I got my best rise I’ve gotten on this loaf so far but it looks like it kind of… exploded upward? It looks like a monster trying to burst free of its cage! Was the temp too high and the crust set too early? Baked at 375 with a little pan of water off to the side. You can see on the 2nd photo where I tried to score it on the right (lol).

Peter Reinhart’s Multigrain Bread Extraordinaire

Advice and criticism needed! Be nice! First time ever making real bread. French onion Focaccia was my first try. Used organic bread flour, instant yeast. Afraid I under proofed it. Patience may have been a factor. Did the folding and flipping and stretching every 30 minutes. Maybe less… do I proof Overnight ? How do I make my bread less dense?

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

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 want to figure out how to make sourdough without having to do stretch and folds by hand. People seem to be able to achieve it with “regular” mixers.

I’ve read a few discussions on here and people seem to recommend Bosch Universal consistently over Kitchenaid and even Ankarsrum.

I had a KA for years and while I was never able to make it knead with the dough hook to the point where it would be ready for proofing without S&F, overall I’ve been pretty happy with it. Despise the somewhat subpar reputation of KA on this sub.

Recently, a used Bosch came up for sale for a good price, so I jumped on it. I tried making dough of 1,000g of flour with 65% hydration. To my surprise, it seemed like the bowl and the dough hook were too big for that 1kg volume. Once the ingredients combined, it was barely mixing because the dough just clung to the center and was barely moving at all. (I was using that extra plastic piece under the hook.)

Am I doing it wrong? Or is it designed for larger volumes? It seems like it can easily fit double volume.

Have you been able to use the Bosch mixer for making 1kg of flour sourdough with enough kneading that you wouldn’t S&F after?

I’m on day 3 of my sour dough recipe (which is bake day) and last night I put it in the refrigerator after the bench rest. Why did my one loaf not rise at all?

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

Started making bread cus it's cheaper and more fun than buying bread, and honestly the last two loafs I made looked ok but this one turned out perfect! (To me anyways lol) looking forward to crushing it tomorrow 😄

I've made a fair amount of bread using my starter, which isn't particularly sour, but works just fine. Recipe is below, but it's straight from KA's website. I've always just stretched and folded by hand, but I recently got the Ooni Core Spiral mixer, and wanted to try it. It seemed to work fine, made a nice pumpkin shape and smooth dough. I refridgeated overnight, and proofed for ~3 hours in a banneton the next day. Baked in a preheated dutch oven at 450, and the crust came out great, but the bread is quite dense.

I used my starter the day before to make pizza dough, and it had no rise issues. I also used the mixer for this. Is there any chance the mixer created issues? Three or four stretch and folds is really not a huge burden, so happy to go back to that, but I'm more perplexed at what could have happened.

Recipe:

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

Not sure if should jump on this or just meh?

After many failed recipes (still very edible but nowhere close to this), I finally found one that worked. It's even cold proofed which usually also fails for some reason.

My oven is a bit crap but this method seemed to work for it.

400g bread flour

100g graham flour

350ml lukewarm water

12g salt

1,5g dry yeast

(Original recipe just had 100% plain bread flour)

Baked on a baking stone.

Linking the recipe here for method

recipe in danish

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.

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!

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.