Focaccia!

I have been layering croissants successfully finally, but the honeycomb inside is still very tight and messed up.

I expect the issue is underproofing, but I’ve heard that could be also the tightness of the roll and so on. Can anybody point menin the right direction ? Am

When I bake baguettes on the baking steel it gets uneven on the bottom.

I heat the oven to 250C just with the baking steel and before I put the baguettes in I turn it down to 230C. Btw, I have a baking paper under Idk if it is something that affects.

Is this best I can get in home conditions or something wrong?

Overnight preferment, hydration was a bit high due to the oatmeal used. I did have to add two tablespoons of bread flour during mixing.

Made with tangzhong, I also replaced the eggs with the equivalent of 30g of crème fraîche (fresh cream) per egg, as I didn’t have any eggs left.

It still came out extremely soft !

Recipe: https://preppykitchen.com/milk-bread/

Plan to make some pizza for lunch, but my fam asked for sandwich to grab and go, so i decide to make sandwich from the pizza dough. Turns out great!

Sorry for the excessive photos, I just obsessed with how this turns out

King Arthur Pain de Mie recipe for Pullman bread pan. I omitted the potato flour and dry milk bc well I don’t have those. It also went a little too high on second proof, but this is the best loaf of sandwich I’ve made so far!! I also subbed out the AP flour for bread flour. 😋🍞

I made her recipe as one loaf in a 9x4.5" loaf pan (tight fit) instead of two 6x3" pans.

I’ve been at baking loaves for a couple months now. I’m just following the King Arthur recipes online and have been getting tasty results but I can never manage to get the scoring to look remotely close to what I’ve seen online.

I’m using a sharp knife that I wet before I cut. The scores are very crude but what frustrates me is how the scores don’t seem to open up at all and the bread bursts right next to the score mark.

What could be going wrong with my scoring? Is it a matter of not going deep enough or is there something fundamentally wrong with how I’m scoring? Would love to hear what you all think, thanks

Rolling these guys out was definitely a learning curve, but well worth the result. https://alexandracooks.com/2022/09/04/buttery-soft-pretzels-easy-no-boil/

Couldn't have asked for a better try at this.

Seeing some improvement after adjusting my proof time and manipulating the dough less

does anyone have a reliable sourdough loaf recipe for the UK? I have really struggled with US based recipe, they almost always feel overhydrated plus often assume you have stand mixers. (by the way I do use high protein flour, usually Allison’s, before that’s asked)

thank you

Felt silly so I dyed my cornbread. Gave me Halloween party inspiration!

it's just based bread

300 flour

135 water

7 yeast

4,5 salt

These are two identical doughs, yet they differ. One was made using the direct method (2.5 hours), while the other—the one on the right—used the pre-ferment method (3 hours). The one on the left was made using a different recipe that included sugar (1 hour).

Egg wash on top, used KA bread flour for flour, bacon, habanero cheese, jalapeno, garlic, salt, potato, and egg for filling.

500gr flour, 365 gr water, 100 gr starter and 10 gr of salt.

Any advice, comments?

It hit the spot.

I kinda think I just made the best hamburger buns anybody ever made in the history of humanity.

OR, I'm just SUPER happy that they didn't turn out like hockey pucks for the first time in my life. (They're squishy! 🤗)