Not Only Bread

Name: Not Only Bread
Address: Gdansk, 80-180, PL
Telephone: +48791238902
Rating: 5

Strona główna
Polska
Gdansk
Not Only Bread

Here about bread and not only🤍
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13/05/2026

Sourdough bread with all-purpose flour 🌾

If you’d like the recipe, feel free to leave a comment 👇🏻🌾

09/05/2026

Sourdough Baguettes Masterclass 🥖 Shaping, Scoring & Baking 🤍 Recipe 👇🏻

If you enjoyed this recipe and video, save it and share it with your friends 🤍

05/05/2026

Sourdough bread recipe 🍞👇🏻 This was my very first loaf made with the Ooni spiral mixer 🤍

01/05/2026

Sourdough Bread Recipe 👇🏻🍞 Cheese and Black Pepper 🧀

300g bread flour (or all-purpose flour)
50 g whole grain flour (rye or wheat)
105 g sourdough starter
215 g water (water 1)
7 g salt
35 g water (water 2)

Add-ins:
🧀 30-40 grated parmesan/ cheddar/mimolette cheese
0,5 tsp ground black pepper (optional)

Share this video with your friends so it doesn’t get lost 😉

Dough temperature: ~ 25°C (77°F)
Bulk fermentation (warm): 5–6 hours
Cold fermentation: 14 hours

PROCESS:

🫙 Feed your starter and let it reach its peak — it should be strong and bubbly when added to the dough.

❗️You can feed the starter in the morning, 5–6 hours before baking, at a 1:1:1 ratio (starter : water : flour).
Or you can feed it in the evening at a 1:5:5 ratio (starter : water : flour).

1️⃣ Autolyse
Mix water 1 + all flours just until combined.
Cover and rest for 1 hour.

2️⃣ Mixing (Stand Mixer):
Add the starter and salt.
Mix on low speed for 4–6 minutes (I used speed 2).

Increase to medium speed (speed 4) and mix for 2 minutes.

Add water 2 and mix for a final 2 minutes, keeping the same speed.

Transfer the dough to a bowl and let it rest for 1 hour.

3️⃣ First coil fold, add the add-ins during this fold.
Rest 1 hour.

4️⃣ Second coil fold.
Rest 1 hour.

5️⃣ Third coil fold.
Final rest 2 -3 hours, until the dough is airy and well fermented.

6️⃣ Shape the dough into a boule or batard, creating surface tension
(pre-shaping is optional).
Place seam-side up into a floured proofing basket.
Refrigerate for cold fermentation.

Next Day:

Remove the dough from the fridge, place it seam-side down on parchment paper, and score.

Baking (Dutch Oven):
• Preheat the oven with the Dutch oven inside to 250°C (480°F)
• Carefully transfer the dough into the hot Dutch oven.
• Cover with the lid and bake for 20 minutes.
• Remove the lid, lower the temperature to 200°C (400°F), and bake for another 15–20 minutes, until deeply golden and fully baked.

Open bake (baking steel/stone):
Bake in preheated oven at 250°C (480°F) with steam for 20 min,
then release steam and bake at 200°C (400°F) for 15–20 min until golden brown .

Let the bread cool completely before slicing 🤍🥖

30/04/2026

50/50 Sourdough Bread with Flax Seeds & Caramelized Onions 🧅🍞 Recipe 👇🏻 Result at the end of the video 😍

Recipe (for 2 loaves):

350 g bread flour
350 g whole wheat flour
420 g water (1)
16 g salt
250 g sourdough starter
170 g water (2) (adjust depending on your flour and mixing method, hand-mixed dough may feel looser)

100 g golden fried onion
50 g flaxseed + 100 g boiling water
➡️ Pour boiling water over the flaxseed and cook on low heat for ~2-3 minutes. Let it cool.

Warm fermentation: 6 hours at 22–24°C (72–75°F)
Cold fermentation: 15 hours

Process:

1. Mix flour + water (1) until combined (autolyse) (about 3 minutes in a spiral mixer).
Rest 1 hour

2. Add sourdough starter and mix until fully incorporated (about 3 min).
Rest 30 min.

3. Add salt and gradually add water (2), mixing until good dough development (for me ~20 min in a spiral mixer).

At the end, add fried onion and flax mixture, mix until fully incorporated (2–3 min).
Rest 1 h.

4. Perform 2 sets of coil folds with 1-hour intervals.
After the last fold, let the dough ferment for 2–3 hours (The dough should rise, feel airy, and show bubbles on the surface).

5. Divide the dough and Shape into a boule (round) or batard (oval), creating surface tension.

Place seam side up in a floured basket and refrigerate overnight

➡️Next day (Baking):

For Open bake (steel/stone):
Bake in a preheated oven at 250°C (482°F) with steam for 20 minutes
Then release steam, reduce to 200°C (392°F) and bake for 15–20 minutes until golden brown

Dutch oven:
Bake covered for 20 minutes at 250°C (482°F)
Then 15–20 minutes uncovered at 200°C (392°F)

💡Tips:
If mixing by hand You can increase coil folds up to 4 sets to strengthen the dough and gluten structure

Flaxseeds absorb a lot of water and form a gel, so they take moisture away from the dough. That’s why you often need to increase hydration when using a flaxseed soaker. Bread with flaxseeds also stays soft for longer.

If your environment is warmer, fermentation will be faster; if cooler, it will take longer

If this recipe inspired you, save it for later and I’d love to see your results ☺️❤️

29/04/2026

Baking bread is something that brings me so much joy 🤍
Share what makes you happy - I’d love to see it 😍

23/04/2026

Whole Grain Sourdough Rolls With Seeds (made with emmer flour) 🌾🤍

Save this and let me know if you’d like it🤍
Recipe 👇🏻

21/04/2026

Sourdough Bread

350 g Caputo Tipo 1 flour
210 g water (1)
80 g water (2)
175 g sourdough starter
8 g salt

Process:

1. Autolyse 1 hour (flour + water 1)
2. 20 min mixing in spiral mixer, gradually adding sourdough starter, water (2), and salt
Rest 1 hour
3. 3 coil folds with 40 min rest between each
4. Final rest 2 hours
5. Shaping
6. 16 h cold re**rd (overnight)
7. Scoring
8. Open bake:
20 min at 250°C (482°F) with steam
20 min at 200°C (392°F) without steam

💡If you can’t find Caputo Tipo 1, you can substitute it with 280 g bread flour + 70 g whole wheat flour.

💡If you’re mixing by hand, reduce the water by 5–10%.

17/04/2026

Sourdough Ciabatta 🌾

Recipe 👇🏻

Save or share this video with your friends so you don’t lose it!📌

Adres

Gdansk
80-180

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Telefon

+48791238902

Strona Internetowa

https://www.instagram.com/not.only.bread_/profilecard/?igsh=MWt4ZjA0aTI3NXV2cg%3D%3D

Ostrzeżenia

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