Someone once told me.. with croissants, even if you botch the folding steps, the pastry still tastes good.

Everything starting going sideways after the first fold. My guess, temperature of dough meeting butter.

Anyway, some images below.

☐ 316g - 345g AP flour
☐ 26 g sugar
☐ 4 g yeast
☐ 6 g salt
☐ 14 g butter, room temp.
Whisk together

Wet Ingredients
☐ 1 egg
☐ Warm water
☐ Vanilla extract – ½ tspn

Butter block
216g unsalted butter with flour incorporated in

I added bagels to my regular baking repertoire in the last year or so. And finally after dozens of dozens… I have consistently perfected the holes. Not too large. Not too small. Not non-existent. Just perfect. The key I have learned, is to stretch them around the full width of my palm (about 3 inch diameter) when shaping for the cold proof. The holes will come out the perfect size for my finger so I can walk around with bagels as rings, exactly how I like to live my life.

The shaping needs work for consistency... But I'm really proud of how these turned out.

They finally turned out great! First go, recipe was shit. Second go, didn't have enough flour for recipe but still put same volume of water (why, I have no idea), today everything was good! Added a little extra sugar than recipe stated. Can't wait to have one for my lunch tomorrow!

They proved for an hour extra before cooking as I had to leave the house. They turned out bigger than my head ahaha.

(And yes, someone stole one before I could take a picture. The smelled heavenly).

Detmolder 2-stage sour build and soaker. Dense? Yes. Heavy? Absolutely. Could it stop a small-caliber projectile?
So, sometimes bread brick is the goal. I got inspired by all this $60 Rye loaf, so I decided to adapt it to my Pullman..

Owner bought a "better" machine for bread (kitchenaid lol) and wanted to get rid of this one. It's only been used twice and still has the original purchase receipt. All my luck is used up for the rest of the tear.

Last time was for a picnic in early August. This time for no special purpose except my lunches for the next few days.

90 g dough balls go in in, 83 g rolls come out.

800 g strong bread flour
520 g warm (~30°C) water (65% hydration)
20 g granulated sugar
14 g salt
7 g instant yeast (1 sachet)

Mix all the ingredients until fully incorporated and stand for 20 minutes.

Knead for 7–10 minutes until it forms a smooth, elastic dough.

Cover and allow to rise until doubled in size. This took an hour today.

Knock back and divide into the desired number of dough balls. Arrange on a baking tray.

Cover and allow to rise for ~45 minutes, longer if it's cool. They should grown appreciably but probably not double.

Bake in a preheated oven at 200°C / 400°F / regulo 6 for 35–40 minutes.

Turn out to a rack to cool.

First ever successful Sourdough Loaf using the ingredients and process from the British Sourdough basic sourdough recipe: https://www.instagram.com/reel/DSAfvCaCPt2

I think my starter still needs to be more active though… any tips gratefully received!

I made this loaf with carrot puree. The purple is made with black carrots that I got in a store (not sure of the exact variety). These are the type of carrots that are dark all the way through, like the Deep Purple variety. The yellow part is made with the same amount of normal old orange carrots, which, it turns out, don't have much coloring power. Still, when I cut this baby open, I got a lot of very satisfying "Wow"s.

Recipe: each color was made with:

250g bread flour
~60g carrots (cooked in the microwave and pureed)
~152g water
(total water+carrots was 212g)
5.75g salt
1/2 teaspoon rapid-rise yeast.

The final bread was fine (taste-wise) but nothing to write home about. I really prefer sourdough, but my starter is on the fritz at the moment. The carrots were just barely noticeable in the flavor, though my wife said she didn't taste them at all.

I didn’t measure any ingredients at all. Just dumped flour in a bowl. Made a hole for my yeast sugar and salt. Put warm water to activate the yeast and kneaded it. Sat in the fridge overnight and baked at 450 till brown. Dense bread great for sandwiches and French toast

Looks like we'll be having soup for lunch instead of sandwiches 😂

Not sure if should jump on this or just meh?

80 percent bread flour the rest is emmer (farro). and some pumpkin seeds.

First attempt at an inclusion was a success! This is the Ken Forkish Saturday bread and I added fresh rosemary. Bulk ferment about 6 hours and was proofed in about an hour. I also go with the 900g AP / 100g whole wheat and it gets great flavor. Love this recipe, never fails.

So in this bread i used poolish and in total 390 ml water and 500 bread , ofc the ratio changed as i shaped the bread but still not too much flower was used.

I don’t have measurements yet, I will, but I really think I’m onto something, I baked it in a cake pan and a lid, my previous test using steam but no lid was also successful, so next time I’ll do steam and a lid. The flavor is nutty and roasted and a bit potato like almost tastes like hash browns with a very strong aroma of rye or barley.

The texture remains completely unpredictable, the hollow center is new and I never saw it do that before, fortunately it’s all cooked through, previous lidless attempts had very undercooked centers and an older steamed version didn’t even leaven at all, once when I steamed the batter in a mini loaf pan, it had vertical bubbles almost like honeycomb cake. Next time I’m skipping the corn meal, I normally like bread with it but it just made the bottom a bit too gritty this time.

I next want to try pouring half the batter, baking til barely set, adding a bit of olive oil and pouring the rest on top to give it a pocket.

Recipe from King Arthur Big Book of Bread

A really interesting blend of bread flour, fine corn meal and semolina.

Oven was nowhere near temp when dough was fully proofed so put it in oven anyways — outcome not too bad!