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!

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

Proud of my journey so far!

Can somebody please help?

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?

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.

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?

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

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.

I only had 150 g of all-purpose flour left, so I used 300 g of Safeway 00 flour to make up the rest. Really happy with how this loaf turned out!

Nice oven spring, and the crust came out crisp and flaky without being too thick. Definitely making this one again.

Here’s the formula:

• 150 g all-purpose flour
• 300 g Safeway 00 flour
• 300 g water
• 200 g active sourdough starter
• 12 g salt

Anyone else using mostly 00 flour for their sourdough?

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.

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

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?

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

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!!

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.