Incredibly simple recipes for amazing breads, by Chef Toor.https://breadsly.com/en-ushttps://breadsly.com/posts/2020-06-20-toast-worthy-bread-day-3/https://breadsly.com/posts/2020-06-20-toast-worthy-bread-day-3/Today is bread baking day! That means we are going to work with the starter we worked on inDay 2. Mine looks like this:Measure 300g bread flour:Measure 150g water at room temperature:Mix with the starter:Cover and let the dough rise for two hours:First set of folds: fold right:Fold left:Fold far:Fold near:Cover the container and let it sit for an hour:Second set of folds: fold right:Fold left:Fold far:Fold near:Cover the container and let it sit for another hour:Dust a work surface:Dust the dough:Scrape the dough gently out of the container and onto the dusted work surface:With wet hands, flatten it:Then put it back together into a ball shape, far:Right:Near:Left:Grab a brotform:And dust it generously with flour:And place the dough ball in it:Cover and let it rise for two hours while the oven preheats to 485 degrees:Get the bottom of the baking cloche and gently place it upside down on the brotform:Then secure the brotform in place while flipping the cloche bottom upside down:Tap on the brotform and slowly remove it:Score the dough's face:Cover the cloche and bake it for 30 minutes covered:Then remove the cover, reduce the heat to 445 degrees and continue baking for 30 minutes:Remove the bread from the oven and place it on a cooling rack for two hours:Enjoy these slices toasted!Sat, 20 Jun 2020 00:00:00 GMThttps://breadsly.com/posts/2020-06-19-toast-worthy-bread-day-2/https://breadsly.com/posts/2020-06-19-toast-worthy-bread-day-2/Today, we are going to simply double the starter fromDay 1. Mine looks like this:Measure 100g all purpose flour:Then measure 100g of water at room temperature:Add it to the mix:Stir it until combined:Cover the container and let it sit somewhere warm overnight.Fri, 19 Jun 2020 00:00:00 GMThttps://breadsly.com/posts/2020-06-18-toast-worthy-bread-day-1/https://breadsly.com/posts/2020-06-18-toast-worthy-bread-day-1/Very little things in life come close to a delicious piece of toast with some butter and jam.Here's how we're going to make it:Measure 100g all purpose flourMeasure 100g water at room temperature:Sprinkle some active-dry yeast in the water:Stir it to turn it cloudy:Then add it to the flour:Mix it until a sticky dough forms:Cover the container and let it sit somewhere warm overnight.Thu, 18 Jun 2020 00:00:00 GMThttps://breadsly.com/posts/2020-04-18-bread-for-butter/https://breadsly.com/posts/2020-04-18-bread-for-butter/This recipe has proven to be a huge hit with bread n' butter fans. It also is no-knead, as usual. The result it makes is an incredible crusty loaf that is soft and chewy on the inside. When toasted, it simply tastes incredible with some butter.Without further ado, here's the starter:Measure all purpose flour:Measure an equal amount water at room temperature:Add a tiny bit of active-dry yeast to the water:Let it sit and dissolve:Then add the cloudy water to the flour:Stir slowly until mixed:Cover the container and let it sit somewhere not cold overnight.Sat, 18 Apr 2020 00:00:00 GMThttps://breadsly.com/posts/2020-04-18-bread-for-butter-day-2/https://breadsly.com/posts/2020-04-18-bread-for-butter-day-2/Today is bread baking day. Thestarterwe put together yesterday will be transformed into some delicious bread ready to butter up.Mine looks like this:Measure some spelt flour:Add some whole wheat flour:Then measure some bread flour:Add the flour to the starter from day 1:Measure some water:Add some sea salt:Dissolve it, and add a little active-dry yeast:Stir to dissolve both:Then add that to the mixture:Mix until a sticky dough forms:Cover the container and let it sit somewhere warm for four hours:With wet hands, fold far:Then fold near:Then fold right:And then fold left:Cover and let it sit for an hour:Second set of folds: fold left:Then fold right:Fold far:And fold near:Cover the container and let it sit again for an hour:Another set of folds; fold right:Fold left:Fold far:Fold near:Cover the container and let it sit for another hour:Final set of folds; fold right:Fold left:Fold far:Then fold near:Cover the container and grab a bread couche:Sprinkle it with flour heavily off center:Then roll the other half in partially:Sprinkle some flour onto a clean working surface (lightly):Then sprinkle a little flour around the dough in the container:Using your hand, or a spatula, work some of the flour under the dough and flip it:With wet hands, gently deflate the dough:Then start rolling it:Into a log shape:Gently:Then press the seam together:And roll it in the flour then place it on the floured couche seam-side up:Sprinkle a bunch of flour on top:Then cover it with the couche and turn the oven with a baking steel on 485 degrees:An hour later, uncover the proofed dough:Sprinkle it with some flour:Get a baking peel:Flip it onto the peel:Score its face three times:Slide it onto the hot baking steel:Cover it and bake for 30 minutes:Uncover it, relocate off baking steel, lower the heat to 435 degrees, and bake for 30 minutes:Remove the bread from the oven:Let it cool for two hours:Then brush off excess flour:Ready for crunchy time!Sat, 18 Apr 2020 00:00:00 GMThttps://breadsly.com/posts/2018-10-29-for-the-love-of-bread/https://breadsly.com/posts/2018-10-29-for-the-love-of-bread/Long-time fans of Breadsly may have wondered what is up with Breadsly... well, we are perfecting shapes these days. Stay tuned for a new recipe soon!Here's what shapes have taken place as of late:Mon, 29 Oct 2018 00:00:00 GMThttps://breadsly.com/posts/2018-07-16-crunchy-dark-rye-day-2/https://breadsly.com/posts/2018-07-16-crunchy-dark-rye-day-2/Today is bread baking day. We are going to use thestarterwe put together yesterday to make our crunchy dark rye loaf. Mine looks like this:Measure 100g dark rye flour:Measure 300g bread flour:Measure 200g water at room temperature:Add 10g sea salt and dissolve it:Put all that together:And mix it until a sticky dough forms:Cover the container and let it rise for six hours:First set of folds, first fold right:Then fold left:Then fold far:Then fold near:Cover the container and let it rise for another hour:Second set of folds, fold right:Then fold left:Then fold far:Then fold near:Cover the container and let it rise for another hour:Third set of folds, fold right:Third fold left:Third fold farThird fold near:Sprinkle some flour on the work surface:Sprinkle some flour on the dough:Scrape it out of the container and onto the floured surface:Shape it into a log by folding one third:Then folding the other third:Place it on a floured peel:Preheat the oven to 475 degrees:Preheat the tweaked Fourneau 2.0 to use the baking steel as its base:Score the loaf and bake it covered for 30 minutes at 475 then 30 minutes uncovered at 400:Place it on a cooling rack:Until it's completely cool to the touch:Enjoy!Mon, 16 Jul 2018 00:00:00 GMThttps://breadsly.com/posts/2018-07-15-crunchy-dark-rye/https://breadsly.com/posts/2018-07-15-crunchy-dark-rye/We are going to make an aromatic dark rye loaf this time around. We will use two-to-one ratio for the starter to get a more golden color.Measure 100g flour:Measure 200g water at room temperature:Add the tiniest bit of active-dry yeast:Let the yeast dissolve in the water:Mix all that together:Until you get a very wet pancake batter:Cover the container and let it sit overnight somewhere warm.Sun, 15 Jul 2018 00:00:00 GMThttps://breadsly.com/posts/2018-06-22-simple-wholesome-pita-part-2/https://breadsly.com/posts/2018-06-22-simple-wholesome-pita-part-2/Today is pita bread baking day!Our dough fromday 1looks something like this:Scrape it off the sides of the container into a ball shape:Then flip it onto a clean work surface:Fold it once on itself:Then roll it by hand into a log shape:Cut it in half:Then cut the half in halves:Repeat:Until you have 8 roughly equal pieces in size:One edge piece at a time, flatten:First fold:Second fold:Third fold:Fourth fold:And place it back in the container:One middle piece at a time, flatten:Fold one:Fold two:Place it in the container:Repeat until you do all eight:Cover the container and let them rise while the oven preheats to 525 with a baking steel:About an hour later:Grab some fresh flour:Place a dough ball in the flour:Then flip it:And gently deflate it on the work surface:First by hand:Then using a rolling pin:Until it's very thin:Flip it onto the peel:And slide it onto the hot baking steel:Watch it puff up like a balloon:Then remove it and place it on a cooling rack:Repeat for the rest of the dough balls:Let them cool completely before bagging them. You may freeze them for long term enjoyment!Enjoy!Fri, 22 Jun 2018 00:00:00 GMThttps://breadsly.com/posts/2018-06-21-simple-wholesome-pita-part-1/https://breadsly.com/posts/2018-06-21-simple-wholesome-pita-part-1/To answer the question of whether measuring ingredients using a cup is possible, i.e. without using a scale, the answer is YES!Here's a very simple way to make chewy, flavorful pita bread using whole wheat flours exclusively and, of course, no knead.Measure one cup whole wheat flour:Measure one cup white whole wheat flour:Measure one cup sprouted whole wheat flour:Add half a table spoon sea salt:Measure one cup water at room temperature:Sprinkle some active dry yeast:Stir it to dissolve:Add the water to the flour:Mix it until a dough forms:Cover the container and let it sit somewhere warm overnight.Thu, 21 Jun 2018 00:00:00 GMThttps://breadsly.com/posts/2018-05-07-whole-wheat-boule-day-2/https://breadsly.com/posts/2018-05-07-whole-wheat-boule-day-2/We're going to make our whole wheat boule bread using thestarterwe put together yesterday.Mine looks like this:Measure 30g oat flour:Measure 70g whole wheat flour:Measure 300g all purpose flour:Measure 290g water:Add 8g sea salt:Add a little active-dry yeast:Dissolve it well:Then put all the above together:And mix a little until a very sticky dough forms:Cover the container and let it rise for two hours:First right fold (with wet hands):First left fold:First far fold:First near fold:Cover the container and let it rise for another two hours:Second set of folds. Fold right:Fold left:Fold far:Fold near:Cover the container and let it rise again for another hour:Third set of folds. Fold right:Third fold left:Then fold far:And then fold near:Cover the container and let it rise somewhere warm for another hour:Fourth set of folds. Fold right:Fold left:Fold far:Fold near:Cover the container and let it rise again for another hour:Fifth set of folds. With wet hands, fold right:Fold left:Fold far:Fold near:Sprinkle some flour on a clean work surface:Sprinkle some flour on the dough:And scrape it onto the dusted countertop:Flatten it gently:And shape it into a ball by folding it onto itself with four steps:Step two:Step three:Step four:Grab a brotform:Sprinkle it heavily with flour:Place the shaped dough in the brotform:While the oven preheats to 475 degrees:After proofing the dough for an hour:Sprinkle its face with more flour:Gently flip the dough onto the base of our baking cloche:Slowly lift the brotform off the flipped dough:Score the dough's face:Cover the cloche and bake for 30 minutes covered, then 25 minutes uncovered:Place the bread on a cooling rack:Dust off the excess flour when it is cool:Enjoy!Mon, 07 May 2018 00:00:00 GMThttps://breadsly.com/posts/2018-05-06-whole-wheat-boule-day-1/https://breadsly.com/posts/2018-05-06-whole-wheat-boule-day-1/We're going to make a super wholesome crunchy boule. This recipe uses our no-knead approach and an overnight starter. Here's how we make the starter:Measure 100g all purpose flour:Measure 100g water at room temperature:Add a tiny bit of active-dry yeast:Stir it to dissolve:Add the water with the dissolved yeast to the flour:And mix a little:Cover the container and let it sit overnight somewhere warm.Sun, 06 May 2018 00:00:00 GMThttps://breadsly.com/posts/2018-04-19-rustic-boule-part-2/https://breadsly.com/posts/2018-04-19-rustic-boule-part-2/Today is bread baking day. We're going to add some more flour, water, salt, and yeast to thestarterwe put together yesterday. Mine looks like this:Measure 71g golden buffalo wheat flour:Add 29g Einkorn flour for extra flavor:Measure 300g bread flour:Measure 280g water at room temperature:Measure 10g sea salt:Add a sprinkle of active-dry yeast and dissolve by stirring:Put all that together:And mix it until a sticky dough forms:Cover the container, and leave it somewhere warm for an hour:First set of folds, with wet hands, fold right:Then left fold:Then far fold:Then near fold:Cover the container, and let it rise somewhere warm for an hour:Second set of folds, first fold right:Then fold left:Then fold far:Then fold near:Cover the container and let it rise again for an hour:Third set of folds, first right fold:Then left:Then far and near:Cover the container and let it sit for another hour:Fourth set of folds, first right:Then far:Then near:Sprinkle flour on a clean work surface:Scoop the dough out of the container and gently flip it onto the floured surface:Grab a clean round brotform:Heavily sprinkle flour all over it:Make a rough ball shape by folding the dough on itself like so, one:Two:Three:Four:Grab the dough and slowly place it in the floured brotform:Cover it and let it rise for another hour while the oven preheats to 475 degrees:The dough will look like this when fully risen:Sprinkle its face with flour:Grab a baking cloche bottom:Place it face-down on the brotform then gently flip them to put the dough on the cloche bottom:Slowly remove the brotform:Score the face of the dough:Bake it, covered, for 30 minutes. Uncover, and continue to bake for an additional 30 minutes:Place the bread on a cooling rack and dust off excess flour:Let the bread cool completely:Enjoy!Thu, 19 Apr 2018 00:00:00 GMThttps://breadsly.com/posts/2018-04-18-rustic-boule-part-1/https://breadsly.com/posts/2018-04-18-rustic-boule-part-1/I came across a great deal on Golden Buffalo flour the other day. I couldn't resist but buy it and bake a crunchy boule using our awesome no-knead approach with an overnight starter.Here's the recipe:Measure 100g all purpose flour:Measure 100g water at room temperature:Add a little active-dry yeast:Stir it:Add it to the flour:And mix until a starter forms:Cover the container and let it sit somewhere warm overnight.Wed, 18 Apr 2018 00:00:00 GMThttps://breadsly.com/posts/2018-04-07-salty-einkorn-loaf-part-2/https://breadsly.com/posts/2018-04-07-salty-einkorn-loaf-part-2/Today is bread baking day. My dough fromday 1looks like this:Cover the container and let it sit to warm back up for two hours:First left fold:First right fold:First far fold:First near fold:Cover the container, and let it sit for an hour:Second right fold:Second left fold:Second far fold:Second near fold:Flour a clean work surface:Flour the Fourneau 2.0 peel:Flour the dough:Scrap it gently and flip it onto the work surface:Flatten it gently:And roll it:Shaping it like a loaf:Place it on the peel:Preheat the oven to 525 degrees:An hour later:Brush the dough's surface with a tiny bit of water:And sprinkle it with some coarse sea salt:Open the Fourneau 2.0 hatch:Score the dough:Then place it inside the Fourneau 2.0:Close the hatch:Bake for 30 minutes with the hatch on at 425 degrees.Uncover the hatch and continue to bake at 425 degrees for another 30 minutes:Remove the bread from the oven:Let it cool off completely:Enjoy!Sat, 07 Apr 2018 00:00:00 GMThttps://breadsly.com/posts/2018-04-06-salty-einkorn-loaf-part-1/https://breadsly.com/posts/2018-04-06-salty-einkorn-loaf-part-1/This recipe has proven to be a huge hit every time. We're going to use an overnight dough for it instead of a starter. This way, the dough develops even more flavor and aroma while baking.Measure 50g Einkorn wheat flour:Followed by 50g whole wheat flour;Measure 400g bread flour:Measure 395g water at room temperature:Dissolve 9g of sea salt:Add a dash of active-dry yeastStir the water well:Put the water in with the flours:And mix until a sticky dough forms:Cover the container and put it in the fridge overnight.Fri, 06 Apr 2018 00:00:00 GMThttps://breadsly.com/posts/2018-02-03-sourdough-baguettes-day-3/https://breadsly.com/posts/2018-02-03-sourdough-baguettes-day-3/Today is bread baking day! Lets get to it.Mystarterfrom day 2 looks like this:Measure 30g buckwheat flour:Measure 70g whole wheat flour:Measure 200g of bread flour:Measure 200g water:Add 10g of sea salt:And a little active-dry yeast:Put all the above together:And mix it until a dough forms:Cover the container and let the dough rise somewhere warm for two hours:First set of folds; with wet hands, first fold left:Then fold right:Then fold far:Then fold near:Cover the container and let it rise again for two hours:Second set of folds; fold left:Fold right:Fold far:Fold near:Dust a clean counter workspace with some flour:Dust a clean kitchen towel with some flour on one half:Gather the dough in the container into a little round shape:Sprinkle it with flour also:Then flip it onto the dusted work surface:Fold it onto itself:Cut it in half:Flatten the first half into a rectangle shape:And gently roll it into a log:Place it on the dusted kitchen towel:Flatten the second half into a rectangle shape:And roll it into a log:And place it on the dusted towel:Dust with flour and fold the kitchen towel over them to cover while they proof for an hour:Meanwhile, place the fourneau 2 in the oven:Preheat it to 400 degrees:Proofed loaves:Gently flip one onto the Fourneau 2 peel:Score it after covering the second loaf:And slide it into the Fourneau 2:Cover the hatch and let it bake for 20 minutes:Open the hatch, move the first loaf out of the Fourneau 2 but keep it in the oven to bake for 30min:Uncover the second loaf:Gently flip it onto the peel:Score it:Slid it into Fourneau 2 and bake it hatch covered for 20 minutes:Move it outside the Fourneau 2 and bake for another 30 minutes:Place each loaf onto a cooling rack and let them completely cool off:Slice and enjoy!Sat, 03 Feb 2018 00:00:00 GMThttps://breadsly.com/posts/2018-02-02-sourdough-baguettes-day-2/https://breadsly.com/posts/2018-02-02-sourdough-baguettes-day-2/Today, we are going to ferment thestarterwe put together yesterday to get more of the yummy sourdough aroma and flavor.Here's what mine looked like:Measure 100g all purpose flour:Followed by 100g of water at room temperature:Add a touch of active-dry yeast:Put all of that together with the starter from day1:And mix it until a sticky dough forms:Cover the container and let it sit somewhere warm overnight.Fri, 02 Feb 2018 00:00:00 GMThttps://breadsly.com/posts/2018-02-01-sourdough-baguettes-day-1/https://breadsly.com/posts/2018-02-01-sourdough-baguettes-day-1/This bread recipe is fabulously crunchy and has an amazing aroma. Making it is simple since it requires no kneading. We're going to utilize our newly acquired Fourneau 2 to bake it. Here's how we make it:Measure 100g of all purpose flour:Measure 100g water at room temperature:Sprinkle a little active dry yeast:Put that together with the flour:Mix until a sticky dough forms:Cover the container and let it sit overnight somewhere warm.Thu, 01 Feb 2018 00:00:00 GMThttps://breadsly.com/posts/2018-01-08-new-oven-part-2/https://breadsly.com/posts/2018-01-08-new-oven-part-2/Today is bread baking day in the Fourneau 2 oven.We put astartertogether yesterday. Mine looks like this:Measure 25g buckwheat flour:Then add 75g sprouted spelt flour:Measure 300g all purpose flour:Measure 280g water at room temperature:Then add 10g of sea salt:Sprinkle in some active dry yeast:Then stir to dissolve the salt:Then add the liquid to the flours and starter:Mix until you get a wet dough:Cover the container and let it rise for four hours:With wet hands, first fold left:Then fold right:Then fold far:Then fold near:Cover the container once more and let it rise for two hours:Second left fold:Second right fold:Second far fold:Second near fold:Sprinkle flour over a clean work surface:And over a clean kitchen towel:And then over the dough:Scrape the dough out onto the floured surface:And cut it in half:Fold the first half in on itself:Stretch it to make a triangle:Then roll it into a loaf:Sprinkle a little flour on it:Do the same with the second half. Fold it on itself:Stretch it into a triangle:Then roll it into a loaf shape:Gently place both loaves on the dusted towel:Then sprinkle them with flour to cover their faces:Fold the towel and cover the loaves to proof for an hour:Meanwhile, turn the oven with the Fourneau 2 inside to 450 degrees:The loaves are done proofing:Gently flip the first one onto the peel:The bottom becomes the new face:Score it:Then slide it inside the Fourneau 2 and close the hatch. Baking total is 15 min inside 30 min outside:Open the hatch after 15 minutes of baking:Relocate the first loaf to continue baking for another 30 min and make room for the second:Gently flip the second loaf onto the peel:Then score it:And slide it into the Fourneau 2:Close the hatch and bake for 15 minutes inside, followed by 30 minutes outside:When each loaf is done baking, move it onto a cooling rack:Brush off some of the excess flour:Let the bread cool off completely:Slice and enjoy the crunch!Mon, 08 Jan 2018 00:00:00 GMThttps://breadsly.com/posts/2018-01-07-new-oven-part-1/https://breadsly.com/posts/2018-01-07-new-oven-part-1/Happy New Year!Here's what is fresh at Breadsly: We backed the Fourneau 2.0 bread oven campaign last year. We've had great success baking with it in a regular oven - where Breadsly's new headquarters are now located.We are going to make some super crunchy bread in it using the following recipe:Measure 100g all purpose flour:Followed by 100g of water at room temperature:Sprinkle a little bit of active dry yeast:Stir to dissolve it:Mix the yeasty water with the flour:Until you get a starter:Cover the container and let it sit somewhere warm overnight.Sun, 07 Jan 2018 00:00:00 GMThttps://breadsly.com/posts/2017-05-08-party-pleaser-part-2/https://breadsly.com/posts/2017-05-08-party-pleaser-part-2/We will put together the party pleaser bread using the starter from yesterday.The starter should look like this:Measure 20g amaranth flour:Measure 30g dark rye flour:Measure 50g typo 00 flour:Measure 200g bread flour:Measure 10g of sea salt:And dissolve it in 200g of water at room temperature:Put all that together with the starter from day 1:Mix it until a very sticky dough forms:Cover the container and let the dough rise somewhere warm for five hours:With wet hands, fold left:Then fold right:Then fold far:Then fold near:Cover the container and let it rise for 30 minutes:Second set of folds: fold leftThen fold right:Fold far:Then fold near:Cover the container and let it rise for another 30 minutes:Third set of folds: leftFold right:Fold far:Then fold near:Cover the container and let it rise for another 30 minutes:Four set of folds: fold leftFold right:Fold far:Fold near:Dust a piece of parchment paper with some flour:Scrape the dough out of the container and onto the dusted parchment paper:Sprinkle some thyme on top:Preheat the oven to 565 degrees with a baking steel or a cast iron pan large enough to fit:An hour later the proofed dough is ready to bake:Use a peel to place it on the hot steel. Bake covered at 565 for 30 minutes.Uncover and continue to bake for an extra 10 minutes at 500 degrees:Remove from the oven and let it cool completely before slicing:Enjoy!Mon, 08 May 2017 00:00:00 GMThttps://breadsly.com/posts/2017-05-07-party-pleaser-part-1/https://breadsly.com/posts/2017-05-07-party-pleaser-part-1/This bread is always a huge hit at team party settings and simply amazing toasted. It's a no-knead recipe and uses a high hydration dough. Here's the recipe:Measure 200g bread flour:Followed by 200g water and 2g fresh cake yeast:Put all that together:And mix until a super sticky dough forms:Cover the container and let it rise overnight somewhere warm.Sun, 07 May 2017 00:00:00 GMThttps://breadsly.com/posts/2017-04-06-seedy-loaf-part-2/https://breadsly.com/posts/2017-04-06-seedy-loaf-part-2/Today is bread making day. This recipe is different than our normal ones in that we're going to stuff the dough in the fridge instead of folding sets. Here's how:Mystarterfrom yesterday looked like this:Measure 50g amaranth flour:Then 50g brown rice flour:Followed by 50g dark rye flour:Then 150g white whole wheat flour:Measure 125g water at room temperature:And dissolve 10g of sea salt in that:Add all the above to the starter:And mix until a sticky dough forms:Cover the container and put the dough in the fridge for 8 hours:Mix two table spoons flax seeds:Two table spoons sunflower seeds:And some poppy seeds:Sprinkle a table spoon on top of the cold dough:Then fold its left in:Then right:Then near:Then far:Then sprinkle another table spoon:And flatten the dough ball down with your hands:Work more seeds into it until they're all gone:Shape it into a proper loaf:Then dust its face with some flour:Sprinkle some flour on a parchment paper:Preheat the oven with a baking steel to 565 degrees:Place the dough on the parchment paperAnd let it proof for an hour:Then move it onto a baking peel and score its face:Slide the dough on the hot steel and bake it covered for 30 minutes:Remove the cover and continue to bake for another 20 minutes:Let it cool completely on a wire rack:Enjoy!Thu, 06 Apr 2017 00:00:00 GMThttps://breadsly.com/posts/2017-04-05-seedy-loaf-part-1/https://breadsly.com/posts/2017-04-05-seedy-loaf-part-1/Bread is delicious. Seeds are good for you. So, seedy bread is delicious goodness. Here's our amazing no-knead recipe for making wholesome bread with seeds:Measure 200g of bread flour:Followed by 8g fresh cake yeast:Add 200g of water at room temperature:Stir the yeast in a bit:Then, put all that together:And mix until a sticky dough forms:Cover the container and let it rise somewhere warm overnight.Wed, 05 Apr 2017 00:00:00 GMThttps://breadsly.com/posts/2017-03-31-amaranth-baguettes-part-two/https://breadsly.com/posts/2017-03-31-amaranth-baguettes-part-two/Today is baguettes making day. We're going to use thestarterwe put together yesterday and add stuff to it. Mystarterlooks like this:Measure 20g amaranth flour:Then add 80g durum semolina flour:Measure 200g bread flour:Measure 10g sea salt:Then dissolve the salt in 125g of water:Add all that together:And mix until a sticky dough forms:Cover the container and let it rise for two hours:First fold left:Then fold right:Then fold far:Then fold near:Cover the container again and let it rise for an hour:Second fold left:Second fold right:Second fold far:Second fold near:Sprinkle the dough with some flour:Then flip the dough onto a work surface:Fold the sticky face onto itself once:Then cut it in half:Flatten one half:Brush its face with some water:And roll it with some force. We want the trapped gas out:Then cut the resulting stick in two:Repeat with the second half:Wet its face, and fold it:Then cut it in half:Shape the edges to make them a little pointy and place them in baking trays and cover them:Preheat the oven to 565 degreesAn hour later, the proofed loaves look like this:Score them with a sharp knife:Bake them for 35 minutes covered, and then 10 minutes uncovered:Let them cool off completely before slicing them:Enjoy!Fri, 31 Mar 2017 00:00:00 GMThttps://breadsly.com/posts/2017-03-30-amaranth-baguettes-part-one/https://breadsly.com/posts/2017-03-30-amaranth-baguettes-part-one/This is an incredibly aromatic baguette recipe that uses the amazing fresh cake yeast, and, in keeping up with Breadsly's tradition, is also no-knead. We're going to make a starter today.Measure 200g of bread flour:Then measure 6g fresh cake yeast:Add 200g of water at room temperature:And stir to dissolve the yeast:Add that to the flour:And mix until a sticky starter forms:Cover the container and let it rise overnight somewhere warm.Thu, 30 Mar 2017 00:00:00 GMThttps://breadsly.com/posts/2017-03-23-dark-rye-sandwich-loaf-day-ii/https://breadsly.com/posts/2017-03-23-dark-rye-sandwich-loaf-day-ii/Today is bread baking day, and our fresh cake yeast was busy all night doubling ourstarter:Measure 210g dark rye flour:Followed by 500g bread flour:And then 480g water:Plus 20g sea salt:Mix all that together:Only until a sticky dough forms:Cover its container and let it rise somewhere warm for an hour:First set of folds - with wet hands - first left:Then fold right:Then fold far:Then fold near:Cover the container and let it rise another hour:Second left fold:Second right fold:Second far fold:Second near fold:Let the dough rise for a half hour this time:Sprinkle the dough's face with flour then flip it onto a work surface:Fold the sticky face on itself once:Then move it into a deep, lightly oiled baking cloche:Preheat the oven to 450 degrees:Half an hour later, the proofed dough is ready to bake:Cover the cloche and bake for 35 minutes then uncover and bake for another 25 minutes:Let the bread cool off on a rack completely prior to slicing:Enjoy!Thu, 23 Mar 2017 00:00:00 GMThttps://breadsly.com/posts/2017-03-22-dark-rye-sandwich-loaf-day-i/https://breadsly.com/posts/2017-03-22-dark-rye-sandwich-loaf-day-i/The supermarket had a neat little surprise for me the other day. They actually had fresh yeast for sale and on sale. Needless to say, I bought some and decided to make a nice sandwich loaf. Here's the no-knead recipe for this amazing bread:Measure 200g all purpose flour:Followed by 5g fresh yeast:Add 200g water at room temperature to the yeast:Stir it well until the yeast is completely dissolved:Put all that together:And mix it until a sticky starter forms:Cover the container and let it sit overnight somewhere warm.Wed, 22 Mar 2017 00:00:00 GMThttps://breadsly.com/posts/2017-03-09-big-pita-biga-day-2/https://breadsly.com/posts/2017-03-09-big-pita-biga-day-2/Today is pita bread making day. Thedoughwe put together yesterday should look like this:Flip it onto a lightly floured working surface:Shape the dough into a log:Then cut the log in half:Then cut each piece in half:And then cut each quarter in two to get eight relatively equal pieces:Shape each piece into a ball:Preheat the oven with a baking steel to 565 degrees:One by one, dunk a ball of dough in flour:Roll it in the flour:Flatten the dough with your hands first:Flip it, and flatten it by hand some more:Then roll it with a rolling pin:Flip it and roll with the rolling pin some more:Flip it onto the peel:Then bake it on the hot stone for two minutes. Repeat 7 times:That's it! Pita can be eaten hot!Thu, 09 Mar 2017 00:00:00 GMThttps://breadsly.com/posts/2017-03-08-big-pita-biga/https://breadsly.com/posts/2017-03-08-big-pita-biga/Pita bread is always a hit at our house, and it's always delicious fresh out of the oven. This recipe uses an overnight starter to instill even more flavor and aroma.What's more? Well, for those loyal Breadsly fans who do not own a scale - you might want to change that - this recipe uses a measuring cup. And, as always, it is a no-knead recipe.Measure one cup of all purpose flour:Followed by one cup water at room temperature:Dissolve a little active-dry yeast in the water cup:Then add the yeasty water to the flour:Mix it well until you get a starter like this:Cover the container and let it sit for 8 hours somewhere warm:Then, measure a cup white whole wheat flour:Followed by a second cup white whole wheat flour:Then a third cup white whole wheat flour:Measure two thirds of a cup of water:And dissolve a teaspoon of sea salt in it:Add all that to the starter:And mix it until a dough forms:Cover the container and let it rise overnight somewhere warm.Wed, 08 Mar 2017 00:00:00 GMThttps://breadsly.com/posts/2017-02-23-sour-spelt-loaf-part-ii/https://breadsly.com/posts/2017-02-23-sour-spelt-loaf-part-ii/We're going to make the sour spelt loaf today using thestarterwe put together yesterday.Mystarterlooks like this:Measure 250g whole spelt flour:Followed by 250g white whole wheat flour:Then, measure 400g water:Add 15g of sea salt:And a tiny bit of active-dry yeast:Put all that together:And mix it until a dough forms:Cover the container and let it rise at room temperature for an hour:First fold left:Then fold right:Then fold far:Then fold near:Cover, and let it sit for an hour:Second left fold:Second right fold:Second far fold:Second near fold:Cover the container and let it rise for another hour:Last set of folds. Third left:Then right:Then far:Then near fold and sprinkle its face with flour:Flip it onto a dusted work surface:And fold its sticky face onto itself:Roll it into a log shape:Dust a clean cloth with some flour:Move the dough log onto the cloth:Dust it with more flour:Then cover the dough gently with the cloth and let it proof for an hour:Preheat the oven with a baking steel to 450 degrees:Uncover the proofed dough:And use the cloth to gently flip it onto the peel:Score its face:Bake it for 25 minutes at 430 degrees, then for 25 minutes at 360 degrees:Let the bread cool on a rack for two hours before slicing.Enjoy!Thu, 23 Feb 2017 00:00:00 GMThttps://breadsly.com/posts/2017-02-22-sour-spelt-loaf-part-i/https://breadsly.com/posts/2017-02-22-sour-spelt-loaf-part-i/I received a request from a Breadsly fan to invent a hearty loaf of bread using as little white flour as possible. This is the result:Measure 100g bread flour:Followed by 50g water:A tiny bit of active-dry yeast:Then add 10g of acidophilus sauce:Put all that together:And mix it until a dough forms:Cover the container and let it sit overnight somewhere warm.Wed, 22 Feb 2017 00:00:00 GMThttps://breadsly.com/posts/2017-02-16-whole-wheat-loaf-2-of-2/https://breadsly.com/posts/2017-02-16-whole-wheat-loaf-2-of-2/Today is... bread baking day! If you've been following, and hopefully trying, this amazing recipe, you're probably dealing with astarterthat looks something like this:Measure 20g amaranth flour:Followed by 180g white whole wheat flour:Then 200g bread flour:Measure 280g water:Add 10g sea salt:And a little bit of active-dry yeast:Add all the above to the starter:Then mix it until a dough forms:Cover the container, and let the dough rise, somewhere warm, for six hours:First set of folds. With wet hands, first fold left:Then fold right:Then fold far:Then near:Cover it again, and let it rise for an hour:Second set of folds. Fold left:Fold right:Fold far:Fold near:Grab a banneton:Dust it very well with flour:Grab the dough and place it in the dusted banneton:Preheat the oven to 450 degrees:An hour and a half later:Dust the proofed dough's face:And flip it onto a baking cloche:Score the dough's face.Bake it, covered, for 45 minutes then uncovered for 10 minutes:Let the bread cool completely on a rack for two hours:Slice and enjoy making grilled cheese sandwiches with it!Thu, 16 Feb 2017 00:00:00 GMThttps://breadsly.com/posts/2017-02-15-whole-what-loaf-1-of-2/https://breadsly.com/posts/2017-02-15-whole-what-loaf-1-of-2/This loaf is a definite winner when making grilled cheese sandwiches since our no-knead recipe makes smaller holes than usual. It's just as delicious, though.First, measure 200g of flour:Then 200g water:Add a tiny bit of active-dry yeast:Stir it:Add the water to the flour:Mix until you see a sticky dough form:Cover the container, and let it sit overnight in a warm place.Wed, 15 Feb 2017 00:00:00 GMThttps://breadsly.com/posts/2017-02-02-wholesome-fermented-loaf-p2/https://breadsly.com/posts/2017-02-02-wholesome-fermented-loaf-p2/Today is baking day for our wholesome bread whosedoughhas been fermenting in the fridge for the past twenty-four hours.Mydoughlooks like this:Third set of folds follows: fold left:Fold right:Fold far:Fold near:Cover the container, and let it rise for an hour:Last set of folds: Left:Then right:Then far:Then near:Dust a baking cloche with flour and move the dough onto it:Preheat the oven to 425 degrees:An hour later, sprinkle some coarse sea salt crystals on the dough's face:Bake covered for 25 minutes, then uncover and continue to bake for 30 minutes at 425:Remove the bread from the oven and let it cool on a rack for two hours:Slice and enjoy with some French butter!Thu, 02 Feb 2017 00:00:00 GMThttps://breadsly.com/posts/2017-02-01-wholesome-fermented-loaf-one/https://breadsly.com/posts/2017-02-01-wholesome-fermented-loaf-one/I was asked recently why I never use cups to measure bread stuffs. The answer has to do with the ease of reproducibility when you measure your ingredients, as it makes scaling loaf sizes simpler. The good news is you can actually stick to cups if you really wanted to, and here's proof:Make a starter in the morning by combining one cup bread flour with one cup water and a tiny bit of active dry yeast. Then let it sit for four hours somewhere warm. It'll look something like this:Then, measure one cup whole wheat flour and dump it in:Followed by two cups bread flour:Grab half a tablespoon sea salt:Dissolve the salt in a cup of water:Mix all that in:Until a sticky dough forms:Cover the container and let it rise for an hour:First set of folds: first left fold:First right fold:First far fold:First near fold:Cover the container, and let it rise for another hour:Second set of folds. Left:Right:Far:Near:Now, cover the container and place the dough in the fridge overnight.Wed, 01 Feb 2017 00:00:00 GMThttps://breadsly.com/posts/2017-01-26-multigrain-fermenter-day-two/https://breadsly.com/posts/2017-01-26-multigrain-fermenter-day-two/Today is bread baking day. We're going to take thedoughwe have fermenting in the fridge and make a delicious, aromatic bread out of it.My fermenteddoughlooks like this:Second set of folds to degas it. With wet hands, fold left:Then fold right:Then fold far:Then fold near:Flip the dough onto a dusted parchment paper:Preheat the oven to 450 degrees with a baking steel:The proofed dough an hour later looks like this:Score its face then bake it covered for 15 minutes. Uncover and bake for 45 minutes at 350 degrees:Let the bread cool completely on a rack for two hours prior to slicing:Bon appétit!Thu, 26 Jan 2017 00:00:00 GMThttps://breadsly.com/posts/2017-01-25-multigrain-fermenter-day-one/https://breadsly.com/posts/2017-01-25-multigrain-fermenter-day-one/The idea of this loaf came to me in a dream, or perhaps not. But still. Why not make puffy-like-a-cloud bread that's multigrain and that requires as little work as possible? Voilà!Measure 25g amaranth flour:Followed by 50g brown rice flour:Then 25g fine semolina flour:Measure 300g bread flour:And 100g sprouted whole wheat flour:Measure 0.5g of active dry yeast:Add 400g water at room temperature:Then 10g of sea salt:Followed by 10g acidophilus sauce:Mix all that together:Only until you get a dough:Cover the container, and let it rise somewhere warm for four hours:Do one set of folds. First left:Then fold right:Then fold far:Then fold near:Cover the container and put it in the fridge overnight.Wed, 25 Jan 2017 00:00:00 GMThttps://breadsly.com/posts/2017-01-17-oat-loaf-same-day/https://breadsly.com/posts/2017-01-17-oat-loaf-same-day/Today's bread was a special request by a princess, who demanded bread with oats. This uses a no-knead recipe, and it only takes a whole day to make. Without further ado:Measure 200g bread flour:Followed by 200g white whole wheat flour:Then 50g typo 00 flour:Then 50g quick oats:Measure 10g of sea salt:And add 390g of water at room temperature to the salt:Dissolve that, then add a bit of active-dry yeast:Add all the above together:And mix it until a dough forms:Cover the container and let the dough rise somewhere warm for five hours:First set of folds. First fold left:Then right:Then far:Then near:Cover and let it rise for three hours:Second left fold:Second right fold:Second far fold:Second near fold:Sprinkle its face with some flour:Then gently flip it onto a parchment paper dusted with flour:Spray its face with a little bit of water:Then sprinkle it with sesame seeds:Preheat the oven to 485 degrees with a baking steel:The proofed dough should look like this an hour later:Score its face:Bake it covered for 15 minutes, then uncover and bake for 35 minutes at 400 degrees:Remove the bread from the oven and let it cool completely prior to slicing:Enjoy with some mushroom soup!Tue, 17 Jan 2017 00:00:00 GMThttps://breadsly.com/posts/2017-01-11-fluffy-loaf-part-two/https://breadsly.com/posts/2017-01-11-fluffy-loaf-part-two/Today, we are going to use thestarterwe put together last night to make this fluffy loaf, and then eat it!Mystarterfrom yesterday looks like this:Measure 25g amaranth flour:Followed by 25g semolina flour:Then 150g white whole wheat flour:Followed by 200g bread flour:Measure 225g water at room temperature:And 10g of sea salt:Put the water, flours, and starter together:And mix until a very sticky dough forms:Cover the container and let it rise for six hours:First set of folds. With wet hands, first fold left:Then right:Then far:Then near:Cover the container and let it sit for an hour:Second fold left:Second fold right:Second fold far:Second fold near:Cover the container again, and let it sit somewhere warm for an hour:Last set of folds. Third fold left:Third fold right:Third fold far:Third fold near:Sprinkle some flour on a parchment paper then gently flip the dough onto it and sprinkle some salt and oregano on top:Preheat the oven to 475 degrees with a baking steel:After an hour:Bake it covered for 15 minutes, reduce the heat to 425 and continue to bake for 45 minutes:Cool on a rack for two hours prior to slicing and enjoying!Wed, 11 Jan 2017 00:00:00 GMThttps://breadsly.com/posts/2017-01-10-fluffy-loaf-part-one/https://breadsly.com/posts/2017-01-10-fluffy-loaf-part-one/This fluffy loaf is fabulous with soup. It's also amazing toasted with some nut butter. It uses a no knead recipe, and an overnight starter, but it is fairly easy to make.Measure 200g bread flour:Then 200g water at room temperature:Followed by a sprinkle of active-dry yeast:Put all that together:And mix it until a very sticky dough forms:Cover the container, and let it sit overnight somewhere warm.Tue, 10 Jan 2017 00:00:00 GMThttps://breadsly.com/posts/2017-01-04-amaranth-sourdough-loaf-part-two/https://breadsly.com/posts/2017-01-04-amaranth-sourdough-loaf-part-two/The big surprise today is that we're going to use thestarterwe put together last night to actually make the bread. It'll take a few sets of folds because we want big holes and deliciousness.Mystarterlooks like this:Measure 25g amaranth flour:Then 175g spelt flour:Followed by 200g whole wheat flour:Measure 280g water at room temperature:Add 10g sea salt:Then add all of that to the starter:Mix until a very sticky dough forms:Cover the container and let it rise for four hours:Commence folding sets. First left fold:Then right fold:Then far fold:Then near fold:Cover the container and let the dough rise for an hour:Second left fold:Second right fold:Second far fold:Second near fold:Cover it and let the dough rise for another hour:Third set of folds; first left:Then right:Then far:Then near:Cover it and let it rise for an hour:Fourth set of folds. First left:Then right:Then far:Then near:Cover it and let it rise for 20 minutes. Meanwhile, dust a piece of parchment paper with flour:Fold the dough onto itself to form a ball:Sprinkle flour on its face:Then scoop it out of the container and place it on the dusted parchment paper:Mist the sticky face with a little water and sprinkle some seeds and salt on top:Preheat the oven with a baking steel to 475 degrees:While the oven preheats, let the dough proof for an hour:Score its face:Place it on a baking peelSlide the dough onto the hot baking steel and cover it for the first 20 minutes of baking.Remove the cover and continue to bake for 30 minutes at 425 degrees:Place the bread on a cooling rack for at least an hour prior to serving:Enjoy!Wed, 04 Jan 2017 00:00:00 GMThttps://breadsly.com/posts/2017-01-03-amaranth-sourdough-loaf-part-one/https://breadsly.com/posts/2017-01-03-amaranth-sourdough-loaf-part-one/There's something magical about adding a nutty flour into the mix of a whole wheat sourdough bread. This one will use a "sourdough" starter overnight. Here's how we make it:Measure 200g bread flour:Followed by 200g water at room temperature:Add 10g acidophilus sauce:And a little active-dry yeast:Put all that together:And mix it until you see this:Cover the container and let it sit overnight somewhere warm.Tue, 03 Jan 2017 00:00:00 GMThttps://breadsly.com/posts/2016-12-30-salty-loaf-part-ii/https://breadsly.com/posts/2016-12-30-salty-loaf-part-ii/Today is bread making day for our salty loaf. We're going to use thestarterwe put together yesterday to make the bread.My starter looks like this:Measure 100g spelt flour:And 100g brown rice flour:Then 200g whole wheat flour:Followed by 200g water and 10g salt:Mix the flours, water, and starter:Just until you get a sticky dough:Cover the container and let it rise somewhere warm for four hours:Fold left:Then fold right:Then fold far:Then fold near:Cover the container, and let the dough rise for an hour:Second set of folds. Fold left:Then right:Then far:Then near:Cover it once more, and let it rise for an hour:Last set: Fold left:Then fold right:Fold far:Then fold near:Dust a baking cloche with some flour:Place the dough on the cloche:Sprinkle some salt crystals on its face:Preheat the oven to 450 degrees:Before baking the proofed dough:Score its face, cover the cloche and bake for 30 minutes covered:Uncover it, and continue to bake at 400 degrees for 30 minutes:Let the bread cool off on a rack for two hours prior to slicing:Enjoy!Fri, 30 Dec 2016 00:00:00 GMThttps://breadsly.com/posts/2016-12-29-salty-loaf-part-i/https://breadsly.com/posts/2016-12-29-salty-loaf-part-i/Hello there! We're going to make a wholesome, but salty, loaf of bread this time around. The result is going to be an amazing crust that pairs well with mushroom soup. You can probably guess by now that it's going to be a no-knead recipe.Measure 200g of bread flour:Followed by 200g of water at room temperature:A bit of active-dry yeast:Put all that together in a container:And mix it a bit:Cover the container, and let it sit somewhere warm until tomorrow.Thu, 29 Dec 2016 00:00:00 GMThttps://breadsly.com/posts/2016-12-22-whole-wheat-sesame-loaf-part-two/https://breadsly.com/posts/2016-12-22-whole-wheat-sesame-loaf-part-two/We're going to use thestarterwe put together yesterday to make the dough for this fabulous loaf of bread. We'll do four sets of folds overall since this is a no-knead recipe and is high hydration.Mystarterlooks like this:Measure 150g whole wheat flour:Then add 150g fine semolina flour:Measure 200g water:Then 8g of sea salt:And a tiny bit of active-dry yeast:Stir together with flour and starter:Until a very sticky dough forms:Cover the container and let it rise somewhere warm for 4 hours:First set of folds: First left:Then fold right:Fold far:Fold near:Cover it and let it rise for an hour:Second set of folds: Left:Then fold right:Then fold far:And then near:Cover it, and let it rise for another hour:Third set of folds: Left:Then right:Then far:Then near:Cover it, and let it rise for another hour:Fourth, and final, set of folds:Then fold right:Fold far:Then fold near:Sprinkle flour on a piece of parchment paper:Gently scoop the dough on it:Sprinkle its face with coarse salt:Then sprinkle some sesame seeds:Preheat the oven to 475 degrees with a baking steel:Slide the proofed dough on a peel:Then onto steel, bake for 20 min covered, then for 35 min uncovered:Let the bread cool on a rack for two hours:Then slice and enjoy!Thu, 22 Dec 2016 00:00:00 GMThttps://breadsly.com/posts/2016-12-21-whole-wheat-sesame-loaf-part-one/https://breadsly.com/posts/2016-12-21-whole-wheat-sesame-loaf-part-one/The idea of this bread came to me while shopping at the grocery store. I picked up some raw sesame seeds, and some whole wheat flour. It's a no-knead recipe, so we'll be folding it the second day. Here's how I made the starter:Measure 200g bread flour:Then 200g water at room temperature:Sprinkle a tiny bit of active-dry yeast:Let it sit for a few minutes, then stir it in with the flour:Mix until well incorporated:Cover the container, and let it sit overnight somewhere warm.Wed, 21 Dec 2016 00:00:00 GMThttps://breadsly.com/posts/2016-12-18-soft-sourdough-bread-part-2/https://breadsly.com/posts/2016-12-18-soft-sourdough-bread-part-2/Today, we're going to put our bread together using thestarterfrom yesterday to make the soft sourdough loaf.Mystarterlooks like this:Measure 100g whole wheat pastry flour:Then 50g all purpose flour:And 50g fine semolina flour:Followed by 100g bread flour:Measure 200g water:Sprinkle a tiny bit of active-dry yeast:Add 8g of salt and stir it:Mix all that in with the starter:Until a wet dough forms:Cover its container and let it rise somewhere warm for four hours:First set of folds:First right fold:First far fold then near:Cover it and let it rise for an hour:Second set of folds: Fold left:Fold right:Fold far:Fold near:Cover it and let it rise for another hour:Third set of folds: Fold left:Then fold right:Fold far:Fold near:Cover it and let it rise again, this time for a half hour:Fourth set of folds: Fold left:Then fold right:Fold far:Then fold near:Cover it and let it rise somewhere warm for another 30 minutes:Fifth set of folds: Fold left:Fold right:Fold far:Fold near:Dust a piece of parchment paper with a bunch of flour:And gently scrape the dough onto the floured parchment paper:Sprinkle its face with some poppy seeds:And some salt crystals:Let it proof for an hour while the oven is preheating to 475 degrees with a baking steel:My proofed loaf looks like this:Slide that onto a baking peel:Then onto the baking steel. Bake covered for 20 min, uncover and bake at 425 for 35 min:Remove the loaf from the oven and place it on a cooling rack:Let it cool for at least an hour prior to slicing and enjoying it:Sun, 18 Dec 2016 00:00:00 GMThttps://breadsly.com/posts/2016-12-17-soft-sourdough-bread-part-1/https://breadsly.com/posts/2016-12-17-soft-sourdough-bread-part-1/A soft loaf of sourdough bread is a springy one without the hard crust. This recipe is super wet, and thus very sticky. It doesn't take much work, though, outside of a few folds here and there since it's no-knead. We're also going to use our sourdough shortcut (PATENT PENDING!). So, without further ado:Measure 200g of all purpose flour:Followed by 200g of water:Then a tiny bit of active-dry yeast:Followed by 10g of acidophilus liquid:Add 1g of sugar and stir:Add the liquids to the flour:And mix well:Cover the container and let it rise somewhere warm overnight.Sat, 17 Dec 2016 00:00:00 GMThttps://breadsly.com/posts/2016-12-07-whole-wheat-pita/https://breadsly.com/posts/2016-12-07-whole-wheat-pita/I was asked recently why none of my pita bread recipes take place in a single day. The answer to that is flavor, simply put. Allowing the yeast to work overnight always results in more flavorful pita bread. Having said that, it doesn't mean we can't bake pita bread the same day we start it. In fact, here is how I make pita the same day with this fabulous no-knead method.First, we measure 500g whole wheat pastry flour:Place it in a container, and measure 275g water at room temperature:Add some active-dry yeast and let it bubble:Add 10g of sea salt and dissolve it in the water:Add the water to the flour:And mix until a dough forms:Preheat the oven, with a baking steel, to 565 degrees:Cover the container, and let the dough rise for two hours:Flip the dough onto a clean work surface:Fold the dough onto itself:And roll it into a log:Cut the log into three equal pieces:Then, cut each piece in half:Starting with the first ball, with minimal flour, shape it into a puck:Then use your fingers to make it into a disc shape:Roll it thin using a rolling pin keeping it as even as possible:Flip it onto the baking peel:And slide it onto the hot baking steel:And watch it puff up:Place it on a cooling rack, and repeat:Flatten it into a disc:Roll it thin:Flip it:And bake it:Remove it when it puffs up:And repeat:Disc:Flat:Bake:Remove:And repeat:Disc:Flat:Bake:Remove:And repeat with the remaining two dough balls. This is the end result:Bon appétit!Wed, 07 Dec 2016 00:00:00 GMThttps://breadsly.com/posts/2016-12-02-semolina-two/https://breadsly.com/posts/2016-12-02-semolina-two/Today, we're going to use thestarterwe made yesterday to make the semolina bread loaf.Mystarterlooks like this:Measure 200g bread flour:Add 100g fine semolina flour:And 50g sprouted whole wheat flour:Followed by 50g sprouted spelt flour:Then, measure 200g water at room temperature:Dissolve 10g of sea salt in the water:And mix the water, flours, and starter:Just until a dough forms:Cover the container, and let the dough rise for an hour:Set one: first fold left:Then fold right:Then fold far:Then near:Cover and let it rise for an hour:Then second fold left:Second fold right:Second fold far:Second fold near, then cover and let it rise for another hour:Final set of folds: first left:Then right:Then far:Then near:Sprinkle the top with some flour:Preheat the oven to 450 degrees:Dust the bottom of a baking cloche with some flour:Move the dough onto the cloche dusted side up:Let it proof for an hour, then score its face:Cover it and bake for 45 minutes, then uncover it and continue baking for another 10 minutes:Place it on a cooling rack for at least three hours:Slice and enjoy!Fri, 02 Dec 2016 00:00:00 GMThttps://breadsly.com/posts/2016-12-01-semolina-one/https://breadsly.com/posts/2016-12-01-semolina-one/This loaf has a wonderful aroma and makes some scrumptious toast. It is simple to make, as is most no-knead bread, and pairs well with wine and cheese. We make a biga today, and use it tomorrow to make the bread.First, measure 200g all purpose flour:Then, 200g water at room temperature:Add a tiny bit of yeast:Put them together:And stir until well mixed:Cover the container, and let it sit somewhere warm overnight.Thu, 01 Dec 2016 00:00:00 GMThttps://breadsly.com/posts/2016-11-29-sourdough-pita-part-ii/https://breadsly.com/posts/2016-11-29-sourdough-pita-part-ii/Today happens to be pita baking day. We're going to utilize the sourdoughstarterwe put together yesterday to bake the loaves.Mystarterlooks like this:Measure 200g bread flour:Then 100g spelt flour:And another 100g of sprouted whole wheat flour:Followed by 180g water:And a dash of active-dry yeast:With 8g of sea salt:Mix all the flours, water, and starter together:Until a dough forms:Cover the container, and let it rise somewhere warm:Preheat the oven with a baking steel while the dough rises for four hours:Flip it onto a lightly floured work surface:Fold it in half:Shape it like a log:Cut it in half first:Then cut each have into four equal pieces:And make a ball of each piece:Repeat for the second half of the log:Grab the first dough ball and flour it:Flatten it into a disc:Using a rolling pin, make it thin and as even as possible:Move it onto a baking peel:Slide it on the hot baking steel:And remove it when it puffs up a couple of minutes later:Repeat for the second dough ball:Flatten by hand first:Then with a rolling pin:On peel then bake:Third ball:Flatten:Roll and bake:Fifth ball:Flatten:Roll and bake:Sixth ball:Flatten:Roll and bake:Seventh ball:Flatten:Roll and bake:Eighth ball:Flatten:Roll and bake:After the loaves are baked, place them on a cooling rack:Enjoy them warm with some olive oil.Tue, 29 Nov 2016 00:00:00 GMThttps://breadsly.com/posts/2016-11-28-sourdough-pita-part-i/https://breadsly.com/posts/2016-11-28-sourdough-pita-part-i/Here it is! The best tasting pita bread that uses our famous sourdough shortcut without sacrificing the taste profile. We put the starter together today, and bake tomorrow.Measure 200g of all purpose flour:Then measure 200g water at room temperature:Add a tiny bit of active dry yeast to the water:Add 10g live acidophilus culture:Stir all that together:Until you get a starter:Cover it and let it sit somewhere warm in your kitchen overnight!Mon, 28 Nov 2016 00:00:00 GMThttps://breadsly.com/posts/2016-11-20-quick-whole-wheat/https://breadsly.com/posts/2016-11-20-quick-whole-wheat/I was asked recently about a one day bread recipe and whether that's even possible with a no-knead approach. The answer is absolutely yes. We start in the morning and bake in the evening. And here it is:Measure 200g all purpose flour:Place it in the bowl and measure 150g sprouted whole wheat flour:Add 50g sprouted spelt flour:Followed by 100g whole wheat pastry flour:Then measure 370g water at room temperature:Followed by 10g acidophilus liquid mix:Add 1g of active dry yeast:Stir it:Add the liquids to the flours:And mix until a dough forms:Cover the container and let it rise at room temperature for two hours:First set of folds. Fold left:Fold right:Fold far:Fold near:Cover and let it rise for another hour:Fold left:Fold right:Fold far:Fold near:Sprinkle some flour on top:Preheat the oven to 450 degrees:Flip the dough onto a floured work surface:Dust a baking cloche:Place the dough on the dusted cloche sticky face up:Spritz the dough's face with some water:Five minutes later, sprinkle it with some poppy seeds:Let it proof for an hour, then score its face:Cover the cloche and bake for 45 minutes, then for 10 minutes uncovered:Enjoy!Sun, 20 Nov 2016 00:00:00 GMThttps://breadsly.com/posts/2016-11-06-focaccia-part-2/https://breadsly.com/posts/2016-11-06-focaccia-part-2/We're going to finish making the dough for the fluffy focaccia bread today.Mystarterfrom yesterday looks like this:Measure 300g bread flour:Followed by 300g typo 00 flour:And 400g water at room temperature:Add 5g of salt to the water:Stir the salt in the water to dissolve it, and then add it to the flours and starter:Mix until a dough forms:Cover the container, and let it rise at room temperature for six hours:Do the first set of folds with wet hands. First left fold:First right fold:Then far fold:Then near fold:Cover it and let it rise for an hour:Second left fold:Second right fold:Second near fold:Second far fold:Put a quarter cup olive oil in a deep baking cloche:Put the dough in the oiled pan:Sprinkle its sticky face with fresh rosemary:And sea salt crystals:Then drizzle a little olive oil on the dough and dimple its face to hold the oil:Bake it at 450 degrees for 30 minutes covered then uncovered for 20 minutes.Let the bread cool off completely on a rack before enjoying it.Sun, 06 Nov 2016 00:00:00 GMThttps://breadsly.com/posts/2016-11-05-focaccia-part-1/https://breadsly.com/posts/2016-11-05-focaccia-part-1/I received a request to post a recipe for some light and fluffy focaccia bread. So, the following recipe is a no-knead take on this bread, which is always a huge hit at my house.Measure 200g all purpose flour:Then 200g water at room temperature:A tiny bit of active-dry yeast in the water:Stir it a bit later:Then add it to the flour:Mix until no clumps of flour exist:Cover the container, and let it sit overnight at room temperature.Sat, 05 Nov 2016 00:00:00 GMThttps://breadsly.com/posts/2016-11-01-spelt-loaf-ii/https://breadsly.com/posts/2016-11-01-spelt-loaf-ii/Today is bread making day for this tasty spelt loaf. We're not going for a huge oven spring, so we'll only fold two sets.Mystarterfrom yesterday looks like this:Measure 100g spelt flourAnd then 300g bread flour:Followed by 220g water:And 10g sea salt:Mix all that in with the starter:Until you get a dough:Let it rise for four hours:Then, fold left:Fold right:Fold far:Fold near:Cover, and let it rise for an hour:Fold left:Fold right:Fold far:Fold near:Sprinkle with flour:Flip it onto a clean work surface:Dust its new face with flour:Let the dough proof on parchment while the oven preheats to 500 degrees with a baking steel.Bake it, covered, for 30 minutes. Reduce the heat to 400 degrees and continue baking for 20:Enjoy!Tue, 01 Nov 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-31-spelt-loaf-i/https://breadsly.com/posts/2016-10-31-spelt-loaf-i/This loaf is rather simple and easy to make. And it only takes a simple starter.First, measure 200g all purpose flour:Followed by 200g water at room temperature:Sprinkle some active dry yeast:Stir it:Add it to the flour:And mix:Cover the container. Let it rise at room temperature overnight.Mon, 31 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-25-whole-baguette-2/https://breadsly.com/posts/2016-10-25-whole-baguette-2/Today, we are going to continue working on the whole wheat baguettes by making them actually!Mystarterfrom yesterday looks like this:Measure 15g of amaranth flour:Add 25g durum semolina:And 160g sprouted whole wheat flour:Topped off with 100g bread flour:Add the flours to the starter from yesterday then measure 100g water:Dissolve 8g sea salt in the water:Add the salty water to the flours and starter:Mix all that until a dough forms:Cover the container and let it rise for four hours:First set of folds: first left:Then right:Then far:Then near.Cover it, and let it rise for an hour to get this:Now the second set of folds: first left.Then right:Then far:Then near:Sprinkle with some flour and flip it onto a work surface:Cut the dough into three equal pieces:Flour a baguette cloche:Start with the first piece. First flatten it into a somewhat rectangular shape:Then wet your hands and fold it on itself:Then complete the fold:Pinch the edges together and roll it into a log:Place it in the cloche:Flatten the second piece:Start folding it onto itself:Wet your hands and continue rolling:Then pinch its flap in:Finish rolling it:Place the loaf in the cloche:Last piece flattened:fold it on itself:And roll with a tiny bit of water:Pinch it together:And roll it:Place it in the cloche:Sprinkle flour on top of the loaves:Cover them with a towel to proof for an hour. Meanwhile preheat the oven to 500 degrees:Remove the towel off the proofed loaves:Score them prior to baking with cloche lid on for 10 min then 30 min without at 400 degrees.Voila! Enjoy!Tue, 25 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-25-whole-baguette/https://breadsly.com/posts/2016-10-25-whole-baguette/This time around, we're going to make baguettes that use whole wheat flour and the fabulous sourdough shortcut. As always, this recipe requires no kneading whatsoever.First, we measure 200g of all purpose flour:Then, measure an equal amount of water at room temperature:A tiny bit of active-dry yeast:Followed by 10g of live acidophilus sauce:And 1g of coconut sugar:Stir the liquids together:Add the liquids to the flour:Mix a bit:Cover the container and let it rise, at room temperature, overnight.Tue, 25 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-20-dinkel-wheat-boule-2/https://breadsly.com/posts/2016-10-20-dinkel-wheat-boule-2/The second part of our spelt boule is here. We fill the house with wonderful bread aroma today. We're going to start out with ourstarterfrom yesterday.Minelooks like this:Measure 8g of sea salt:Add it to the starter:Stir until dissolved:Measure 200g bread flour:And another 100g spelt flour (300g total):Add it to the starterAnd stir it in until a dough forms:Cover and let it rise at room temperature for 4 hours:First fold left:Then right:Then far:Then near:Cover and let it rise for an hour:Second set. Fold left:Fold right:Fold far:Fold near:Cover and let it rise for another hour:Third left fold:Third right fold:Third far fold:Third near fold:Sprinkle it with flour:Then flour a banneton:Flip the dough onto a floured surface:To shape the boule, tuck one side in on the non floured face:Then tuck a second one:Then a third one:Then a fourth and final one:Move the dough into the floured banneton:And let it proof while we preheat the oven to 500 degrees:An hour and half later, this is the proofed dough:Sprinkle it with flour:Then, place the cloche base upside down on the floured surface and flip it:Score the dough prior to covering the cloche:Put the cloche in the oven. Bake for 15 minutes. Reduce to 400 degrees and bake for 45 minutes.Remove the cloche cover and bake for an extra 15 minutes:Slice and enjoy some spelt bread!Thu, 20 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-19-dinkel-wheat-boule-1/https://breadsly.com/posts/2016-10-19-dinkel-wheat-boule-1/This boule tastes incredible and the spelt gives it a wonderful aroma. It'll also smell nice since we're going to use the shortcut method of getting a sourdough hint added without spending the time. It's also going to be a two-part recipe only. Here it is:First, measure 200g of all purpose flour:Then 350g of water at room temperature:Sprinkle a tiny bit of active dry yeast:Then 10g of acidophilus sauce:Followed by 1g of coconut sugar:Stir that well:Add it to the flour:Then stir it well:Cover the container and let it sit at room temperature overnight.Wed, 19 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-15-hybrid-loaf-iii/https://breadsly.com/posts/2016-10-15-hybrid-loaf-iii/Today is hybrid loaf day, finally. This story starts in 3300 BCE, which is the date of Einkorn grains, according to carbon dating estimates, that were part of Otzi's last meal and ended up frozen for thousands of years.Mystarterfrom the past two days looks like this:We're going to measure 50g of Einkorn flour and 5g of amaranth flour:Then 245g of bread flour:After that, we measure 150g of water at room temperature:Add 8g of sea salt to the water:Stir the salt in the water, and add to the mixture:Mix until a dough forms:Cover the dough and let it rise for three hours:Then, first fold left:Fold right:Fold far:Fold near:Cover, and let it sit for an hour to get this:Second set of folds:Right:Far:Near:Also cover, and let sit for an hour:Third, and last, set of folds:Right fold:Far fold:Near fold:Now, we sprinkle flour on top of the dough:And flip it onto a floured work surface:Fold it in half on its sticky upper side:And place it on a parchment paper to proof:Meanwhile, we preheat the oven to 500 degrees with a baking steel:An hour later, the loaf is proofed enough and ready to bake:Slide it on the hot baking steel and cover it to retain steam. After 10 minutes remove the cover and turn the heat down to 400 degrees. Continue baking for an extra 45 minutes.Voila!Slice and enjoy with some olive oil.Sat, 15 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-14-hybrid-loaf-ii/https://breadsly.com/posts/2016-10-14-hybrid-loaf-ii/The story of the hybrid loaf starts in ancient times. It's 3300 BCE to be specific. You'll need to keep up with the recipe to figure out why. You also need to check yourstarterfrom yesterday.Mine looks like this:We measure 100g of bread flour:And then water at room temperature:Then add that over:Mix it well:Cover the new starter, and let it sit overnight at room temperature.Fri, 14 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-13-hybrid-loaf-i/https://breadsly.com/posts/2016-10-13-hybrid-loaf-i/We are going to make a hybrid loaf this time around. What's a hybrid loaf? Well, it's a fabulous cross between a ciabatta and a sandwich loaf. It happens to be no-knead, obviously, aromatic, and scrumptious!First, we grab 100g of all purpose flour:Then an equal amount of water:Add a tiny bit of yeast:Then 10g of acidophilus cocktail:And a gram of coconut sugarThen stir:Add that to the flour:Mix it all together:Cover and let the starter sit on the countertop overnight.Thu, 13 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-05-sour-loaf-3/https://breadsly.com/posts/2016-10-05-sour-loaf-3/The amazing loaf of sourdough bread we're putting together today is going to be incredible in both taste and smell. Here's how we're going to do it.First, we grab thestarterfrom day 2 and mine looks like this:We add 100g of bread flour:And add 50g dark rye flour:And another 50g typo 00 flour:Mixed well:Add the flours to the starter and measure 10g of salt:Then add the salt to the starter and flours:Mix well to get this dough:Cover it and let sit for four hours:Then fold left:Fold right:Fold far:Fold near:Cover, and let it sit for an hour:Second half set: fold left:Fold right:Sprinkle it with flour:Flip it:Fold it in half and shape it into a log:Preheat the oven to 500 degrees:Place the dough on parchment paper, sprinkle it with some flour, and let it rise for an hour:Proofed dough looks like this:Score it prior to sliding it onto the hot baking steel:Bake it for 20 minutes at 500 degrees covered:Then remove the cover and continue to bake it at 400 degrees for another 30 minutes:Let it cool on a rack for two hours, then slice and enjoy:Wed, 05 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-04-sour-loaf-2/https://breadsly.com/posts/2016-10-04-sour-loaf-2/Today, we will continue to make thestarterbigger by adding more flour and water to the one we put together yesterday. Mine looks like this:Add 150g bread flour:Followed by 140g water:Then add them to the starter:Mix well to get this:Cover it and let it sit at room temperature until tomorrow!Tue, 04 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-10-03-sour-loaf-1/https://breadsly.com/posts/2016-10-03-sour-loaf-1/I decided to use the sourdough recipe (patent pending) to make a simple loaf that we can use for grilled cheese sandwiches. I started by putting together a starter.First, 150g of all purpose flour:Followed by an equal amount water at room temperature:Then a tiny bit of yeast:And 10g acidophilus culture:Stir well:And add to the flour:Mix until a super sticky dough forms:Cover and let sit at room temperature until tomorrow.Mon, 03 Oct 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-24-sour-ciabatta-iii/https://breadsly.com/posts/2016-09-24-sour-ciabatta-iii/Today is bread baking day, after a few folds of course, in which we'll get to enjoy the sourdough taste on our ciabatta. Thestarterwe added to yesterday is what we'll start tweaking. Mine looks like this:We're only going to add some 100g of einkorn flour to it:And, of course, some 8g of salt:Add that to the starter:And mix to get a super sticky dough:Cover the container, and let it rise for four hours:First set of folds - with wet hands - first left:Then right:Far:Then near:Cover it, and let it rise again for an hour:Second set of folds - first left:Then right:Far:Near:Cover again, and let it sit for an hour at room temperature to get this:Third set of folds - left:Right:Far:Near:Cover that again for an hour to get this:Last set of folds - left:Right:Far:Near:Preheat the oven, with a baking steel, to 500 degrees:Cover the dough with flour:Then flip it on the floured workbench:You'll need to use a lot of flour to fold it into a log shape:Then cut it in half:Shape each half into a slipper and place it on parchment paper:Preheat the oven to 500 degrees:Let the loaves proof for an hour while that preheats:Then slide them onto the hot baking steel:Bake for 15 minutes, then reduce the temperature to 400 degrees for another 20 minutes:Enjoy these sourdough ciabatta with some olive oil, garlic, and rosemary!Sat, 24 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-23-sour-ciabatta-ii/https://breadsly.com/posts/2016-09-23-sour-ciabatta-ii/All we're going to do today is add some more flour and water to the starter from yesterday. We will add a bit more acidophilus also to obtain the distinctive sourdough aroma in the bread.Mystarterfrom yesterday looks like this:We're going to measure 150g of bread flour:And then 50g dark rye flour, on top of that, for a total of 200g flour:Then we're going to mix the flours together a bit:And place the flours in with the starter from yesterday, then measure 150g water:Add 8g acidophilus probiotic mix to the water:Followed by 2g coconut sugar:Stir the water, acidophilus, and sugar:Then add the water mixture to the starter and flours:Stir a bit until everything is mixed nicely:Cover the new starter and leave it at room temperature overnight.Fri, 23 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-22-sour-ciabatta/https://breadsly.com/posts/2016-09-22-sour-ciabatta/For this bread, we're going to double the amount of probiotic acidophilus over two days to get that sourdough aroma and taste without all the feedings and such.First, I grab 200g of all purpose flour:Then, an equal amount, 200g, water at room temperature:And a pinch of yeast:Followed by 10g of acidophilus probiotic juice:Stir it well:And add it to the flour:Then mix it until a starter forms:Cover it, and let it sit at room temperature overnight.Thu, 22 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-18-chewy-pita-day-two/https://breadsly.com/posts/2016-09-18-chewy-pita-day-two/Making the chewy pita loaves is relatively straight forward once you've mastered the technique of dividing the dough up into balls, proofing them while the oven preheats, then flattening them, and sliding them off the peel onto the hot baking steel. Here's how:Thedoughwe put together last night should look like this:Preheat the oven, with a baking steel, as high as it goes, which is 565 degrees for me:Flour the surface of the dough:Scrape its sides off the container, and flip it onto a floured work surface:Fold and roll the dough into a log shape:Divide it in half:Then divide the first half into three equal pieces:And fold each piece onto itself to make a ball shape:Repeat for the other half, three equal pieces first:Then fold each one onto itself to get three dough balls:Put the dough balls in the container and sprinkle them with flour:Cover the container and proof until the oven is hot enough to bake. Dunk a dough ball in flour:Flatten it into a disc with your hands first:Then stretch it evenly with a rolling pin:Flour its face and flip it on the peel:Slide it onto the baking steel:Watch the loaf puff:Remove the loaf and place it on a cooling rack. Repeat with the second dough ball:Flatten the dough ball manually first:Then stretch it with the rolling pin:Flour its face and flip it onto the peel:Slide it onto the hot baking steel:Watch the loaf puff up:Remove the loaf placing it on a cooling rack. Repeat the steps above with the remaining four dough balls.Enjoy them warm!Sun, 18 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-17-chewy-pita-day-one/https://breadsly.com/posts/2016-09-17-chewy-pita-day-one/This pita recipe is incredibly simple to make if you have some time to let the yeast do the work. The tasty mix of flours is a winning favorite at our house. We'll use a simple overnight no-knead dough with little yeast.First, measure 200g bread flour:Then, 200g sprouted whole wheat flour:And 100g Einkorn flour:Mix them together in a container:Then measure 325g water at room temperature:Add a pinch of active dry yeast:Then 8g of salt:Stir it well to dissolve, then add it to the flour mix:Mix that until a dough forms:Cover the container and let the dough sit overnight at room temperature.Sat, 17 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-14-sour-boule-third-day/https://breadsly.com/posts/2016-09-14-sour-boule-third-day/The hotly anticipated third day is upon us! Today is the day we put together the actual sourdough boule and bake it. Then eat it, of course after it cools off...Mystarterfrom yesterday, and the day before, looked like this:Measure 100g bread flour:Then 100g einkorn flour:And 100g dark rye flour:Add the flours to the starter, then measure 150g water at room temperature:Add 8g of salt to the water and stir it:Then add the water to the starter:Mix that until it's combined:Cover it, and let it rise for four hours:With wet hands, first fold left:Then fold right:Then fold far:Then fold near:Cover it and let it sit for another hour:Second fold left:Second fold right:Second fold far:Second fold near:Cover it, and let it sit for another hour at room temperature:Third fold left:Then third fold right:Then third fold far:Then third fold near:Dust the top with flour:Then flip it on the counter, floured side down:We now tuck the sides in to make a shape that's almost a hexagon:Tuck two:Tuck three:Tuck four:Tuck five:Tuck six:Make that side, we just tucked in, become the bottom of the loaf by turning it upside down:Then we sprinkle a decent amount of flour to cover a banneton:Then we place the dough, face down, in the banneton:We let it proof for an hour and a half while we preheat the oven to 500 degrees:When the dough is done proofing, we sprinkle its butt with flour:And we gently flip it onto the cloche baker's base:Then gently lift the banneton:We score a # on its top:Cove the cloche and put it in the oven:Bake at 500 degrees for 15 minutes, then reduce the heat to 425 degrees and continue to bake for 45 minutes, and uncover the cloche before the final 15 minutes of baking:We get this:Slice and enjoy!Wed, 14 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-13-sour-boule-second-day/https://breadsly.com/posts/2016-09-13-sour-boule-second-day/Today, we're going to add some more flour and water to the starter we put together yesterday. I'm also going to add a bit more acidophilus and feed it with some coconut sugar.Mystarterfrom yesterday looked like this:Measure 100g of bread flour:And 100g water at room temperature:Then 4g acidophilus probiotic sauce:And 1g sugar:After stirring the water:Add it to the starter and flour:Mix it a bit:Cover the starter and let it sit at room temperature overnight.Tue, 13 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-12-sour-boule/https://breadsly.com/posts/2016-09-12-sour-boule/Today's recipe is going to take some time to put together, but the result is always well worth the minimal intervention effort required of a human. Microorganisms, with a little help, do all the heavy lifting for us.Measure 100g of all purpose flour:Then, 100g water at room temperature:Add a tiny bit of yeast to the water:And then 10g liquid Acidophilus probiotic mix:Stir the water a bit and then add it to the flour:Stir the mixture until it's well mixed. Cover it, and let it sit at room temperature overnight.Mon, 12 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-05-olive-loaf/https://breadsly.com/posts/2016-09-05-olive-loaf/I woke up today after having had a dream about how delicious this olive loaf bread was going to turn out. We love black olives, and sprouted whole wheat bread, so all we'd have to do is dunk this loaf in olive oil and enjoy it with a tomato slice or a piece of cheese. Yum!Okay, so mystarterfrom yesterday looks like this:I'm going to measure 200g of sprouted whole wheat flour:And add 10g of salt:Then add it to the starter:Stir it until a dough forms:Cover it, and let it rise for four hours at room temperature to get this:Gather it into a ball and flip it onto my work surface:Pit 22 olives:Then flatten the dough into a rectangle shape:Spread the olives on the flattened dough in alternating rows:Gently roll the dough into a log shape:And complete rolling the log:Place it in a loaf shaped pan:Preheat the oven to 425 degrees while the dough proofs:Two hours later, my loaf looked like this:Score it:And put it in the preheated oven to bake for 15 minutes:Then, reduce the heat to 350 degrees and continue to bake for 35 minutes:Remove it from oven:And place it on a cooling rack for two hours:Slice it, and enjoy!Mon, 05 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-04-olive-loaf-more/https://breadsly.com/posts/2016-09-04-olive-loaf-more/Today, we're going to take the starter we put together yesterday for the olive loaf and add some more flour and water to it.Mystarterlooks like this:Measure 100g of sprouted whole wheat flour:And 50g of einkorn flour for a total of 150g:Add them to the starter, then measure 150g of water at room temperature:Add the water to the mixture:Stir it together:Cover it, and let it sit at room temperature overnight.Sun, 04 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-03-olive-loaf/https://breadsly.com/posts/2016-09-03-olive-loaf/Olives make this loaf exceptionally scrumptious, and the fact that it's a mix of whole wheat goodness and einkorn contribute to its fabulous taste. As always, this is a no-knead recipe.Measure 150g of all purpose flour:Then 150g of room temperature water:Add a pinch of active dry yeast to the water:Let it sit for a five minutes until cloudy:Add it to the flour:Stir it until it's uniform:Cover it, and let it sit overnight at room temperature.Sat, 03 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-09-01-sour-loaf-three/https://breadsly.com/posts/2016-09-01-sour-loaf-three/Today is the day we get to eat the sourdough bread we started two days ago - after turning the starter into a dough, then into an amazing loaf of bread, of course.Mystarterlooks like this:Measure 200g of Einkorn flour:Then measure 10g of salt on top of that:Add them to the starter:Mix until a dough forms:Cover, and let it rise for three hours:First , with wet hands, fold left:Fold right:Fold far:Fold near:Cover, and let it rise for an hour:Then, fold left:Fold right:Fold far:Fold near:Dust that with flour:And dust the countertop then flip the dough on it:Fold the sticky face on itself and shape it:Dust the peel and place the shaped loaf on it:Preheat the oven, with a baking steel, to 550 degrees:Score the proofed loaf, slide it onto the hot steel and cover it:Reduce the heat after 15 minutes:Bake for 45 minutes:Remove the bread from the oven and place it on a cooling rack for two hours:Slice it and enjoy:Thu, 01 Sep 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-31-sour-loaf-two/https://breadsly.com/posts/2016-08-31-sour-loaf-two/We are going to feed the starter we put together yesterday by adding some flour and water and wasting nothing in the process.This is what mystarterlooked like today:We're going to add 100g of bread flour:And 50g of water:Add them to the mix:And stir them well:Cover and let it sit at room temperature overnight.Wed, 31 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-30-sour-loaf-one/https://breadsly.com/posts/2016-08-30-sour-loaf-one/Too many sourdough bread recipes instruct you to cultivate wild yeast, and to keep feeding a starter and throwing away half of whatever for weeks on end. Mine is a lot simpler. It involves using a little-known shortcut that delivers an incredible loaf much the same way.First, we measure a 200g of bread flour:Then, we place the flour in the mixing bowl and measure 300g of water:Add a tiny bit of active-dry yeast:Followed by 5g of probiotic acidophilus liquid mix that comes in a bottle that needs refrigerated:It's a little chunky, so stir them well in the water to get this:Then add that to the flour:And stir it well:Cover and let it sit overnight at room temperature.Tue, 30 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-28-royal-rye-two/https://breadsly.com/posts/2016-08-28-royal-rye-two/Today, we're going to use the starter we put together yesterday to make our amazing royal rye loaf.My bubblystarterlooked like this:Measure 150g of all purpose flour:Then 150g of dark rye flour, so we get a total of 300g:Add them to the starter, and measure 150g of room temperature water:Dissolve about 10g of salt in the water:Then mix it with the starter and the flour:Until you get a sticky dough:Cover it, and let it rise at room temperature for four hours:With wet hands, fold left first:Then right fold:Then far fold:Then near fold:Cover it and let it sit for an hour at room temperature:Fold left:Fold right then far:Then near:Cover it and let it rise for another hour:Fold left:Fold right:Fold far:And third fold near:Cover it once more, and let it sit for another hour:Last set of folds, fold left:Fold right:Fold far:Fold near:Grab a piece of parchment paper and dust it with flour:With wet hands, move the dough out of the container and onto the floured parchment paper:Then sprinkle the sticky top of the dough with poppy seeds:Let it proof for an hour and a half while the over preheats with a baking steel to 550 degrees:Make three small cuts in the dough before putting it in the oven and baking it covered for 15 minutes:Uncover it, turn the heat down to 400 degrees, and bake for 35 minutes. Let it cool for an hour:Slice it and enjoy:Sun, 28 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-27-royal-rye-one/https://breadsly.com/posts/2016-08-27-royal-rye-one/Whole grain bread can be just as amazing as ones made with all white flours. Dark rye is a favorite in our house. Here's a delicious recipe for a dark rye bread with a crunchy crust:Measure 200g of bread flour:Place it in the container, and measure 200g of water:Add a tiny bit of yeast to the water:Let the water sit until the yeast is dissolved, then add it to the flour:Stir it until well incorporated:Cover it, and let it sit at room temperature overnight.Sat, 27 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-25-wand-day-three/https://breadsly.com/posts/2016-08-25-wand-day-three/Today, we're going to use the starter we worked with yesterday to make a baguette.Thestartershould look like this:Measure 100g of all purpose flour:And then 9g of salt:Add the salt and flour to the starter:And stir it until a dough forms:Cover it, and let it rise for three hours:Then, with wet hands, fold left:Fold right:Fold far:Fold near:Cover it and let it rise for an hour to get this:Preheat the oven with a baking steel to 550 degrees:Then dust the risen dough with flour:Dust the countertop and flip the dough over and out of the container:Fold the sticky side onto itself:And flatten it:Then roll it into a stick shape:Dust a clean kitchen cloth with flour:And place the dough stick on it:Then dust the dough stick:And cover it for half an hour:To get this:Flip it gently onto its face:And then flip it back on to the peel:Like so:Time to score it:Slide it on the steel and cover it for the first 15 minutes:Remove the cover and reduce the heat to 400 degrees and bake for another 30 minutes:Remove the bread and let it cool for two hours:Thu, 25 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-24-wand-day-two/https://breadsly.com/posts/2016-08-24-wand-day-two/We're going to enlarge yesterday's starter by adding flour and water to it. This will help develop a ton more flavor and give us an incredibly tasty baguette in the end.Thestarterwe put together yesterday looks like this:We're going to add 100g of all purpose flour:And another 100g of water:Put them together with the starter:And mix until we get this:Then, cover the container and let it sit at room temperature overnight.Wed, 24 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-23-wand-day-one/https://breadsly.com/posts/2016-08-23-wand-day-one/There is something magical about a crunchy baguette. And there's even something more magical about putting together one yourself. We'll follow the same no need for kneading approach.First, we grab 100g of all purpose flour:Then we measure 100g of room temperature water:Then, add a tiny bit of yeast to the water:Stir the yeast in the water:Add the yeasty water to the flour:Mix it until we get a shaggy dough:Cover it and let it sit overnight at room temperature.Tue, 23 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-21-puffy-loaf-actual/https://breadsly.com/posts/2016-08-21-puffy-loaf-actual/This loaf makes the yeast do all the work. Since it uses so very little, the time it takes to put it together helps develop an amazing flavor.Grab thestarterfrom yesterday. Mine looks like this:Measure 300g of bread flour:And 200g of water:Add 10g of salt to the water:Stir to dissolve, then add it to the flour and starter:Mixed well makes it look like this:Let it rise for five hours:First fold left:First fold right:First fold far:First fold near:Cover and let it sit for an hour:Then second fold left:Second fold right:Second fold far:Second fold near:Cover and let it rise for another hour:Third fold left:Third fold right:Third fold far:Third fold near:Sprinkle flour on top:Flip it on a floured work surface:Fold it in half and shape it:Preheat the oven to 550 degrees with a baking steel:Proof the dough, uncovered, for two hours:Then we put it on a peel:Slide it on the hot steel and cover it for the first 15 minutes:Then uncover, and reduce the heat to 400 degrees:The bread will be ready in 40 minutes:Leave it on the cooling rack for at least two hours:Enjoy!Sun, 21 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-20-puffy-loaf/https://breadsly.com/posts/2016-08-20-puffy-loaf/This amazing bread recipe requires no kneading and very, very little yeast. It takes some waiting for the magic to happen, but it's well worth the wait.We measure 200g of Typo 00 flour:Place it in the mixing bowl. Then measure an equal amount of room temperature water:Add a very small amount of active dry yeast. I could probably count how many these are:Let it dissolve in the water, then stir it to get this:Add it to the flour:Mix it together until all the lumps are gone:Cover, and let it sit at room temperature overnight.Sat, 20 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-15-slipper-right/https://breadsly.com/posts/2016-08-15-slipper-right/The best way to enjoy this bread is to dunk it in olive oil after admiring the fact that there's very little to do outside of folding a few times and letting the yeast do all the heavy lifting.We grab thestarterwe made yesterday. Mine looks like this:We measure the flour and add it to the starter:Then the water:And dissolve salt in it:Then add it to the starter and the flour:Mix it well to get a very wet dough:Cover it and let it rise for four hours to get this:At this point, we start folding it like an envelope with wet hands. First we fold left:Then fold right:Then far fold:Then near fold:Cover and let it sit for an hour to get this:Second left fold:Second right fold:Second far fold:Second near fold:Cover it and let it sit for another hour to get this:We fold left side:Third right fold:Third far fold:And then third near fold:Cover it again and let it sit for an hour to get this:Fourth left fold:Fourth right fold:Fourth far fold:Fourth near fold:And then we cover it and let it sit at room temperature for an hour to get this:Last fold left:Last fold right:Last fold far:Last fold near:We now sprinkle a bunch of flour on top:Scrape it out and flip it onto a well floured countertop upside down:Then we fold the wet side onto itself once to form a slipper shape and place it on parchment paper:We preheat the oven, with a baking steel, to 550. Meanwhile we let the folded dough proof uncovered for an hour to get this:We slide it onto the hot baking steel and cover it with whatever oven-proof container for 15 minutes:We take the cover off and set the timer for another 20 minutes and reduce the heat to 450:Then we take the bread out of the oven and put it on a cooling rack:This bread needs to cool off for two hours before cutting:Then we slice and enjoy!Mon, 15 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-14-slipper-left/https://breadsly.com/posts/2016-08-14-slipper-left/Ciabatta bread uses a very high hydration (lots of water) dough. A sticky dough like that is a perfect fit for a no-knead bread. All there is to it is folding and waiting. Without further ado, let's get a starter going:First, we measure typo 00 flour:Put it in the container and measure an equal amount, by weight, of water:Then, we sprinkle a tiny bit of active dry yeast in the water:Let it sit for ten minutes, then stir it to get this:Add the yeasty water to the flour:And mix it until the flour absorbed all the water:We let that sit on the countertop covered overnight.Sun, 14 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-12-pita-half-two/https://breadsly.com/posts/2016-08-12-pita-half-two/To make pita today, we'll use thestarterwe put together last night.Minelooks like this:I use whole wheat flour exclusively for pita, so I measure 400g like so:And then add the flour to the starter and measure 225g of water:Then, dissolve some salt in the water:Put it in the container with the flour and the starter:Mix it together - not knead - until we get a nice dough:Let that rise for six hours. During this time, I heated the oven up to the highest temperature, which is 565 degrees, with a baking steel stone on the center rack:The risen dough:Scrape the dough gently out of the container onto a work surface upside down:Fold it on itself once:And gently roll it into a log:Cut it in half:Then cut the first half into three equal pieces:Then the other half into three equal pieces also:Then put five pieces back in the container and cover it:Flour the first dough ball we left out:Then flatten it with your fingers:Flatten it into a thin disc, using a rolling pin, while keeping a consistent thickness as much as possible:Sprinkle it with some flour and place it on a peel:Then slide it onto the baking steel:Watch it balloon, which takes two or three minutes, and take it out when it's done puffing up.Then grab the second dough ball from the container and flour it:Flatten it with your fingers then the rolling pin to making it as even as possible:Flour it a little and place it on the peel:Then slid it on the baking steel:Remove it after it puffs up and place it on a cooling rack:Grab the third dough ball and flour it:And flatten it:Then put it on the peel:And slide it on the baking steel:Remove it after it puffs up and place it on a cooling rack. Then grab the fourth dough ball and flour it:Make an even disc out of it:Flour it and put it on the peel:Then slide it onto the baking steel and watch it until it puffs up like so:Remove it and place it on the cooling rack. Then grab the sixth, and last, dough ball and flour it:Flatten it into an even disc:Sprinkle it with some flour and place it on the peel:Slide it onto the baking steel:Until it puffs up:Remove it and put it on a cooling rack:Enjoy!Fri, 12 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-11-pita-half-one/https://breadsly.com/posts/2016-08-11-pita-half-one/This is the best pita bread recipe you will ever find on the Internet, period. There are no secrets, really. It is a very simple bread. Puffed bread. So we should avoid saying "pita" when it's a flatbread. I also love flatbreads. Here's the best recipe that'll help you make puffy pitas:I start out with measuring 100g of Tipo 00 flour:I place it in the mixing bowl and measure an equal amount of water at room temperature:Then, I add a tiny bit of active dry yeast to the water like so:Let it sit for five minutes and stir it a little:Add it to the flour:Then stir it together until a paste forms:Cover it tightly and let it sit overnight at room temperature.Thu, 11 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-08-starter-flour-water-bread/https://breadsly.com/posts/2016-08-08-starter-flour-water-bread/Today, I'm going to use thestarterwe put together, and let ferment overnight, and make a loaf of amazing bread without kneading.Here's what thestarterlooked like this morning:We mix that with some flour:Then add some room temperature water:After having dissolved some salt, to taste, in it:Putting all that together:Then we mix it until we get a shaggy dough that looks something like this:Let it rise for three hours:With wet hands, we fold the sides in like an envelope. Left side:Then right:Then far:Then near:Cover and let it sit for an hour:Then repeat the folds. Left fold:Fold right:Fold far:Fold near:Then cover and let it sit for another hour:Fold number three, notice how the dough starts to resist more as you repeat, left side:Then right side:Then far:Then near:Cover again and let it sit for an hour:Repeat the folding once more. First left:Then right, far and near:Cover and let it sit for another hour:The volume starts to increase with each set of folds! We repeat one last time. First left:Then right:Then far:Then near:We cover it and let it sit for another hour. The dough should puff up like this:We now cover it with enough flour to prevent it from sticking to our hands:Work the flour underneath it gently with your floured hands and flip it, floured side down, onto a clean, floured surface:Gently fold it onto itself once without much pressure. The side pictured above should still be sticky. I put mine on a piece of parchment paper:Let the folded dough proof for an hour. It ends up looking like this:Meanwhile, turn on your oven to 450 degrees fahrenheit and let it preheat.A baking stone works best, if you have one, for baking this bread for 35 minutes:There it is!Leave it on a cooling rack for at least two hours:Then slice and enjoy:Nothing beats sliced bread!Mon, 08 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-08-06-flour-water-yeast-starter/https://breadsly.com/posts/2016-08-06-flour-water-yeast-starter/The wonderful aroma of a fresh loaf of bread almost always begins its life as a starter.To get a simple starter going, you'll need to mix an equal amount of flour, by weight, with an equal amount of water, also by weight. Here's how I do it:Grab a clean container with a tight-fitting lid:Then, measure 200g of all purpose flour:Put them in the container. Then, measure an equal amount, 200g, of water:Add just a tiny bit of active-dry yeast to the water prior to mixing it with the flour:And let it sit for five minutes, or so, until it turns the water cloudy:Now, mix the yeasty water with the flour until the mixture has no lumps:Cover the container and let it sit overnight at room temperature. I'll use this starter tomorrow!Sat, 06 Aug 2016 00:00:00 GMThttps://breadsly.com/posts/2016-07-31-it-s-all-about-the-bread-whole-grain-home-baking/https://breadsly.com/posts/2016-07-31-it-s-all-about-the-bread-whole-grain-home-baking/Fresh bread has to be one of life's simplest pleasures.Sun, 31 Jul 2016 00:00:00 GMT