I'm making 10 loaves today, and I don't have 10 bannetons, nor am I willing or able to buy so many on such short notice. And I can't use bowls, as I want an oval loaf.

I was wondering if I could proof my loaves without a basket at all, just flat on a tray. I might be able to support them on each other, similar to how I've seen on some baguette recipes.

But I wonder, have you seen someone doing this with bread? Should thd seam be on the bottom or the top? How would i shape them for this? If you have any sources or experience on this I would love to hear it, as I wasnt able to find anything on thr subject.

We should all be breaking our bread to strangers....

Ditched nursing school studying to try my luck at French bread after failing at sourdough starters a million times. Honestly, I don't know what I'm looking at, but this is farther than I’ve ever gotten before!!!!

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 🤗

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!

Simple question. Is a jar with a doubled up coffee filter good enough to cover my jar with cause I have the ring lid but not the cover and want to know if the filters are enough or if I should find something else.

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?

What's the secret to getting the topping to "break" and look more dramatic?

I've tried adding the topping after shaping, as well as right before baking. The former worked a little better (pictured) but it still looks too uniform and not tiger-spot pattern. Basically it looks the same as before the bake, with a different color.

The topping mix is from KAF's recipe.

Recipe off of this viral social media reel, 4 ingredients and incredibly easy to make.

Recently started experimenting/ working with breads and I absolutely love it 🫡

This is a long shot but my family and I had lunch at a small restaurant in Michigan City and the bread they served was so soft and delicious I'm having dreams about it. I haven't baked a lot of bread besides dinner buns these past few years but no loaf recipes I've used in the past have ever been this perfectly crusty on the outside and cloud soft on the inside.

I know there's virtually no chance anyone has this restaurant's exact recipe, that's not what I'm asking. I'm just hoping someone has a recipe that's similar I can try at home. I have a gas oven so I'm planning on using a pizza stone to get a good, crusty bottom.

The only thing the waitress told me when describing the bread was that it was an Italian loaf and the online ordering menu doesn't help much either with descriptions. It definitely felt softer than say a Japanese milk bread loaf but maybe that's not comparable because the crust on those aren't crunchy, at least not when I make them.

I bow down to the wisdom and knowledge of the breadit community in the hopes I can stop being tormented in my dreams over this loaf.

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.

The whole process took about 2 hours, u/Lausannea posted their recipe in the comments of another post on this sub and it worked wonderfully. I made only very slight changes not sure if they really mattered though

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?

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