We had a little friendsgiving party on Sunday and my bread sat in the basket for a long time because I had to wait for some crisps to finish up in the oven. When I flipped it out, the tea towel it was wrapped in had left the craziest pattern on my bread! I decided to embrace it and followed the pattern with my scoring, and that’s how I got this fun window look.
Many thanks to @puddingrowsligo for the lovely day of breadmaking yesterday. Cannot recommend Dervla and her course or this place enough.Thanks for having us and for all the lovely treats throughout the day. We’re still in a bread coma 🙌
The ‘my’ in mymuybueno is the personal touch, and our Chef Tutors are represented by our own chef agency, mymuybueno Private Chefs. We match up the very best chefs on our books to deliver the courses that best reflect their own professional background and passion, to ensure you get the very best from them. #mymuybuenocookeryschool
Not much of an ear, but good oven spring 💪. This was about what I expected, maybe even a little better! This was a 40% freshly milled whole grain dough, half red fife and half Khorasan wheat. I’m finding a lot of joy in turning wheat berries into flour using my @wolfgangsmockmill! The bread is so much better than the sugary brown loaves you get from the market.
Because we want to serve your family the same delicious artisan breads we serve ours during the holiday season. Doors open until 7pm. We’ll even slice them for you.
My first bread baking attempt! It turned out a little denser than I’d hoped, so I still have a lot to learn. Used a sourdough starter and cinnamon raisin bread recipe from @culturesforhealth. I’m actually having a lot of fun cultivating my starter—almost feels like having a pet. 😝 #localfood#breadmaking
10% Special discount for BLACK FRIDAY🖤 For details please see the link in the profile 👆🏻👆🏻👆🏻 6 In 1 SET /8 Inch and 9 Inch Round Banneton Proofing Basket Sets for Artisan Bread with Linen Liners, Bowl Scraper - Cutter and Sourdough Starter and Sourdough Bread Recipe.
The Cranberry Walnut Crumb! Pretty happy with ratios on this one. I’ve started playing around with Levain %, I feel like it’s been a bit too low lately. This one was 30% and it still bulked 5.5hrs before hitting the fridge for 16hrs . 80% Bread Flour 10% Red Fife 5% WW 5% Rye 2.2% Salt 30% WW Levain 10% Cranberries 15% Toasted Walnuts Roughly 85% 💦
I’ve gotten enough texts/emails/direct messages/tweets with bread questions this week that I’m going to do my first Instagram live 😳 Tomorrow at roughly 10am-ish EST join me here to learn about a simple method for making a basic loaf and some fairly simple rolls too, and also to assure me that I’m not as awkward on camera as I know I truly am.
Let me know your bread questions in the comments below and I’ll make sure that they are covered!
[CENA NAVIDEÑA] ¿Te imaginas preparar tu cena navideña guiado por el presidente de la Asociación Chilena de Gastronomía? 🎓 Nosotros lo hacemos posible. 🙌🏼 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Sebastián Salas te enseña el paso a paso de una cena de 3 tiempos con sus maridajes ideales y lúcete esta Navidad con tu familia y amigos. 😉 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨Por la compra de 2 cupos, obtienes 30% de dcto. en un segundo cupo del mismo curso.✨ Inscríbete hoy en el link de nuestra bio.☝🏼 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 📆 29 de noviembre. 🕐 19:00 a 22:30 hrs. 💲45.000.