artisanbaker hashtag performance

#artisanbaker celebrates skilled bakers who craft bread and pastries with traditional techniques. It showcases unique flavors, high-quality ingredients, and a passion for baking, creating visually stunning and delicious creations.

Soft Bread with Orange Essence. Is there anything better than tear-apart bread paired with hot chocolate? It’s the season 🍂. Ingredients: • 300 g bread flour (@kingarthurbaking) • 100 g sourdough starter • 40 g sugar • 5 g salt • 2 eggs • Zest of one blood orange • 1/2 teaspoon orange liqueur (or essence/juice) • 60 g milk • 60 g soft butter • 1 tablespoon melted butter (for brushing after baking) • Granulated sugar (for sprinkling) 1. In the bowl of a stand mixer, combine the flour, sourdough starter, orange zest, orange essence or liqueur, eggs, milk, salt, and sugar. Mix for 4–5 minutes until the dough begins to come together. 2. Gradually add the butter in 2–3 batches, continuing to mix until a soft and elastic dough forms (about 8–10 minutes or more). Check for the ‘windowpane’ effect. If the dough breaks, let it rest for 10–15 minutes and test again. 3. The dough will be slightly sticky. Shape it into a ball and let it rest for 4 hours. You can refrigerate it overnight or proceed to the next step. 4. Divide the dough into 8 equal pieces, roll each into a ball, and place them in a greased 9x5-inch loaf pan. Cover and let rise until doubled in size (about 4 hours or more). 5. Brush the dough with egg wash before baking. 6. Bake at 350°F (175°C) for 30–35 minutes. Once baked and still warm, brush the top with melted butter and sprinkle with granulated sugar. . . . #artisanbaker #breadrolls #sourdough #breadrecipe #softbread

Soft Bread with Orange Essence. Is there anything better than tear-apart bread paired with hot chocolate? It’s the season 🍂. Ingredients: • 300 g bread flour (@kingarthurbaking) • 100 g sourdough starter • 40 g sugar • 5 g salt • 2 eggs • Zest of one blood orange • 1/2 teaspoon orange liqueur (or essence/juice) • 60 g milk • 60 g soft butter • 1 tablespoon melted butter (for brushing after baking) • Granulated sugar (for sprinkling) 1. In the bowl of a stand mixer, combine the flour, sourdough starter, orange zest, orange essence or liqueur, eggs, milk, salt, and sugar. Mix for 4–5 minutes until the dough begins to come together. 2. Gradually add the butter in 2–3 batches, continuing to mix until a soft and elastic dough forms (about 8–10 minutes or more). Check for the ‘windowpane’ effect. If the dough breaks, let it rest for 10–15 minutes and test again. 3. The dough will be slightly sticky. Shape it into a ball and let it rest for 4 hours. You can refrigerate it overnight or proceed to the next step. 4. Divide the dough into 8 equal pieces, roll each into a ball, and place them in a greased 9x5-inch loaf pan. Cover and let rise until doubled in size (about 4 hours or more). 5. Brush the dough with egg wash before baking. 6. Bake at 350°F (175°C) for 30–35 minutes. Once baked and still warm, brush the top with melted butter and sprinkle with granulated sugar. . . . #artisanbaker #breadrolls #sourdough #breadrecipe #softbread

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