Natural fermentation bread with the mixer. A lot of people think it's not possible, others twist their nose. But the truth is, it's completely possible. You just need to be careful. Keep reading the article and see how to use a planetary mixer to make your rustic bread. Oh, […]
When I think back to my journey with sourdough bread, I see how much I have to thank for just three ingredients: flour, water and salt. Bread helped me through a difficult time. With the pandemic, the tourism sector collapsed and I was forced to […]
Levain discards. I always tell you not to throw it away. But I realized that many people have doubts about it. So I decided to make a guide for you to use your leftovers. Also, I want to teach you how to use discards in any recipe and not just follow them. Keep reading and […]
What flour should I use to make natural yeast? What is the effect of each type of flour? Or is it all the same? There are many doubts about flours and natural yeast, but one thing is certain: to make a good natural fermentation bread, you need to have strong yeast and […]
When we learn something new, we come across a lot of new words. With bread it is no different. So, before we get our hands dirty, it's always good to stay on top of the most used terms. That's why I created an ABC or artisanal bread glossary, with […]
Many believe that making natural fermentation breads is a science. Other art. I stand in the middle. You have to be precise, but at the same time you have to use your senses and your creativity. One thing is true: it takes practice and experience. Develop the memory of […]
The photo, the text and the bread. Everything on the newspaper page looked like a cross between a mirror and a crystal ball. It really reflected my moment and who knows a future. A baker with a wide smile, proudly displayed a loaf of bread. The report spoke of a new bakery […]
➡️Deslize para saber mais sbre o Miolo de Tolo
Você jea passou por isso? Comenta aí.
✅Clique no link da BIO ➡️@baila.bakes Baixe o seu Diário do Pão
✅ Do you live in the Netherlands? Click on the Bio link and book your place in the next workshop
✅ Save this post to take it easy later
✅ Follow me so you don't miss any content.
🇬🇧 You slice your loaf, see huge holes and put a smile on your face However not all that glitter is gold. Also, not every crumb with alveoli means well-proofed bread.
Read below for more info about crumb
✴️ Huge and irregular holes surrounded by a dense and gummy crumb
✴️ tunnels under the crust
✴️Fools’ crumb is mostly a result of underfermentation and inexperienced dough handling
✅ Do you live in the Netherlands? Click on the Bio link and book your place in the next workshop
✅ Save this post to take it easy later
✅ Follow me and don't miss any content.
#artisanbread
#ourdoughbread
#paoftruth
#paohandmade
#paohomemade
#natural fermentation
#natural fermentation bread
#bailabakes
#levainbread
1TP5Levain
#ourdoughlovers
#levainlovers
#wildyeas
#paoemcasa
#natural yeast
#homebaking
#learntobake
#homemadebread
#bakingbread
#fermentation
#bakinglife
You liked this bread. Leave your comment.
✅Click on the BIO link⇒ @baila.bakes Download your Bread Diary
✅ Do you live in the Netherlands? Click on the Bio link and book your place in the next workshop
✅ Save this post to take it easy later
✅ Follow me so you don't miss any content.
🇬🇧 How does the crumb of a properly proofed loaf look like? Well-distributed and regular-size alveoli (large or small ones). Save this post and compare it with the next one so you'll never be wrong again when you check the crumb of your loaves
Do you like this crumb? Leave your comment.
✅ Do you live in the Netherlands? Click on the Bio link and book your place in the next workshop
✅ Save this post to take it easy later
✅ Follow me so you don't miss any content.
#cursodepao
#learning to make bread
#paoemcasa
#paoftruth
#paohandmade
#paohomemade
#natural fermentation
#natural fermentation bread
#bailabakes
#levainbread
1TP5Levain
#ourdoughlovers
#levainlovers
#wildyeast
❤️ Like it? Then comment.
💡 Were you inspired? Share
🗂Save and Reread Later
#cursosepao
#bailabakes
#learning to make bread
#paoemcasa
#paohandmade
#paocaseiro
#natural fermentation
#natural fermentation bread
#bakeryhandmade
#microbakery
#levain
#Fermentonatural
Ingredients
For 500 g of pasta
– 250 g shelled amandelen, without salt
– 250 g fine crystal sugar
– Zest of a Sicilian lemon
– Approximately 50 ml water
Check out the detailed explanation on the Youtube channel https://youtu.be/EhtXVA9EunQ
🇬🇧A versatile paste that can be used in breads, cakes, cookies, pies and other recipes. This almond paste (spijs) is very popular here in the Netherlands. Especially to make Stol or Stollen, a typical Easter and Christmas bread. Check the ingredients below:
Ingredients
For 500 g of paste
– 250 g almonds
– 250 g fine caster sugar
– Zest of a lemon
– Approximately 50 ml water
✴️ Click on the bio link @baila.bakes and download your Bread Diary. It's free
✴️ save this post to read calmly later
✴️Follow me so you don't miss any content.
#spijs
#handmade breads
#confectionery
#sweets
#handmade bread
#Stollen
#paohomemade
#paoemcasa
#paohandmade
#baking
What is Autolysis? It is an initial process of hydration of the dough. Water is mixed with flour and the dough remains for 20 minutes to a few hours. During this rest, the gluten network starts to develop through the reactions of glutenin and gliadin.
The process makes the dough more extensible and easier to handle
It gives a more beautiful tone to the crust. An enzyme called amylase releases more sugar from the starch. So, you get a crust with an intenser colour.
Stronger flours benefit more from longer autolysis
On average, autolysis lasts around 2 hours, but up from 20 minutes you already can notice the effect.
✅ Do you live in the Netherlands? Click on the Bio link and book your place in the next workshop
✅ Save this post to take it easy later
✅ Follow me and don't miss any content.
#artisanbread
#ourdoughbread
#paoftruth
#paohandmade
#paohomemade
#natural fermentation
#natural fermentation bread
#bailabakes
#levainbread
1TP5Levain
#ourdoughlovers
#levainlovers
#wildyeast
#paoemcasa
#natural yeast
#homebaking
#learntobake
#homemadebread
#bakingbread
#fermentation
#bakinglife
➡️ And how do you keep your bread? Leave your comment.
✅Click on the BIO link⇒ @baila.bakes Download your Bread Diary
✅ Do you live in the Netherlands? Click on the Bio link and book your place in the next workshop
✅ Save this post to take it easy later
✅ Follow me so you don't miss any content.
🇬🇧 One of the significant advantages of sourdough bread is its shelf life. But how to keep bread fresh longer? As I live in a dry climate, my bread sometimes lasts for a week.
How to keep bread fresh longer
✴️ Wait for your loaf to cool completely
✴️ The climate has a huge influence on the durability of bread. Bread lasts longer in dry climates. In humid climates, it quickly loses its crispness and tends to mould.
✴️ Cut the bread into slices and freeze them in a ziplock bag
✴️ Wrap the bread in a cloth and keep it in an airy place or bread box
✴️ Cut it in half and freeze the 2 whole halves
✴️If you are going to consume it in one or two days, cut it in half, turn the halves with the crumb side down and keep it on the kitchen countertop,
✅ Do you live in the Netherlands? Click on the link in Bio and book your place in the next workshop
✅ Save this post to read it later
✅ Follow me so you don't miss any content.
#paohandmade
#paohomemade
#natural fermentation
#natural fermentation bread
#bailabakes
#levainbread
1TP5Levain
#ourdoughlovers
#levainlovers
#wildyeast
#paoemcasa
#naturalleavened
#lievitomadre
#breadmaking
#homebaking
#learntobake
#homemadebread
#bakingbread
#fermentation
#cursodepao
I used the same method and recipes that I use for the milk buns, but I added 60g of mashed red potatoes when I added the levain and then I kneaded gently on the counter to make the dough more homogeneous. Finally, poppy seeds.
➡️ Check out the recipe for fluffy milk buns at https://bailabakes.com/paezinhos-de-leite-de-fermentacao-natural/
Attention: when adding the purple potato, you may need to reduce the amount of liquid a little. Also keep an eye on the dough so it doesn't ferment too much.
#natural sourdough bread #homemadebread #homemadebaking #homemadepao #homemadebread #artisanalbread #naturalfermentation #wild yeast #sourdoughbread #dinnerrolls #purplesweetpotato #bailabakes
✳️ Watch the video and save to watch it calmly later
🇬🇧What is the best way of shaping bread for beginners? Boule is certainly the easiest one
Watch the video and save to watch it later.
✴️ save to watch later
✴️ follow me so you don't miss any more content
#breadshaping #sourdough #bread without secret #natural yeast bread #homemade bread #natural yeast #natural yeast #levainbread
Women are bringing a new twist to the art of bread making. Focusing on pleasure, intuition, flavor intensity and the happiness of those who consume. All this without neglecting technique, tradition, purity and quality.
But more than anything, many women are using bread as a way of expressing themselves and occupying spaces where they have always been in the minority. Congratulations on your day, women. And, yes we can!
🇬🇧 May we have more and more female bakers and women joining the fascinating adventure of artisanal baking.
Women are bringing a new twist to the art of bread making. Focusing on pleasure, intuition, flavor intensity and the happiness of those who consume. All this without neglecting technique, tradition, purity and quality.
But more than anything, many women are using bread as a way of expressing themselves and occupying spaces where they have always been in the minority. Congratulations on your day, women. And, yes we can do it!
#bakergirl #diadamulher #homebaked #womensday #sourdoughbaking #sourdoughbread #wildyeast #realbread #Pãodeverdade #fermentaçãonatural #pãodefermentaçãonatural #pãoartesanal #Pãocaseiro #fermentonatural #meufermentonatural #levainlover #levain #pãolevain #artisanbread #fermentoselvagem #paodeverdade #paodefermentacaonatural #mulherpadeira #padeiras
Hello, I'm Clarissa Mattos, a Bahian woman who has been living in Holland for 15 years. I am an enthusiastic baker of natural fermentation who wants to transform lives through learning how to bake bread. In other words, I want to leaven my life and that of other people.
English 
Portuguese