All Day Baking in Our English Cottage | Bread, Pizzas & Sourdough Bagels for My Family of 5

#slowliving #traditionhomemaking #sourdoughbread

Today I spent the whole day all day baking in our English cottage kitchen, turning one simple sourdough dough into everyday bread, family pizzas, and homemade bagels for my family of five.

In this slow, peaceful day at home, I’m sharing the gentle rhythm of traditional homemaking – feeding my starter, kneading dough by hand, and stretching one batch of sourdough bread into three different bakes. There’s no rush here, just the quiet joy of slow living and caring for my family with simple food made from scratch.
You’ll see how I make a versatile sourdough dough that becomes a crusty everyday loaf, pizzas the children help to top, and chewy homemade bagels for the week ahead. Along the way, I’ll chat about why I love baking from scratch, the comfort of winter cottage days, and the lost art of homemaking in our modern world.

If you enjoy cosy English cottage kitchens, cottagecore homemaking, and gentle family life videos, I hope you’ll make a warm drink and bake along with me. 🕯️
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Recipes:

Soft Wraps
Ingredients

1 cup plain flour

½ cup warm water

1½ tbsp olive oil (this is the magic)

½ tsp salt

Optional:
¼ tsp garlic powder

Pinch of paprika or cumin

Tiny pinch of sugar (balances flavor)

How to Make Them Extra Good

Mix flour, salt, garlic powder, spices, and sugar in a bowl.

Add olive oil, then slowly add warm water.

Mix and knead for 2–3 minutes until soft and slightly stretchy (not sticky).

Cover and rest for 10 minutes (VERY important for softness).

Divide into 3–4 balls.

Roll thin.

Heat a pan on medium-high.

Cook 30–40 seconds per side until puffed with golden spots.
Stack them and cover with a clean towel to keep soft.

Sourdough Pizza Dough – 2 Large Pizzas

Ingredients:
• 140g active sourdough starter
• 210g water (~¾ cup + 2 tbsp)
• 330g flour (~2½ cups)
• 1 tsp salt
• 2 tsp olive oil (optional)

Method:

Mix starter + water + flour → shaggy dough. Rest 30 min.

Add salt + oil. Knead or fold until smooth.

Cover, rise 4–6 hrs at room temp until puffy.

Divide into 2 dough balls (~350g each).

Oil containers, refrigerate 12–72 hrs (or bake same day).

Before baking: rest dough 2 hrs at room temp.

Stretch, top, bake at 260°C / 500°F:
• Stone/steel: 6–8 min
• Tray: 10–12 min

Simple topping:
Olive oil + garlic + cheese + tomato sauce (or tomatoes)
Drizzle olive oil after baking