daily bread

Sourdough Starter At 27-28°C, ready in 7-8hours.30g sourdoughstarter,90g flour,40g water,15g sugar.Dough Ingrds>230g flour,20g sugar,4g salt,1egg,110g milk,20g butter,All of the sourdoughstarter.Cocoa Mixture>10g cocoa powder,15g water.Prepare sourdoughstarter,when it has tripled in size it’s ready to use.Mix all the dough ingrds except the butter.Add the butter and knead until smooth.Let the dough rest for 1-2hours,divide it into two equal parts.Add the cocoa mixture to one of the dough halves and mix.Let the dough rest for 15mins.Roll both doughs into rectangular shapes.Layer them on top of each other and fold as the video.Let it rest in the freeze for 15mins.Roll it into a cylinder,make cuts with a razor and place it in a greased mold.Let it rise at 28°C for 4hours.Bake at 180°C

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These easy Moroccan Bread are typical Moroccan white bread also called Khobz and traditionally served as a side to Moroccan meals. They are crispy on the outside, with a light semolina flour crispy layer and soft in the middle.

45m

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https://breadbyelise.com/cheesy-garlic-bread/

croissants on a wooden cutting board being held by a person

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an image of bread on a cutting board with the words laugenecken selber machen

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Herzhafte Laugenecken wie vom Bäcker. Der Hefeteig wird vor dem Backen mit Butter bestrichen und geschichtet. So werden die Laugenecken innen schön weich und außen knusprig. Je nach Geschmack kannst du sie noch mit Sesam, Mohn, Sonnenblumenkernen und Kürbiskernen bestreuen – der perfekte Snack, nicht nur für´s Oktoberfest. #sallyswelt #lauge #sallys #sesam #mohn #natron #sally #laugenecken #youtube #oktoberfest #kürbiskerne #bäcker

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