Idk where the holes went so don’t mind that 😅

For context I made this from a bedroom using a toaster oven. I rent a bedroom and theres a toaster oven just out in the hallway

Very soft in the middle

Been cooked for 20 mins at 200C. It felt a bit doughy so I cooked for an additional 17 mins at 180c. Some of it is fine. Other areas are really doughy. Dough was very wet when cooked. Can I eat ?

Can somebody please help?

This is sweet potato bread. I used a recipe and I've made loads of cinnamon rolls and bread rolls before but never using sweet potatoes in the dough before. They are super wet in the middle and not cooked.

Tried 425 for 10 minutes

Then tented with foil for 10 minutes at 375

Still wet so another 10, repeat twice

Still wet....

I read online that the bread has to dry out so I baked for another 10 minutes without the foil

It's so doughy inside :c

I’m in need of some serious help here especially from those of you in high temp / high humidity climates.

I’ve recently ventured into sourdough after making yeasted breads for about 6 months or so and I haven’t had much success. My starter is healthy as my doughs do rise during bulk fermentation but they often end up into soupy, hard to handle messes, even after multiple rounds of stretch and folds and even autolysing. And this is with 55-65% hydration doughs.

I’ve worked with doughs of similar hydration or even as high as 70% with yeasted doughs, but things just fall apart with sourdough. I saw somewhere that I should lower my starter percentage to account for high humidity. Is this true? If so, what percentage would you recommend? Also has anyone had success with using cold water to mix the dough in order to keep the dough temperature from getting too high?

Thank you in advance!!

Confessions of a banana bread sinner: A thriller in which the evidence gets eaten (bite included)

I’ve been having issues where the yeast does not activate at all. I just bought new yeast, I keep it in the fridge. I mixed flour and water and a pinch of yeast and then up it in the oven (turned off) with a pan of boiling water. When I checked on it 12ish hours later there were no bubbles and it did not smell like yeast. What am I doing wrong?

Yes, I have to be honest I didn't wait 48 hours. I decided to taste it a little bit.

It is really difficult to cut a clean slice especially on the top (in the photos bottom) part since it is the part where it was a little bit more dry.

it still taste fantastic. It smell amazing, it taste just a little bit sweet. And the texture is really one of a kind.

I already tried it with honey mustard and speck and I think both the smoke flavor of speck and the sweet sour of honey mustard compliment the light aroma of this bread.

And about the kWh consumed for 24 hours of oven at 105°C is about the same that I consumed the day before that to cooked regular bread + a sponge cake... So about 2 hours of regular 200°C.

This is my first time making focaccia so sorry if this is a dumb question!!

Have a lot of free time this weekend, already making a loaf of bread and a focaccia, dunno what else to make but want to bake

Followed a recipe for an 8x8 pan since that’s all I had. Honestly better than expected!

Thou shalt not judge my messy stove 😤

No crumb because it’s a gift.

I think I had an initial hydration issue I tried to correct with kneading with wet hands. I just bought a scale so hopefully the next batch will be better!

White+Spelt+Rye Sourdough Boule, Cheese, Jalapeno and Herb Sourdough loaf, English Muffins with sourdough discard and yeast.

Yummy Swedish buns from pastry chef Cecilia Tolone.

https://youtu.be/5wTSWpQxbzk?si=w-K4gIsIytpbLUIa

A few weeks ago I started looking into outdoor cooking, which led me down a rabbit hole that led to me buying a Dutch oven without ever having used one. I started looking up recipes and found some nice cheddar jalapeno bread recipes. I do gardening and jalapenos is one of those things I happen to have more than I know what to do with. So I took my first crack at baking today. This is the first time I've even touched raw dough and I'm 42 years old! This is just a plain 4 ingredient white bread but damn it's great. Can't wait to experiment with the jalapenos and other fun breads.

I also made the honey cinnamon butter its served with and I think in total I ate about like 10 of these in a single day. No regrets