Breads

Ingredients

• 650 g starter
• 550 g water
• 900 g flour
• 25 g salt
• 50 g water

Steps

1. The evening before baking feed your starter to 650g
2. Mix your starter with the Water
3. While mixing it (preferably in a standmixer) add the flour
4. Mix until all the flour is incorporated
5. Rest for 30 minutes
6. Add Salt and the other 50g of water
7. Knead the dough for about 5 minutes
8. Let the dough rest for 30 minutes
9. Fold the dough over itself every 30-45 minutes about 5 times
10. Put a dutch oven into your oven and heat it to 250°C
11. Split the dough into 2 and form them into loafs on an oiled surface
12. Drop your loaf into the Dutch oven and cut it with a sharp knife
13. Bake it with a lid for 20 minutes at 250°C
14. Remove the lid and bake it for 25 minutes at 220°C
15. Let the dutch oven heat up for 15 minutes before baking the second loaf

Ingredients

• 120 g flour
• 7 g yeast
• 120 g water
• 420 g flour
• 12 g salt
• 270 g water

Steps

1. The day before baking mix 120g flour with 120g water and add a pinch of yeast
2. Combine all other ingredients with the mixture and knead for 10 minutes
3. Let rest for 1 hour
4. Fold it over itself a few times
5. Let rest for 45 minutes
6. Split the dough into 3 parts and form them into baguettes (I use a baguette tray)
7. Let it rest for another 45 minutes
8. Preheat the oven to 230°C
9. Spray the baguettes with a little bit of water
10. Bake the baguettes for about 20 minutes or until the have an internal temperature of 95°C
11. For better browning you can spray the baguettes with water occasionally

Ingredients

• 7 g yeast
• 240 g water
• 350 g flour
• 1.5 tsp salt
• 1.5 tsp salt

Steps

1. Mix yeast water and 100g of the flour and let it sit for 20 minutes
2. Add oliveoil and salt an then add the rest of the flour while mixing
3. Knead the dough for 5 minutes
4. Put the dough into an oiled bowl and let it rest for 2 hours
5. Split the dough into 8 parts and form them into balls
6. Let them rest for 30 minutes
7. Use a rolling pin to form discs and let them rest for 5 minutes
8. Put them into a hot pan for about 5 minutes, flip them after 3
9. Wrap them in a kitchen towel to keep warm

Ingredients

• 20 g flour
• 27 g water
• 60 g milk
• 120 g milk
• 7 g yeast
• 320 g flour
• 7 g salt
• 35 g sugar
• 1 egg
• 1 yolk
• 42 g butter
• 1 egg

Steps

1. Mix yeast with milkk and let it rest for 10 minutes
2. Make a Tangzhong by mixing 20g flour with 27g water and 60g milkk in a pan
3. Heat the tangzhong while stiring until it thickens
4. Take it out of the pan and put it aside
5. Mix flour, sugar and salt
6. Slowly add the milkk-yeast mixture while stiring
7. Add the Tangzhong
8. Add eggs
9. Mix the dough until everything is combined
10. Add the butter in small portions
11. Knead it for 5-10 minutes
12. Let it rest for 2 hours
13. Punch out the air and split it into 100g pieces
14. Form the peaces into balls
15. Let them rest an a baking sheet for 1 hour
16. Brush them with the egg-milk mixture
17. Bake at 190°C for about 17 minutes

Ingredients

• 450 g flour
• 80 g vegetable oil
• 5 g salt
• 250 g water

Steps

1. Work the oil into the flour with your fingers
2. Dissolve the salt in the water
3. Add the water into the flour while mixing
4. Knead thoroughly
5. Split into 80g pieces and let them rest for 20 minutes
6. Bake them in a hot pan for 20 seconds on each side
7. Wrap them in a kitchen towel to keep warm

Ingredients

• 230 g corn flour
• 350 g water
• 0.5 tsp salt

Steps

1. Mix corn flour and salt
2. Add 250g of water and mix it in
3. Slowly add the rest of the water
4. Roll into golfball sized balls
5. Press them using a tortilla press or a heavy pan
6. Bake them in a pan for about 1 minute per side
7. Wrap them in a kitchen towel to keep warm

Ingredients

• 160 g teff flour
• 230 g flour
• 250 g sourdough starter
• 945 g water
• 1 tsp baking powder
• 1 tsp cornstarch

Steps

1. Mix water and teff flour in a mixer on low until combined
2. Add flour and mix for 20 seconds on low
3. Add sourdough starter while mixing
4. Add baking powder and cornstarch and mix for 30 seconds on high
5. Let the dough rest for 15 minutes
6. Heat a coated pan without oil on high
7. Add a portion of the dough (depending on the pan size)
8. When little holes have formed and the dough started to firm up put a lid on the pan
9. The Injera is finished when it lifts from the sides (2 minutes)
10. Sometimes clean the condensation from the lid
11. Let the Injera cool on a kitchen towl but don´t stack them until the have cooled