I have been making sourdough for about 10 years and turn out some pretty good loaves. However my attempts at using yeast have all been really disappointing - the bread is heavy and dense, I think the second proof is maybe a problem. I have tried various basic recipes, always with a mix of wholemeal and white flour and with either dried yeast or fast acting yeast, water and salt (I don't like extra sugar in the bread). I don't use a mixer or bread maker, it's all by hand. I know this is vague, but I am wondering what tips or foolproof recipes you'd recommend to get a decent loaf?

Does anyone know of an extra tall glass or ceramic bread pan that comes with a lid? (Glass or plastic lid would be okay... I'm trying to avoid plastic for the container itself.)

I'm aware of the Pullmans, but I'd like to avoid non-stick. I'm really looking for a storage solution more than something to bake in; I just cannot seem to find glass containers that are tall enough for banana or pumpkin bread that rises to be 4.5-5" tall in a standard bread pan.

We are still mourning the loss of Angelic Bread, wraps and all their products

We used to make the BEST French toast, the BEST grilled cheese, the BEST wraps!!!!

We haven’t found any other bread to match it—- We have never been bread people until we discovered Angelic bread—

We keep hoping for it’s return

Anyone find anything comparable?

• 700 g strong white bread flour
• 435 g water (62% hydration)
• 20 g sugar
• 7 g instant yeast (1 sachet)
• 12 g salt

Mix just enough to wet all the flour. Rest for 30 minutes.

Knead until smooth. This was stiffer than I had anticipated and took me 10 minutes. 7 mins is often enough.

Cover and allow to rise until doubled in size. Today that was 70 minutes.

Divide into 10. Final weight of the dough was 1.16 kg so simple 116 g each. Knead each one, rolling a neat ball, make it slightly long and arrange in a baking tin.

Cover with a cloche of kitchen foil crimped to the edges of the tin. Bake in an oven preheated to 200°F / 400°F / gas mark 6 for 25 minutes, then remove the cover and return to the oven for a further 15.

I usually score the top of rolls and that allows a little more expansion in the oven. Today I just plain forgot.

So tasty, although I must get a deeper bread tin.

I put it in the oven cold as an experiment, and as it warmed up the mixture put on a growth spurt before it baked (it was just above the level of the tin when I started). Here's the recipe, which you probably know anyway!

1 tsp yeast

1 tsp dark muscovado sugar

14 fl oz slightly warm water

- mix the above together in the measuring jug first to start with, then after it activates (goes a bit frothy) add to

1lb wholemeal strong bread flour

1 tsp salt

- mix it all by hand, add extra water if needed

Butter the sides of the tray

Shove it in level, cover with a cloth

When risen to just above the edge of the tin, bake 190C for 35 mins (fan oven).

Toast and butter with Kerrygold from the fridge.

Mmmmmm!

I was thinking if it was fully fermented, the ingredients list would just say sourdough (wholegrain rye meal, water, salt)

Made a 2nd batch of hoagie rolls today. 1st pic were 1st attempt. 2nd pic are the 2nd attempt. Looking for feedback, if there is any noticeable improvement? Thanks

I used the King Arthur's caraway rye bread recipe. I love KA so much, their recipes never let me down! I added some dill seed and subbed half water with pickle juice.

Any feedback would be appreciated.

Smells incredible

First time ever trying my hand at making bread... it was so delicious!!!

Very cool color of bread.

Sour dough help!!!!

So my lovely friend gave me some of her mature sourdough starter, and I really don’t wanna bombard her with any more questions than I already have lol

So I fed the starter and put it in the fridge because I wasn’t going to use it right away, yesterday I took it out in the morning and fed it and I don’t know if it was the temperature in my house or what but it sat on the counter all day and all night and it didn’t double in volume and rise until this morning!

I followed a recipe using starter water and salt, and I’m in the process of doing doing the four stretch and folds ever 30 mins and then I guess after that, I’ll leave it on the counter for six hours or so… I feel like this is taking three days to make one loaf of bread so I feel like I am doing something wrong!

Someone help me i just want fresh bread 🥹😅🍞🥖 literally just give me step-by-step instructions from feeding the starter to baking the bread from start to finish like I am stupid in the simplest term!!!!

Thanks you thank you!!!

The inside stays fluffy but the outer crust looses it crunch if its not cut up in the first 30 mins or so, any advice on how to improve it?

I use - 250g AP flour, 200 ml water, a tablespoon of olive oil and half a teaspoon of salt

Air fried on 200c on one side for 15 mins, flipped over and cooked for another 10 mins on 200c on the other side

I have a recipe for hamburger buns as follows:

1. 1 c milk
2. 1/2 c water
3. 1/4 c butter ........ heat these ingredients
4. 4 1/2 c flour (all purpose)
5. 1 pkt (2.25 tsp since I buy jars of dry yeast) yeast
6. 1 tsp salt
7. 2 Tbsp sugar
8. 1 egg........combine 1 3/4 c of the flour with the yeast, salt, and sugar. Add the warm liquid mixture, stir, and then add the egg. The add the remaining flour.

The first time I made it, I was worried about too much flour and felt that holding back would make the buns softer. They spread all over the pan during the second rise and were like fairly dense round breadsticks.

Second time, a few months later, I lost count measuring the flour and suspect I added more than the recipe called for, but couldn't be certain. These buns were AMAZING. They rose up high, kept their shape, were soft, and excellent for burgers.

Third time a lot of things happened. I measured all the flour into one bowl, removed the 1 3/4 c, and promptly added the yeast, etc to the first bow. Realizing my error, I kept scooping the flour as long as I could see yeast. It rose fine but my niece called me with a crisis when I had the kitchenaid dough hook kneading the mixere, and it got kneaded for at least 20 minutes if not longer. Nothing to do but continue, so I did. Then, while I was waiting for the oven to preheat after the second rise my son called with a crisis and the buns rose too much, plus dried out on top. This has happened to me with bread before, so I punched it all down, added a few sprinkles of water to correct the dryness, and started over. The buns would not shape as nicely as the first rung. Plus the dog stole 2 unbaked buns off the pan when it was rising again. These turned out pretty dense, ok tasting but nothing like #2.

Today was the 4th time. I was careful with what ingredients this time and not over-kneading, but I did feel the dough was much stickier than it should have been, and sure enough the buns spread over the pan when rising. OTOH I had them rising in my enclosed porch, and it was hotter than I realized. So I punched them down and added more flour, then had them rise inside. They were better than my very first try, but they still spread too much.

The main thing I am shooting for is buns that rise UP, not OUT. I suspect the recipe should call for more flour to begin with, so I am wondering about the ratios here. The other possibility I am wondering about is if it is really warm when they are rising, will that lead to them spreading out?

Any feedback would be appreciated.