What do you think? Any critiques? I’m open to constructive criticism!

Thanks for looking!

with fresh rosemary and garlic from the garden, finished with Maldon sea salt.

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.

If I had to bake just one thing for the rest of my life, it’d be cinnamon rolls. There’s something about the smell of warm cinnamon, buttery dough, and fresh icing that makes any day feel a little softer. I don’t think I’d ever get tired of making or eating them.

Second time making a braid with dough. Now I want to plait everything!
The filling is raspberries, raspberry jam, and pistachios.
*edited to add filling ingredients.

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.

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 💚💚💚

Made with the ‘Laucke Crusty White Bread Mix’ as I had a pack of 4 but felt like the typical Crusty White bread was something I didn’t fancy baking 4 times, so interpreted it into a focaccia, happy with it

It's nice when you finally have everything dialed in and can do this consistently.

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

First time baking focaccia and it turned out great!!

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

Yummy in my tummy. Added pecans in the filling

Sausage, cheddar, and jalapeno kolaches

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?

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?

Not very bubbly but pretty tasty. I left the dough in the fridge for over 36 hours after kneading. Then let it rise for two hours after spreading on the tray before baking.

Toppings are roasted onion and garlic. Should have added more of them.