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  • Домашний хлеб,приготовленный с душой!))🍞#кристина_хлеб 
Тесто желательно замесить опарным способом!
Опара:
200 мл тёплой воды
1 ч.л с горкой сухих дрожжей
1 ч.л сахара
Несколько ложек муки
В глубокой ёмкости смешать дрожжи и сахара с водой и добавить столько муки,чтобы получить жидкое тесто!Накрыть пленкой и оставить в тёплом месте!Дрожжи должны хорошо подняться и опасть-тогда с ними можно работать!В большой миске смешайте опару с 400 мл тёплой воды,добавьте немного муки,перемешайте и только потом добавьте соль(с дрожжевой опарой соль перемешивать не стоит)!Далее добавьте столько муки,чтобы получить мягкое ,не прилипающее к рукам тесто!)Вымесите тесто на столе в течении 5 минут(смотрите процесс в актуальном «Хлеб»).Миску смажьте раст.маслом,вложите шар теста,накройте и оставьте в тёплом месте для поднятия!Тесто обмять и дать подняться ещё раз,если не торопитесь!
Тесто разделить на 2 или на 4 части ,скатать в шары,смазать маслом и накрыть пленкой,оставить на 15 минут!)Затем смазать руки и противни маслом ,каждый шар теста выложить на противень и ,растягивая,сформировать овал,сделать ребром руки насечки,накрыть пленкой и снова оставить на расстойку!Духовку нагреть до 250С!По желанию хлеб можно сбрызнуть водой,чтобы корочка блестела!)Я так обычно делаю,когда выпекаю матнакаш!))Печь до темно-золотистого цвета!
Обязательно испеките и порадуйте родных!#хлеб#хлебушек#bread#breads#breadmaking #homebakedbread #breadbaking #homebaked #armeniA
  • Домашний хлеб,приготовленный с душой!))🍞 #кристина_хлеб
    Тесто желательно замесить опарным способом!
    Опара:
    200 мл тёплой воды
    1 ч.л с горкой сухих дрожжей
    1 ч.л сахара
    Несколько ложек муки
    В глубокой ёмкости смешать дрожжи и сахара с водой и добавить столько муки,чтобы получить жидкое тесто!Накрыть пленкой и оставить в тёплом месте!Дрожжи должны хорошо подняться и опасть-тогда с ними можно работать!В большой миске смешайте опару с 400 мл тёплой воды,добавьте немного муки,перемешайте и только потом добавьте соль(с дрожжевой опарой соль перемешивать не стоит)!Далее добавьте столько муки,чтобы получить мягкое ,не прилипающее к рукам тесто!)Вымесите тесто на столе в течении 5 минут(смотрите процесс в актуальном «Хлеб»).Миску смажьте раст.маслом,вложите шар теста,накройте и оставьте в тёплом месте для поднятия!Тесто обмять и дать подняться ещё раз,если не торопитесь!
    Тесто разделить на 2 или на 4 части ,скатать в шары,смазать маслом и накрыть пленкой,оставить на 15 минут!)Затем смазать руки и противни маслом ,каждый шар теста выложить на противень и ,растягивая,сформировать овал,сделать ребром руки насечки,накрыть пленкой и снова оставить на расстойку!Духовку нагреть до 250С!По желанию хлеб можно сбрызнуть водой,чтобы корочка блестела!)Я так обычно делаю,когда выпекаю матнакаш!))Печь до темно-золотистого цвета!
    Обязательно испеките и порадуйте родных! #хлеб #хлебушек #bread #breads #breadmaking #homebakedbread #breadbaking #homebaked #armeniA
  • 5,392 89 2 February, 2019

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  • People often ask me about my starter maintenance routine (usually I refresh it at 1:2:2, 2-3 times every 24 hours and keep it at 24 degrees C). Some of them feel intimidated by the presumably considerable and constant efforts it would require. I try to reassure them by saying that it’s not that difficult. To be more precise, today I started my stopwatch during morning refreshment – it took 5 min from the beginning until the end, including washing up the bowl where I mix it (I love my jars to be clean). This means that the total duration of the daily maintenance routine would be no more than 20 min (washing up all jars included). I’m sure all of you, fellow sourdough bakers, will agree with me that this tiny effort is worth it, if you consider the jar on the picture will be your prize 😀
  • People often ask me about my starter maintenance routine (usually I refresh it at 1:2:2, 2-3 times every 24 hours and keep it at 24 degrees C). Some of them feel intimidated by the presumably considerable and constant efforts it would require. I try to reassure them by saying that it’s not that difficult. To be more precise, today I started my stopwatch during morning refreshment – it took 5 min from the beginning until the end, including washing up the bowl where I mix it (I love my jars to be clean). This means that the total duration of the daily maintenance routine would be no more than 20 min (washing up all jars included). I’m sure all of you, fellow sourdough bakers, will agree with me that this tiny effort is worth it, if you consider the jar on the picture will be your prize 😀
  • 1,661 81 18 January, 2019
  • Crumb shots of my previous bake - sourdough Hokkaïdo milk bread. Here’s the recipe and method:  530 g flour (400 g Molino Grassi Organic 00 + 130 g Shipton Mill Canadian Strong)
110 g eggs
90 g sugar
115 g milk
100 g refreshed starter at 100% hydratation
8 g salt
90 g butter 
For the tangzhong:
50 g flour (Molino Grassi Organic 00)
125 g water
125 g milk
Cook the mixture in a saucepan set over medium-high heat, whisking constantly. It’s ready when it reaches 65 degrees or thickens enough you can leave lines in the mixture. Let the tangzhong cool to room temperature before using 
For the bread:
Combine the eggs, sugar, milk, refreshed starter and tangzhong in the bowl of a stand mixer. After mixing for a few minutes add the salt. Start adding in flour spoon by spoon and mix until it comes together into a soft, sticky dough, about 15-20 minutes. At this point start adding in the butter piece by piece and mix to incorporate for another 15-20 minutes until the dough is smooth and elastic. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). If it breaks, mix it for a couple more minutes. 
Turn out the dough into an buttered bowl and cover with plastic wrap. Let proof for about 17-18 hours at 15-16 degrees C or until dough has almost tripled in size. Shape and let proof for another 4 hours at 25-26 degrees C or until the bread has doubled in size. 
Brush the top of the bread with egg wash. Bake in preheated oven to 180 degrees C and for about 30 minutes or until the top is dark golden brown.
  • Crumb shots of my previous bake - sourdough Hokkaïdo milk bread. Here’s the recipe and method: 530 g flour (400 g Molino Grassi Organic 00 + 130 g Shipton Mill Canadian Strong)
    110 g eggs
    90 g sugar
    115 g milk
    100 g refreshed starter at 100% hydratation
    8 g salt
    90 g butter
    For the tangzhong:
    50 g flour (Molino Grassi Organic 00)
    125 g water
    125 g milk
    Cook the mixture in a saucepan set over medium-high heat, whisking constantly. It’s ready when it reaches 65 degrees or thickens enough you can leave lines in the mixture. Let the tangzhong cool to room temperature before using
    For the bread:
    Combine the eggs, sugar, milk, refreshed starter and tangzhong in the bowl of a stand mixer. After mixing for a few minutes add the salt. Start adding in flour spoon by spoon and mix until it comes together into a soft, sticky dough, about 15-20 minutes. At this point start adding in the butter piece by piece and mix to incorporate for another 15-20 minutes until the dough is smooth and elastic. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). If it breaks, mix it for a couple more minutes.
    Turn out the dough into an buttered bowl and cover with plastic wrap. Let proof for about 17-18 hours at 15-16 degrees C or until dough has almost tripled in size. Shape and let proof for another 4 hours at 25-26 degrees C or until the bread has doubled in size.
    Brush the top of the bread with egg wash. Bake in preheated oven to 180 degrees C and for about 30 minutes or until the top is dark golden brown.
  • 1,228 79 15 January, 2019

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  • A quick #breadlapse of yesterday’s sourdough batard. Mix of AP, Bread Flour, and a touch of Rye. 75% hydration, 2 hour autolyse, 5 hour bulk ferment @~76F, proofed 30 minutes on countertop and 12.5 hours overnight in fridge.
⠀
Really fun to watch the bread assemble itself in these videos. I’m noticing the impact that shaping and scoring has on the final loaf as well!!
  • A quick #breadlapse of yesterday’s sourdough batard. Mix of AP, Bread Flour, and a touch of Rye. 75% hydration, 2 hour autolyse, 5 hour bulk ferment @~76F, proofed 30 minutes on countertop and 12.5 hours overnight in fridge.

    Really fun to watch the bread assemble itself in these videos. I’m noticing the impact that shaping and scoring has on the final loaf as well!!
  • 1,972 147 31 January, 2019

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  • Caption this post in two words. 
A beautiful Brioche with milk levain baked up by the very talented @romaindufour 👨‍🍳 Want to get your hands on the most versatile, eco-friendly, and completely biodegradable baking molds? Check us out at technobake.com to learn more. #panibois
  • Caption this post in two words.
    A beautiful Brioche with milk levain baked up by the very talented @romaindufour 👨‍🍳 Want to get your hands on the most versatile, eco-friendly, and completely biodegradable baking molds? Check us out at technobake.com to learn more. #panibois
  • 523 16 15 February, 2019
  • 📅 MONDAY 10TH. DECEMBER, 2018

Hari ni busy uruskan mak sebab dia tak sihat. Batuk dan demam. Dah bawak ke klinik tadi dengan Syahmi. Harap mak cepat sembuh sebab setiap kali dia batuk, mama yang stress. Dah bagi makan ubat, dah sapu vicks depan dan belakang badan, dah letak towel basah kat both arm pits dan dah tepek Kool Fever. Tak tahu apa lagi nak buat dah.

Sambil-sambil monitor mak dan sambil- sambil stress dengar dia batuk, in order to reduce the stress I am feeling, mama buat experiment kat dapur. Bilik mak memang kat dapur. Mula-mula mama buat ni lah.

Dah siap bake tapi tak potong je lagi. Nantilah esok. Jap lagi nak mandi dan kalau boleh take a nap, nak cubalah. Huhuhuhu.

Seperti biasa, resepi marvelous ni datang dari Dr Marvelous.. eh Dr Mai @maryamliyana . Thanks ya Mai.

COTTON EGGLESS MILKY BREAD (super soft!!!) INGREDIENTS :

320g Japanese High Protein Flour
32g sugar
5g salt
140ml water - chilled
100ml fresh milk - chilled
6g yeast (1 1/2 teaspoons
32g butter (I used Planta)

METHOD USING OLD MODEL COSWAY BREADMAKER :

1. Into the BM pan, pour water and fresh milk. Then add in sugar and salt.
2. Add in sifted Japanese HP flour. Then sprinkle with yeast.
3. Turn the BM on. Setting 13. Once the dough is incorporated, add in the butter and let the BM finishes it's job for about 1 hour 30 minutes. Kneading and proofing.
4. Take out the dough and divide into 3 equal portions. Flatten the dough to remove the air bubbles. Roll like a swissroll. Do the same to the other two portions.
5. Arrange in a well greased loaf pan. Cover the tin and let it rise doube the size.
6. Preheat oven to 180°C. Brush the dough with fresh milk and bake in the oven for 25 to 30 minutes. In my oven, I baked using upper and lower heat for 25 minutes and the balance 5 minutes using the lower heat.
7. Once baked, take it out of the oven and brush the top with margarine. Remove the bread from the tin to avoid the bottom of the bread become dense.

In Shaa Allah will try to take photos of the cross section tomorrow ya. Stay tuned.
.
#mamafamiresepiroti #mamafamirecipeinenglish #mamafamikeeperrecipe #homebakedbread #foodjournal #foodies #foodig #foodigers
.
▶️▶️▶️▶️▶️▶️▶️
  • 📅 MONDAY 10TH. DECEMBER, 2018

    Hari ni busy uruskan mak sebab dia tak sihat. Batuk dan demam. Dah bawak ke klinik tadi dengan Syahmi. Harap mak cepat sembuh sebab setiap kali dia batuk, mama yang stress. Dah bagi makan ubat, dah sapu vicks depan dan belakang badan, dah letak towel basah kat both arm pits dan dah tepek Kool Fever. Tak tahu apa lagi nak buat dah.

    Sambil-sambil monitor mak dan sambil- sambil stress dengar dia batuk, in order to reduce the stress I am feeling, mama buat experiment kat dapur. Bilik mak memang kat dapur. Mula-mula mama buat ni lah.

    Dah siap bake tapi tak potong je lagi. Nantilah esok. Jap lagi nak mandi dan kalau boleh take a nap, nak cubalah. Huhuhuhu.

    Seperti biasa, resepi marvelous ni datang dari Dr Marvelous.. eh Dr Mai @maryamliyana . Thanks ya Mai.

    COTTON EGGLESS MILKY BREAD (super soft!!!) INGREDIENTS :

    320g Japanese High Protein Flour
    32g sugar
    5g salt
    140ml water - chilled
    100ml fresh milk - chilled
    6g yeast (1 1/2 teaspoons
    32g butter (I used Planta)

    METHOD USING OLD MODEL COSWAY BREADMAKER :

    1. Into the BM pan, pour water and fresh milk. Then add in sugar and salt.
    2. Add in sifted Japanese HP flour. Then sprinkle with yeast.
    3. Turn the BM on. Setting 13. Once the dough is incorporated, add in the butter and let the BM finishes it's job for about 1 hour 30 minutes. Kneading and proofing.
    4. Take out the dough and divide into 3 equal portions. Flatten the dough to remove the air bubbles. Roll like a swissroll. Do the same to the other two portions.
    5. Arrange in a well greased loaf pan. Cover the tin and let it rise doube the size.
    6. Preheat oven to 180°C. Brush the dough with fresh milk and bake in the oven for 25 to 30 minutes. In my oven, I baked using upper and lower heat for 25 minutes and the balance 5 minutes using the lower heat.
    7. Once baked, take it out of the oven and brush the top with margarine. Remove the bread from the tin to avoid the bottom of the bread become dense.

    In Shaa Allah will try to take photos of the cross section tomorrow ya. Stay tuned.
    .
    #mamafamiresepiroti #mamafamirecipeinenglish #mamafamikeeperrecipe #homebakedbread #foodjournal #foodies #foodig #foodigers
    .
    ▶️▶️▶️▶️▶️▶️▶️
  • 886 49 10 December, 2018

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  • Knotted Sourdough Pandesal a.k.a “KSP”

Pan de Sal (Spanish for “salt bread”) is the quintessential bread of the Philippines. Widey enjoyed throughout the day for breakfast or as a snack. It is best served while hot, pair it with a hot cup of coffee or with the choice of fillings such as cheese, peanut butter or jam.

Baked with love and no preservatives added! 
Get your Pandesal fix by sending us a DM for your order/inquiry.. #pandesal #pinoy #homebakedbread #reposteriamanila
  • Knotted Sourdough Pandesal a.k.a “KSP”

    Pan de Sal (Spanish for “salt bread”) is the quintessential bread of the Philippines. Widey enjoyed throughout the day for breakfast or as a snack. It is best served while hot, pair it with a hot cup of coffee or with the choice of fillings such as cheese, peanut butter or jam.

    Baked with love and no preservatives added!
    Get your Pandesal fix by sending us a DM for your order/inquiry.. #pandesal #pinoy #homebakedbread #reposteriamanila
  • 15 0 2 hours ago

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  • Mast-o-Khiar 
Yogurt with finely diced cucumbers & mint served with a side of freshly baked bread!
  • Mast-o-Khiar
    Yogurt with finely diced cucumbers & mint served with a side of freshly baked bread!
  • 156 3 10 hours ago