Day 8 of 30 – The Bread Habit 🍞

For 30 days, I’m posting myself making bread.
Every single day I’ll change at least one thing - an ingredient, the equipment, the shape or the process.

I’m obsessed with making bread, but I never weigh anything, I don’t follow the “rules” and I just wing it.
The goal?
To encourage and empower you to see just how straightforward it can be to make bread from scratch at home.

✨DAY EIGHT BREAKDOWN👇🏻

Ingredients
Plain flour (AP, Plain or Strong is grand)
Yeast
Sugar
Salt
Water
Filling of your choice

Place flour, sugar, salt and yeast in bowl
Mix
Add warmer than warm water
Mix until combined - very moist dough
Cover and let sit for 30 minutes

Remove cling, wet hand, scretch and fold 4 times
Cover and place in fridge for the day

Remove from fridge (mine was 12 hours later)
Remove cling, flour hands and surface
Lightly flour the top of the dough
Using a rolling pin, roll out the dough
Using a glass or scone/cookie cutter press down on the dough

If cooking right away 👇🏻
Sprinkle both sides with cornmeal
Allow to sit for 30min- ish
Follow cooking instructions below

If cooking the next day 👇🏻
Line plate or tray with cornmeal
Sprinkle cornmeal on some parchment paper
Place cut dough onto parchment paper, sprinkle with more cornmeal
Place in fridge over night, uncovered
Next day allow to come to room temperature(shouldn’t feel cold to the touch)

Cooking 👇🏻
Preheat pan medium to low heat for at least 5 minutes
Place onto pan and cook on both sides for 3-4 minutes
Place on a wire rack to cool slightly - or not at all
Cut by placing a fork into the centre and work your way around the English muffin

✨Stuff your gob✨

Storage & Notes
Store in ziplock bag or airtight container to keep fresh
Pre cut and place in the freezer to be popped in the toaster whenever you need them

👩🏼‍🍳 Wee Tips and Notes
fill the pockets less if using cheese

#thebreadhabit #fromscratch #howtomakebread #breadseries #LearnToCookAndEatWell