Baking With Chef Tonde

11/04/2026

San Francisco sour with Chef Tonde

11/04/2026

Easy San Francisco Sourdough Bread recipe Baking With Chef Tonde

*1. Feed your starter (night before)*
- *Mature sourdough starter*: 25g
- *Bread flour*: 50g
- *Water*: 50g
Mix, cover, leave 8-12hrs at room temp until bubbly and doubled.

*2. MAIN DOUGH
- *Active starter*: 100g from above
- *Bread flour*: 450g
- *Whole wheat flour*: 50g
- *Water*: 350g, cool — 70% hydration
- *Salt*: 10g

*3. MIX
1. Mix flour + water, rest 30 min. This is the autolyse.
2. Add starter + salt. Mix until shaggy.
3. Bulk ferment 4-5hrs at 22-24°C. Do 3 sets of stretch & folds in first 2hrs, 30 min apart.
4. Dough should rise ∼50% and feel jiggly.

*4. SHAPE AND COLD PROOF
1. Preshape into round, rest 20 min.
2. Final shape into tight boule or batard. Into floured banneton seam-side up.
3. Cover, refrigerate 12-18hrs.

*5. BAKE
1. Preheat Dutch oven to 260°C for 45 min.
2. Turn dough onto parchment, score deep.
3. Bake covered 20 min at 260°C.
4. Uncover, drop to 230°C bake 20-25 min until deep golden. Internal temp 96°C
5. Cool 2hrs before slicing.

28/03/2026

Easy MALVA PUDDING recipe@ Baking with Chef Tonde
Ingredients
STAGE 1
Sugar 5,250kg
Eggs 2,5L
Apricot Jam 600g
**Mix together in a mixer until fluffy
STAGE 2
Cake flour 2,9kg
Bicarb 150g
**Add to mixture in stage 1.
STAGE 3
Milk 3L
Butter 250g
Vinegar 125ml
** Bring to a boil until sour.
Add sour mix( stage 3) into stage 1 +2, in the mixing bowl. Mix for 2 minutes on medium speed and then fast until mixed properly.
Pour into foil or baking tray.
Bake @ 160'C for 35 minutes.
SAUCE
Fresh cream 4L
Sugar 1kg
Butter 300g
**Bring the above to the boil and pour warm sauce over warm baked malva pudding.

28/03/2026

Big shout out to my newest top fans! 💎

Nonhlanhla Mweli

Drop a comment to welcome them to our community, fans

28/03/2026

26/03/2026

EASY 60% HEALTHY RYE BREAD RECIPEBaking With Chef Tonde
Ingredients:
- 600g rye flour
- 400g bread flour
- 10g salt
- 10g caraway seeds (optional)
- 15g instant yeast
- 650g water

Instructions:
1. Mix flours, salt, and caraway seeds.
2. Add yeast and water, mix until dough forms.
3. Knead for 10 minutes.
4. Proof for 1-2 hours outside the prover
5. Shape into loaf and bake at 220°C for 35-40 minutes.

22/03/2026

Baking With Chef Tonde

22/03/2026

Easy GLUTEN FREE BREAD recipe Baking With Chef Tonde

Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup psyllium husk
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup olive oil
- 4 eggs
- 1 cup warm water

Instructions:
1. Mix dry ingredients.
2. Add wet ingredients and mix.
3. Knead dough gently.
4. Shape into loaf and bake at 180°C (350°F) for 45-50 minutes.

19/03/2026

Easy Hot cross buns recipe
Ingredients
Group 1
Cake flour 1kg
Sugar 120g
Salt 20g
Butter 60g
Yeast 10g
Water ±650ml
Group 2
Bunspice liquid 0.5ml or 3 drops
Cinnamon and mix spice 20g
Group 3
Raisin mix with orange zest 500g
CROSS MIX
Cake flour 700g
Milk 1 Litre
Oil 200ml
BUN GLAZE
Milk 500ml
Sugar 380g
Eggs 2
METHOD
1. Soak the raisins the night before in 1/2 cup of water.
2. Place group 1 in a bowl, add water, and mix on slow for 2 minutes and 6-8 minutes fast.
3. Add group 2 in the last 2 minutes.
4. Add the raisins and mix until all the fruit is evenly dispersed.
5. Turn out the dough on the table and allow it to rest for 10 minutes. Cut and roll into small balls and pack in the tray.
And proof for ±45 minutes.
6. Mix cross into a smooth batter using a flat be**er, and pipe crosses onto the buns.
7. Bake at 220'C for 10 minutes.
8. Mix bun glaze and brush over the buns immediately after baking. Enjoy your buns.
7

17/03/2026

https://youtube.com/shorts/1l5U0Wqz1c4?si=0Hk4QfxxpjNuaM92

16/03/2026

Buy your copy https://www.amazon.com/dp/B0D1VZX81Z
You will never regret!!!
A great buy!!!

16/03/2026

Queen caking Baking With Chef Tonde

16/03/2026

Easy QUEEN CAKE recipe Baking With Chef Tonde
Ingredients:
- 250g butter, softened
- 250g sugar
- 4 eggs
- 250g self-raising flour
- 1 tsp vanilla essence

Instructions:
1. Cream butter and sugar until fluffy.
2. Beat in eggs one at a time.
3. Fold in flour and vanilla.
4. Pour into a greased cake tin.
5. Bake at 180°C (350°F) for 20-25mins.

15/03/2026

EZEKIEL BREAD.
This bread is a variant of sprouted grain bread, crafted from whole grains and legumes, distinguished by its distinct nutty flavor profile and array of potential health benefits.

Here's a basic Ezekiel bread recipe:

Ingredients:
- 1 cup sprouted wheat berries
- 1 cup sprouted barley
- 1/2 cup sprouted lentils
- 1/2 cup sprouted millet
- 1/4 cup olive oil
- 1/4 cup honey
- 1 tsp salt
- Water (as needed)

Instructions:
1. Sprout grains and lentils.
2. Blend sprouts, oil, honey, and salt.
3. Knead dough, adding water as needed.
4. Shape into loaf and bake at 175°C (350°F) for 30-40 minutes.

14/03/2026

https://youtube.com/shorts/5Hw8TmDsDDg?si=cDE95aPnyAcWt-1O

07/03/2026

Easy Melting Moment recipe Baking With Chef Tonde
Cake flour 480g
Icing sugar 250g
Butter 500g
1. Whip butter and icing sugar until they are soft and fluffy.
2. Sieve cake flour and mix until a fluffy mix is formed.
3. Pair your melting moments on a baking pan with a grease-proof paper using an open star nozzle.
4. Bake for 15 minutes @180'C.

28/02/2026

Simplest vanilla cupcake
Plain cake flour 250g
Eggs 100mls or 2 eggs
Milk 200mls
Sugar 150g
Oil 300mls
DIRECTIONS
Beat eggs, sugar and milk until the sugar dissolves.
Add flour, salt, baking powder and bicarbonate and continue to mix until a smooth batter is formed.
Only then add oil gradually on slow speed until the oil is harmoniously combined.
Spoon out and bake at 180 degrees for 25mins