girlwithanearring

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Breakfast

Roasted Pumpkin Toast and Purslane Salad with Roasted Pumpkin Cubes: My Pumpkin Journey The Unfamiliar Territory

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, by irem

Snacks

How To Roast Pumpkin Seeds At Home - Pumpkin Recipes

Sugar Pie and Baby Bear Pumpkins

I've been testing so many pumpkin recipes with different types of pumpkins last week that I ended up with different types of seeds. And why waste them and throw away when you can easily roast them. Turns out it was so easy.

In Turkey, we have an intense snack culture. Each evening, after dinner, there must be a pot of tea "çay" ready on the stove and some "snacks" to accompany. But what we call snacks are nothing like "chips". They are usually nuts like walnuts, hazelnuts, sunflower seeds, pumpkin seeds, pistachios or dried fruits like grapes, raisins, apple slices etc. or traditional Turkish fruit roll sheets, fruit sausages. The list goes on. So the above-mentioned yummy and healthy goods are called in general "kuru yemiş" which translates to "dried snacks". You can find at least five "kuru yemiş shops" along the same street, easily.

It is that popular and a whole other universe. I just wanted to give you the short illusion of the enthusiasm we have here towards "snacks".

What's your snacking tradition or favourite snacks?

Raw Seeds

I googled and found a couple of "how to roast pumpkin seeds" posts but a lot of it by drizzling olive oil and even spices like black pepper or just salt. You can also do all those things, but I didn't want to add more flavour to it. Seeds already have enough nutritious oils and minerals like zinc in them.

I used the seeds of one Baby Bear pumpkin, one Sugar Pie pumpkin and two Jack Be Little pumpkins. To my surprise, turns out Baby Bear seeds were huskless! (see the above picture: the green ones) And they were the best and tastiest! Sugar Pie seeds were ok, too. However, I wasn't crazy about Jack Be Little's seeds: too tiny and a little bitter.

METHOD

Heat the oven to 250C with fan.

Carve the pumpkin or pumpkins in my case, take the seeds out.

Rinse and drain the gooey stuff as much as possible.

Spread two layers of paper towel or a tea towel on the counter and pour the wet seeds on it.

Dry them as much as possible.

Put a baking paper on an oven tray and spread the seeds evenly.

At this point, you can drizzle a tbsp olive oil and some salt and mix. I didn't.

Roast the seeds until they start popping. I was actually wasn't expecting them to be popping. (See video above.)

Take them out and eat them warm.

You can use the green, huskless seeds in salads, on morning toasts or even in bread.

Roasted Seeds

bon appetit,

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, by irem

Breakfast

Eggs with Spinach & Caramelised Onions: Perfect For Brunch

10 Comments

, by irem

Afternoon Teatime

Silent Vlog | The Yummiest, Melt-In-your-Mouth Mini Apple Pot Pies | A Bake-Off With Cousin

I have been sitting around lazy on my free time and binge-watching show after show. September was so busy, stressful with work I didn't want to do anything this month. The last time I updated my Youtube Channel was the end of July and it's the middle of October now. Talk about slacking... A week ago, my cousin who was under quarantine because she was in contact with another cousin of ours with Covid -unbeknown to everybody of course- told me to hold an apple pie bake-off!

First and foremost, everyone is fine, thankfully, some are getting better and healing and others are ready to get out of the quarantine.

Why "MINI APPLE POT PIES," you asked? We both have tiny miny mini Staub casseroles and wanted to make something fun. In the video, there are no sound me cutting the apples etc. because we were face-timing the whole time informing each other where we at. We might make this a tradition and make this bake-off on Instagram live. Maybe.

For the dough, I used my own recipe. It's not crunchy like a traditional American apple pie. It's more like a cookie dough: soft and melting in your mouth. It's the Turkish version. I adjusted the recipe from my mother's apple rolls dough, which I will also make in the future.

INGREDIENTS

125 gr butter, in-room temperature
1 + 1/2 cup of flour

1/2 tsp baking powder

2 tbsp yoghurt

1/2 tsp salt

1/2 cup powder sugar

For the filling,

3 apples, peeled and sliced

1 tsp lemon juice

1/2 tsp lemon zest

6 tsp sugar

1 tsp cinnamon

2 tsp butter

METHOD

For the dough, mix everything in a bowl and knead it to form a soft dough. as we say it in Turkish make it in like an earlobe's softness. Cover it with a plastic wrap and place it in the fridge so it can get a little bit hardened.

For the filling, peel and slice the apple. Put them into a saucepan, add sugar, cinnamon, and butter.

In low heat, slowly cook the apples to get rid of the excess water and turn it into a slightly caramelized sauce and lastly add the lemon juice and lemon zest. Stir and set aside.

Take the dough out of the fridge and divide it into 8 equal pieces.

Flour your hands and the dough piece that you hold generously and a little bit knead it in your hands. You can take a little more of the dough if you think that's not going to be enough to cover the mini pot's base.

Straighten the dough between your palms into a 1/2 cm thickness and place it into the pot. If you think it's not enough, you can always take another piece of dough and add it to the edges.

Put the filling inside.

Take another piece and again straighten it between your palms and place it as the lid.

Take a knife, make four cuts to the lid.

Repeat the process.

Place the pots into your oven with 200C with fan and let them bake for15-20 minutes until they are pinkish golden. Not too much and not too white.

When they are cooled, sprinkle more powder sugar and a scoop of ice-cream if you have in the fridge.

Bon Appetit,

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, by irem

Dinner

Güveç: Traditional Turkish Dish With Aubergines (Plus Vegan&Vegetarian Versions)

Everyone has a quick, simple and heartwarming recipe up their sleeves. After a long and tiring day or a sick day, some dishes warm you up and refresh you anew. This one is my favourite. I love the combination of aubergines and tomatoes slowly cooked in low heat. The aroma of this combination is, in my opinion, perfect. Although I have to admit, I love aubergine with yoghurt, with bechamel sauce, with lots of lemon juice and olive oil and with many different companionships that I can't remember right now. I love it grilled, cooked slowly inside hot ashes -of which we call this process "közlemek" in Turkish, I love it stir-fried, deep-fried, sauteed.

This one though is maybe the easiest one. The only nit-picky process of this recipe is the part where you have to soak aubergines in salty water for an hour and then squeeze them to get rid of the bitter taste. Other than that you just stack each ingredient one by one and closed the lid to let it slowly come to a boil in low heat.

The word "Güveç" is actually the name of this cooking technique going back to the 10th-century Seljuk Empire period, maybe even earlier. Of course in the old times, they were only using terracotta pots called "çömlek" placed above the fire and then the pot itself also covered with hot coals. But now we cook Güveç in the oven usually. But you can also cook it on the stovetop. The terracotta pots are also still available everywhere and also called "güveç" now.

Alas, I decided to use a cast-iron pot this time having not resisted the colourful look of these pots.

Note For Vegans and Vegatarians:

This time I cooked this recipe with meat however, I often substitute meat with button or wild mushrooms or simply leave them out, too. And use olive oil instead of butter. But I usually slice the onions thin and spread on top of everything instead of placing a whole one on top in the meaty version. Since "Güveç" is the name of the technique, think of it as you can add anything as long as they complement each other. What makes this technique delicious is that you don't stir the ingredients, you don't touch anything and they slowly cook and melt together in low heat.

If you use mushrooms, treat the mushrooms as meat and rub them with peppers and pepper paste, like meat. If you don't use mushrooms, just sprinkle the spices and paste on top of the onions. If you want me to make a separate post for the vegan version let me know in the comments. :)

400 gr mushrooms and 8 tablespoon olive oil would be enough.

Here is the recipe:

Ingredients

250 gr veal or lamb, cut into big cubes
5 aubergines, cut into large cubes.
5-6 green pepper, hot if possible, and sliced thin or thick.
4-5 tomatoes, peeled and diced
3 garlic cloves, peeled

1 small onion, peeled

5-6 stems of parsley
4 tbsp butter, heaped
1/2 tsp red pepper flakes

1/2 tsp black pepper

1 tsp Turkish red pepper paste
1 tsp salt

Method

Rub your preference of meat with red pepper flakes, black pepper, and Turkish red pepper paste. Place them in the bottom of the pot and spread evenly. Spread the half of the butter above the meat. Set aside the rest for later.

Peel the aubergines in stripes. Cut them into big chunky cubes. In a big bowl, soak them with cold freshwater with a tbsp of salt for an hour preferably or 30 minutes.

Then rinse the aubergines under running water and squeeze them in your hands, one handful at a time, to get rid of the bitter taste. They shouldn't be watery. Place them on top of the meat evenly. You can press them a little with your palms to make the surface even.

Place the garlic over the aubergines.

Place the sliced peppers evenly.

Place the tomatoes over the peppers.

Place the parsley on top of everything and into the middle place the whole onion. Add the rest of the butter.

Cover the lid. You can either cook it on the stove on low heat or cook it in the oven with 1800C heat.

Kapağını kapatıp kısık ateşte yavaş yavaş pişirin. Kaynadıktan sonra 30dk daha pişirin ve ocaktan alın.

Bon Appetit,

The pot I used is from:

Silver Cusinero Cast Iron Deep Pot 20 cm Claret Red

https://www.silver.com.tr/silver-cusinero-dokum-derin-tencere-20-cm-bordo.html

You can change the currency and language from the right top corner and they ship worldwide.

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, by irem

Dessert

Sugar Cravings On A Very Hot Day | One-Pan Chocolate Chip Skillet Cookie | Silent Vlog

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, by irem

Afternoon Teatime

Caramelised Cinnamon Rolls with Walnuts Baked in Cast Iron

10 Comments

, by irem

Pasta

Mac and Cheese with Purple Basil | my first take on the famous Mac and Cheese | Cast Iron Cooking

I've never made mac and cheese before. Is it shocking? It's not something popular in Turkish cuisine. We have so many different boreks with a cheese filling that a pasta dish with cheese didn't sound interesting I guess. But on social media or all the tv series, I've heard the name so many times and it always left me puzzled... like how good can this be? LOL (spoiler alert: I liked it)

I personally don't understand the melting cheese obsession that much so I tried to give some flavour by using a lot of purple basil. I love this lovely herb in general and especially in pasta. It also goes so well with pasta salads.

Et voila, my first ever take on the infamous, high-calorie Mac and Cheese and -surprise surprise- I really like the result. I ate the whole thing!

I'll definitely work on this recipe and make it yummier but in the meantime, here is the delicious enough prototype!

Bu gönderiyi Instagram'da gör

girlwithanearring (@girlwithanearring)'in paylaştığı bir gönderi (30 May, 2020, 6:41öö PDT)

ingredients

4 servings

500gr macaroni (I used farfalle )

1 litre boiling water

1 tsp salt

For the Béchamel Sauce

2 cloves of garlic, grated

4 tbsp butter

5 tbsp flour

1 litre milk

1 tsp black pepper, preferably white pepper

1 tsp paprika

2 cups grated cheddar cheese

1 cup grated whole fat white cheese

(more cheddar for later)

1/2 cup purple basil, thinly chopped

1/2 cup parsley, thinly chopped

For the Bread Crumbs

2 tbsp butter

1 big slice of stale bread

1 tsp cayenne pepper

Preferably a cast iron pot or skillet

Made the bread crumbs first. Put the butter into a skillet, let it melt.

Very thinly diced the bread slice into crumbs. Put the crumbs into the skillet and saute until brown. In the last minute, add in the cayenne pepper and take it off the heat, set aside.

Cook the pasta in the boiling salted water less than you normally do. I cooked them for only 5 minutes.

Take a cup of the pasta water and set aside for later. Strain the rest and set aside the pasta.

Start the bechamel sauce, put the butter into the pot and let it melt. Add the garlic and saute. Add the flour and saute until a little bit brown. Add the milk slowly while stirring vigorously. If there are any lumps, just use a hand blender to make it smooth and then continue cooking the sauce until it's boiling and thickened.

Add black pepper, salt, paprika and stir and take it off the heat.

Add the cheese and let it melt while stirring. You can add more or less cheese and any kind of melting cheese depending on your taste buds ^^ I used white whole fat cheese (cow's milk version) to give the pasta more flavour. It's a Turkish cheese. You can use mozzarella instead.

Add the herbs, pasta and the pasta water and start folding them into together. Taste it and if needed add more salt, more herbs or black pepper, butter. It all depends on what kind of cheese you used.

Sprinkle more grated cheddar cheese on top and sprinkle half of the bread crumbs on top as well. Set aside the other half for serving.

Put the pot into the oven with 200C Fan and bake it until the top layer is golden brown and until the cheese is bubbling. Approx. 15 - 20 minutes.

Serve a big spoonful as soon as it's out of the oven. Sprinkle the crumbs and more herbs on top.

Bon appetit,

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, by irem

Afternoon Teatime

Blonde Sticky Date Pudding, my take | Silent Cooking Vlog

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, by irem

Bread

Juicy Beef Burger At Home With the Fluffiest and Lightest Brioche Burger Buns

This post is about my attempt on making fluffy and light burger buns and juicy and delicious beef burger patties at home. I filmed the whole thing, please go over my youtube channel and watch the video. ^^

As seen in the video, I googled light burger buns and found this recipe over at The Clever Carrot Blog of which she actually adapted from a recipe in NY Times. And this is my adaption of the adaptation :)

I admit sometimes I like very crusty burger buns and sometimes I like the softest, the fluffiest and the lightest ones. This one is the latter. I was staying over at my brother's and my niece wanted to have burgers for dinner. Though it was during the quarantine time and we couldn't order it out anyway but even if could, we wouldn't. As a family tradition, we would love to make everything at home. It's healthier, tastier, and more fun. I really don't enjoy eating something, I didn't cook/bake or don't know the ingredients and process.

I don't know with what kind of crazy bravery I baked a recipe that I've never tried at home before for a big family dinner, thankfully it turned out so well, and the photos were also looking very promising.

This recipe is super easy if you have a stand mixer, if you don't, I don't know. I'm planning on remaking this by hand so I'll let you know about the result, fingers crossed. Because I actually don't own one and I made this over at my sister-in-law's kitchen.

I always wanted to buy a KitchenAid -and was about to buy one with a really good deal a few years ago which I regrettably remember now- but because up until recently -the quarantine to be exact- I haven't been baking bread, so just for mixing cake batter, they seem to take up too much space on the counter, so I thought. Thank you, mother, for your minimalist countertop rules. Now I think, everyone who cooks and bakes needs a stand mixer, preferably a KitchenAid. Kneading dough has never been so easy and clean.

Let's put the fact that I've started saving money for a KitchenAid stand mixer aside and move on with the recipe and the changes I made.

First of all, I didn't use bread flour and instead, I used all-purpose flour that I had at home.

For the active dry yeast, in Turkey, we have Dr. Oetker's active dry yeast in individual packages of 10 gr. I used one package of active dry yeast (10gr) which is approximately 2 teaspoons, but there you go I'm giving you the exact measurement.

For the egg wash, I separated the egg and used only the yolk.

I added a couple of drops of Koska Mulberry Molasses or Grape Molasses to get better colour and a little bit sweet taste. This is a traditional technique we use making "Turkish Simit" or similar bread buns. Trust me and try this. You can probably use another type of molasses. I think in Europe and the US molasses is made of boiling sugar cane? Feel free to enlighten me on this, please. We only use fruits like grapes or mulberry to make molasses and I linked them above.

and a few drops of Olive Oil to make it look shinier.

and I used melted butter, not softened.

ingredients

1 cup warm water

3 tbsp warm milk

10 gr active dry years or approx. 2 tsp

2 + 1/2 tbsp sugar

2 eggs

3 + 1/3 cup all-purpose flour

1 + 1/2 tsp salt

2 + 1/2 tbsp unsalted butter, melted

for the egg wash

1/2 tsp grape or mulberry molasses

1 tsp olive oil

method

In a small bowl, whisk together the warm water, milk, yeast, sugar and one egg. The other one is for the egg wash.

In the bowl of a stand mixer -preferably- add the flour, salt, melted butter and mix the ingredients a minute or so.

Then add in the liquid mixture of water, milk, yeast and egg. Run the mixer on medium speed (like 3 or 4) until a dough forms for about 5 minutes. If the dough isn't a smooth ball, continue the kneading process in the same speed for another 5 minutes.

If you are going to use your hand, I advise you to mix the ingredient with a big wooden spoon in a large bowl. It will be less messy. If it's too sticky just splash a few drops of melted butter into your hands, you'll see the dough will let go easily. I have a video demonstrating how I form a dough with just spoon kneading both on my IGTV and Youtube Channel.

Cover the bowl with a plastic wrapper and let the dough rise for 1 + 1/2 hours in warm room temperature. I usually place the bowl close to the stove if I'm cooking something or on top of the radiator if it's on.

After at least one and half an hour, drop the dough on to a floured surface. Mine didn't need to be kneaded, to be honest. As you'll see in the video, I was about to but decided not to.

I shaped the entire dough into a log and cut it into 8 equal pieces. You can measure each piece with a scale but I didn't.

I tried my best to demonstrate how to shape these pieces into smooth balls in my video, of which I'm definitely not an expert and took a short course from my mother.

Take a piece into your hands and start rolling it between your palms, then put your left thumb in the middle (try not to make too deep of a hole) of the ball and slowly roll the ball on the floured surface to the right. Then there will be a smooth surface on top but a frilly bottom, take the frilly bottom into your palms and twirl the ball by not touching the smooth top. This will gently tuck the frilly bottom inside and you can also get rid of the excess dough. Place the bun's tucked in bottom onto the tray while the perfectly smooth top facing up. (I'm so sorry for this weird description and please watch the video to see what I'm actually trying to explain and make it make sense LOL) Place all the buns at least 5 cm apart.

When this infuriating process of smoothing the buns are done, set the tray aside for the 2nd rise. I let them rise at least 1 + 1/2 hours.

After the second rise, separate the remaining egg. In a small bowl, put the yolk, molasses and olive oil and mix it well and gently brush all the buns. At this point, you can sprinkle some sesame seeds or black seeds to the top. I didn't.

Preheat the oven to 200 C or 400 F with fan and bake the buns for about 15-20 minutes, until they are golden brown. The referenced recipe's owner put half a cup of water into a skillet and placed it into the oven to provide steam. I didn't and I honestly don't think it's necessary.

Who is ready for the blog and vlog posts of the fluffiest, lightest brioche burger buns? @BloggersHut @BloggersTribe @GoldenBloggerz @TeacupClub_ #bloggerswanted #BloggersHutRT #BloggerBabesRT #teacupclub #bloggerstribe pic.twitter.com/JsmaeTTCdH
— girlwithanearring & a knife (@girlwithanearri) June 1, 2020

Recipe for the Beef Burger Patties

ingredients

(about 8 or 10 servings)

500gr beef mince
1 onion, grated

3 tbsp fine bread crumbs

1 tsp black pepper

1 tsp mustard

1 tsp grape or mulberry molasses

1 tsp apple cider vinegar

salt

method

In a bowl or a plate, combine everything and mix it well. Knead the mixture, if needed.

Take a freezer bag (regular, thin, non-zip ones), cut the sides and make it into a one piece of plastic sheet and place it on the counter.

Take a ball of beef mince (about the size of an orange) and place the beef onto the bag.

Cover the beef with the empty side of the bag and place a tray or a small flat plate on top of it and gently squeeze the beef between freezer bag sheets.

Again, it's in the video. :)

Shape the patties one by one and stack them with freezer bags between.

To cook the patties, I used a small grill, you can grill them in the oven, or by using a grilling pan on the stove.

bon appetite,

(This post contains affiliate links)

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, by irem

Bread

SILENT VLOG | WREATH BREAD WITH A PESTO OF MANY HERBS | TRYING OUT THE RECIPES I SAW ON INSTAGRAM & PINTEREST

This post is about the detailed recipe on my Youtube Video "Braided Bread With Pesto Filling of Many Herbs"

I always save/pin/screenshot posts and videos of beautiful food and recipes on Instagram, Pinterest, Youtube etc. but I rarely try them. After all, I'm not picky when it's making boards or folders of anything, I save tons of pictures. But the other day, I saw one of my insta friends @theworldofclaire's braided loaf with some kind of pesto and immediately DMed her to ask about it. She told me that it was an arugula pesto which was so intriguing. I love basil pesto but it's sometimes too punchy and too fragrant. Using arugula instead of basil sounded a much fresher and lighter taste, plus the whole family loves arugula. We consume arugula every day. In breakfast, it goes so well with cheese and olives. For dinner, it's always nice to have some chopped arugula and tomatoes for a salad.

While I was making the pesto, I thought: "if I can use arugula then I can use every fresh green I have in the fridge" and so I did add parsley, fresh mint, purple basil, which I absolutely love, to arugula. I was about to add a little bit dill, too, then I said to myself "let's not get TOO crazy!". ironic, I know.

The overall result was fantastic. The bread turned out so good. The pesto is delicious. You must try this!

For the bread, I used my usual fresh yeast recipe. The only difference is that I let the dough rise for 1 and half an hour then I shape it and let it rise for another hour. https://girlwithanearring.blogspot.com/2020/04/stay-home-and-bake-bread-bread-recipe.html

the recipe for braided wreath bread with pesto of many herbs

ingredients

1 cup arugula

1 cup parsley

4-5 leaves of purple basil

4-5 leaves of fresh mint

1/2 cup walnuts

1/2 cup olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 cup parmesan

for the dough click here: https://girlwithanearring.blogspot.com/2020/04/stay-home-and-bake-bread-bread-recipe.html

method

In a food processor or with a hand blender, puree everything together, until it's creamy.

You can add more olive oil if you think it's necessary. You can make this recipe by using only parsley, or spinach or arugula. It is entirely up to you and whatever you have at the time.

Make the dough based on this recipe and let it rise for at least one and half an hour: https://girlwithanearring.blogspot.com/2020/04/stay-home-and-bake-bread-bread-recipe.html or you can always use your own recipe.

After the first rise, turn the dough out onto a lightly floured surface and knead it with a little bit flour to form a big ball.

With the help of a rolling pin, roll the dough into one big rectangle with 1 cm of thickness, as seen in the video.

Spread the pesto to cover the surface of the rectangle dough.

I, beginning at a wider end, rolled up the rectangle into a log, not tightly at all. However, maybe I should've started rolling up the narrow end to get more swirls. But then it would be too thick. So the decision is yours. :)

Place this rolled dough onto a baking paper. Because my dough is too soft and it would be almost impossible to move after it's braided.

Finally, to braid, beginning 10 cm down, slice this narrow spiral in half leaving the top intact and arrange the two long halves pesto layers facing upwards then like an X. and continue braiding them until it's finished. (please watch the video, it's so difficult to explain this process properly)

At this point, you can bake it in this shape or shape it into a wreath by simply attaching the ends together.

I baked mine in a cast-iron pot. You can also bake it in a regular oven tray or a cake tin.

If you are going to bake it in a cast-iron pot, put the empty pot into the oven -while you are trying to shape the dough- and heat the oven up to 250C or higher.

After the oven and the pot reached to 250C and the shaped bread rested for an hour for the second rise, place the bread carefully into the hot pot by lifting it with the baking paper. Cover the lid and bake it for 20-25 minutes. Mine was fully baked after 25 minutes.

Take the bread out of the oven and the pot, and transfer it into a rack to let it cool. Never slice it while it's hot, which would ruin the bread. After it's cooled down, sliced your crunchy on the outside but soft like a fluffy cloud in the inside bread and spread some of the leftover pesto over it. Yummy!!

Let me know in the comments, on Instagram, Youtube, or Twitter if you'd like me to try any recipe you saw on social media!

Bon Appetit,

https://www.youtube.com/girlwithanearring

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, by irem

Bread

Stay Home and Bake Bread | Bread Recipe with Fresh Yeast | Thick and Thin Crunchy Crust

This is a post about my first attempt at bread making. I was shocked by the result. The recipe I clumsily made worked so well that I haven't been tried any other bread recipes so far.

How do you like your bread?

With a thick crust or thin? In Turkey, we have regular soft bread with a thin crust. The traditional rustic bread, however, is baked in stone wood ovens and it has a thick crust, which I like the best. I don't like the standardised regular bakery bread, which to me are tasteless. So as I was going with this recipe quite clumsily, I also attempted to make that rustic bread I love.

Almost every bread recipe I've seen has "active yeast" in it. I'm more of a fresh yeast girl so I used fresh yeast. To achieve the thick crust, I kneaded a very soft dough for the first fermentation process. After the dough rested and fermented for about an hour, I sprinkled lots of flour on the counter and kneaded the dough for about a 1 minute to form more stability. During this time I used, as much as flour the dough needed (probably a cup or so)

Then I shaped the dough and placed it on the generously floured tray. Sprinkled almost half a cup of flour over it and I wiped the flour to make it stick to the dough. Then let it rest for another hour or 40 minutes. Since the dough was not too dense and it still was soft and sticky, it absorbed the flour on the top layer and formed a thick exterior during the second fermentation. With a knife, I draw some made-up shape and baked it in 250C in the oven.

The result was surprisingly good so I continued using this recipe and baked four more loaves of bread until know. Once I used more flour and made it a denser dough, with that I got a thin but still crusty exterior because the dough didn't absorb the flour I sprinkled over the shaped dough. Both were good though!

Tell me how you like your loaf of bread in the comments!

SOFT LIKE CLOUDS OR THICK, CRUSTY AND MORE FILLING?

Honestly, I like them both. The other day I baked the softest and lightest brioche burger buns ever and I'm in love! That recipe and also the video of making it is also on its way.

ingredients

4 + 1/2 cup flour
20 gr fresh yeast
2 cup warm water
5 tbsp olive oil
1+ 1/2 tsp salt

method

(I personally don't like kneading the dough with my hands. It's a sticky situation and this though is extra sticky. That's why I stir it with a wooden spoon as much as I can or use a stand mixer. Also, I realised that when I kneaded the dough less and as quick as possible, it makes a better loaf of bread. Since I don't have a stand mixer, I'll describe the recipe how I made it by stirring with a spoon.)

In a big bowl, pour the warm water and fresh yeast. Let the yeast melt by stirring it with a wooden spoon and then add olive oil.

Add in 3 cups of flour and stir with the spoon. At this point, the dough is super runny and sticky.

Add in the 4th cup of flour and continue stirring it with the spoon. Try to roll the dough in the bowl like a ball and gather the flour slowly. If you think, it is too runny, slowly add more flour. You will have a still very sticky but not runny dough. If you want to knead it with your hands, sprinkle a little flour and olive oil into your hand and slightly knead the dough. Cover it with a plastic wrap and let it rest for an hour or 40 minutes.

I try to leave the bowl in a warm place. Not too hot but slightly warm, like close to a radiator or a boiling pot, if I'm cooking something.

An hour later, you will have a very much risen and too soft and bubbly dough. Put half a cup of flour onto the counter and drop the dough over it. Sprinkle another half a cup of flour and knead it quickly until it's smooth. It will still be just a little sticky. Sprinkle flour into your hands and shape the dough and place it into a floured tray.

Sprinkle more flour on top of it and slightly wiped the flour all over its top layer. If the dough is in the right consistency, you will see that the flour will be absorbed and you will feel the need to put some more. There should be a layer of whiteness.

Let it rest for another hour or 40 minutes in a warm place.

At this point, I heat the oven to 250C with fan so it can give the stone wood oven effect and bake the bread as quickly as possible.

After the second fermentation, with a knife draw some shape or just make a slight cut and bake it for 10-15 minutes, which depends on your oven. Each oven has a unique personality :)

NOTES:

This is the only recipe I used and it is so good and I didn't feel the need to try any other recipes.

However, the amount of flour is always slight changes. That's why, always add the flour slowly as you need it. And observe the dough.

Below is the TikTok video in which you can see the consistency of the dough. It's also on my instagram "bread" highlight folder. Follow me on instagram to see me bake bread almost every day! DM me any questions you have or also you can send me snaps of the dough! I can answer the questions on Instagram much quicker! Would you also like a live bread making challenge? Let me know! And always have fun!

bon appetit

@girlwithanearring The dough will rise again
♬ Coffee by Jack stauber - trashbinhere

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