#artisanbread — Public Fediverse posts

The chemistry of yeast fermentation and gluten development is at its most rewarding when applied to the artisanal creation of home-baked breadsticks. 🏛️📜

"Baking Breadsticks at Home: The Best Thing Since Sliced Bread." For those interested in the preservation of traditional baking methods and the science of dough, this is an excellent resource.

Full article here:
🔗 https://www.onecaregiversjourney.com/baking-breadsticks-best-thing-since-sliced-bread/

#BakingScience #EleanorGaccetta #ArtisanBread #HomeBaking #CulinaryTechnique #PublicInterest #Gastronomy

🍞 Meet broa de milho Portugal's ancient corn bread. Crackled crust. Dense, golden crumb. A whisper of sweetness. Pair it with grilled sardines. 🐟🔥 This combo is Portugal on a plate. Have you ever tried broa? #Food #Bread #PortugueseFood #ArtisanBread #travel

🍞 Meet broa de milho Portugal's ancient corn bread. Crackled crust. Dense, golden crumb. A whisper of sweetness. Pair it with grilled sardines. 🐟🔥 This combo is Portugal on a plate. Have you ever tried broa? #Food #Bread #PortugueseFood #ArtisanBread #travel

🍞 Meet broa de milho Portugal's ancient corn bread. Crackled crust. Dense, golden crumb. A whisper of sweetness. Pair it with grilled sardines. 🐟🔥 This combo is Portugal on a plate. Have you ever tried broa? #Food #Bread #PortugueseFood #ArtisanBread #travel

🍞 Meet broa de milho Portugal's ancient corn bread. Crackled crust. Dense, golden crumb. A whisper of sweetness. Pair it with grilled sardines. 🐟🔥 This combo is Portugal on a plate. Have you ever tried broa? #Food #Bread #PortugueseFood #ArtisanBread #travel

🍞 Meet broa de milho Portugal's ancient corn bread. Crackled crust. Dense, golden crumb. A whisper of sweetness. Pair it with grilled sardines. 🐟🔥 This combo is Portugal on a plate. Have you ever tried broa? #Food #Bread #PortugueseFood #ArtisanBread #travel

From sticky dough to crackling crust #silentsunday #baguette #homebaking #artisanbread #fromscratch #sundaybaking
#france #frenchbread

From sticky dough to crackling crust #silentsunday #baguette #homebaking #artisanbread #fromscratch #sundaybaking
#france #frenchbread

From sticky dough to crackling crust #silentsunday #baguette #homebaking #artisanbread #fromscratch #sundaybaking
#france #frenchbread

📍
Nothing beats the smell of freshly baked bread. 🥖✨
#freshlybaked #artisanbread #sesamebread #breadlover #bakerylife #JohnRoss7 #Mastodon

📍
Nothing beats the smell of freshly baked bread. 🥖✨
#freshlybaked #artisanbread #sesamebread #breadlover #bakerylife #JohnRoss7 #Mastodon

📍
Nothing beats the smell of freshly baked bread. 🥖✨
#freshlybaked #artisanbread #sesamebread #breadlover #bakerylife #JohnRoss7 #Mastodon

📍
Nothing beats the smell of freshly baked bread. 🥖✨
#freshlybaked #artisanbread #sesamebread #breadlover #bakerylife #JohnRoss7 #Mastodon

📍
Nothing beats the smell of freshly baked bread. 🥖✨
#freshlybaked #artisanbread #sesamebread #breadlover #bakerylife #JohnRoss7 #Mastodon

1. 🍞🥐 Hey Foodies! 🎉 Our new #ArtisanBread collection is here! Freshly baked, with love & passion for authentic flavors. Swing by our bakery and indulge in the aroma of freshly baked loaves. 🤤 #FreshBakes #BreadLovers

🎉 Op 22 februari geef ik een zuurdesembroodworkshop in Werkplaats Tugela 85 voor Eigen Kracht Voer. 🥖 Deze workshop is uitverkocht!

Volg mij hier @smaakcultuur voor updates over nieuwe workshops en data. Ontdek fermentatie, preservatie en de kunst van écht goed brood. 🌾

#Fermentatie #Zuurdesem #Kombucha #FoodWorkshops #SlowFood #AmbachtelijkBrood #CulinaireWorkshops #VoedselCultuur #Homemade #ArtisanBread

As I said last night, homemade beef jerky and crusty Italian bread were on the menu to be made today.

Unfortunately, the best laid plans of mice and men always run awry.

I had a migraine for the majority of today, and the meat that I pulled out for the jerky was pretty thick, and was thawing slowly. Therefore, the most I could do jerky-wise was getting the meat cut and into the marinade.

Then, it was onto the crusty bread. Simple to make, and absolutely delicious. I happened to overwork the dough a little bit, so the loaf came out more dense than I would've preferred-- which you can see in the last photo-- but it is still tasty.

Trust me-- I'm eating it typing this post.

#homestead #homesteading #homemadebread #bread #artisanbread #artisanalbread #homemade #homemaking #homemadefood #lovepeoplecookthemtastyfood #cookwithlove #baking #bakedbread #freshbakedbread #beefjerky #homemadebeefjerky #marinade #marinading #nospendjanuary #getcreative #fediverse #federated

Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

#GrowingUpItalian #Food #Bread #ArtisanBread #NoKneadBread #Cooking #Humor

#GrowingUpItalian #Food #Bread #ArtisanBread #NoKneadBread

Stuffed Artichokes! Lots of garlicky broth and crusty Artisan Bread!

If you love delicious homemade bread, but hate all the screwing around to get it, this book might be a fabulous investment.
#NoKneadBread #Baking #HomemadeBread #Cooking #Artisanbread

Just in case anyone wants to learn knotting kaisers. #bread #artisanbread brentsbreadblog.com #happynewyear

Honorary Cajun, love to #cook (#ArtisanBread, #Pasta, #BBQ, more!), fan of #football (#soccer), #travel, life long learning, #reading (#SciFi, #Fiction #Fantasy, #HistoricalFiction, #Poetry ), exploring new #music, & discovering new #cities. Has best rescue #dog in the world, Jozy. Invested in making my community a better place. Work at the intersection of #tech, #STEM, #EconomicDevelopment, #WorkforceDevelopment, #ESG, #CSR, #UniversityPartnerships, & more.

#Introductions
Also, more of this:

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

Download free signs for bakeries to use in your creative works

#Bakery #BakedGoods #FreshBakes #BakeryLove #BreadLovers #CakeArt #PastryLovers #BakeryLife #CakeShop #BakeryDelights #DessertLovers #Cupcakes #SweetTreats #ArtisanBread #BakingFun

https://www.iconadda.com

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Roggenbrot.

#HomemadeBread #Sourdough #ArtisanBread #BreadBaking #RusticLoaf #BakingFromScratch #CrustyBread #BreadLove #BreadArt #FreshlyBaked #RyeBread #SourdoughRye #WholeGrain #NaturalFermentation #BreadScoring #BreadLovers #SourdoughBaking #FermentedFoods #RyeSourdough #SourdoughStarter #BreadPorn #RealBread #SlowFood #Handmade #WildYeast #SourdoughClub #SourdoughBread #BreadMaking #Levain #BreadsofInstagram

Looking for a basic, whole grain artisa bread recipe? Try this dutch oven bread baking favorite. #artisanbread

https://www.anoffgridlife.com/whole-grain-artisan-bread-recipe/?utm_source=flipboard&utm_medium=activitypub

Posted into FLIPBOARD USER GROUP @flipboard-user-group-JanetteSpeyer

Looking for a basic, whole grain artisa bread recipe? Try this dutch oven bread baking favorite. #artisanbread

https://www.anoffgridlife.com/whole-grain-artisan-bread-recipe/?utm_source=flipboard&utm_medium=activitypub

Posted into FLIPBOARD USER GROUP @flipboard-user-group-JanetteSpeyer

Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta

Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta

Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta

Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta

As I said last night, homemade beef jerky and crusty Italian bread were on the menu to be made today.

Unfortunately, the best laid plans of mice and men always run awry.

I had a migraine for the majority of today, and the meat that I pulled out for the jerky was pretty thick, and was thawing slowly. Therefore, the most I could do jerky-wise was getting the meat cut and into the marinade.

Then, it was onto the crusty bread. Simple to make, and absolutely delicious. I happened to overwork the dough a little bit, so the loaf came out more dense than I would've preferred-- which you can see in the last photo-- but it is still tasty.

Trust me-- I'm eating it typing this post.

#homestead #homesteading #homemadebread #bread #artisanbread #artisanalbread #homemade #homemaking #homemadefood #lovepeoplecookthemtastyfood #cookwithlove #baking #bakedbread #freshbakedbread #beefjerky #homemadebeefjerky #marinade #marinading #nospendjanuary #getcreative #fediverse #federated

As I said last night, homemade beef jerky and crusty Italian bread were on the menu to be made today.

Unfortunately, the best laid plans of mice and men always run awry.

I had a migraine for the majority of today, and the meat that I pulled out for the jerky was pretty thick, and was thawing slowly. Therefore, the most I could do jerky-wise was getting the meat cut and into the marinade.

Then, it was onto the crusty bread. Simple to make, and absolutely delicious. I happened to overwork the dough a little bit, so the loaf came out more dense than I would've preferred-- which you can see in the last photo-- but it is still tasty.

Trust me-- I'm eating it typing this post.

#homestead #homesteading #homemadebread #bread #artisanbread #artisanalbread #homemade #homemaking #homemadefood #lovepeoplecookthemtastyfood #cookwithlove #baking #bakedbread #freshbakedbread #beefjerky #homemadebeefjerky #marinade #marinading #nospendjanuary #getcreative #fediverse #federated

As I said last night, homemade beef jerky and crusty Italian bread were on the menu to be made today.

Unfortunately, the best laid plans of mice and men always run awry.

I had a migraine for the majority of today, and the meat that I pulled out for the jerky was pretty thick, and was thawing slowly. Therefore, the most I could do jerky-wise was getting the meat cut and into the marinade.

Then, it was onto the crusty bread. Simple to make, and absolutely delicious. I happened to overwork the dough a little bit, so the loaf came out more dense than I would've preferred-- which you can see in the last photo-- but it is still tasty.

Trust me-- I'm eating it typing this post.

#homestead #homesteading #homemadebread #bread #artisanbread #artisanalbread #homemade #homemaking #homemadefood #lovepeoplecookthemtastyfood #cookwithlove #baking #bakedbread #freshbakedbread #beefjerky #homemadebeefjerky #marinade #marinading #nospendjanuary #getcreative #fediverse #federated

As I said last night, homemade beef jerky and crusty Italian bread were on the menu to be made today.

Unfortunately, the best laid plans of mice and men always run awry.

I had a migraine for the majority of today, and the meat that I pulled out for the jerky was pretty thick, and was thawing slowly. Therefore, the most I could do jerky-wise was getting the meat cut and into the marinade.

Then, it was onto the crusty bread. Simple to make, and absolutely delicious. I happened to overwork the dough a little bit, so the loaf came out more dense than I would've preferred-- which you can see in the last photo-- but it is still tasty.

Trust me-- I'm eating it typing this post.

#homestead #homesteading #homemadebread #bread #artisanbread #artisanalbread #homemade #homemaking #homemadefood #lovepeoplecookthemtastyfood #cookwithlove #baking #bakedbread #freshbakedbread #beefjerky #homemadebeefjerky #marinade #marinading #nospendjanuary #getcreative #fediverse #federated

#GrowingUpItalian #Food #Foodie
#Bake #Foodporn #Italianfood
#Cooking #Basil #Herbs
#Bread #SourDough #EatingWell
#Sourdoughbread #baking #ArtisanBread

How To Store Bread

https://www.washingtonpost.com/food/2023/05/26/how-to-store-bread/

Don't think I mentioned this before. I also bake bread about twice a week. This is an Austrian sourdough rye bread.

#bread #breadbaking #baking #austrian #austrianbread #sourdough #sourdoughbread #rye #ryebread #schwarzbrot #hausbrot #artisanbread

Don't think I mentioned this before. I also bake bread about twice a week. This is an Austrian sourdough rye bread.

#bread #breadbaking #baking #austrian #austrianbread #sourdough #sourdoughbread #rye #ryebread #schwarzbrot #hausbrot #artisanbread

Don't think I mentioned this before. I also bake bread about twice a week. This is an Austrian sourdough rye bread.

#bread #breadbaking #baking #austrian #austrianbread #sourdough #sourdoughbread #rye #ryebread #schwarzbrot #hausbrot #artisanbread

Don't think I mentioned this before. I also bake bread about twice a week. This is an Austrian sourdough rye bread.

#bread #breadbaking #baking #austrian #austrianbread #sourdough #sourdoughbread #rye #ryebread #schwarzbrot #hausbrot #artisanbread