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maurizio
The Perfect Loaf
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Fun dough. Nice and active. Mixed all in this bowl and just giving it some folds... easy as can be. Fridge soon and the rest tomorrow because I’m on dinner duty. And vacuum duty. And dish duty. And put the kids to bed duty... #sourdough #baking #bread #quarantinelife 1K 11
A couple of simple loaves: my spelt, rye, and whole wheat recipe at my website. Wholesome and delicious bread that’ll last at least a week on the counter. If you don’t have rye, sub it out for whole wheat. If you don’t have spelt? Sub it out for even more whole wheat. This will be an awesome bread in so many ways 🙂 #baking #bread #sourdough 4K 71
Some more shots of yesterday’s sourdough babka with a chocolate filling (see my last post and website for recipe!). The intense chocolate flavor is addictive... eating a good portion of this loaf in a single afternoon wouldn’t be a stretch by any means. #baking #babka #sourdough #quarantine 6K 147
Sourdough babka process from my latest recipe at my website, but this time with a chocolate filling (recipe below). Start with super cold dough from the fridge, roll it out to about 10”x12” and spread on your filling. Then roll it up tight and place in the freezer for 10 mins to firm up. Take it out, split it down the middle and braid (in the video the chocolate firmed up so I let it soften a bit before braiding). Proof for 2-3 hours at room temp. Spread on an egg wash (1 egg + splash of water whisked) and bake. Take out of oven, spread on a simple syrup and let cool. 10K 426
🍞 New recipe! Just posted my take on a sourdough babka to my website (link in profile). This is one delicious dessert, and perfect for Easter. Sticky, sweet, and just wicked. Wishing everyone a good week! ✨ 8K 413
A beautiful crust day, today. This was a large 1kg loaf shaped a little loose to extend out to fill my 14” proofing baskets. I knew the loaf would rise plenty high even though it spread a little thinner than usual in the basket, but I scored this way to eek out more rise. Another way to hedge your bets there is to score a little more shallow — or, as I’ve done here, a double score — to encourage more rise. This formula is close to my Spelt, Rye, and Whole Wheat recipe at my site but I substituted out the spelt for Type 85 flour, what I have on hand! Conserving my spelt for next week’s bake. #baking #sourdough #bread #quarantine 5K 115
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