Відео

Thank you ✨🫶🏻

Thanks:)

Good luck!!! It’s worth it! You are welcome ✨🎀 Героям слава;)

@@jennyseuropeanbakery I have finished the first part. the only change is that i only have fresh yeast. so i multiplied the quantity by 3.

Good luck ✨🫶🏻

Thank you:)

You are welcome ✨🫶🏻

Thank you ❤️🫶🏻✨

Mandy! I was so focused on the technique that I completely missed the beautiful nails-guess I should pay more attention to details like these if I want to win my wife's heart every day! Typical engineer, always focused on the process! thank you for the reminder....

Haha 230g of butter))) oh croissants are my weakness

I’ll be posting today or tomorrow, and I’ll explain the details. I hope your results turn out light and fluffy too.

Great to hear! Good job💪🏻🫶🏻 and you are welcome

Yes, you are correct. It's sad to throw away good quality flour when feeding the starter when you can bake a lot of goods with it. Thank you!

Hello! Thank you. It doesn't matter; I use water from my fridge, so it's slightly cold. It can also be warm or room temperature.

@@jennyseuropeanbakery Thanks a lot! ;-)

Hello! You’re welcome. If you have a cast iron pot with a lid (Dutch oven), you don’t need any water. If you don’t have one, then yes, you’ll need a tray with water and a baking stone for a good rise. Some people also bake bread in a baking sleeve to create steam during baking.

❤️

Thank you:)

What can help?

Yes, usually it is a bit chewy, but if I sprinkle it with whole wheat flour and bake it until dark brown, it stays crunchy for one day.

🫶🏻🫶🏻

❤️

I write such recipes on my Instagram • 260g water • 100g sourdough starter (active) • 9g sea salt • 400g of bread flour Day 1: 1. In a large mixing bowl, combine 260g of water with 100g of active sourdough starter. Stir until the starter is well dissolved. Add 9g of sea salt and mix thoroughly. Gradually add 400g of bread flour, mixing until no dry flour remains. The dough will be sticky at this stage. 2. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 10 minutes. This process is known as autolyse, which helps with gluten development. 3. After the rest, knead the dough in the bowl or on a lightly floured surface until it passes the gluten window test-this means when you stretch a small piece of dough, it should form a thin, translucent membrane without tearing. 4. Place the dough back into the bowl if you took it out, cover it, and let it rest for 30 minutes at room temperature. 5. After the rest, stretch and fold the dough. 6. Cover the dough and let it ferment at room temperature for about 6 hours. The dough should approximately double in size and show bubbles on the surface. 7. Gently shape the dough into a loaf without deflating it too much. 8. Place the shaped dough seam-side up in a well-floured banneton basket or a bowl lined with a floured towel. Cover and let it rest overnight in the fridge. Day 2: 1. On the next day, preheat your oven to 500°F (260°C) with the Dutch oven inside for at least 30 minutes before baking. 2. Take the dough out of the fridge. Carefully invert it onto a piece of parchment paper. Score the top of the dough with a bread scoring tool or a sharp knife. 3. Place the dough into the preheated Dutch oven. Cover with the lid. Bake covered for 20 minutes at 500F. Then, remove the lid and continue baking at 450F until the bread is golden brown, approximately 20 more minutes depending on your oven.

Czesc Ewa)

Thanks! Oh yes, for me it’s taste like a piece of pizza

I wish you the best of luck! I can't wait to hear the results=)

Thank you !

Thank you ❤️

Thanks:)

❤️

¡Oh sí! Estoy feliz=)

Thank you 😋

Thank you 🫶🏻

oh, you are welcome!

@@jennyseuropeanbakeryI just finished making and serving them to my family. this is the best crêpe recipe i've tried. p.s, you have a very nice voice! 😊

@@yessewesse NICE! good job! happy to hear it. And thank you☺

Thank you🫶🏻

Do you just send goods or is there a physical store?

⁠@@CoreyCaristi I don’t sell anymore, I just share my recipes I cook

Yes

Thank you :) it’s resting in the fridge right now!

My first loaf turned out beautifully. Thank you again.

@@AshleighDR wow good job! happy to hear it

Oh I will try ❤️

❤️

Thank you ❤️✨ yes u can freeze it:)

?

Oh yes!!! but taste even better 🫠

Haha, we all gain weight during winter! I made panettone once, but I still need to learn more about it. My husband doesn’t like this type of treat, so I end up eating it all by myself 😂. Thank you for your warm comment!

ua-cam.com/video/nlPhBZlR7js/v-deo.htmlsi=_fq6j8sY4rBekZEf

😋

No yeast. I use King Arthur (all purpose flour)

Oh, it’s different every time. At least 8 hours, but it can be more. This bread rested in the fridge for 12 hours, I also tried 20h, the result is the same