have actually given me the recipe but they've all told me it's very easy.

Can't wait to open these bad boys up. Forgot to dust the bad boy on the right but he still bad.

300g water

500g AP Flour

125g starter

15g salt

Slap n fold 30 min 2x

Coil fold 30 min 2x

BF 4 hours

Shaped

Cold ferment 15 hours

Open bake, ice cubes below 30 minutes

Remove steam, 10 minutes