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This Turkish Sourdough Bread recipe offers delightful flavor and texture with the convenience of yeast, eliminating the need for complex starters or lengthy fermentation. It delivers an airy, crusty loaf quickly, perfect for those who prefer a faster approach. The dough rises beautifully, creating an open crumb structure. As it bakes, your kitchen fills with a rich aroma, and the result is a golden-brown crust with a soft, chewy interior. Ideal for various meals or simply with butter or olive oil, this recipe suits both seasoned bakers and novices, promising a delightful experience. Enjoy fresh, homemade bread perfect for sandwiches or toasting, impressing family and friends alike. Ingredients for two loaves: 700 g bread flour 500 ml lukewarm water 12 g of instant yeast / 18 gr of active dry 1 tablespoon of sugar 4 teaspoonful of oil (couple spoons I usually eyeball it) 1 teaspoon of Himalayan Salt Execution Steps: Activate the yeast by combining the yeast, water, and sugar. Cover and let rise for 10 min. Combine the yeast mixture with the remaining ingredients: flour, salt, and oil. Mix and knead until everything is well combined. Interesting dough fact: This dough has 80% hydration, meaning it's dough with a high level of hydration. To find the percentage of an ingredient, like hydration, divide the quantity of the ingredient by the amount of flour and multiply by 100% to get the percentage. Super easy math! Cover your dough and let it proof for 1 hour or until the dough has doubled in size. On a floured surface, divide the dough into two portions. Carefully start shaping and dimpling each piece with your fingers, then fold it into a roll. Allow the loaves to proof for 15 minutes. Shape, dimple, and fold each loaf again. Score the loaves and apply a water wash by brushing them with cold water. Allow the loaves to proof for an additional 10 minutes. Bake at ~220°C (425-430°F) depending on your oven, for 25-30 minutes or until golden brown. Keep an eye out if you're unsure about your oven. Allow the loaves to cool off before cutting them. To discover more mouthwatering recipes, follow @spreadsome_doughtoday❤️ #spreadsomedoughtoday #sourdoughbread #baking #bakinglove #bakingtime #bakingfromscratch #baking101 #bread #baker #bakers #breadmaking #artisanbaker

Originating in the picturesque region of Veneto, Italy, this remarkable sticky hydrated dough is a culinary gem that encapsulates the essence of traditional Italian baking. When prepared correctly, it yields the ultimate golden crust that is beautifully flour-washed, providing a delightful contrast to the airy and soft middle that awaits within. My mum, who has always been passionate about cooking and baking, generously shared this exquisite recipe with me, emphasizing its simplicity of it. After following her instructions carefully, I was truly amazed by the outcome. This ciabatta bread recipe has proven to be not only incredibly easy but also it's a testament to the idea that sometimes, the simplest recipes can yield the most satisfying and delicious results. . This ciabatta bread recipe could be used for loaves or rolls! Up to you - Ingredients: 500 g bread flour 400 ml warm water 8 g instant yeast / 25g fresh yeast / 12 g active dry 2 tsp sugar 1.5 tsp Himalayan salt Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Execution Steps: Activate the yeast by combining the yeast, water and sugar. Cover and let yeast mixture sit for 15-20 minutes. After rise stir the remainder of the undissolved yeast. Add the yeast mixture to the flour, along with the salt. Stir thoroughly and then knead it by hand until everything looks combined in a cohesive manner. Cover, and let dough rest for 30min to 1 hour or until it doubles in size. After the 1st rise, do a stretch and fold the dough 4-6 times and let it rise again. You will essentially let the dough rise for total of 4 times. Each rise letting the dough sit for 1 hour or until the dough doubles in size. After the 3rd ride, transfer the dough to a floured surface, and divide it into 8-12 pieces, ensuring each piece is well-coated with flour. Allow it to rest in the pan for approximately 10 minutes. Bake for 10 minutes at 220°C (420°F), then continue baking for 12-14 minutes at 200°C (375°F). Tip: water your hands frequently for easy work with the dough 😁 Make sweet or salty savory sandwiches (the Nutella ciabatta sandwich is another level) Use it for toast or as a side for any other meals - super yummy - give me a shout if u end up making it love to see results 🥰 Follow @spreadsome_doughtoday for more recipes or subscribe to our website 🫶

Artisan Pizza Dough Ingredients for a small pizza: 250 g bread flour 150 ml warm water 4 g instant yeast / 6 g active dry / 12 g fresh baker's yeast 1 tsp sugar (10 g) 1 tsp Himalayan salt (7 g) (37 g) Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Ingredients for a medium pizza: 300 g bread flour 180 ml warm water 4 g instant yeast / 6 g active dry / 12 g fresh baker's yeast 10 g sugar 7 g Himalayan salt (37 g) Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Ingredients for one large or two small pizzas: 500 g bread flour 300 ml warm water 7 g instant yeast / 10.5 g active dry / 21 g fresh baker's yeast 2 tsp sugar 2 tsp Himalayan salt Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Execution Steps: Activate the yeast by combining the yeast, water, and sugar. Cover and let the yeast mixture sit for 15-20 minutes. After the yeast rises, stir the remainder of the undissolved yeast. Add the salt and olive oil to the flour. Combine the yeast mixture with all the flour in your bowl. Mix and knead until fully incorporated. Aim for a medium-hydrated dough that feels soft to the touch and is just barely sticky. Let the dough rest for 1 hour in a warm area. Once the dough has risen for the first time, knead or reshape it into a ball and allow it to rest for another 20-30 minutes. Transfer the dough to a floured surface - If preparing one pizza , spread the dough using a rolling pin in whatever form you want. This is the most creative step in my POV If preparing two pizzas , divide the dough into two equal sections and knead each portion into a ball. Allow them to rest for at least 10-15 minutes before rolling them out with a rolling pin. Bake for 15 minutes at 250°C or 480°F. Pre-bake tip (not a must) : sprinkle some semolina flour on the baking sheet and oil your pizza edges if they are apparent. Toppings: Get creative! My specialty pork/beef ground mix with mozzarella & swiss, parsley, oregano, basil. Another favorite one is: ham & turkey, mozzarella, parmesan, mushrooms. Another favorite one is pepperoni, jalapenos, and bacon. Oregano is always a must, so are several types of cheese 😊 For the sauce: Get creative! You could use ketchup, or store-bought pizza sauce or make it at home by throwing some tomatoes, garlic, and basil in the oven and grinding it all up once it is ready For more recipes follow @spreadsome_doughtoday  💋 🥰 #spreadsomelovetoday #spreadsomedoughtoday #artisanpizzadoughrecipe

Have you ever dreamed of baking THAT perfect artisan loaf? 🤤 I do ALL the time, and I love to know all the possible ways to make an ideal loaf. 🥴 In today's episode, we are featuring an artisan loaf baked with Dutch oven magic! ✨ Crispy crust, soft dense inside – success guaranteed! 🍞 Are you ready to bake your own artisan Dutch oven bread greatness? ❤️ Try out this super easy dutch oven bread recipe passed on from my mama, which I have perfected and discovered all the tips on how to get a tall loaf like mine. Let me know in the comments ⬇️ what kind of bread dough you would like to learn to bake that I haven’t shared yet. 😊  Ingredients:  700 g bread flour  550 ml lukewarm water  9-12 g of instant yeast / 13-18 g of active dry yeast 1 tablespoon sugar 1 tablespoon Himalayan salt  Drizzle some olive oil (optional) Execution Steps: Activate the yeast by combining the yeast, water and sugar. Cover and let yeast concoction rise for 10 min. Stir the remainder of the dissolved yeast. Combine the yeast mixture with the remaining ingredients: flour, salt and oil (optional). Stir with some kind of wooden spoon or dough whisker or your hands, until everything is combined. Mix and knead until everything is well combined, cohesive sticky but stiff dough. Interesting dough fact:  This dough has 78% hydration, meaning it has a high level of hydration. To find the percentage of an ingredient, like hydration, divide the quantity of the ingredient by the amount of flour and multiply by 100% to get the percentage. Super easy math! Cover your dough and let it proof for 1 hour or until it doubles in size. After the 1st rise, uncover the dough, punch, and reshape the dough. Let it rest for another hour. If you need to slow down the resting process place the dough in the fridge for up to 1-2 hours.  Preheat your oven, then warm up the empty pot in the oven for 10 minutes and then pour the dough inside the pot, sprinkling some flour on top of it. Use a dutch oven with a diameter of 25cm/10in. Bake covered at 200°C (400°F) for 30 minutes. Take the pot out of the oven, remove the cover, and place it back to bake for another 15 minutes. Let it cool off for 20 minutes before you cut it. The crumb needs time to settle. To discover more mouthwatering recipes, follow @spreadsome_doughtoday❤️

Extra special new recipe - my husband said it's his new favorite one! This crumbled goat cheese egg bread will make you drop your jaw in sheer delight. The combination of flavors and textures in this dish is truly remarkable. Its crumb is so soft and moist, it feels like cotton candy melting in your mouth. The delicate balance of the creamy, tangy goat cheese paired with the rich, eggy bread creates a harmony that is both comforting and sophisticated. I worked on this recipe a couple of times before I felt like I had the recipe nailed down. Each iteration brought me closer to achieving that ideal texture and taste, allowing the goat cheese to shine without overpowering the other ingredients. Let us get to how easy it is to make this at home! Ingredients: 500 g bread flour 7 g instant yeast / 11 g active dry yeast / 22 g compressed fresh yeast 1 tablespoon sugar 3 eggs 1 cup (8 oz) of lukewarm milk 350 g crumbled goat cheese Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil)  for drizzling Execution Steps: Activate the yeast by combining the yeast, milk, and sugar. Cover and let the yeast concoction rise for 10 min. Then stir the remainder of the dissolved yeast. Proceed by adding the eggs to the flour, slowly incorporating the yeast mixture followed by the addition of the crumbled goat cheese. Mix and knead until everything is well combined, cohesive, and a bit of stiff dough. Cover your dough and let it proof for 1-2 hours or until it doubles in size. After this rise, uncover the dough, reshape it, and place the dough in an oiled baking tray 31x20 cm or 12x8 inch. Finish by adding more oil on the top and letting it rest for 15-30 min before baking. Bake at ~200°C (400°F) for 30 min or until golden brown. ➡️ Follow us for more baking greatness and finer homemade foods!

К О К М И Ш К А • KÕK-MI-SHKǍ is the renowned traditional Macedonian bread that has captured the hearts and plates of many, known for its unforgettable flavor that resonates with the rich culinary heritage of my home region. This delightful is not just any bread; it is a cheesy buttery bread that is lovingly crafted to achieve a perfect balance of flakiness and richness, making it the ideal snack for any occasion, whether it be a festive celebration, a casual gathering, or simply a cozy evening at home. A Macedonian friend had requested this cherished recipe some time ago, which inspired me to delve into the art of making Kokmishka - a savory, cheesy, buttery bread. So here it is 😊. While it may not be my most flawless presentation, the taste was invaluable—it transported me back to my ancestral roots, evoking memories of family gatherings and traditional meals shared with loved ones. Each bite is a celebration of heritage, a tribute to the generations that have passed down this beloved recipe, and a reminder of the simple pleasures that food can bring. This recipe has been a staple on both sides of my family. Ingredients: 500 g flour (500-700 g) *i did 500g but next time im def doing at least 700g bread flour 500 g flour to 125 ml oil + 125 ml warm water* *(if u do 700g flour u would want to ur total liquid volume to equal 350ml) 7 - 10 g instant yeast 1 - 2 tsp sugar 2 - 3 g himalayan salt 100 g butter for brushing (or oil, unsalted) Filling: 3 eggs, 250g white sheep milk cheese, 100g (ml) - 200g (ml) kefir Execution Steps: 1st Yeast Rise: Combine yeast, water, sugar, and a little flour, then let it sit for 15 minutes Add flour, oil, and salt, and form into a ball. Allow the dough to rise until it doubles in size, or let it rest for 40 minutes to 1 hour in a warm spot Cut the dough into 4 pieces. Roll each piece out to fit your deep pan, measuring 12x8 inches Layering Order: Grease the pan, place a sheet of dough, add butter, filling, another sheet of dough, butter, filling, another sheet of dough, and so on Let it proof once more before baking Bake Kokmishka at 200°C (approximately 390°F) for 30-40 minutes or until golden brown. Use a 12 x 8in (31 x 21cm) baking pan. Thanks for the Kokmishka buttery bread recipe, Mamo ~😙 Side note: Some people prefer to let the dough proof after placing it in the pan, whereas I like to proof it beforehand and afterward. For additional recipes, follow @spreadsome_doughtoday or subscribe to my website ❤️ #spreadsomelovetoday #spreadsomedoughtoday #breadmaking #baker #bread #artisanbakers #artisanbread #baking #bakinglove #bakingclass #bakingtime #holidayseason #bakingfromscratch #bread

The perfect embossed biscuit cookie recipe is here for you - just in time for the holidays. My mom provided me with the foundation for this recipe, and I ensured to infuse it with my own flair. Ingredients: 200 g unsalted butter 125 g - 200 g powdered sugar (see under Tip #2) A pinch of salt Optional: 100g finely ground almonds (see under Tip #4) 1 egg, 1 or 2 egg yolks (see under Tip #5) 1-2 tbsp vanilla  A drop of orange zest  400 g all-purpose flour Execution Steps: Mix all ingredients starting with butter and sugar. You can generally follow the order as it is listed. Place the dough in the fridge for 30 minutes to 1 hour, or overnight if preferred.  Chilling the dough is an important step as it helps to solidify the butter, making it easier to handle when rolling out and cutting the biscuits. It also helps to prevent the biscuits from spreading too much during baking, ensuring they maintain a nice shape. Bake at 350°F (180°C) for 8 to 10 minutes. You will need to monitor them towards the end to ensure they are not overbaked or underbaked. The biscuits should be lightly golden around the edges but still soft in the center. Remember that they will continue to cook slightly after being removed from the oven due to residual heat. Store in a moisture-free container to keep biscuits crispy. For longer storage, consider freezing the biscuits, as this can help preserve their freshness and flavor for an extended period. Tip #1: The butter should be softened to room temperature, making it easier to cream with the sugar and help achieve a light and airy consistency in the final product. Tip #2: In this recipe, I opted for 125g of powdered sugar, which provided a balanced sweetness, but I have found that increasing it to 200g in future attempts will enhance the overall sweetness of the biscuits, making them even more delightful and indulgent. Adjusting the sugar not only affects the taste but also the texture, as more sugar can contribute to a slightly crispier exterior. Tip #3: A small amount of salt is crucial in this recipe, as it enhances the flavors of the other ingredients and balances the sweetness of the sugar. It is important to use fine salt to ensure it is incorporated evenly throughout the dough. Tip #4: Adding finely ground almonds can introduce a lovely nutty flavor and a subtle richness to the biscuits. They also contribute to the texture, making the biscuits slightly more tender and giving them a unique twist. If you decide to include them, ensure they are ground very finely to avoid any graininess in the final product. Tip #5: The use of one whole egg along with one or two additional egg yolks is a key factor in achieving the desired color and richness of the biscuits. The more egg yolks you incorporate, the more vibrant the yellow hue will be, which can make the biscuits visually appealing and add to the overall flavor profile. Tip #6: A drop of orange zest - Incorporating a small amount of freshly grated orange zest can add a refreshing citrus note to the biscuits, enhancing their flavor and aroma. This subtle hint of orange can brighten the overall taste and make the biscuits more complex and enjoyable. #embossedcookies #biscuitsrecipe #embossedbiscuitrecipe

These croissant rolls are probably the most nostalgic part about my childhood in my homelands of Macedonia, where the aroma of freshly baked goods wafted through our home, creating an atmosphere that was both comforting and inviting. My mum, with her skilled hands and a heart full of love, would often spend hours in the kitchen, meticulously preparing a variety of treats that not only satisfied our taste buds but also brought our family together. Among her many creations, the Balkan Croissants stood out as a true testament to our culinary heritage. These delightful pastries, known for their flaky, golden layers and rich buttery flavor, are the real deal. Ingredients for Large Batch (makes 48 rolls): 1 kg bread flour 250 ml lukewarm water 250 ml lukewarm milk 150 ml oil (Tip: I like to mix a spoonful of kefir in my ratio when I have it ) 14 g instant yeast or 21 g active dry yeast  1/2 tbsp salt  2 tbsp sugar 2 egg for inside + 1 egg for top egg wash 230 g or 2 sticks of room temp salted butter that will be used for buttering the round sheets of dough Ingredients for Smaller Batch (makes 32 rolls): 666 g bread flour 170-175 ml lukewarm water 170-175 ml lukewarm milk 100 ml oil (Tip: I like to mix a spoonful of kefir in my ratio when I have it ) 9-10 g Instant Yeast or 14-15 g active dry yeast  1 tsp Salt  1/2-1 tbsp Sugar 1 egg for inside + 1 egg for top egg wash 170 g or 1+1/2 stick or 12 tbsp room temp salted butter Execution Steps: Activate the yeast by combining the yeast, the milk, water and sugar. Cover and let rise for 10 min. Mix the yeast concoction with all your remaining ingredients, the flour, egg/s, salt and oil. Mix and knead until it's all incorporated. Aim for a medium hydrated dough that feels soft to the touch and is just barely sticky. Remember, bread flour tends to absorb a lot of water, so don't hesitate to add more liquid if the dough seems dry. I often find myself adding a bit extra since the particular bread flour I use is extremely absorbent. Cover your dough and let it proof for 1 hour or until it doubles in size. Tip: If you feel like the dough is not cohesive enough, you can proof it twice. For instance, let it rise for 20 minutes, re-knead it into a ball, and let it rest for another 40 minutes or until it doubles in size. If Large Batch: Split the dough into three parts, each section into four parts, and roll each into a ball. Open each ball on a floured surface; spread out the ball using a rolling pin to a diameter of 6-7 inches or 15-20 cm. Place each round sheet on top of another, with butter in between. Do not butter the top surface of the 4th which is also your last sheet.*  You will end up with three stacks, each with four rolled sheets (3x4). Make sure you close off the edges so that the butter doesn’t come out from the sides in the following step.  If Small Batch: Split the dough into two parts, each section into four parts, and roll each into a ball. Open each ball on a floured surface; spread out the ball using a rolling pin to a diameter of 6-7 inches or 15-20 cm. Place each round sheet on top of another, with butter in between. Do not butter the top surface of the 4th which is also your last sheet.*  You will end up with two stacks, each with four rolled sheets (2x4). Make sure you close off the edges so that the butter doesn’t come out from the sides in the following step.  Spread out each stack of roll sheets in a circle with the thickness of your pinky finger. Divide into triangular cuts; the size is whatever you want it to be, just keep in mind that the size of your croissants will determine the length of baking in the oven. I like splitting each stack into 16 pieces/triangles. The bigger the kiflichki are, the more time they will need to bake. Stuffing the kiflichki is optional.* Optional: I love stuffing my kiflichki with sheep's milk cheese, ricotta, and feta cheese; or ham and cheese. Or some sweet cream. It can be anything you want it to be. Finish off by brushing THE TOP of your kiflicki with the remaining egg (whisked egg, plus I add any remaining butter). Add sesame seeds if you’re into it, or any other seeds. Let the kiflichki rest for another 10-15 minutes before putting them in the oven. Bake at ~220°C (425-430°F) depending on your oven for 15-20 minutes or until golden brown. Keep an eye out if you aren’t sure about your oven. That's it, maybe 3 hours of cooking time, but this croissant recipe is so good you'll forget what year it is! To discover more mouthwatering recipes, follow @spreadsome_doughtoday or join our mailing list ❤️ #spreadsomedoughtoday #croissants #baking #bakinglove #bakingtime #bakingfromscratch #baking101 #bread #baker #bakers #breadmaking #artisanbaker