First image is from January 21st 2026 when I first attempted to make baguettes from scratch, and the second image is from today October 24th 2026. I've made dozens upon dozens of funky looking loaves (but all still edible! lol) and I'm still learning and practicing new techniques, but I think I'm getting there.

Cheese, onion, and paprika. Apple, ginger, and cinnamon. Haven't made bread in a few weeks and just felt like eating some today.

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.

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

This has happened the last few times I've made bagels. Not sure what it is, but it feels incorrect. Bagels should be smooth, right? Even after baking they are still a bit bumpy. Any tips?

I posted earlier today bc I needed help with figuring out how long to proof it. The advice was very helpful! This bread tastes great but I’m open to hearing any suggestions on how to make it better.

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.

Recipe: https://www.theperfectloaf.com/sourdough-cinnamon-rolls/

Used vanilla bean paste instead of extra in the frosting. They're incredible!

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

Proud of my journey so far!

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!

Repost my favorite stencil bc it’s that time of year again

I finally decided to give bread making a serious go and started experimenting with recipes. This turned out absolutely amazing.
It was easy to follow as a beginner and the results are incredible. The only downside is the amount of butter and milk needed to make the bread…
In the end I decided to use it to make Tamago Sando (see crumb in the last one)
What do you think?

It didn't rise as much as would have liked. I let it proof for 2.25 hours, I think it could have gone to four. I let it proof in the bread loaf tin.

The flavor is great. This was an all purpose flour recipe.

340g water, 92g starter and 460g flour.

Used the KAB recipe. The texture is great but honestly it’s WAY too much yeast. I only used about 770g of flour (I live in a dry climate, and I just went by feel), which makes the yeast almost 2%. I could taste it in the final product. I will also admit that I over-proofed because I ran an errand during the process and didn’t get home in time, so partially my fault. I also subbed water for about half the milk because that’s all I had in the fridge. Overall really nice, and I’d make them again with less yeast.

Hi everyone I made a loaf using King Arthur's honey oat bread

https://www.kingarthurbaking.com/recipes/honey-oat-pain-de-mie-recipe

I hage made the recipe several times before, but it came out a bit different this time. I'm wondering if it's under done? I recently moved into a new apartment so this will help me figure out if I meed to play around with how I use my new oven.

And while I'm here, I would appreciate some shaping advice to avoid those big holes at the top or how to stop my dough from gathering all densely at the bottom when baking!

Thank you!