Baking With Chef Tonde

15/09/2026

Fluffiest And Meaty
Baking With Chef Tonde

15/09/2026

Mudododo 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.