Beautiful Bread: Instagram Accounts For The Carb Connoisseur
If you think the artisan baking trend is the best thing since thick-sliced sourdough, then these are the Instagram accounts you should be following.
Inspired by @vineyardbaker’s colourful creations, we’ve rounded up our favourite Instagram accounts that feature beautifully baked breads. From focaccia festooned in patterns made with olives and peppers to the comely curves of a ciabatta fresh from the oven, these accounts produce appetite-inducing content that have us reaching for the butter.
Dianne Bibby of @bibbyskitchen
The darling of South African food bloggers, every recipe Dianne posts is a veritable feast for the eyes as much as it is for the appetite. Having recently released her celebrated first cookbook Bibby’s Kitchen, Di has acquired a host of new fans with an entire chapter devoted to bread. Often sharing her creations on Instagram, expect glossy plaited challah, fluffy bagels crusted in dukkah and za’atar and her popular recipe for overnight ciabatta.
The visceral act of breaking bread speaks a silent dialect, a language of community, a coming together and sharing. I’m enamored by its pliable character and seductive nuances. In my cookbook, The Breaded Table chapter deals with simple loaves, bread that is doable and easy, the kind that you can make midweek without a pre-ferment or starter dough. For this golden-crusted pot bread, I used the overnight ciabatta recipe in the book. Showered and pressed with sesame seeds for a nutty flavour, a kind of Middle Eastern/Italian fusion, if you will. Absolutely wonderful. You’ll find the recipe link in my profile . . . . . . #bibbyskitchen #bibbyskitchenrecipes #bibbyskitchencookbook #bread #baking #homebaker #loaves #gloobyfood #cottoncompany #lecreuset #f52grams #bakefromscratch #foodfluffer #foodblogfeed #feedfeed #heresmyfood #foodstylist #foodphotography #dibibby #wholeyum #cookbooks #foodandwine #wherewomencook #vogueliving
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Marinus Kruger of @manna2life
Hailing from Saldanha Bay on the Cape West Coast, Marinus is the maverick of sourdough bread. Following a dream that led him to Utrecht to work with René van der Veer of @veldkeuken_bakkerij, Marinus returned to South Africa and together with his wife Katrien begun Manna Sourdough. Renowned along the coast for his breads of unadulterated quality, Marinus uses local flavour to set his sourdough apart. Expect to taste indigenous herbs like coastal sage and kapokbos (wild rosemary) while his carrot & cumin and seaweed breads swiftly sell out at local markets like the monthly event at Groote Post wine estate in Darling.
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Brett and Anli Nortier of @rosemead_artisan
Keeping things West Coast, no road trip is complete without a stop in at Rosemead Artisan Bakery in Yzerfontein. Headed by couple Brett and Anli Nortier, the breads and pastries (made by Brett and Anli respectively) are unquestionably Instagram-worthy. Trained at both his aunt’s bakery in Fish Hoek and under the guidance of Fritz Schoon of the Oude Bank Bakkerij in Stellenbosch, Brett’s decision to open a bakery of his own was welcomed with open arms by the residents of Yzerfontein. Now churning out loaves of every sort of sourdough under the sun as well as baguettes, rye bread and their popular olive sticks, Rosemead also does a mean Pasteis de Nata. Just be sure to order in advance, as this busy little bakery sells out fast!
Candice Wharton of @cape_town_foody
An avid home cook, everything Candice turns out of her Camps Bay kitchen has us salivating! Already an avid baker (her cakes, tarts and tin cup muffins are all masterpieces) the bread bug bit after taking a few lessons at Boschendal wine estate’s bread workshops. Working from a starter, Candice kneads out weekly loaves, and with the help of her nanny – the most delicious looking bunny chow this side of the Eastern Cape.
ALSO Read: Recipe: Basic Flatbread
Recipe: Homemade Focaccia
Hankering for floured hands and hot ovens? Here’s a speedy recipe for homemade focaccia that can be adorned with anything from anchovies to artichokes or olives.
500g Italian “00” flour
7g instant dried yeast sachet
300ml lukewarm water
10ml fine salt
20ml olive oil
3 brown anchovy fillets, finely chopped
2 cloves of garlic, finely chopped
50ml sun dried tomatoes, drained and roughly chopped
1 sprig rosemary, leaves finely chopped
200g Kalamata olives, drained and pitted
In a large bowl, combine the flour, dried yeast and salt. Make a well in the centre and pour in the water. Using hands, mix the water into the flour until it forms dough. Turn out on to a floured surface and knead until smooth. Place the dough back into the bowl and cover with a cloth for about 30 minutes or until the dough has doubled in size. Preheat the oven to 220°C. On a floured surface, knock down the bread dough and form into a circular loaf. Drizzle a little olive oil into a shallow ovenproof dish and place the dough into it. Use thumbs to make deep indentations across the dough. Combine the anchovies, sun dried tomatoes, garlic, rosemary and 15ml of olive oil and spread the mixture over the top of the dough, working it into the indentations. Finish off the focaccia with the olives and a crack of black pepper and bake for 20 minutes or until the dough has turned golden brown.