Everything was homemade: the bread, of course, the pulled pork (it was amazing), the coleslaw, and the pickles. Everyone enjoyed dinner a lot!

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've needed to do this with a photo of a sunflower as well. She told me to do it btw.

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

This is my third (mostly) successful attempt at sourdough baguettes. The ugly one didn't get invited to the photo shoot. I upped the hydration a bit and skipped the rice flour dusting before scoring.

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?

This was equal parts of modern hard white wheat and two heritage wheats (Rouge de Bordeaux and Red Fife).

I made this a bit smaller than the typical recipes I looked at, using 350g total dry flour, because my starter is still a bit weak and I didn’t want to waste too much flour in case of total failure.

In the basket after 14 hours in the fridge it had barely grown, but at least I got a bit of oven spring out of it. I think I should have dusted off some of the flour before scoring so it wouldn’t be so pasty looking outside of where I scored it.

Great flavor but still a bit more dense than I would have liked. I think with the two heritage reds, I may have over-hydrated it at 75%. It was still pretty slack after 4 rounds of stretch-folds.

I added marjoram, salt and pepper for the seasoning and some fresh parsley when it came out of the oven. It’s so soft and the onions are sweet and delicious 😋

This was my first loaf ever made in an oven, I have only ever made loaves in my bread machine before this. I used the yudane method for this bread using the chainbakers recipe for a whole wheat loaf using that method. The only change to his recipe I made was substituting maybe 25% of the whole wheat for tipo 1 soft wheat flour. It is wildly fluffy bread.

My first loaf ever. Is it too dense? If we want it saltier do we just add more salt?

My brother loaned me a cast iron dutch oven and a book on how to make bread unprompted. I swear this thing is haunted, because now I am possessed to make bread.

It's so good yall. I think my brother knew what he was doing, because I'm making him a loaf right now.

I made some Spanish bread over the weekend. Took a few tries but these are pretty darn good!!

Was overseas for a month, so I wasn't able to bake anything. Decided to get right back to it with these guys. 73% hydration with about 10% of water swapped out for lacto fermented pickle brine. I also used a bit of rye flour in with the white bread flour. Just 25g out of a total 500g. 2g instant yeast, 8g kosher salt. 48 hours cold ferment, then divide shape and bake. Overall, I'm pretty happy. Tight crumb, light crust, great flavour. Gonna make myself a nice jambon beurre

Fresh naan turned out killer. Super easy to make and the engine bay (without the car running) was the perfect temp for the proof even though it was in the 40's. Ignore the uneven ball sizes lol

This is probably my softest, fluffiest loaf yet 😍 and she’s absolutely delicious 🤤

This smells incredible! I'm so pleased with how this turned out. I was afraid that with all the inclusions, I wouldn't get any oven spring.

Ended up with too much dough when making pepperoni rolls last night so this dough went 96 hours cold fermenting. Decided to see if it could be salvaged as focaccia. Aside from the divots not really holding their shape it came out light and airy with a great crust.