u/mmfliprat

50g whole wheat 450g bread flour 10g salt 380g water 75g starter; on the 3rd coil fold, add 75g pickled jalapeños (air fry first to drain liquid, 7-10mins), and 75g cheddar cheese (I just ran out of orange cheddar use that for a pop of color). 5hrs of bulk fermentation only since we bake in the summer heat (35C), cold retard at 7C, bake the next day. Adjusted weight and hydration with thebakersconverter.com This loaf is perfect for making tomato bruschetta. Made in Quezon City, Philippines 🇵🇭

70g each. Reduced sugar. Sourdough discard provides moisture. Perfectly cooked at 190C 9mins. Homemade in Quezon City, Philippines 🇵🇭

No fancy lattice work but does the job. Best part? The entire pie contains a total of 75g of sugar only (mixture of regular cane and coconut sugar). The crust is made with sourdough discard and French butter. Homemade in Quezon City, Philippines. 🇵🇭

We Filipinos grew up with this. Now it’s in sourdough using real homegrown purple yam. Added queso de bola bits (Marca Pina brand). 5hr bulk fermentation, 14hr retard at 7C, bake at 270C. For your conversion needs (especially non US bakers) try my free tool: thebakersconverter.com. Hope it helps!

I don’t sell this on riseartisanal.com I just make it for me. Sesame is essential for focaccia bun making.