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Fewer Ingredients

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Fewer Ingredients

On searching for a simple and easy cooking and fewer ingredients.

08/12/2025

ENSAYMADA
(verysoft)

*Dough:*
- 250g bread flour
- 120g warm milk
- 50g sugar
- 60g vegetable oil (or melted butter)
- 7g active dry yeast
- 5g salt

*Instructions:*

Mix dough ingredients, knead for 10 minutes.
Rest dough for 1 hour or until doubled.
Divided into balls and form.
Proof for 30 minutes, bake at 190°C for 15-20 minutes.

Happy baking!

08/12/2025

Ingredients

▢ 85 g milk (⅓ cup) lukewarm
▢ 60 g water (¼ cup) lukewarm
▢ 6 g active dry yeast (about 2 tsp)
▢ 5 g honey (1 tsp) malt syrup, OR use sugar if you have neither
▢ 25 g butter (1 ½ tbsp) melted and cooled
▢ 20 g white sugar (generous 1 ½ tbsp)
▢ 250 g AP flour (2 cups, spoon and leveled)
▢ 5 g salt (about 1 tsp)

Tourrage

▢ 140 g butter (10 tbsp)

Egg wash – whisk these ingredients until very smooth
▢ 1 egg yolk
▢ 2 tbsp milk and/or cream

06/12/2025

Traditional Plain Taste of Pandesal
(verysoft)

*Dough:*
- 250g bread flour
- 120g warm milk
- 50g sugar
- 60g vegetable oil (or melted butter)
- 7g active dry yeast
- 5g salt

- Breadcrumbs (for coating)

*Instructions:*

Mix dough ingredients, knead for 10 minutes.
Rest dough for 1 hour or until doubled.
Divide into small balls, roll in breadcrumbs.
Proof for 30 minutes, bake at 190°C for 15-20 minutes.

Happy baking!

30/11/2025

Ingredients:

125 gr active starter
500 g bread flour
375 gr water
11gr salt

= combine all ingredients
= rest one hr for ( autolyse )
= Slap and fold every 30 mins do it four times.
= bulk fermentation (until double it size)
=pre-shaping and Put in Banneton for cold re**rd..
= fridge overnight

In the morning preheat the oven to 300 °C

Bake for 45 mins

Adjust temp to 220 for another 15 mins

Happy Baking

30/11/2025

Sourdough starter

Main Ingredients

50 g flour
50 g water

Feed everyday until it’s ready and peak

09/11/2025

“Italian Deli Bread”

Complete Recipe ⬇️

30/10/2025

Easy Empanada 💚

Complete recipe in the comment section

25/10/2025

I made my sourdough loaf dough yesterday. My starter was fed and tripled night before, when peaked placed in fridge. In morning early took starter straight from fridge and used cold filtered water to make my dough.

100g starter
350g filtered water
Mixed
500g Bread Flour
11g salt

4 sets s&f’s x4 every 30 min
Also some coil folds during bf
Ferment on counter 5 1/2 hrs.
Preshaped rested 15 covered then shaped and placed in lined floured batard banneton seam side up stitched then into fridge . Today late morning preheated oven with my loaf bread pans in oven 450f . Once preheated took out dough from fridge placed on parchment paper and took out loaf pans from oven sprayed with water and placed in dough scored and sprinkled with water. Placed top bread pan on then placed pans on a small baking sheet to handle easier. Baked 450 30 min lid on then 425 lid off 15 minutes .
Best rise ever in loaf pans! Had never preheated loaf pans and the steam really made a difference! This shape makes it easier to slice.

Happy Baking 🫓

23/10/2025

Ingredients:

Sourdough Pizza

1000g bread flour
• 200g active sourdough starter
• 750g water
• 30g olive oil
• 30g sugar help to rise dough (optional)
• Salt, to taste
• Semolina flour or all-purpose flour, for dusting

Mix all ingredients
Bulk fermentation: Let the dough rest at room temperature for 3-4 hours or until it has increased by 50-75% in size.
4. Divide and shape: Divide the dough into 6 equal portions (about 280-300g each). Shape each portion into a ball and let it rest for 30 minutes to an hour.
5. Proof and bake: Preheat your oven to 500-550°F (260-290°C) with a pizza stone or baking steel. Shape each dough ball into a pizza crust, top with your favorite ingredients, and bake for 10-15 minutes or until crispy and golden brown .

10/08/2025

Siopao Chicken Asado

For the Complete Recipe check the video 📥

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