Bread Loaf with Leaf Pattern

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Bread loaf with leaf pattern

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💐Spring Flowers Sourdough💐 Celebrate the new season by trying out this delicate spring flowers sourdough design by Rachel. All you need is rice flour to coat, and a sharp blade. Rachel always freezes her loaf for 30-60 minutes before scoring, and does the expansion score at 7 minutes. #sourdough #sourdougbread #scoringbread #scoringsourdough #sourdoughscoring

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🍁🍂Fall Leaves Sourdough🍂🍁 Try out this easy seasonal fall leaves score. Pro tip: the loaf is dusted with white rice flour for contrast, but you can try dusting with turmeric powder for a vibrant yellow, or even black cocoa powder for black. #sourdough #sourdoughbread #sourdoughbaking #sourdoughseptember #scoring #scoringbread #scoringsourdough #breadscore

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1hr 5min · 20 servings

Ingredients for 2 loaves:
• 700g Bread flour
• 300g Spelt Flour
• 700g Water (bottled or filtered)
• 300g Starter @ 100% Hydration
• 20g Salt

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30min · 6 servings For levain : • 70 g sourdough starter • 70 g bread flour • 70 g of water Dough Ingredients( for two breads) • 700 g bread flour • 300 g whole wheat flour • 700 g water • 20 g salt Instructions Morning at 9 am , I prepared the levain by mixing 70 grams of starter with 70 grams of bread flour and 70 grams of water. When my levain gets almost doubled I mix the all flour with water . 1 hour later added salt and levain kneaded it until the gluten window formed. I put my dough in oiled container with lid . After one hour I made first strech and fold. Then with a 45 minutes in between I did again two strech and folds After one hour rest on the counter divide the dough two and make two big ball and let them rest half an hour . Then gave them shape and put them in t

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Needing another score idea? Check this one out using my @breadsmart bread lame! Absolutely love my results with this tool! Check it out here! https://amzn.to/4cdoVZC (Link also in bio) Happy baking! #sourdoughbaking #sourdoughbread #smallbusiness #smallbusinessowner #smallbusinesssupport #eatlocal #sourdough #microinfluencer #scoring #sourdoughscoring

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40min · 2 servings

Low hydration sourdough is super easy to handle and it is a very good alternative for beginners.

Quick specs:
• 500 gr 650 type white bread flour
• 200 gr T80 flour
• 200 gr semola flour
• 525 gr water + 50 gr
• 18 gr salt

200 gr leaven ( white/ rye)

Autoluse for 3h (mix flour and 525g water)
• 17 00 mix ( autolysed dough with leaven, salt and the rest of the water)
• 19 15 Stretch and Fold
• 21 15 Stretch and Fold
• 22 15 Pre shape
• 23 15 Final shape

Around 23-25°C bulk fermentation temperature

I’ve put it in the fridge and baked it after two days, due to changes in personal schedule. But a next day bake is perfect.

You can also bake it the same day, just start earlier and after final shaping it, leave at room temp for 2-4h.

#sourdough #bread #brö

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We make our no knead bread recipe all the time because it’s easy and the result is so worth it - and putting a seasonal twist on it makes it even more fun! Add some butcher’s twine and you’ve got yourself a pumpkin shaped loaf 🎃 🍞 full recipe for this pumpkin shaped bread is here: https://skandibaking.com/pumpkin-shaped-bread-loaf/ #pumpkin #pumpkinloaf #bread #homemadebread

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