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7/12/2024💔😭💔&26/2/2025😭💔
7/12/2024💔😭💔&26/2/2025😭💔
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Wednesday 01 January 2025 10:49:12 GMT
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hết phép luon 🥹
hết phép luon 🥹
loaf it or leave it ep. 6 this week’s savory loaf is garlic bacon parmesan sourdough and this one was worth the wait. garlic, crispy bacon, parmesan and chives folded into sourdough! it took its sweet time fermenting, but the flavor was absolutely worth it. recipe below if you want to try it! 🥓garlic bacon parmesan loaf dough 345 g room temperature water 100 g active sourdough starter 475 g bread flour 10 g fine sea salt 1/2 tsp garlic powder 1 tsp dried parsley 1/2 tsp dried chives inclusions 100 g freshly grated parmesan 50 g cooked crispy bacon, chopped 2 tsp dried chives 1 tbsp minced garlic 1 tbsp butter mix water and starter. add flour, salt, garlic powder, parsley and dried chives. mix until combined and rest for 1 hour. do one stretch and fold. gently cook the minced garlic in the butter for 2-3 minutes and cool completely. about 30 minutes after the first fold, gently spread out the dough and add the parmesan, bacon, dried chives and cooled buttery garlic. fold the inclusions into the dough. do one more gentle fold only if the dough needs it, then let bulk ferment until puffy, jiggly and risen about 50-60%. gently shape, trying not to press out all of the air, and place into a loaf tin. let proof until puffy. score right down the middle😂 bake at 425°f covered until nearly done, (mine baked for 45 min with the lid on, then 5 min with the lid off) internal temp @ 205° cool before slicing. #sourdough #sourdoughbread #sourdoughrecipe #sourdoughinclusions #loafitorleaveit
loaf it or leave it ep. 6 this week’s savory loaf is garlic bacon parmesan sourdough and this one was worth the wait. garlic, crispy bacon, parmesan and chives folded into sourdough! it took its sweet time fermenting, but the flavor was absolutely worth it. recipe below if you want to try it! 🥓garlic bacon parmesan loaf dough 345 g room temperature water 100 g active sourdough starter 475 g bread flour 10 g fine sea salt 1/2 tsp garlic powder 1 tsp dried parsley 1/2 tsp dried chives inclusions 100 g freshly grated parmesan 50 g cooked crispy bacon, chopped 2 tsp dried chives 1 tbsp minced garlic 1 tbsp butter mix water and starter. add flour, salt, garlic powder, parsley and dried chives. mix until combined and rest for 1 hour. do one stretch and fold. gently cook the minced garlic in the butter for 2-3 minutes and cool completely. about 30 minutes after the first fold, gently spread out the dough and add the parmesan, bacon, dried chives and cooled buttery garlic. fold the inclusions into the dough. do one more gentle fold only if the dough needs it, then let bulk ferment until puffy, jiggly and risen about 50-60%. gently shape, trying not to press out all of the air, and place into a loaf tin. let proof until puffy. score right down the middle😂 bake at 425°f covered until nearly done, (mine baked for 45 min with the lid on, then 5 min with the lid off) internal temp @ 205° cool before slicing. #sourdough #sourdoughbread #sourdoughrecipe #sourdoughinclusions #loafitorleaveit
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