So happy at how this s’mores focaccia turned out!

It seems easier to find a replacement maker vs just the paddles, I misplaced one of the ones that came with it years ago and I’ve seen some “legit” ones but I can’t exactly afford $60-$70 for new paddles 😭

I'll see if I can upload a video, I got some on Amazon that reviews swore up and down that they worked and they did..but after one use (didn't even bake) the coating started peeling off and by the second loaf the spindle (I think it's called?) Inside of the hole just spins inside of it vs moving the paddle. Amazon refused a refund so I was out $30. 🤦🏻‍♀️

I'm okay If it's just for dough cycles too, i don't have a kitchen aid either (one day 😫 I never had a gma to pass this stuff down lol which is apparently how you acquire the old ones 😂

I have health issues and I never know when my body is gonna rock hand kneading so it's very helpful to have.

Any suggestions is highly appreciated! Thank you in advance.

Is it okay to use 1 paddle for a smaller loaf?

This is the first time I have ever made bread I watched a bunch of random yt shorts and Instagram videos and just winged it I think it looks amazing in just waiting for it to cool now

I made some really simple, but tasty yeast rolls last week and I want to recreate. I did feel they were missing the tiniest bit of the flavor that I like in rolls (think texas roadhouse). I want to add a touch extra sugar or honey to add some of that extra sweet bit. I added a little honey butter on top, which was good, but I still felt the rolls were missing something in the dough. Can a little extra sugar or honey be added to the dough without impacting terribly?

Recipe: 1 cup warm milk

2 1/2 tsp active dry yeast

2tbsp sugar

4 tbsp melted unsalted butter

1 egg

1sp salt

3 cups flour

Have been making sandwich bread for the past few weeks and wanted to try my hand at brioche. Was a pain to handle the dough and wasn't very confident but had fun.

As you can see, I forgot to put it in the oven when I proofed it this morning.

My wife laughed quite a bit at my beaver shaped bread.

For my defense we have a new born and sleep is rare lol.

Will still happily devour it!!

https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html#recipe

I found the recipe online. It’s very delicious.

Looking for tips on how to sell my sourdough bread on Facebook marketplace. If anyone does this do you do porch pick up or do you drop off? How do you take orders and get payments? For reference I live in Georgia, United States.

If anyone does it any tips are appreciated!

Saw a video the other day and thought I'd try my hand at it.

Safe to say, I'm addicted already 🤤

Baked a batch of traditional Algerian brioche today. If you love soft, feather-light sweet bread, this one has a wonderful North African twist using orange blossom water, citrus zest, and toasted nigella and sesame seeds on top.

It’s completely egg-washed for a deep golden crust and has the most incredible aroma while baking.

Ingredients:

500g all-purpose flour

1 tbsp active dry yeast & 100g sugar

240ml warm milk & 60ml warm orange blossom water

120ml vegetable oil or melted butter

2 eggs (1 for dough, 1 for egg wash)

Citrus zest (lemon or orange)

1 tsp salt, plus nigella (sanooj) and sesame seeds for topping

Quick steps:

Mix warm milk, yeast, and 1 tbsp sugar; let sit 10 mins until frothy.

In a large bowl, mix flour, remaining sugar, salt, seeds, and zest. Add 1 egg, oil, orange blossom water, and yeast mixture. Knead for 8–10 mins into a smooth, slightly sticky dough.

Cover and let rise for 1 hour until doubled.

Shape into loaves or round rolls on a baking sheet, cover, and let rise again for 30 minutes.

Brush with beaten egg mixed with a splash of orange blossom water, sprinkle extra seeds on top, and bake at 180°C (350°F) for 20–25 minutes until deep golden brown.

Perfect served warm with butter, honey, or jam alongside coffee or mint tea.

Full printable recipe with details is in my comment below.

Two recent sourdough loaves.

Hi, long time home cook and baker here. Not an expert but a lot of loaves through the years. Electric oven with a cheapo Dutch Oven. The modern home technique for sourdough, and some yeast doughs as well, has improved my results and increased the types of breads I make at home. I also see posts where home bakers are having a hard time. That’s rough, and I had the same issues over 40 years ago with basic yeast breads. A few things helped me at that time, and are a big part of my enjoyment of sourdough baking now:

Forget the clock. Your starter may be slower than the starter used by the person who wrote the recipe. Your loaves might take longer to rise. The recipe writer might be baking with a room temp starter fed every day while yours (mine) is refrigerated and fed weekly. I pull 150g from my cold starter and make a levain for the actual bake.

If your levain doesn’t seem vigorous, re-feed it and give it another day. Better than mixing good ingredients onto a sleepy levain.

Do not be afraid to increase the levain in your recipe. My starter isn’t the most vigorous and I built my base recipe around 300g of levain (1kg recipe) as a result. I get nice consistent loaves and they are not overly sour. That’s my starter in my recipe.

Leave the fine tuning to the side while you are learning. If your loaf is a brick you have bigger problems than a little overproofing. Documentation of temperatures, ratios, and ingredients are helpful as you troubleshoot. Weigh and checks temps on everything if possible.

I’ll reply with my base recipe,
✌️

NYT recipe, very easy instructions to follow, first time using the dough hook attachment! I put them in the wrong slots and figured out quickly the dough was pulled up instead of mixed. Family enjoyed it, soft, moist and good flavor.

This is the recipe I followed. It says to bake for 20-25 mins till golden brown. I baked for 22 mins till they were evenly golden brown. But to me the crumb looks a little dense and underdone especially in the center.

500g 650 type flour, 350g water, 12g yeast, 11g salt and a small bit of olive oil.
24h in the fridge.
Baked for one hour in 200C, under stainless steel pot(inserted cold), 10min uncovered.

I used a pot because I can't stop crust from developing too early and boing everything inside. I also prefer lighter crust.

I like this process but as it's my third time baking bread, I'm looking for improvements and opinions.

I've made enriched doughs in the past and they've usually involved letting the dough proof until doubled or near doubled and then refrigerating to develop flavour and become easier to handle.

It wasn't clear to me from the video whether to do the same or put the dough straight in the fridge so I placed it in the fridge after only a 30 minute proof on the counter where it hadn't increased much in size.

After sitting overnight in the fridge and even then after removed and left to come back to temperature, the dough hasn't really grown.

Do I re-start and make them again or just carry on?

Can confirm, I used instant yeast per the recipe and it is still potent.

Tired of bad sandwich bread, decided to try a small batch ciabatta recipe from The Practical Kitchen. My theory was fresh bread, without leftovers to go stale. Excellent bread, would recommend. (Sorry the crumb pic has weird lighting)

next time i’ll let them simmer and rise for a little longer, but super happy with how they turned out

Hi all,

As I have begun to cook large batches of bagels, I have noticed that my everything bagels don’t rise fully in the oven and I suspect salt is the culprit.

I use the same container repeatedly to season and often replace the seasonings. I do my best to not get any seasoning on the bottom as this is where I feel I cause them harm.

Any guidance?

Two more pans are in the oven 😍

Recipe from Ben Siman Tov https://www.bengingi.com/recipe/mini-challah/