Cheese biscuits. They are delicious, a great option for snacks. Also, they are one of the many reasons not to throw away your levain discards. I have always loved this cookie since childhood. So I decided to adapt a family recipe to use the levain discards. Searching […]
Fluffy, irresistible, easy to make and with natural yeast. These are the milk buns made with levain that will be the biggest hit in your house. When talking about natural yeast, many people think only of rustic bread. But you can make a multitude of recipes with […]
With this recipe and a little practice you can make your first bread. But attention! To make this recipe you will need active natural yeast. What utensils do you need A large bowl A scale A baker's spatula A cast iron pan, or a large […]
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🇬🇧 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
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🇬🇧 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
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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
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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.
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➡️ And how do you keep your bread? Leave your comment.
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🇬🇧 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,
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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
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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.
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