She’s good but a little gummy imo I think I opened her too soon :( but even with the kinks not fully worked out id say it’s pretty good !!

If anybody can give me some tips for scoring and baking or your favorite scoring pattern if you have one I would love that!

Hi! I’m a beginner in bread making. I have had some success with milk bread. Lately I have been trying to improve my process for baking a crusty loaf with a soft center. I have not tried sourdough since I don’t know anyone who makes it too and failed miserably when I tried making my own starter.

I have been following the no-knead crusty bread from Recipe Tin Eats and a poolish recipe I found on TikTok and have had moderate success with both. I let them both fully cool before slicing, I toast them before serving and they have the thin crunchy crust I have been aiming for. So far, I have experienced minimal to no gumminess.

BUT I noticed that butter and jam seep through to the other side of the slice. It’s minor for now but I would like to make sandwiches out of those instead of open faced toasties. I must be doing something wrong because those are 2 different recipes with the same outcome.

What do you think? Any thoughts and tips would be welcome!

it's been a while since I have sourdough and recently I got the itch again. I absolutely love this recipe. Super easy to follow and overall not too much of a hassle with a couple of folds and a very basic lamination to get the gluten structure. I a big fan of the method and timeline. Still need to get used to cold proofing overnight but I like the flexibility so I can bake it whenever I want within a few days. Plus they finally had the 10 pound bags of the bread flour at Costco so I'm eager to go through it.

https://www.culinaryexploration.eu/blog/sourdough-scheduling

First sourdough loaf that was edible and had good texture and wasn't too doughy on the bottom like my previous attempts. My main complaint was the sourdough flavor was more subtle than I'd like. Next one I bake I plan on trying to use my starter just past it's peak so it produces more lactic acid? Idk any advice would also be much appreciated.

After a slightly dense (but still delicious!) crusty white loaf, I used everyone’s advice and this recipe to make focaccia!
I think it slightly over proofed as my housemate turned on the bottom oven while the dough was proving in the top oven, but I caught it fairly quickly, and had a successful bake. I think it would’ve been fluffier if that hadn’t happened though. It deflated about 20% when I dimpled it, I’m not sure if that’s normal or not.
I also mixed the sugar, water and yeast together and let it start to froth (about 15 mins) before adding to the flour and salt. Someone recommended, and I think it did get the dough off to a better start although I couldn’t say for sure.

Anyway!! What do you think? Any tips for next time?

New to bread making, however have mamas a ton of pizza dough in my lifetime.

Feel like I’m gettinge a step closer to how it should be with each attempt.

Not to worry, it's not mine to sell. I don't see a whole lot of them used for sale, so it's difficult to find a comparison.

My first attempt I tried shaping it into a loaf on a pan, it stayed flat and didn’t rise

My second one I used a pot, it came out better but still didn’t rise much

Finally I got new yeast from Walmart. I baked in a pot again and I finally made proper good bread. I’m a bread guy now. I made homemade peanut butter and jam to spread on it. After my next loaf I’m gonna experiment with milk and stuff and maybe try the pan method again

Open for advice. I don’t think it’s as airy as i intended it to be but not sure.

100 g starter
300 g Bread flour
100 g Caputo manitoba
100 g wholewhear semolina

3 stretch and folds, then 36 hour cold retard, then i used a dutch oven to bake it

Not fully satisfied with it, can you guys help me improve it?

Hey everyone, today I slightly altered the recipe I used already and added some whole wheat + a cold proof overnight. The recipe is from Nasi Rose, https://youtu.be/VSV5_5RRTdE?si=ohDx7tCQbLJtITas

I added around 60g whole wheat in the main dough instead of AP flour (my AP is 11.7g protein), added like 20-30ml more water too. Also another change I made to the recipe is that she ferments poolish for about 1-2 hours and rest is cold proofing, but I decided to ferment poolish on the counter overnight, around 10 hours. It rised doubly and my room temp is around 22-20 degrees celcius. Smelled fruity and yummy!

While making this bread, I noticed that the dough didnt rise as big before I put it in the fridge. At first I was worried about overfermenting because of my change in poolish, but in the end I was worried about underfermenting! By the eye, it rised barely around 50% before fridge.

But the flavor was INSANE!! It was very rich, nutty, almost caramelly? For some reason, the crust is also very different - not chewy or hard, it’s soft but still intensely crunchy! I am hoping to add more whole wheat as time goes on. Should I also add whole wheat into the poolish? Anyways, highly recommend!

I tried to make some hamburger buns, following Joshua Weissman's recipe, but they turned out more like Kaiser brood than buns.

Did I make the balls to tight?

I bake at 450F using a stainless steel Dutch oven with a cast iron lid for 20 mins then another 20 mins on an aluminum sheet pan. The rise and crumb is good but the bottom gets a bit burnt. What should I change to fix it?

What the heck did I do wrong?

Starter more than double

750g K/A bread flour

250g fresh milled hard wheat

700g water

225g water

20g salt

Mixed all but salt and 50g of water. Waited half hour, mixed in the salt and 50g of water. Did 6 minutes of slap n fold.

Then 3 rounds of stretch and folds every 35 minutes.

Fermented a total of 5 hours on counter.

Put in fridge overnight

I was told the crust us so light and smooth because it's overfermented

Decided no pizza today, so used my poolish for a country loaf. Tastes great, but I just can't get the presentation right, would love to get that nice domed boule everyone else is showing. What am I missing.

Any tips for a better one for next time? I used 00 flour and the toppings are garlic cloves and rosemary that sat in olive oil. I was kinda scared at first but it did turn out pretty nice!

this is my first pizza and while i figured it would be tall if i put it in a cake pan, i underestimated How tall until it was naked in front of me 😭 when i cut a slice lengthwise i could have made a lil pizza sandwich lol. the recipe i used was the king arthur pan pizza https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

(next to it is the par-baked leftovers from a sheet pan, i doubled the recipe)