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Ana Tejedor posted an update 5 months ago
5 months ago (edited)
I have also made this rustic multigrain sourdough bread inspired by Hans Ovando’s course. It is a spectacle of flavor. And the whole development of the dough is pure fun. With this course I have taken away my fear of sourdough and bread.
#BreadChallenge
Tambien he hecho este pan rústico de multicereales con masa madre inspirado en el curso de Hans Ovando. Es todo un espectaculo de sabor. Y todo el desarrollo de la masa es pura diversion. Con este curso me he quitado el miedo a la masa madre y al pan.
Translated from Spanish
Virginia Nadal, Neomar Elías Galindo Velásquez and 3 others1 Comment- View more comments
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Ana Tejedor posted an update 5 months ago
5 months ago (edited)
I share my 100% sourdough rustic bread inspired by Hans Ovando’s creative breads course. I started making my sourdough from scratch, for the first time and it is awesome. And of course the recipes from that course are infallible. I used kneading in the machine with hook, two half hour rests, 24 h in the fridge and then tempering,…
Comparto mi pan rústico 100% masa madre inspirado en el curso panes creativos de Hans Ovando. Empecé haciendo mi masa madre desde cero, por primera vez y es impresionante. Y desde luego que las recetas de ese curso son infalibles. Utilice amasado en máquina con gancho, dos reposos de media hora, 24 h en nevera y de ahi atemperar, formar,…
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Mercedes Delgado de Miguel posted an update 5 months ago
Level:
Sous Chef
Bol de Yogur con Té Matcha, Spirumiel,Kiwi, Semillas, Hebras de Espirulina,Polvo de pistacho y Quinoa Inflada.
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Sol Damiani posted an update 5 months ago
Level:
Scoolinary Team
Last day to participate in the #BreadChallenge 🍞.
Today closes the submission deadline.
You have time until 23:59 CET today, April 30, to share your bread and enter the challenge.If you were waiting for the last moment… it’s now. 👀
Level:
Scoolinary Team
Último día para participar en el #BreadChallenge 🍞
Hoy cierra la entrega de presentaciones.
Tienes tiempo hasta las 23:59 CET de hoy, 30 de abril, para compartir tu pan y entrar en el reto.Si estabas esperando el último momento… es ahora. 👀
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Sol Damiani posted an update 5 months ago
Level:
Scoolinary Team
On May 11th we will have a BIG new feature in the Community 👀.
We think it’s going to be the kind that really makes a difference in how you participate here.
Before we tell you more, we want to read you:
what would you like to see in the Community?Let’s see who can guess 😉
Level:
Scoolinary Team
El 11 de Mayo tendremos una GRAN novedad en la Comunidad 👀
Creemos que va a ser de las que realmente marcan la diferencia en cómo participas aquí.
Antes de contar más, queremos leerlos:
¿Qué les gustaría ver en la Comunidad?A ver quién acierta 😉
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Viktoria Soloviova posted an update 5 months ago
#BreadChallenge
I love baking bread. I’m currently learning how to work with sourdough. My favorite bread these days is a combination of sourdough and yeast. I bake bread using Hans Ovando’s New York Bagel recipe. I don’t blanch the dough in hot water. After fermentation, I shape the bread. The end result is an airy, porous product, perfect…- View more comments
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Los cortes del ajo y sus sabores.
El otro día encontré esta joya sobre el ajo y me pareció muy interesante y lo comparto aquí para quien le interese. Según el corte del ajo, tiene un sabor u otro.
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Mishara Davis posted an update 5 months ago
5 months ago (edited)
4 layer lemon cake with lemon buttercream all from scratch! I used silk flowers wrapping the stems in plastic wrap and boba straws. I used a stencil to apply the embroidering.
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Estefania Lozano Ragel posted an update 5 months ago
Level:
Sous Chef
I had broccoli and did not know what to do with it so I decided to steam it, then I started to think about what combination I could use, I had pomegranate, mozzarella, walnuts, so I decided to make a warm salad with the broccoli, I added diced mozzarella, chopped walnuts and a little pomegranate in the form of rain, I dressed it with olive oil…
Level:
Sous Chef
Tenia brocoli y no sabia que hacer con el asi que decidi hacerlo al vapor, luego me puse a pensar que combinacion podria usar tenia granada, mozarella, nueces, asi que decidi hacer una ensalada templada con el brocoli, le añadi mozarella a trocitos, una nueces picadas y un poco de granada en forma de lluvia, lo aderece con aceite de oliva…
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Kim pho posted an update 5 months ago
Course: Southern cuisine
Fried chicken and flaky buttermilk biscuits 😋
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Edgar_GR posted an update 5 months ago
5 months ago (edited)
#BreadChallenge
Amateur
Inspiración
Brioche clásico francés, adaptado a circunstancias reales. Me fui arriba e hice dos para darle al vecino.Cuando leí los puntos del desafío, quise hacer un señor pan. Elegante, fuerte, serio.
Pero parece que su madre (la masa) estaba de vacaciones y no tenía ninguna intención de activarse como cuando toca sacar…
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Ersi Moscahlaidis posted an update 5 months ago
5 months ago (edited)
This is a classic AP flour brioche bread for sandwiches, that I make daily. The fermentation is in 3 stages, one hour after making the dough, overnight retard in the fridge and one hour final proof after shaping. I just love working with any kind of dough, as it has endless possibilities. #BreadChallenge
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Diego Lopez Oliver posted an update 5 months ago
Beet roulade, orange and pistachio tuille
Roulade de remolachas, naranja y tuille de pistachio
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Tapas bar.
Now that the head chef has left, the tapas are my turn. Today, among many others, I prepared this octopus salpicón which sold out immediately; good, refreshing and appetizing.
Level:
Executive Chef
Tapas barra.
Ahora que se ha ido el jefe de cocina, las tapas me tocan hacerlas a mí. Hoy, entre otras muchas, preparé este salpicón de pulpo que se ha vendido enseguida; bueno, refrescante y apetecible.
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Zouhair Bellout posted an update 5 months ago
This is a sourdough loaf that i made at home, i used both bread flour and whole wheat flour. The fermentation happened in 2 stages ( bulk fermentation and overnight retard in the fridge. ) I became obsessed with how the yeast work with all the variables . As a kid i watched my mother used sourdough starter in the bread she made and her…
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