Not Only Bread

Not Only Bread Here about bread and not only🤍
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12/06/2026

Sourdough Bread with All-Purpose Flour 🌾
A detailed step-by-step masterclass . Recipe 👇🏻 🤍

05/06/2026

Semolina Sourdough Bread 🌾 Recipe👇🏻

Part 7

05/06/2026

Semolina Sourdough Bread 🌾 Recipe👇🏻

Part 6

05/06/2026

Shaping Semolina Sourdough Bread 🌾

Part 5

05/06/2026

Semolina Sourdough Bread 🌾 Recipe👇🏻

30/05/2026

Sourdough Baguette 🥖 Crispy Crust & Soft Crumb 🌾

Recipe 👇🏻

29/05/2026

Chocolate Sourdough Bread 🍫🍞

Recipe 👇🏻

28/05/2026

Sourdough Cinnamon Babka 🌾 Made with a Stiff Starter 🤍

For the dough:

200 g stiff sourdough starter
365 g flour
90 g water (or milk)
2 eggs
50 g sugar
8 g salt
Vanilla extract
50 g butter

- I fed 50 g of my liquid sourdough starter with 50 g water and 125 g flour, and left it in a warm place for about 6 hours until it tripled in size.

For the filling:

80 g soft butter
15 g cinnamon
100–120 g sugar (brown or white)
Pinch of salt
- Mix all ingredients until combined.

For the syrup:

60 g water
60 g sugar
- Heat over medium heat until the sugar dissolves, then cook for 2–3 more minutes.

1. In a bowl, mix all ingredients except the butter until combined.
Let the dough rest for 30 minutes - this makes mixing easier and faster.
2. Knead the dough until it becomes smooth and elastic (about 10–15 minutes on speed 2 of a mixer).
3. Add the softened butter and continue kneading for another 10-15 minutes (speed 2) until the dough becomes very elastic and soft.

❗️Be careful not to let the dough temperature rise above 27–28°C (80–82°F), as this can damage its structure.
4. Round the dough and place it in a warm spot until it increases about 2-3 times in size.
5. Roll the dough into a rectangle and spread the filling evenly. Roll it up into a log.
6. Cut the log into two parts lengthwise, leaving one end attached, and twist the two strands together to form a babka.

❗️I made two smaller babkas, but you can make one large one, it’s easier and faster.
7. Place the babka into a parchment-lined pan and let it proof in a warm place until it at least doubles in size.
8. Bake in a preheated oven at 160°C / 320°F for about 40 minutes.
(For the first 20 minutes, you can add a bit of steam for better oven spring.)
9. Remove from the oven and brush with sugar syrup.
10. Let it cool on a rack and enjoy 🥰🤤

28/05/2026

How to Make 50/50 Sourdough Bread with Flax Seeds & Onions 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 ☺️❤️

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