6 Loaves of Bread

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6 loaves of bread

Discover Pinterest’s best ideas and inspiration for 6 loaves of bread. Get inspired and try out new things.

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Same Say Sourdough Loaf 125g active starter 350-360g warm water 500g bread flour 12g salt This is what my schedule looks like, but don’t copy it exactly. It will look different for you. Take notes from the video and watch your bread and look for the cues to know when to move to the next step: 9am - mix together dough 10am - 1st stretch and folds 1045am ish - 2nd stretch n folds / start bulk fermentation 1pm - final shaping, into fridge 2pm - score and bake!

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50 Clove Dutch Oven Bread for the newbie bakers! No kneading needed. Find the recipe below and linked in bio! @joelleolol Ingredients for 1 boule 50 garlic cloves, peeled and ends trimmed 1 cup extra virgin olive oil 4 cups bread flour, plus more for dusting 1 tablespoon kosher salt 2.25 teaspoons instant yeast 2 cups warm water Preparation Preheat the oven to 300°F (148°C). Make the garlic confit: Place the garlic cloves in a 9-inch loaf pan, and cover completely with the olive oil. Cover...

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I used to think I needed a Dutch oven to get that golden, crusty sourdough bread… but one simple trick changed everything—and I already had what I needed in my kitchen.

Thanks to @leafandloafco who made this a popular baking method amongst the sourdough bread community saving us time and helping us learn to make more loaves at once.

It’s called the Double Pan Method—and all you need are two 9x5 loaf pans.

Here’s how to do it:

1. Place your shaped dough into one 9x5 loaf pan.

2. Flip an...

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Want to give homemade bread as gifts but don’t have all day to bake? These time-saving techniques help you make multiple loaves with less effort. Read the full guide and pin this for later! Quick Bread Recipes, Large Batch Baking, Bread Gifts for Christmas, Homemade Food Gifts, Easy Yeast Bread, Baking for a Crowd, Giftable Bread Ideas, Holiday Baking Hacks, Freezer Bread Recipes, Best Bread to Give as Gifts

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45min · 1 serving As promised this is the recipe for the two sandwich loaves. 500g T80 flour • 150g water • 150g milk • 150g leaven • 20g honey • 10g salt 60g butter Mixed everything,except the butter, until incorporated then added the room temperature butter and mixed for a few minutes. Performed 3 sets of coil folds, 30 min, 45 min and 1h and 30 min apart. • Left the dough at room temperature for another 3h than placed it in the fridge overnight (14h) • Shaped as in the beginning of the video straight from the fridge and put the dough in a well oiled tin. • Left at room temperature (21-22°C) to proof for another 8h. • Preheat the oven at 230°C, brushed a beaten egg on both loaves. Baked for 10 minutes at 220°C with steam, then removed the steam and baked for another 3

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What makes a “perfect” loaf? That answer depends on who you ask. The more sourdough bread I make and the more I experiment, the more I find that slightly overproofed bread, technically speaking, is my perfect loaf. This loaf was so light and airy that I could hardly cut slices. While that part was a little annoying, the bread was SO soft and enjoyable. One of the best textures I’ve ever achieved in a loaf. You can see the signs of over proofing in the crumb where the alveoli (the holes) are...

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