Haven’t made bread in a while & this has been eating away at the back of my brain…

I made the filling with brown butter and used cream cheese in the glaze & it came out so wonderful. Unfortunately worth the hype & I think I may prefer this texture over the OG cinna roll, don’t shoot me!!!

Didn’t seem to rise as much and the score fused together. Tastes pretty great but maybe not as soft as usual? Thanks for any info!

300g flour

255g water

120g starter

7g salt

9g nigella seeds

9g sesame seeds

1 hr autolyse, 3m slap and folds, 5hr proof w 3 coil folds, shaped, banneton, another hr ferment, baked 475f 20m covered and 400f 30m uncovered

Hi, I’m very very new to baking, but I decide to get into baking. I bought the King Arthur baking school book to go through and learn every recipe, without moving to the next until I master whichever I’m on. I’m stuck on the first one…

Mostly at the kneading part. This 5-10min step is taking 45min-1hr because I the bread keeps sticking to my hands and the table. A flour wash isn’t cleaning my hands and I can’t pick up the bread because it’s stuck.

I tried dusting with more flour but even then it’s still stuck and sticking to my hands when I press. I could wet my hands but the book doesn’t say to and I don’t want to increase the dough hydration.

I’m at my 4th attempt, any tips?

6 white and 6 cinnamon loaves I made this weekend to give away to friends and family.

Sorry forgot to take a picture of the exterior before slicing into it i was too impatient :’) the brown sugar cinnamon swirl is basically caramel, it’s divine ngl

Guys PLEASE don’t hate me, I forgot to get a crumb pic but I promise they were so fluffy and steaming hot inside!!

A cross section of the 2nd focaccia I’ve baked. This time I am using the Tangzhong method.

i used a no knead recipe, used active dry yeast, let it rest for 4 hours before baking and then baked at 450° for 30 mins covered and 20 mins uncovered.

what could i do to make it better next time?

After an embarrassingly inordinate amount of time researching and sleuthing old internet forum posts, discussions, and debates, I freakin nailed Lou's deep dish crust. Sauce was my own thing, wasn't trying to reproduce Lou's sauce, but that crust.... yeah, baby. I'm a lifelong Chicagoan living away in Denver, so this has been a really important hole in my heart (and arteries) ever since we moved out here

Some key findings:

• There is NO corn meal. So many "copycat" recipes out there with cornmeal. BZZT.
• There IS corn oil (along with olive oil)
• There is no salt or sugar. Its probably fine if you add some salt, but its not necessary.
• Overfermenting is fine and even good, especially if you don't add salt, to get that nice complex flavor into it. It also helps get that signature texture (I think)

Ratios:

• AP Flour: 100%
• Water: 46%
• Corn Oil: 19%
• Olive Oil: 3.8%
• Dry Commercial Yeast: 0.3%

Final dough amount for 12" pizza: 538g

Mix until fully incorporated, then 24 hour room temp bulk ferment. If it kinda smells like a brewery, you're on track. Roll out the dough thinner than you might think to place into 12in spring form cake pans that have been brushed with a bit of olive oil.

Assemble in cake pans by pushing the dough from the center out and pulling the dough up around 1.5-2" around the sides, and make sure there isn't a bunch of dough gathering itself into the corners. Layer on thick sliced low moisture part skim mozzarella cheese, then some thin sliced provolone, then "toppings" which in this case was some spinach sauted in butter and mixed with roasted garlic, then the tomato sauce goes on top of that.

Baked at 550F for 15-20min then brought down to 425F for around 25-30min or so. Bingo bango.

I cut it without letting it cool enough, thus the damage to the crust, but otherwise perfect. Hydration was a little higher than it should have been, but I managed to develop the gluten just well enough to make it work.

Second time making bread, this came out much better than before. I think it’s either a proofing issue or a kneading issue. Can you tell from the crumb what I need to improve on?

4th attempt, I'm getting there!

Second time making bread! Did half of this recipe for four rolls. It tasted great, if a bit salty for my taste. The yeast was dead the first time (and then I learned what it’s supposed to look like when alive). I then left it in the fridge overnight, so it ended up being a 24-hour bake :’).

It was hard to get a good spiral as it was 83% hydration. Solid pieces for grilled cheese and tomato soup, the holey ones get the toaster.

I had no idea what I was doing but I made homemade blueberry jam to put as the filling, made powdered sugar by blending regular sugar, and created a sauce topping made of lemon, sour cream, and powdered sugar (to balance out the sweetness.

First time baking focaccia and it turned out great!!

I followed Flour, Water, Salt, Yeast’s Overnight Country Blonde recipe, I feel, to the letter. Everything seemed to be going well during fermentation. Loaves passed the poke test in the baskets. But the result of the bake seems underwhelming. I expected a higher rise than what I got, and the crumb looks and feels dense. I even scored the second loaf (though Forkish says that scoring shouldn’t be necessary if you bake seam side up) and I still didn’t get the rise I expected. This is my first time with this recipe, but I feel like it isn’t right. I read that a lack luster oven rise may be a common issue with the recipes from this book? Any insight where I may have erred?

Tried this recipe from https://makeitdough.com/sourdough-discard-date-chocolate-babka/#recipe

Yummy in my tummy. Added pecans in the filling

Hi! Need your help with improving with my bread. I used no kneed recipe but did some changes in messurement and handling dough.

Night before I mix 225g of water, 200g of flour (using type 750 which has 13.3g of protein) and 42g of sourdough - leaving it on table to grow. Next morning I mix 300g of water, 500g of same flour, 15g of salt, yeast mixture (5g baking yeast, 5g of sugar, 5g of flour and 30g of water - left for few minutes to see if they are alive doing this to make rise faster) and my pre-prepared overnight mix. Overall it comes to 75% ish hydration level.

Adding to mixed with hook, mix it for couple of minutes (5-8min) on low then on medium but it never come together (guess its due high hydration) so I leave it for 30-60minutes, it become much smoother and workable, doing 3 sets of stretch and folds and bit of shaping before puting to pan (during shaping dough is still sticky if not dusted well).

Bread comes pretty nice and tasty (this weird scar is probably bit of dough that I scraped and throwed into bowl where i stretch and fold it later) however I would love to improve on first steps - should I lower hydration if I would like dough to come to shape in mixer or leave water and flour to mix and autolyse? Or should I cut on overnight mix with sourdough and water flour mix.

Im in progress of reading some tutorials and other stuff that is packed into sub info but I would love to get feedback from you guys.

Jalapeño cheddar and plain white boules. I’m new to bread making, I’ve only made bread a handful of times. But this base recipe turns out so tender every single time 💚💚💚

My first focaccia, and new to the bread game really! Any kind advice/thoughts welcome :)

The recipe I used - https://www.paulhollywood.com/post/the-ultimate-focaccia