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The Bakery Woman

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The Bakery Woman

Me take pride in using natural flavors and handmade techniques in all our bread,cakes …👩🏽‍🍳💪🏽

Our breads are prepared on average 24 to 48 hours because we work with fermented dough, this contributes to better digestion and automatically, our breads are made for everyone who likes bread and doesn't want to have that feeling of being too full when eating. The fermented dough not only helps digestion but also has an incomparable taste. Our cakes and breads have a good amount of homemade jam, nuts...natural flavors and the least amount of sugar possible.

11/02/2026

Pizza de longa fermentação, mas saudável e deliciosa 🍕🤎✅

11/01/2026

Olá domingo com bolo de chocolate 🎂🤎. Delicioso, macio e com sabor inigualável ✅

10/30/2026

Delicioso bolo de mirtilo 🫐😋

10/30/2026

Pão em formato de Abóbora 🎃🥖🤎

10/30/2026

Pao Ciabatta 🥖🤎.
* 400 g of wheat flour
* 350 g of water
* 35 g of olive oil
* 8 g of dry yeast
* 8 g of salt
- Mix all the ingredients at once and let it rest for 30 minutes. - Fold the dough with wet hands and repeat the process 4 to 5 times at 30 minute intervals (if the dough is spreading, you can fold it without waiting for the time (you can fold it up or down as in the video). Let it rest in a covered baking dish all night, in the morning shape it into a large loaf, two medium loaves or individual portions.

It is important to say that it is not only known for its texture and flavor, but also for the air bubbles that accumulate over time. We leave the dough to rest in the refrigerator, always overnight. You put it in at night and only take it out in the morning. The step-by-step instructions are in the video and the recipe is here.

This shows that the gluten grew during the rest in the refrigerator and not inside our body, which is why long-fermented dough is so good for our health.
- Let it rise on a baking sheet covered with parchment paper for 1 hour.
- Bake at 470 Fahrenheit, with steam for 15 minutes (put hot water in the oven and leave until the end of cooking for about 15, then remove the baking sheet containing the water and let the bread bake for another 15 to 20 minutes. At a temperature of 430 Fahrenheit. Remove from the oven and place on a stove rack or any rack to cool.

10/23/2026

Recipe , Authentic Pretzel 🥨. Pretzel Dough
500 grams of flour
15 grams of brown sugar
30 grams of butter, at room temperature
10 grams of salt
4 grams of active dry yeast (½ of a small packet)
275 ml of warm water
Sodium Hydroxide (Lye) Solution
12 grams of sodium hydroxide (food-grade) — I am using a 100% concentration food-grade product. The final solution should not contain more than 4% sodium hydroxide. You may also use baking soda instead of sodium hydroxide; see the notes below.
300 ml of water (COLD water).
Instructions 🤎
Mix the warm (not hot) water, brown sugar, and yeast, and let it rest until bubbles form; this should take about 5 minutes. If no bubbles form, the water may have been too hot, or the yeast might no longer be active. In that case, you will need to repeat this step.
15 grams of brown sugar, 4 grams of active dry yeast, 275 milliliters of water.
Sift the flour and salt, then add the butter and the yeast mixture (once bubbles have formed). Knead the dough on low speed for 8 to 10 minutes, using a dough hook.
500 grams of wheat flour, 10 grams of sea salt, 30 grams of butter.

10/15/2026

Eu faço autêntico Pretzel 🥨 Eu amo estar em Munique, amo a cultura e algumas coisas mais de lá 😃❤️

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