Woof 'n Loaf

It has come to my attention that we have received a decent application. Albeit the fact he's probably an Irish man (strong point), he does seem to have decent experience. Should we offer him an interview ?

Sir Rambo and Maître Duck. CEC remarks, "I attach great importance to surrounding myself with a team I can trust. Maître Duck was on obvious choice to fill in the Legal Advisor position. His loyalty and ability to withstand the blows are highly valued. In the upcoming days, I will continue to build my leadership team as I continue to grow Woof 'n Loaf. Applications are open,"
#コーギー

CEO remarks, "I keep Mom motivated by making her believe she's helping me, but let's face it, she just sits there turning pages. We all know who's doing the hard work here. A proper CEO gets down in the trenches,"

After a long wait and arduous research, we finally found Woof 'n Loaf's new CEO ❤️ He remarks, "My loaf expertise and food priority will bring Mom's business to greater heights,"

Sharing sourdough love 💝

My dream loaf: made it 3 years ago, and still can't remember how I made it open up so much !! Beginner's luck I guess. 🍀

75% white flour, 20% bise flour and 5% whole wheat. As to the shaping, I folded it and "stitched". Wondering whether only folding wouldn't be better... to be continued.

Fresh pasta and homemade ragù might be one of my favorite, most comforting dishes. For the pasta, I use one egg for 150g white four and 50g semolina.

Lazy yeast cake with rhubarb and crumble. It's sweet, tart, crunchy and fluffy. So happy rhubarb season has begun ! 😍

🌞 #Goldenhour bread pic ! This weekend we’ve discovered how delicious poppy seed tastes directly toasted on bread crust. 🤤 How have I only started doing this now ? Expect loads of poppy bread shots. TBC. . . . . #sourdough #sourdoughbread #food #bakery #foodie #homemade #foodphotography #instagood #foodstagram #tasty #sourdoughstarter #sourdoughclub #sourdoughlove #baking #homebaking #bread #levain #baker #fermentation #pane #food #gotowanie #chleb #chlebnazakwasie #painaulevain #cuisine #pan #brood #zuurdeswmbrood #lievitomadre

100% white flour, 20% levain and 75% hydration. Reminds me of a shiny bald man’s head for some reason. . . . #sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter #sourdoughclub #sourdoughlove #sourdoughbreads #sourdoughbakery #baking #homebaking #bakinglove #bakingtime #bakingfromscratch #bakingday #bread #realbread #naturallyleavened #levain #bakery #wildyeast #artisanbread #baker #thebakefeed #breadbosses #bakersofinstagram #fermentation #realsourdough #pane #food

☀️ Spring has sprung; picnic season has begun ! 🌷
Oh how I enjoy sharing a freshly baked sourdough loaf in this weather. This is a 20% levain, 20% spelt flour, 80 white flour and 75% hydration.

Jagodzianki : an all time Polish favorite. Fresh yeast baked sweet bread with a wild blueberry filling and topped with crumble. 🤤

Back to 20% spelt flour, 80% white flour, 20% levain and 75% hydration. Never disappointed with these proportions and a 12h cold ferment.

Pita made with fresh pita bread is the best. I'm not 100% happy with my current recipe though, so if anyone is up to sharing tips, please DM me ! 🥰

When your second half is impatient to open the bread.

Still playing around with 100% half-white flour and 75% hydration. Practice makes perfect.

My secret to making a good pizza ? Extra long fermentation time. I tend to to minimum 48h, and the flavour is just bomb. Dreaming of one of those pizza ovens now...

#피자 #ピザ

Acquiring experience also means making uglier breads sometimes. This one is.a 100% half-white flour. It was promising in the beginning... but it gained so much oven spring that it baked against the lid of my dutch oven 🤦‍♀️ It was tasty though...

Making of chilean beef, olive and egg baked empanadas. Recipe recommended by the bestest of friends : .lacoste

Tried out a 24h fridge ferment for my spelt loaf. It lost a lot of it's oven spring... Definitely prefer the 12h one. Noted.

Throwback to my lemon meringue pie.. 🤤

Yesterday's spelt loaf ❤️

30% spelt flour, 70% white flour, 20% levain and 75% hydration. Overnight fridge ferment of approx. 12h. SO fragrant, and SO delicious.

Best part in preparing sourdough ? Final proof ! After shaping my loaves and dropping them in the basket, I pop them in the fridge for an overnight final proof. Works great on the crumb.

Great ! Really pleased with the roundness of this loaf. This should be thanks to working the dough longer after adding salt and water. 80% bise flour, 20% white flour and 20% levain.