#kingarthurflour — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #kingarthurflour, aggregated by home.social.
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St. Patricks day is coming up and so it’s time to bake Irish Soda bread again. Using the recipe that can be found here:
https://www.kingarthurbaking.com/recipes/limerick-soda-bread-recipe
#IrishSodaBread
#SodaBread
#SaintPatrickDay
#BreadBaking
#KingArthurFlour -
St. Patricks day is coming up and so it’s time to bake Irish Soda bread again. Using the recipe that can be found here:
https://www.kingarthurbaking.com/recipes/limerick-soda-bread-recipe
#IrishSodaBread
#SodaBread
#SaintPatrickDay
#BreadBaking
#KingArthurFlour -
Yesterday was time to mae another #bread. For the first time a #WholeWheat bread. Turned out pretty good too 👍😃
#bread #BreadBaking #KingArthurFlour -
Yesterday was time to make another #bread. For the first time a #WholeWheat bread. Turned out pretty good too 👍😃
#bread #BreadBaking #KingArthurFlour -
Another Limerick Soda Bread! Home made bread is just so much better 😀
Visit King Arthur Baking website for full recipe:
https://www.kingarthurbaking.com/recipes/limerick-soda-bread-recipe#HomeMadeBread #KingArthurBaking #KingArthurFlour #Bread #SodaBread
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Another Limerick Soda Bread! Home made bread is just so much better 😀
Visit King Arthur Baking website for full recipe:
https://www.kingarthurbaking.com/recipes/limerick-soda-bread-recipe#HomeMadeBread #KingArthurBaking #KingArthurFlour #Bread #SodaBread
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Another Limerick Soda Bread! Home made bread is just so much better 😀
Visit King Arthur Baking website for full recipe:
https://www.kingarthurbaking.com/recipes/limerick-soda-bread-recipe#HomeMadeBread #KingArthurBaking #KingArthurFlour #Bread #SodaBread
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Another Limerick Soda Bread! Home made bread is just so much better 😀
Visit King Arthur Baking website for full recipe:
https://www.kingarthurbaking.com/recipes/limerick-soda-bread-recipe#HomeMadeBread #KingArthurBaking #KingArthurFlour #Bread #SodaBread
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Keep on keeping on. Skills are an important buffer that also create comfort. Learning to make bread here. #kingarthurflour #bread #homemade #baking
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Keep on keeping on. Skills are an important buffer that also create comfort. Learning to make bread here. #kingarthurflour #bread #homemade #baking
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Keep on keeping on. Skills are an important buffer that also create comfort. Learning to make bread here. #kingarthurflour #bread #homemade #baking
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Keep on keeping on. Skills are an important buffer that also create comfort. Learning to make bread here. #kingarthurflour #bread #homemade #baking
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"Cherry Scone" teableau for 06/27/24
#Tea #Teableau #TeaCozy #TeaCosy #BlackTea #Cherry #Scones #KingArthurFlour #Portmeirion
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It was time to bake bread again. This time made Dutch oven bread. Home made bread is the best !
#HomeMadeBread
#BakingBread
#KingArthurFlour
#DutchOvenBread -
It was time for an Italian herb bread… 😀
#KingArthurFlour
#HomemadeBread
#BreadBaking -
It was time to try something new. They say this is an easy bread to make…
#BreadBaking
#HomemadeBread
#KingArthurFlour
Recipe here from King Arthur Baking Companyhttps://www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe
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What to do on a rainy day? You go into the kitchen and make some bread! Today a Dutch oven bread… 😀
#KingArthurFlour -
I’ve trusted #KingArthurFlour for years, and now I feel great about supporting the brand. I feel like baking this weekend, in fact.
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I’ve trusted #KingArthurFlour for years, and now I feel great about supporting the brand. I feel like baking this weekend, in fact.
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I’ve trusted #KingArthurFlour for years, and now I feel great about supporting the brand. I feel like baking this weekend, in fact.
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I’ve trusted #KingArthurFlour for years, and now I feel great about supporting the brand. I feel like baking this weekend, in fact.
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No Knead Bread (Dutch Oven Bread) and it tasted so good. Recipe is from #JessicaInTheKitchen
#DutchOvenBread
#HomeMadeBread
#BreadBaking
#KingArthurFlour -
If you forget to buy #bread you have to bake it yourself…
#BakingBread
#KingArthurFlour
#HomeMadeBread -
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 saltOverall 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
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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 saltOverall 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
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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 saltOverall 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
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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 saltOverall 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
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"Rebecca Sharpless, author of 'Grain and Fire: A History of Baking in the American South,' notes, 'Southerners learned to prefer individual portions of breads served hot, while in the North, the food reformers were horrified and thought it should be served cold. Cold sliced bread was what good people ate, and Southerners were barbarians.'"
https://www.kingarthurbaking.com/blog/2023/01/30/history-of-american-biscuits via #kingarthurflour -
"Rebecca Sharpless, author of 'Grain and Fire: A History of Baking in the American South,' notes, 'Southerners learned to prefer individual portions of breads served hot, while in the North, the food reformers were horrified and thought it should be served cold. Cold sliced bread was what good people ate, and Southerners were barbarians.'"
https://www.kingarthurbaking.com/blog/2023/01/30/history-of-american-biscuits via #kingarthurflour -
"Rebecca Sharpless, author of 'Grain and Fire: A History of Baking in the American South,' notes, 'Southerners learned to prefer individual portions of breads served hot, while in the North, the food reformers were horrified and thought it should be served cold. Cold sliced bread was what good people ate, and Southerners were barbarians.'"
https://www.kingarthurbaking.com/blog/2023/01/30/history-of-american-biscuits via #kingarthurflour -
"Rebecca Sharpless, author of 'Grain and Fire: A History of Baking in the American South,' notes, 'Southerners learned to prefer individual portions of breads served hot, while in the North, the food reformers were horrified and thought it should be served cold. Cold sliced bread was what good people ate, and Southerners were barbarians.'"
https://www.kingarthurbaking.com/blog/2023/01/30/history-of-american-biscuits via #kingarthurflour
