Spelt Flatbreads with High Extraction Sprouted Flour
Breadtopia
by Melissa Johnson
6d ago
These flatbreads are made with flavorful high extraction sprouted spelt flour. The dough is easy to roll out and fries up in just a few minutes each side. Enjoy these breads for sandwiches or dipping in hummus, olive oil, lentil stews and more ..read more
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Corn Waffles and Pancakes
Breadtopia
by Melissa Johnson
1w ago
If you love the flavor of corn, these waffles (or pancakes) are such a treat. The heirloom corn flour and sweet canned corn combine to pack a tasty punch, yet the texture of the waffles is still classic with a perfect chewy inside and crispy edges ..read more
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Sourdough Tipo 00 Pizza with Fig Jam and Caramelized Onions
Breadtopia
by Melissa Johnson
2w ago
Here's a crispy and airy pizza with a sourdough-leavened, Tipo 00 crust featuring vegetable toppings that pack a sweet-and-savory flavor punch. Enjoy this pizza for a meal or serve it as an appetizer at a party or cookout ..read more
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Sourdough Bread: How Dough Shape and Size Influence Crumb
Breadtopia
by Melissa Johnson
1M ago
Ever notice that you seem to get a more open crumb with smaller loaves? In this series of experiments, we made large batches of dough and then divided them into differently sized and shaped loaves while otherwise striving to treat them as close to identically as we could to see how these size and shaping differences affect the resulting crumb ..read more
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Classic Submarine Sandwich Rolls
Breadtopia
by Melissa Johnson
1M ago
Make homemade super soft French bread for sandwiches using this beginner-friendly recipe. If you need more than two rolls, the recipe can easily be doubled and / or shaped in different ways and it freezes well too ..read more
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Sourdough Cheddar Dill Scones
Breadtopia
by Melissa Johnson
1M ago
These whole wheat cheddar and dill scones with sourdough discard are flaky, flavorful, tender, and moist; everything a homemade scone should be. Enjoy them right out of the oven or warmed in the microwave for 5-10 seconds. They make a scrumptious savory snack, breakfast, or meal accompaniment ..read more
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When to Shape Dough along the Fermentation Curve
Breadtopia
by Melissa Johnson
2M ago
This experiment looks at shaping dough earlier versus later in the rising process. The goal is to assess the impact on crumb, loaf height, and score bloom of ending the bulk fermentation at different points on the fermentation (dough rising) curve. The total fermentation of the two doughs is the same, but one dough has a shorter bulk fermentation and a longer final proof and the other a longer bulk fermentation and shorter final proof ..read more
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Breakfast Bites
Breadtopia
by Melissa Johnson
2M ago
These energy dense and fiber-filled breakfast bites are Breadtopia's take on the popular snack Aussie Bites. They're absolutely delicious and packed with nutritious oats, quinoa, seeds, and dried fruit. Make them gluten free or use some sourdough discard in the batter ..read more
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Olive Baguettes
Breadtopia
by Melissa Johnson
2M ago
These sourdough leavened olive baguettes are kind of spectacular. They have a touch of rye flour and so much crispy golden crust to enjoy with the bursts of olive flavor. The airy crumb can hold plenty of olive oil, and the baguettes also pair well with soft cheeses like ricotta and burrata, or shavings of hard cheese like pecorino romano and grana padano ..read more
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Chocolate Hot Cross Buns
Breadtopia
by Melissa Johnson
2M ago
Chocolate spiced hot cross buns are a delicious alternative to traditional dried fruit filled buns. Enjoy them warm and melty and feel free to play with other tasty additions to the dough, such as dried cherries or candied orange peel ..read more
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