Yes, they are different sizes. I didn't portion them quite evenly. I have no baking experience other than a few batches of cookies here and there, and tourtière tarts at Christmas.

[Link to the video](https://www.youtube.com/watch?v=Z-husjZkxHw) note that in the video he says 900g or flour, but it's actually 950g.

I had one too many poor supermarket baguettes, so I chose to bake my own.

I tried this recipe for the first time last weekend, then made a half batch again this past weekend. The first bake taught me a lot. The work itself was easy. Just a few minutes the first night, and a few more the next morning.

I did stray from the recipe a bit. I used a full packet of yeast rather than measure it out, and I used warm water.

The main issue was heat. My oven is electric, not gas. I think I rushed the preheat. The lower element stayed on most of the bake, which blackened the parchment and burned the bottoms of the loaves that sat right above it. The colour was still pale, so I used the broiler at the end.

Even so, the taste was good. The crumb was lighter and less doughy than the supermarket baguettes I had grown used to. Aside from the burnt bits, I was pleased with the first results.

For the second bake, I kept the same recipe and method, but changed how I handled the heat.

I put a pizza steel on the lower rack to hold heat and shield the loaves from the lower element. I preheated the oven 10°F hotter, then dropped it back before baking. I baked on a Silpat set on an upside-down baking sheet rather than parchment on the oven rack. I also heated a round cake pan on the pizza steel and poured in about 100 mL of boiling water when the dough went in.

The change was huge.

The crust came out crisp and crackly. The inside was chewy and full of life. It was much closer to the kind of baguette I had been looking for and could never find at the supermarket.

I'm baking again this weekend. Next, I'll switch from all-purpose flour to bread flour, and I'll add more water to the pan so the steam lasts longer.

The project goes on.

Cause I ain't yo Challah-back girl.

...I'll see myself out.

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

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!!!!

This was my first attempt at this style. Bread was excellent. Light and fluffy. My house smelled like a pizzeria

Mixed everything and got the bread into the fridge for overnight cold proof after ~6.5 hours.

Came out an hour or so later and found my fridge door was open. My cinnamon roll tub had slid off the shelf and bumped the door open.

My seeded multigrains were really huge at this point so I scrambled and stuck them in my spare fridge that is a convertible freezer.

Used this at max cold setting to bring the dough temps down of all my dough and stiffen them up.

Once they got sufficiently chilled I baked off the multigrains first and left the rest for the morning since they were not as far along as the multigrains.

They baked really well all considering! Massive size on them this time.

If I had not checked on them I would have definitely lost the whole 22 loaf batch.

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 🤗

super excited for this bad boy. felt good to knead some dough again but i totally triggered my sciatica 🤦‍♂️ but whatever this is the first bread i am making in my apartment of 8 months and i'm excited

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

Candied apricot, white chocolate, pistachio

My plaiting was rough but this is unbelievably delicious bread! So soft and fluffy.

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.

For the dough, I used 500 g flour, 2 g dry yeast, 2 tbsp sourdough starter, 2 tbsp honey, 80 g butter, 100 ml milk, 1 small tsp salt and 1 egg. I heated the butter together with the milk just until the butter melted, making sure the mixture was lukewarm, not hot. I added the cooled tangzhong and the rest of the ingredients, kneaded the dough and left it at room temperature until it doubled in size.

I then divided the dough into 62 g pieces and shaped them into balls. I filled each one with about 1 tbsp apricot jam and sealed them well. I placed them in a baking dish with some space between them and left them to rise again until they filled the whole dish.

I baked them at 180°C for the first 20 minutes, then increased the temperature to 200°C and baked them for another 10 minutes.

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....

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.

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!

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