Oxi-Food

Oxi-Food Less perfection,more authenticity. homemade food with love:)))

03/06/2026

Hand mixing or mixer? 👀
One thing I like about hand mixing is that it's much harder to overheat the dough.
You can feel the dough changing, check the gluten development as you go, and work more gently with the structure 🍞





02/06/2026

Slightly underproofed 👀
Not every loaf is perfect, but every loaf teaches something 🍞





02/06/2026

A collection of some of my favourite bakes over the years 🍞✨
Bread, cookies, kalach, placinte and many other recipes that have been part of my baking journey.
Which one would you choose first? 👀





01/06/2026

A quick gluten window test 👀

When the dough stretches thin without tearing, it's a good sign that strength and structure are developing nicely.





28/05/2026

Lamination is one of my favourite parts of bread making 👀
This is where the dough starts building real strength and structure without overworking it 🍞





22/05/2026

Fresh sourdough, slow mornings, and a little kitchen magic ✨





21/05/2026

My very first online baking class 🥹
We made homemade poppy seed rolls together and I’m honestly so happy with everyone’s results 🤍

21/05/2026

3 hours can make a huge difference.





20/05/2026

That soft crumb after a long fermentation..
This is the moment that makes all the feeding, folding and waiting worth it.





20/05/2026

Some moments in baking never get old 👀🍞
The scoring, the steam, the oven spring…
Still my favourite part every single time.





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