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Bim’s Sourdough Bread

I want everyone to be able to make your own sourdough bread at home for your family
(3)

30/08/2026

🍝 What a SUCCESSFUL Pasta Class with Chef Joseph Renfroe! 👨‍🍳❤️

What an incredible day of cooking, learning, laughing, and sharing knowledge! 🙌

A huge thank you to Chef Joseph Renfroe for being such a wonderful facilitator and teacher. We learned SO much—from fresh pasta and different pasta shapes to sauces, ravioli, lasagna, and so many cooking techniques.

Not only did we gain a lot of knowledge, but we also had so much fun along the way! 😂🍝

Thank you, Chef Joe, for sharing your experience, passion, and love for cooking with us. It was truly a memorable class! ❤️

And of course… the best part is that we got to eat everything we made! 😋

Great food + great teacher + great students = an unforgettable day at Bim’s Kitchen! 👏🍝

29/08/2026

All breads from same recipe.
Bim’s Recipe.
500 g, Bread Flour
50 g. Whole wheat
412 g. Water
110 g. Sourdough starter
11 g. Salt

Method
Mixed everything together in the same time and rest the dough for 30 minutes (the whole process of bulk fermentation start from mixing the starter until finished proofing much doing it in control temperature at 25 degrees Celsius or (77 degrees Fahrenheit)

1st - Slap and fold or you can Stretch and fold, rest another 30 minutes

2nd - Stretch and fold and rest 30 minutes

3rd - Stretch and fold and rest 30 minute

4th - Stretch and fold then proof for 2 hours

Pre shape as per video, rest for 30 minutes then Final shape and put in Benetton basket. (Use rice flour to sprinkle in banneton basket to prevent the dough sticking to the basket.

Cold re**rd for 3 hours or overnight

In the morning
Preheat oven at 250 degrees Celsius (482 degrees Fahrenheit) bottom burner with fan on.

Score as per your creative designs and bake with tray of water to create steam bake for 5 minutes then second score and bake for 25 minutes (during this time mak sure you keep turning the dough around for every bake.

After 30 minutes remove tray of water and use bottom burner without fan and turn the heat down to 220 degrees Celsius (428 degrees Fahrenheit) continue baking another 30 minutes until golden brown or as dark as you like.

Enjoy baking 🥰Bim

29/08/2026

Thai Baker Khun Sodsri sharing the results of her beautiful baked using my Sourdough Sandwich recipe, Thank you for sharing ❤️

Bim’s Sourdough Brioche Sandwiches loaf 🍞

My Recipe:
1000 g. Bread flour
350 g, cold milk
50 g. Butter
50 g. Lard
200 g. Active Starter
3 eggs
30 g. Sugar
20 g. Salt

In large bowl mix everything until combined, knead again for 3 minutes rest the dough for 15 minutes and knead again (repeat the same process for 4 times)then proof the dough about 2 hours. When it became double in size separate the dough into small balls according to your tin, you can make one round ball or roll out into small 3-4 balls using rolling pin to flatten up and folding back tightly put in the sandwich tin you don’t have to put exactly same as me just using whatever you have in your kitchen but make sure you have parchment paper on, if you have some dough left out from your tin you can make hamburger buns or dinner rolls from my recipe. Rest the dough in the tray with baking sheet underneath it easy when baking to prevent the buns stick on the tray. When it became double in size then preheat oven at 190’ for 30 minutes.

Brush egg wash and bake until golden brown or a little bit dark as you prefer. Enjoy baking 🥰Bim

#เปิดค่าการมองเห็น

29/08/2026

🧀🥓 Ham & Cheese Sourdough Milk Bread 🥓🧀
Bim’s Recipe 🥰

Soft, rich, fluffy, cheesy, and packed with ham! This is one of my favorite ways to use my sourdough milk bread dough. 😋

🍞 Yudane

* 200 g AP flour
* 200 g boiling water

How to make Yudane:
Put your ceramic bowl/cup in the microwave for a few seconds to warm it while waiting for the water to boil.

Add the flour to the hot cup, then gently pour in the boiling water and mix well. Cover with plastic wrap and leave for 30 minutes, or refrigerate overnight.

🥛 Milk Bread Dough

* 2,000 g AP flour (11% protein)
Bread flour will give even better results.
* 100 g milk powder
* 600 g milk
* 500 g sourdough starter
* 300 g butter, room temperature
* 150 g sugar
* 40 g salt
* 6 eggs
* All of the Yudane

🧀 Topping

* Chopped ham
* Mozzarella cheese
* Parmesan cheese
* Cheddar cheese

👩‍🍳 Method

1. Mix the dough
I mix this dough by hand.

Add all the liquid ingredients to a large bowl and mix well. Add the dry ingredients and continue mixing.

My little trick: flip the mixture rather than squeezing it. Once everything is well combined, transfer the dough to the countertop and knead by hand until the dough becomes completely smooth.

Rest for 30 minutes.

2. Add butter & salt
Add the room-temperature butter and salt. Knead again until everything is fully incorporated and you have a smooth dough. This takes some time, so be patient! ❤️

Rest for 20 minutes.

3. Stretch & fold
Now the dough will be more relaxed and much easier to stretch.

Perform 3 sets of stretch & folds, 20 minutes apart, or continue until the dough passes the windowpane test.

4. Bulk fermentation
Proof the dough at a controlled temperature of around 25°C until it reaches about 80% fermentation.

This takes approximately 2 hours or more, depending on your climate and starter activity.

🥓🧀 Shaping

Divide the dough into approximately 120 g pieces.

Round each piece and rest for 15 minutes.

Roll each piece flat with a rolling pin. Add ham and cheese, then pinch the sides together to create a boat shape.

Flip it over and make a cut along the top to open it up and create the boat shape.

Place on a parchment-lined baking tray and let it proof until doubled in size.

Brush with egg wash.

🔥 Baking

Preheat your oven to 180°C.

Bake for approximately 30 minutes, or until beautifully golden brown.

And the best part… serve it hot while the cheese is still melting! 🤤🧀🔥

Enjoy baking! 🥰
Bim ❤️

P.S. I use this same dough recipe to make many different types of bread. This Ham & Cheese Sourdough Milk Bread is just one of the many things you can create with this dough! ✨

29/08/2026

Sourdough Private Class with My Student Fah 👩🏻‍🍳🍞

My student Fah is the owner of a famous and very successful Thai restaurant in Nakhon Phanom Province. Her restaurant is currently being renovated and expanded, and during this exciting time, she came to me to learn more about sourdough bread.

She wants to create more variety for the menu in the new version of her restaurant, so she booked a private class and chose 4 menus to learn.

But… we ended up making 7 menus! 😂😂😂

That’s what happens when we get carried away with sourdough! ❤️

Here is one of the recipes she learned today:

🫓 Bim’s Sourdough Focaccia

Ingredients

* 500 g bread flour
* 100 g active sourdough starter
* 425 g water
* 10 g olive oil
* 10 g lard — to create a beautiful texture and add extra umami flavor
* 10 g salt
* 15 g honey, sugar, or maple syrup

👩🏻‍🍳 Method

In a large bowl, add the active starter, water, honey/sugar/maple syrup, flour, and olive oil. Mix until everything is well combined.

Rest the dough for 30 minutes, then add the salt. Mix thoroughly, making sure the salt is evenly incorporated throughout the dough.

Rest the dough at a controlled temperature of 25°C for 30 minutes.

Perform 1 set of stretch and fold, then rest for 30 minutes.

Continue with 3 sets of coil folds, resting for 30 minutes between each set.

Transfer the dough into a baking tray and proof at a controlled temperature for approximately 2–4 hours, or until the dough has doubled in size.

Once doubled, cover the dough and cold re**rd in the refrigerator overnight for 12–24 hours.

🔥 Baking

The next morning, preheat the oven to 220°C for 30 minutes.

While the oven is preheating, drizzle the dough generously with olive oil. Sprinkle with salt and add your favorite toppings. Gently decorate the focaccia.

Bake for approximately 30 minutes, or until beautifully golden brown.

✨ Crispy and golden on the outside, soft and airy inside, with amazing flavor from the sourdough and a little extra umami from the lard.

Fah came to learn 4 menus, and we ended up making 7 menus! 😂❤️

I’m so happy to share my sourdough knowledge and help my students create new ideas for their restaurants.

🥰 Enjoy Baking Bim!

29/08/2026

🍝 REMINDER: TOMORROW IS PASTA CLASS DAY! 🇮🇹👨‍🍳

Join us tomorrow at Bim’s Kitchen for a special pasta class with Chef Joseph Renfroe! 👨‍🍳✨

We’re going to have a delicious, hands-on day learning how to make:

🍝 Fresh Homemade Pasta
🍅 Marinara Sauce
🤍 Alfredo Sauce
🥟 Ravioli
🍝 Lasagna
🦐 Shrimp Alfredo
🌿 My personal favorite — Pesto! 😋
…and of course, various pasta shapes and techniques!

From making the pasta dough to shaping, filling, cooking, and creating delicious sauces — we’re going to have a lot of fun! ❤️

📍 Bim’s Kitchen
⏰ Starting at 1:00 PM tomorrow and onward

Come join us, learn something new, and let’s make LOTS of delicious pasta together! 🍝😂❤️

See you tomorrow! 🇮🇹👨‍🍳

28/08/2026

Bim’s 🦐 Sourdough Ciabatta with Roasted Shrimp, Coriander & Spring Onions 🌿

A deliciously savory sourdough ciabatta packed with the aroma of roasted dry shrimp, fresh coriander, and spring onions. Soft, airy, and full of flavor! 😋

🥖 Recipe

* 500 g Bread flour
* 100 g Sourdough starter
* 10 g Olive oil
* 10 g Lard
* 15 g Sugar
* 10 g Salt
* 350 g Water 💧
* Roasted dry shrimp 🦐
* Fresh coriander 🌿
* Spring onions

👩‍🍳 Method

1. Mix & Develop the Dough
Mix all the ingredients well.

2. Slap & Fold
Perform 2 sets of slap and folds, 15 minutes apart, to develop the gluten.

3. Coil Folds
Perform 2 sets of coil folds, 30 minutes apart.

4. Lamination & Add Inclusions
For the third fold, laminate the dough gently and add the roasted dry shrimp, coriander, and spring onions evenly over the dough.

Fold the dough, then rest for 30 minutes.

5. Final Coil Fold
Perform one final coil fold.

6. Bulk Fermentation
Bulk ferment for approximately 3 hours, or until the dough has increased sufficiently in volume and feels light and aerated.

7. Divide & Shape
Turn the dough onto a lightly floured surface and divide into 6 equal pieces.

Gently shape each piece into a small batard, trying not to knock out too much of the gas.

Place the dough pieces into a floured baguette couche.

8. Final Proof
Proof for approximately 3 hours, depending on your room temperature and dough activity.

9. Bake 🔥
Bake at 220°C:

* 15 minutes with steam
* 15 minutes without steam

Bake until beautifully golden brown.

✨ Crispy on the outside, light and airy inside, with delicious savory bites of roasted shrimp, coriander, and spring onion!

28/08/2026

🦐 Sourdough Ciabatta with Roasted Shrimp, Coriander & Spring Onions 🌿

A deliciously savory sourdough ciabatta packed with the aroma of roasted dry shrimp, fresh coriander, and spring onions. Soft, airy, and full of flavor! 😋

🥖 Recipe

* 500 g Bread flour
* 100 g Sourdough starter
* 10 g Olive oil
* 10 g Lard
* 15 g Sugar
* 10 g Salt
* 350 g Water 💧
* Roasted dry shrimp 🦐
* Fresh coriander 🌿
* Spring onions

👩‍🍳 Method

1. Mix & Develop the Dough
Mix all the ingredients well.

2. Slap & Fold
Perform 2 sets of slap and folds, 15 minutes apart, to develop the gluten.

3. Coil Folds
Perform 2 sets of coil folds, 30 minutes apart.

4. Lamination & Add Inclusions
For the third fold, laminate the dough gently and add the roasted dry shrimp, coriander, and spring onions evenly over the dough.

Fold the dough, then rest for 30 minutes.

5. Final Coil Fold
Perform one final coil fold.

6. Bulk Fermentation
Bulk ferment for approximately 3 hours, or until the dough has increased sufficiently in volume and feels light and aerated.

7. Divide & Shape
Turn the dough onto a lightly floured surface and divide into 6 equal pieces.

Gently shape each piece into a small batard, trying not to knock out too much of the gas.

Place the dough pieces into a floured baguette couche.

8. Final Proof
Proof for approximately 3 hours, depending on your room temperature and dough activity.

9. Bake 🔥
Bake at 220°C:

* 15 minutes with steam
* 15 minutes without steam

Bake until beautifully golden brown.

✨ Crispy on the outside, light and airy inside, with delicious savory bites of roasted shrimp, coriander, and spring onion!

27/08/2026

Shaping

Shaping 65% hydration Sourdough for beginners
Recipe
500 g. Bread flour
325 g. Water
100 g. Sourdough starter
10 g. Salt

Mix everything followed 2 sets of Slap and fold (15 minutes apart) rest 30 minutes

Coil Fold rest 30 minutes
Coil fold rest 30 minutes
Lamination rest 30 minutes (add inclusion)
Coil fold rest 3 hours at 25 degree Celsius

Pre shape and rest 30 minutes then final shape and put in Banneton basket put on counter to proof 2 hours

Preheat oven 250 degrees Celsius for 30 minutes, score and bake with steam for 5 minutes then second score the bread, continue baking for 25 minutes with steams and reduce the temperature down to 220 degrees Celsius and bake for 30 minutes without steam.

Enjoy baking 🥰 Bim

ที่อยู่

Prompak Place
Bangkok
10110

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จันทร์	09:00 - 17:00
อังคาร	09:00 - 17:00
พุธ	09:00 - 17:00
พฤหัสบดี	09:00 - 17:00
ศุกร์	09:00 - 17:00
เสาร์	09:00 - 17:00
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