Chocolate Chip Bread Here are the basic measurements 👇🏻 Full detailed written recipe is linked in bio 🍫 390ml warm water (approx 14oz) 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour (approx 4 cups) 2 teaspoons (10g) fine sea salt 1 cup (170g) chocolate chips Mix dough. Wait 15 mins. Stretch + fold (add half the chocolate chips). Stretch + fold (add second half of chocolate chips). Cover and proof at room temperature for 1.5 hours. Preheat oven with cast iron pot inside - 250C/480F. Shape dough and then rest (covered with bowl) for 30 mins while the pot preheats. Score, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven** should be at least 4.7 litres/ 5 quarts. Bigger than this is great too… Cool completely before cutting in, enjoy toasted with salted butter or use it for French Toast! **If you don’t have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water/steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #bread #jalapenocheddarbread #breadbaking #asmr #asmrfood #breadtutorial #asmrcommunity #breadrecipe #foodporn #breadtok

It’s like picking a favourite child, I can’t choose 🌿🍅🍞🍕 #panzanella #pizzatok #saladtok #panzanellasalad #foodporn #burrata #cheesepull

Marinated Tomato + Grilled Halloumi Sandwich 🍅 Makes 2 sandwiches For the marinated tomatoes: 3 Heirloom tomatoes or beef tomatoes, cut into rounds 1/4 cup (60ml) extra virgin olive oil 1 tablespoon (15ml) red wine vinegar 1/2 teaspoon (3g) Dijon mustard 1/2 teaspoon (3ml) honey 1/2 teaspoon flaky sea salt 1/8 teaspoon freshly cracked pepper 1 clove garlic 1 teaspoon dried oregano 1 large shallot, finely minced Mix all the ingredients together and marinate the tomatoes for at least 15 minutes. Grill some slices of halloumi cheese, load the cheese and tomatoes onto the roll and then drizzle the sandwich with hot honey. Soft Sandwich Roll Recipe Measurements: 390-420ml warm water 1 teaspoon honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g (approx 4 cups) white bread flour* 2 teaspoons (10g) fine sea salt Mix dough, cover and wait 15 mins then stretch and fold. Cover and 15 mins then stretch and fold. Cover and rest for 1.5 hours at room temp and then shape as instructed in video. Once rolls are shaped, let them rest (covered at room temp) for about 45 minutes before baking. Oven temp 230C/445F and place a vessel with water at bottom of oven to create steam in oven as it preheats. I just use a 9x5 loaf tin for this. Bake for 10 minutes with steam in, remove the water and continue baking for another 6-8 minutes or until the bread is golden brown. *500g is roughly 3.8-4 cups of flour. The flour should be fluffed up, spooned into cup and levelled to ensure it’s as accurately measured as possible. Scales are always best! Use the tutorial as a guide for consistency of dough and adjust water/flour slightly if needed #sandwichtok #halloumicheese #tomatosandwich #breadtutorial #bread #softsandwichrolls #asmr #baking #tutorial #breadtutorinal #fyp #breadrecipe

Pizza sandwich of dreams 🌿 Click PIZZA DOUGH TUTORIALS button above my grid for pizza diugh how-to! #pizzasandwich #pizzatok #sandwichtok #foodporn #wildgarlic #wildgarlicpesto

Jalapeño Cheddar Bread 🧀🌶️ Here are the basic measurements 👇🏻 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour 2 teaspoons (10g) fine sea salt 140g (1 heaping cup) mature cheddar cheese, cut into small cubes 125g (1 cup) pickled jalapeños, drained and roughly chopped Mix dough. Wait 15 mins. Stretch + fold (add half the jalapeños and cheese). Stretch + fold (add second half jalapeños and cheese). Cover and proof at room temperature for 1.5 hours. Preheat oven with cast iron pot inside - 250C/480F. Shape dough and then rest (covered with bowl) for 30 mins while the pot preheats. Score, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too! Cool completely before cutting in, enjoy! NOTE: If you don’t have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water/steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #breadtok #jalapenocheddarbread #breadbaking #asmr #asmrfood #breadtutorial #asmrcommunity #breadrecipe #foodporn