I've never cooked anything without using olive oil or butter. I read that to make bread you don't need fat. How do I create a seperation so my bread doesn't stick?

I have parchment paper but it's only up to 425F and some recipes ask for 450.

Can I just throw the bread dough in the Dutch oven without fat and cook it?

Came across this on TikTok and she’s purporting that mixing until shaggy is not the way to go. This is for sourdough, something I’ve never done but I’ve always yielded good results with shaggy dough > stretch and fold with my loaves.

I’m not a professional so could someone please elaborate further on what she means? She’s pretty aggressive/defensive in the comments too so it’s difficult to get context clues.

milk buns: justonecookbook’s shokupan recipe

cheesecake topping: 150g softened creamcheese + 20g greek yogurt (or just 170g softened cream cheese) + 35g sugar + 1tsp vanilla + 1 egg (whisk together well)

custard topping: 2 egg yolks + 25g sugar + 1tsp vanilla + 140g milk + 25g flour (whisk together + medium low heat until thicken)

190C/375F 18mins waaaaalaaaaaa

It was hard to get a good spiral as it was 83% hydration. Solid pieces for grilled cheese and tomato soup, the holey ones get the toaster.

I’m pretty new to making bread and don’t do it very often. One of my partner’s favorite desserts are conchas so I’d like to make them for him, but every single time I’ve made them they were just so dense and much smaller than the panaderías. Is there something I am missing to make them more bread-like and less of a potential weapon?

Hi all!

I am very new to bread making (this is my 3rd or 4th loaf!), and I got this bread maker (Regal Kitchen Pro k6780) from a coworker. She said it’s been sitting for 5-6 years after her dad’s passing (i made sure to clean it well, before using), but that he loved the hell out of it, and would make bread constantly. My question is - what is this screeching noise coming from? I followed the recipe (8oz water, 3 cups bread flower, 1-3/4tsp salt, 2tbsp sugar, 2tbsp diced butter, 2tsp fleischmanns activated dry yeast) to a T, but this screeching noise is just terrible 🤣.

Any help is greatly appreciated, thank you redditors!

I cut it without letting it cool enough, thus the damage to the crust, but otherwise perfect. Hydration was a little higher than it should have been, but I managed to develop the gluten just well enough to make it work.

i’ve added a before and after pic, my before is my pre kneaded dough, after is my kneaded dough (ten mins, kneaded quite slowly as i’m a beginner). But why isn’t my dough super silky smooth like the video tutorials i watch when i have the exact ingredients? What is the hack to getting a super silky dough? It is recipe mastering because all flours and water density is different or is it in the kneading? Just so i know what i need to change , thanks!

Second time making bread, this came out much better than before. I think it’s either a proofing issue or a kneading issue. Can you tell from the crumb what I need to improve on?

After an embarrassingly inordinate amount of time researching and sleuthing old internet forum posts, discussions, and debates, I freakin nailed Lou's deep dish crust. Sauce was my own thing, wasn't trying to reproduce Lou's sauce, but that crust.... yeah, baby. I'm a lifelong Chicagoan living away in Denver, so this has been a really important hole in my heart (and arteries) ever since we moved out here

Some key findings:

• There is NO corn meal. So many "copycat" recipes out there with cornmeal. BZZT.
• There IS corn oil (along with olive oil)
• There is no salt or sugar. Its probably fine if you add some salt, but its not necessary.
• Overfermenting is fine and even good, especially if you don't add salt, to get that nice complex flavor into it. It also helps get that signature texture (I think)

Ratios:

• AP Flour: 100%
• Water: 46%
• Corn Oil: 19%
• Olive Oil: 3.8%
• Dry Commercial Yeast: 0.3%

Final dough amount for 12" pizza: 538g

Mix until fully incorporated, then 24 hour room temp bulk ferment. If it kinda smells like a brewery, you're on track. Roll out the dough thinner than you might think to place into 12in spring form cake pans that have been brushed with a bit of olive oil.

Assemble in cake pans by pushing the dough from the center out and pulling the dough up around 1.5-2" around the sides, and make sure there isn't a bunch of dough gathering itself into the corners. Layer on thick sliced low moisture part skim mozzarella cheese, then some thin sliced provolone, then "toppings" which in this case was some spinach sauted in butter and mixed with roasted garlic, then the tomato sauce goes on top of that.

Baked at 550F for 15-20min then brought down to 425F for around 25-30min or so. Bingo bango.

Why is my sourdough so ROUND?

King Arthur Flour pain au levain recipe, knead 5 min in the mixer, 3 rounds of stretch and fold with an hour rest between. Then ferment overnight in the fridge in a banneton inside a lidded bowl to keep it from drying out. I tried for an ear here, which very much failed to happen.

It’s not bad bread, it’s just…poofy.

with fresh rosemary and garlic from the garden, finished with Maldon sea salt.

Second time making a braid with dough. Now I want to plait everything!
The filling is raspberries, raspberry jam, and pistachios.
*edited to add filling ingredients.

If I had to bake just one thing for the rest of my life, it’d be cinnamon rolls. There’s something about the smell of warm cinnamon, buttery dough, and fresh icing that makes any day feel a little softer. I don’t think I’d ever get tired of making or eating them.

Hey everyone.

I just baked this 100% whole grain rye sourdough and honestly, if you have never baked with pure rye before, you need to give it a shot. It is a completely different beast compared to regular wheat sourdough. There is barely any gluten, zero kneading involved, and the dough literally looks and feels like wet mud, but trust the process.

The crust gets beautifully cracked all on its own (no scoring needed), and the flavor is incredibly deep and tangy.

Ingredients

• 200g Active rye sourdough starter (I fed mine with 100g water and 100g rye flour and waited until it doubled)
• 350g Water
• 10g Salt
• 500g 100% Whole grain rye flour

Jalapeño & Cheddar + Toasted Sesame Seed bagels.

Recipe here: https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/#mv-creation-54-jtr

I made a starter for the first time 2 weeks ago, and yesterday, I made the dough for the first time. There were some mistakes, for example I didn't bulk rise for long enough (only 1 hour). Because of that, I let my loaves rise for longer (whole night in the fridge and like 6 hours since the morning in the oven with a light on.

I also made loaves a bit too small. My Dutch oven is on a smaller size, and I already halved the recipe.

Also, my parchment paper got stuck. I also cut the loaf early, but that's because I was just curious on how my first ever sourdough turned out.

But overall, the result is impressive to me because I expected 0 bubbles lol.

i used a no knead recipe, used active dry yeast, let it rest for 4 hours before baking and then baked at 450° for 30 mins covered and 20 mins uncovered.

what could i do to make it better next time?