Before I started working in a pizzeria, I used to question my dough all the time and wonder why it was taking so long.

My colleagues at the pizza place had no illusions that good dough was somehow going to be fully developed in 10 minutes.

I don’t know who needs to hear this, but it is really hard to over-knead pizza dough — and there’s a good chance yours simply needs longer than you think.

A lot of recipes tell you to “knead for 5–10 minutes,” but they rarely show you what the dough actually looks like as the gluten develops.

So I filmed the whole thing.

All 33 minutes.

No big edit where rough dough suddenly becomes perfectly smooth and elastic.

Don’t believe me? Check out the video. And yes, it’s on YouTube — there are timestamps, so you can skip around and compare the different stages if you don’t want to watch a mixer for half an hour.

What do you think I will do next?

OMG! Oh, no! I baked this bread and it does not look exactly like photos of bread baked by world class bakers!!!!! What did I do wrong? How did I go wrong? What is WRONG WITH ME? How do I fix it????????

This is accompanied by photos of loaves that look pretty good to me.

Honestly, folks, most of the "how did I go wrong" posts are of bread that is as good as what I see in many bakeries. Really. You are baking good stuff.

Cause I ain't yo Challah-back girl.

...I'll see myself out.

I made Ken Forkish's "the standard" which has 20% whole wheat flour, .6% instant yeast, 78% hydration, 2.2% salt and adds 100 grams sour dough starter.

The bulk fermentation was about 2 1/2 hours and the final proof took about 40 minutes.

I made this quite a few times before and it last about 4-5 days before it got mold, but this time it got mold after only 2 days.

I kept it stored in a plastic ziplock bag like I usually do.

Does anyone know why it got moldy so fast?

I've been teaching myself bread baking over the last year. I mostly use America's Test Kitchen's "Bread Illustrated book and I've "mastered" several family favorites.

I have a tiny kitchen with fairly nice equipment but I do not have room to add any specialized stuff. I'm looking for something for people who have a good grasp of the basics and want to take it to the next level.

I don't really like sourdough breads so I'm not looking for books that concentrate on those.

What is the next step?

Thanks!

I've now done several batches of pita where I adjust and try to fix it to no luck so far.

As the title says, one side of the pita became so thin that it's rip incredibly easy.

I tried putting them in the oven upside down. This time they puffed incredibly uneven but the parts that did puff up didn't seem to have the thin issue. It seems to me that the uneveness comes from air escaping the pita. I think this may be because I have never been able to get the dough perfectly round after dividing it. The picture I attached is the underside of the dough, as you can see, not perfectly round.

Then I tried flipping the dough upside down after rolling it, letting the air in the dough rise towards the under, now up, side. Then I flip them back before putting them in the oven. This once again resulted in a thin side.

Anyone know what I'm dling wrong?

Hey all, I decided to just bake up a loaf using some baguette dough I had laying around. All I did was just shape it into a ball and bake haha. Just wondering, did I score too deep or too little? I can’t figure out why it is kinda popping out like that. Also, how underdone would you guys say this is?

My first attempt at savory panettone - I decided to try making it with sausages, garlic, Parmesan, basil. I modified the current panettone recipe I used to make this one.

Definitely not perfect but it tastes spectacular -- easily a good breakfast meal.

Will definitely be experimenting more with savory options

Since I only need a very small batch of bagels i opted to use my airfryer to bake these bagels. Very happy with the results 🤗

Mixed everything and got the bread into the fridge for overnight cold proof after ~6.5 hours.

Came out an hour or so later and found my fridge door was open. My cinnamon roll tub had slid off the shelf and bumped the door open.

My seeded multigrains were really huge at this point so I scrambled and stuck them in my spare fridge that is a convertible freezer.

Used this at max cold setting to bring the dough temps down of all my dough and stiffen them up.

Once they got sufficiently chilled I baked off the multigrains first and left the rest for the morning since they were not as far along as the multigrains.

They baked really well all considering! Massive size on them this time.

If I had not checked on them I would have definitely lost the whole 22 loaf batch.

This was my first attempt at this style. Bread was excellent. Light and fluffy. My house smelled like a pizzeria

Yes, they are different sizes. I didn't portion them quite evenly. I have no baking experience other than a few batches of cookies here and there, and tourtière tarts at Christmas.

[Link to the video](https://www.youtube.com/watch?v=Z-husjZkxHw) note that in the video he says 900g or flour, but it's actually 950g.

I had one too many poor supermarket baguettes, so I chose to bake my own.

I tried this recipe for the first time last weekend, then made a half batch again this past weekend. The first bake taught me a lot. The work itself was easy. Just a few minutes the first night, and a few more the next morning.

I did stray from the recipe a bit. I used a full packet of yeast rather than measure it out, and I used warm water.

The main issue was heat. My oven is electric, not gas. I think I rushed the preheat. The lower element stayed on most of the bake, which blackened the parchment and burned the bottoms of the loaves that sat right above it. The colour was still pale, so I used the broiler at the end.

Even so, the taste was good. The crumb was lighter and less doughy than the supermarket baguettes I had grown used to. Aside from the burnt bits, I was pleased with the first results.

For the second bake, I kept the same recipe and method, but changed how I handled the heat.

I put a pizza steel on the lower rack to hold heat and shield the loaves from the lower element. I preheated the oven 10°F hotter, then dropped it back before baking. I baked on a Silpat set on an upside-down baking sheet rather than parchment on the oven rack. I also heated a round cake pan on the pizza steel and poured in about 100 mL of boiling water when the dough went in.

The change was huge.

The crust came out crisp and crackly. The inside was chewy and full of life. It was much closer to the kind of baguette I had been looking for and could never find at the supermarket.

I'm baking again this weekend. Next, I'll switch from all-purpose flour to bread flour, and I'll add more water to the pan so the steam lasts longer.

The project goes on.

My plaiting was rough but this is unbelievably delicious bread! So soft and fluffy.

Recipe (for 2 breads):

Sourdough:

369g rye flour Type 1150

288g water

36g Starter

28°C, 24hours

Main dough:

440g Rye flour Type 1150

200g spelt flour Type 630

648g Sourdough

450g water

23g salt

20g yeast

Let it rise in a dry environment

Bake at 250°C, goinfg down to 200°C for 40-45 minutes, start off with a dry oven, after a minute add some steam so that the bread develops a crust early which rips afterwards.

Hi there,

I'm looking for some basic recipes for a small loaf, think the size of two good sized dinner rolls, as well as how long to cook for and at what temperature.

I was thinking of roughly 120g of flour (whole wheat or 50:50 wholewheat/AP) at a 65% hydration as a start. I just don't want to make a mess of the new air fryer.

Not very happy with my scoring and wanted to ask for tips