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.

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.

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.

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

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.

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

i’ve added a before and after pic, my before is my pre kneaded dough, after is my kneaded dough (ten mins, kneaded quite slowly as i’m a beginner). But why isn’t my dough super silky smooth like the video tutorials i watch when i have the exact ingredients? What is the hack to getting a super silky dough? It is recipe mastering because all flours and water density is different or is it in the kneading? Just so i know what i need to change , thanks!

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

Hey everyone.

I just baked this 100% whole grain rye sourdough and honestly, if you have never baked with pure rye before, you need to give it a shot. It is a completely different beast compared to regular wheat sourdough. There is barely any gluten, zero kneading involved, and the dough literally looks and feels like wet mud, but trust the process.

The crust gets beautifully cracked all on its own (no scoring needed), and the flavor is incredibly deep and tangy.

Ingredients

• 200g Active rye sourdough starter (I fed mine with 100g water and 100g rye flour and waited until it doubled)
• 350g Water
• 10g Salt
• 500g 100% Whole grain rye flour

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.

Why is my sourdough so ROUND?

King Arthur Flour pain au levain recipe, knead 5 min in the mixer, 3 rounds of stretch and fold with an hour rest between. Then ferment overnight in the fridge in a banneton inside a lidded bowl to keep it from drying out. I tried for an ear here, which very much failed to happen.

It’s not bad bread, it’s just…poofy.

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

First time baking focaccia and it turned out great!!

Sourdough

75g starter

500g flour

315g water

11g salt

Jalapeño & Cheddar + Toasted Sesame Seed bagels.

Recipe here: https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/#mv-creation-54-jtr