All You Knead Is Bread

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All You Knead Is Bread

Food engineer sharing tips for successful bread baking Bake with science � Get the recipes and tips on my website Follow

03/18/2025

🍞✨ Soft Sandwich Bread Made with Whey ✨🍞

Leftover whey from homemade yogurt? Don’t toss it and bake with it! This soft and fluffy sandwich loaf is made with yeast, whey, and the yudane method, giving it an ultra-soft crumb and a slight tang. Yudane is a technique where part of the flour is mixed with boiling liquid to pre-gelatinize the starches, helping the bread stay moist and fluffy for days!

🔥 Bread science moment! Pre-gelatinized starches in yudane hold more water, keeping the loaf softer for longer. Whey also enhances flavor and browning. The lactose in whey doesn’t ferment like regular sugar (since yeast can’t break it down), but it boosts Maillard browning, giving your loaf a gorgeous golden crust.

Do you ever bake with whey? What’s your favorite way to use it? ⬇️

03/14/2025

🥖🥛 Pan de Leche: The Spanish Take on Milk Bread 🥛🥖
Soft, slightly sweet, and perfect for breakfast or merienda—these Spanish milk bread buns are just irresistible! Made with yeast, milk, and a touch of butter, they have a tender crumb and a light, pillowy texture without being overly rich.
🔥 Bread science moment! Using whole milk instead of low-fat or skim makes a big difference here. The extra fat coats the gluten strands, leading to a softer, more tender dough while also enriching the flavor. Plus, milk sugars help create that beautifully golden crust we all love!
Enjoy them plain, with a smear of butter and jam, or my favorite way: with nocilla (the Spanish version of nutella). How would you eat yours? ⬇️

03/07/2025

🥖✨ Sourdough Fougasse with Black Olives & Thyme ✨🥖
A crispy, golden fougasse with briny black olives, fragrant thyme, and deep sourdough flavor, what more could you want? Made with lievito madre discards, this loaf has extra strength and extensibility, plus a perfectly airy crumb. No stiff starter? No problem, I’ve got an adjustment for 100% hydration sourdough starter too!
🔥 Bread science moment! The salt from the olives can affect the fermentation, so don’t go overboard with salt in the dough, keep it conservative and if you still need more salt you can always sprinkle coarse salt right before baking?.
And thyme? It’s not just for flavor, some studies suggest it has natural antimicrobial properties, helping keep baked goods fresher a little longer! In fact, research suggests that thymol, the main active compound in thyme, can help extend the shelf life of certain baked goods and dairy products by inhibiting microbial growth. While this doesn’t mean your fougasse will stay fresh forever, it’s an interesting aspect of how ingredients can contribute beyond just flavor!
Now tell me, are you team tear-and-dip or team eat-it-straight-from-the-oven? ⬇️

02/28/2025

🍅🌿 Sourdough Tomato & Rosemary Loaf: A Love Letter to Flavor & Science 🌿🍅

This loaf? It’s herby, tangy, and packed with umami. The roasted tomatoes bring a little sweetness, the rosemary adds that cozy, bakery-fresh aroma and the sourdough gives it all the depth. Basically, it’s the loaf you didn’t know you needed. 🤌✨

Bread science moment! 🍞🔬 Tomatoes are rich in lycopene, an antioxidant that becomes more bioavailable when cooked. But did you know lycopene can also interact with gluten? Some studies suggest that tomato-based ingredients can slightly weaken gluten structure, making the crumb softer (don’t expect a super open crumb loaf) but a good balance between hydration and a bit of oil is enough to keep this loaf airy and well-structured.

Now the real question: What’s your first bite going to be? Dipped in olive oil? Grilled cheese? Or straight-up warm from the oven? Tell me below! ⬇️

https://allyoukneadisbread.com/tomato-and-rosemary-sourdough-bread/

02/21/2025

🫐✨ Sourdough Discard Blueberry Muffins: The Sweet Side of Fermentation ✨🫐

Have you ever been collecting sourdough discards to avoid waste and end up with a ton of it and no idea what to make with it? Trust me, these muffins are THE answer. Soft, fluffy, and packed with juicy blueberries, they turn “leftovers” into something magical. 🧁💙

Did you know? The acidity in sourdough discard helps extend the shelf life of baked products. Although I don’t think there will be many leftovers of these blueberry muffins 😆
I love these just as they are, but I know some of you are expert tweak-ers. What’s your favorite way to level up muffins? Extra cinnamon? A crunchy sugar topping? Tell me your secrets below! ⬇️

RECIPE ON THE BLOG!

02/10/2025

Guess who’s back… back again… with memes! 🎉🍞

Okay, I might have disappeared for a bit (since October, but who’s counting? 👀), but I’m coming back strong with ! I didn’t watch the SuperBowl but all these Kendrick memes got me LOL.

So I thought... Let’s have some baker’s fun! Because we’ve all had dough disasters and yeast tantrums.

What’s was your biggest baking fail?

Address

Charlotte, NC
28201-28237, 28240-28247, 28250, 28253-28256, 28258, 28260-28262, 28265-28266, 2

Website

http://www.allyoukneadisbread.com/

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