Focaccia with Sourdough Discard II Ingredients ???? II Discard Recipe II Focaccia Recipe
Here is my focaccia recipe using my sourdough discard. Homemade Italian bread that is simple to make, but the taste is superb! ???? Of course, you can always double or triple the recipe. ???? For this recipe, I used the one-week-old discard that I stored in the fridge. One to two hours before using, I let it sit at room temperature. My kitchen temperature is around 23C – 24C / 73F – 75F.
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You will need:
130g sourdough discard (100% hydration)
140g water
6g fine sea salt
15g olive oil
200g bread flour
Procedure:
Let the sourdough discard sit at room temperature for 1 to 2 hours, depending on your kitchen temperature. If your discard is still active and bubbly, you can skip this step.
In a bowl, add active sourdough discard, water, salt, olive oil, and flour. Stir until no dry flour is left. Cover and let it rest for 1 hour. Perform 3 times stretch and fold then cover and let the dough rest again every 30 minutes. After the last stretch and fold, transfer the dough into a baking dish lined with baking paper. Cover and place it in the fridge (5C/41F) overnight or up to 2 days. My baking dish size is 23cmx23cm or 9×9 inches.
Take the focaccia dough out of the fridge and let it sit at room temperature for 1 hour to 2 hours. 30 minutes before baking preheat the oven (up and down heat) to 230C / 446F. Drizzle the top of the dough with olive oil, dimple the dough then add your toppings. Bake the focaccia for 25 to 30 minutes. Let the focaccia cool in the pan for 10 minutes.
Enjoy your warm Sourdough Discard Focaccia. ????
If you tried this recipe, please tag me on Instagram @fildankitchen to share your results. Thanks, and happy Sourdough baking! ????❤
Focaccia - Flatbread Recipe | Easy and Delicious
This no knead focaccia bread recipe is perfect for making a simple yet delicious loaf. The caramelised garlic, fresh rosemary along with black olives and cherry tomato toppings creates a subtle flavouring whilst the olive oil makes the dough moist and springy.
#flatbread #recipe #focaccia #nokneadbread
Scoring a batard - simple wheat stalk
German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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Healthy Breakfast Rye Flatbread
This Rye Flatbread is easy to make and it is healthy breakfast idea. Enjoy it with some butter and cheese while it´s still warm.
Check the full recipe from my blog:
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Easy Recipe for Flaky Danish Pastry |Cinnamon Danish Recipe | pain au raisin |Easy Pastry Recipe
Easy Recipe for Flaky Danish Pastry /Cinnamon Danish Complete recipe :
What you will love about this Cinnamon Danish Pastry Recipe
Traditionally, Danish pastry dough is layered with butter, then rolled and folded several times in succession and then again rolled into a sheet.But in this easy Danish pastry recipe, we are going to make these wonderful cinnamon danish rolls in a different method which is more easy, which takes very little time and effort than the traditional method.
In this easy Danish pastry recipe, we do single proofing and so we can save a lot of our time.
We don’t need any special equipment to make this easy Danish Pastry.
Ingredients used in this Flaky Danish Pastry /Cinnamon Danish are simple and easily available.
This Danish pastry sheets freezes well.
We use comparatively less butter than regular pastry dough and so its’s Calorie Count is lower than usual.
Cinnamon Danish rolls made with this recipe, have flaky, buttery outer crust and delicious soft ,fluffy crumb inside.
How to make Danish Cinnamon Rolls
Prepare the Pastry Sheet
Shape and Proof the Cinnamon Danish Pastry
Bake the Danish Pastry Rolls
Prepare the Danish Pastry Sheet
To prepare the Danish pastry sheet, we need to
Prepare the dough
Divide, shape into circles and layer them with butter
Roll out the pastry sheet
Can I add Egg in this Cinnamon Danish Pastry dough
Yes you can add egg in the cinnamon Danish pastry dough.
If you want to add 1 egg, then add 1 egg and reduce 45-50 ml water (equal volume of 1 egg), while preparing the dough.
Can I add milk instead of water in this Danish Pastry dough
Yes you can add milk instead of water in this Danish pastry recipe.
Can I use white sugar instead of brown sugar in this Cinnamon Danish Pastry Recipe
Yes, you can use white sugar instead of brown sugar in this cinnamon snail rolls recipe.
What I noticed is that brown sugar has a slight note of saltiness to it as it contain molasses in it which is nice.
When I used white sugar instead of brown sugar, there was a slight imbalance of sweetness .I made a note in my mind to add a pinch of fine salt to white sugar next time when I use white sugar in this cinnamon danish snail buns.
How long will this Cinnamon Danish Pastry rolls stay good at room temperature
These Cinnamon Danish Pastry rolls stay good for 3-4 days when kept at room temperature.
Keep the cinnamon danish rolls in an airtight container so that moisture doesn’t escape from the rolls.
As this cinnamon snail rolls contain butter in it, when we rewarm the rolls they will turn super soft instantly.
So it’s better to reheat them before serving ,if you want soft and delicious cinnamon raisin pastry.
Hope you liked this cinnamon raisin danish pastry recipe.Hope you will make this cinnamon rolls at home and enjoy!
Happy baking!
Easy Recipe for Flaky Danish Pastry /Cinnamon Danish Complete recipe :
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