Uczę się żyć wolniej | Zbiory i gotowanie prosto z natury - czy da się zmieścić w obecnym świecie?

In this video, I’m taking you into my garden and kitchen - into a calm day filled with simple routines, harvesting, natural cooking, and living closer to nature. I’ll show you how I prepare homemade food using what I’ve managed to grow and gather myself: baking sourdough bread, making butter, dandelion and gorse syrup, a simple jelly dessert, potato pancakes, and a herb omelette. This is a slow, relaxing film with gentle music, nature sounds, and peaceful narration - perfect for a quiet moment of rest and slowing down. This channel is a space for people looking for a calmer way of living, slow living, mindfulness, connection with nature, and everyday simplicity. If you enjoy homesteading, natural cooking, seasonal living, and peaceful vlogs, I hope you’ll feel at home here. In today’s video you’ll find: harvesting herbs and flowers homemade sourdough bread making butter and cultured milk natural cooking from homegrown ingredients dandelion and gorse syrup a peaceful day in the garden and kitchen slow living and everyday mindfulness Thank you for being here 🤍 Bread recipe: About 80 g of active sourdough starter, fed around 12 hours earlier Bread flour (type 650-750 or higher) - for my loaf I used 350 g of wheat flour and 150 g of rye flour 300 g water 10 g salt Mix all the ingredients together and leave the dough to rest for about 45 minutes. During this time, the flour will begin to absorb the water and develop, and the dough will gradually become softer, wetter, and stickier. Without taking the dough out of the bowl, fold it inward - you can see how I do it in the video at 5:22. I knead it briefly, then cover it and leave it for 30-40 minutes. I repeat this process 3 times. The dough will become smoother and more cohesive each time. You will also start to see air bubbles forming, because this folding method incorporates air into the dough. Then I transfer the dough onto the counter and knead it one final time, shaping it into a loaf - either round or oval. I place it into a proofing form to rise. I simplified the process for myself by lining the form with baking paper, and after the dough has risen, I transfer it directly into the preheated pot together with the paper. Depending on the room temperature, the bread may take around 4 hours or more to rise. The important thing is that it doubles in size and the dough becomes more airy and light. I preheat the oven to 210°C and place an empty baking pot with a lid inside. It can be ceramic or cast iron - what matters is that it holds and distributes heat well. I heat the pot in the oven for about 15-20 minutes. Then I transfer the bread into the hot pot and bake it for around 45 minutes. I used to bake bread before I bought a proper bread baking pot, and I have to say the difference is huge. The bread rises better, and the crust is not as thick and dry. These proportions and this method work well for me, but it’s worth remembering that everyone has slightly different conditions - flour, starter, oven, temperature, and so on. Sometimes you may need to adjust things a little, for example by adding more or less water or kneading the dough more thoroughly. *It’s worth remembering this rule: pastry dough hates being handled - it should be worked cold and as quickly as possible, while yeast dough (including bread dough) loves warmth and a bit of “rough treatment” :) Enjoy! Let me know in the comments how it turned out :) #slowliving #homesteading #mindfulliving #naturalcooking #livingclosertonature #peacefulliving #slowvlog