Leaf and Loaf

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Leaf and Loaf

♡ Teaching you how to make bread and other bakes
🍞 Two Pan Method Creator
🔗 Recipes, guides & links https://leafandloafco.com/links
(6)

04/10/2026

Bakery-Style Chocolate Chip Cookie Lovers! Did you know if you try this recipe during the month of April, you can enter to win a $50 Amazon gift card? Find the recipe and more details in the first comment.

02/27/2026

Bread, fancy butter and raspberry jam. Is there a better snack? Full recipe below.

♥️ For this homemade raspberry jam I used a 2:1 ratio:

1 cup raspberries (I used frozen)
1/2 cup sugar
1/2 lemon - juice, peel, pith & all -packed with natural pectin for a thick jam w/o additives :)

Mix berries, sugar & lemon. Boil & simmer 10-15 mins (longer if frozen). Let rest & cool before using.

🥖 For the bread

Ingredients To Feed Your Starter

* 7g (1½ tsp) peak sourdough starter (don’t have one? I teach how to make it on my blog & sell some of mine!)
* 42g (~3 tbsp) filtered room temp water
* 42g (~¼ cup + 2 tbsp) bread flour

Ingredients for a 900g loaf (pre-bake weight)

* 472g (3¾ cups) organic bread flour (13%+ protein)
* 90g (½ cup) peak active sourdough starter
* 328g (1¼ cups + 2 tbsp) warm filtered water
* 10g (2 tsp) sea salt

The night before, feed starter at a 1:6:6 ratio so it’s ready for the morning.
In the morning, mix water, starter & flour by hand until smooth, rest 1 hour.
Add salt, mix until dough comes together, rest another 30 mins.
Perform 4 total sets of stretch & folds (or coil folds) spaced 30 mins apart. Bulk ferment until airy, jiggly & bubbly (timing varies by kitchen temp, so watch the dough).
Gently shape & place into a banneton. Proof at room temp 2-4 hrs OR cold proof in the fridge 12-36 hrs.

I open baked this one, but included both methods:

If open baking: Use 3 oven racks (bottom, lower-middle, top). Bottom rack: 9x13 pan with lava rocks & water. Middle: baking steel/stone. Preheat oven to 500°F for 30+ mins. Score cold dough & place on steel. Add ice to lava rock pan for extra steam. Place baking sheet on top rack (to shield dough from intense heat). Bake 20-25 mins. Remove lava rock pan, continue baking 10-15 mins until golden. Turn oven off, place loaf on a cooling rack ON TOP of the steel (prevents burnt bottom). Leave in oven with residual heat 20 mins. Cool on rack 3+ hrs before slicing.

If using a Dutch Oven: Preheat to 450°F (232°C). Score cold dough & bake covered for 25 mins. Remove lid, continue baking 10-15 mins until golden. Cool on a rack 3+ hrs before slicing.

02/19/2026

High-protein sourdough bread flour delivers beautiful results.

Full recipe below ⬇️
Or you can find it with photos and links to everything I use in my blog: https://leafandloafco.com/classic-artisan-sourdough-bread/
Comment RECIPE and I can send you a DM with the link

Ingredients To Feed Your Sourdough Starter

7 grams (1½ teaspoons) sourdough starter at peak
42 grams (about 3 tablespoons) filtered water room temperature
42 grams (about ¼ cup + 2 tablespoons) bread flour

Ingredients for a 900 grams loaf (pre bake weight)

472 grams (3 and ¾ cups) high-quality organic bread flour 13% or more protein content
90 grams (½ cup) active sourdough starter at peak
328 grams (1 ¼ cups + 2 tablespoons) filtered water warm to the touch, not hot
10 grams (2 teaspoons) sea salt

The night before, feed your starter at a 1:6:6 ratio so it is ready for the morning.
In the morning, begin by mixing water, starter, and flour by hand until smooth, then let it rest for one hour. Add the salt, mix until the dough comes back together, and rest for another 30 minutes.
Perform four total sets of stretch and folds (or coil folds) spaced 30 minutes apart. Allow the dough to finish bulk fermentation until it feels airy, jiggly, and bubbly.
Gently shape the dough and place it into a banneton. You can proof at room temperature for 2 to 4 hours or cold proof in the fridge for 12 to 36 hours.
When ready to bake, preheat your oven to 450°F (232°C). Score the cold dough and bake in a covered Dutch oven for 25 minutes. Remove the lid and continue baking for 10 to 15 minutes until golden brown. Let the loaf cool on a rack for at least 3 hours before slicing to set the crumb.

02/05/2026

Cookies I would make for you to say I love you:

1. Vanilla molded cookies filled with berry jam
2. Chocolate molded cookies filled with berry jam
3. White chocolate raspberry cookies
4. Sourdough white chocolate raspberry cookies
5. Snickerdoodle cookies
6. Oatmeal raisin cookies that are actually so good

All the recipes are in my blog: https://leafandloafco.com/cookies/
Comment Recipe and I can send you a DM with the link

02/03/2026

Finally! Raspberry cookies that don't turn purple! These bakery-style white chocolate raspberry cookies are thick, golden, and the perfect tangy-sweet balance. Perfect for Valentines Day!

This is my February Baking Challenge Recipe! Make my recipe during the month of February and enter to win a $50 Amazon gift card! All the details are in the link in the first comment :)

01/17/2026

THE BEST THING SINCE SLICED BREAD! Hands down, no question, a must have for all sourdough bakers. Say goodbye to jars and bowls with sourdough stuck on them that are so hard to wash. Dough Dissolve is nontoxic and gentle on your hands, but though on stubborn dough.

Comment SOAP and I will send you the link to checkout

01/13/2026

Have you ever tried to make cookies with raspberries and ended up with a purple or greyish cookie dough that tastes weird? I explain everything you need to know to achieve the best looking and tasting white chocolate raspberry cookies in my recipe post.

After a lot of trial and error and a whole lot of research I figured out that the secret to the best white chocolate and raspberries cookies was.... baking powder!

Most recipes for white chocolate and raspberries cookies use baking soda, or a combination of baking soda and baking powder, but my recipe is the only one in the internet (as of today, of course) that only uses baking powder purposely to avoid this common reaction.

I would LOVE it and really appreciate it if you guys could test this recipe, which is perfect for Valentines Day, and give me your star rating and feedback on the recipe post (link is in the first comment).

01/09/2026

Pan de Jamon is a traditional Venezuelan bread featuring a slightly sweet dough, and a festive spiral of ham, olives and raisins. The perfect sweet and savory combo.

The dough is a variation of brioche bread. It’s enriched with eggs, butter, milk and sugar, but it’s sturdy enough to hold a good amount of fillings.

Making it with either sourdough or commercial yeast is simple! This dough is a beginner friendly one that can be used for so many things and kids really like the flavor and texture.

Of course, the sourdough version benefits from the long fermentation, which breaks down the gluten further, making it easier to digest.

But the yeast one is the most commonly used recipe for this type of bread, and probably the more convenient one for busy home bakers such as myself.

A good compromise? Trying out the hybrid version that uses both yeast and sourdough discard.

Thank you so much to my mom for teaching me how to make Pan de Jamon. Now I can teach her how to make it using sourdough 🥹🥰

The format of this video was inspired by someone you should follow if you would like to learn more about baking.

12/28/2025

Same passion, different pace 🥰 what do you think?

If you’re in a quiet season right now, I just want you to hear this: it’s still progress. Remember winter is for roots, spring is for blooms 🫶🏼

🪴 check out the link in my bio to find my recipes, a detailed guide of how I bake using my viral Two Pan Method, and all the links to the products I use and recommend.

Thanks for the quote

Address

Dallas, TX
75056

Telephone

+12143263881

Website

https://leafandloafco.com/

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