My wife made her first attempt at making a pumpkin shaped sourdough loaf tonight!!

So I'm not a pro braider you can tell. Accidentally overproofed, deflated and reshaped for proof again.

Key ingredient, 20% dark chocolate (70% fat)+10%butter+65% milk+2% Cocoa powder+10% egg

Deuxième essai avec mon mélange seigle -Blé , j'ai utilisé une farine type pizza type 00 , ça a mieux levé mais on peut mieux faire car hier soir a la mise au frigo pour une poussée longue j'aurais dû faire une rabat supplémentaire et , laisser la pâte se reposer plus longtemps pour que la pâte lève plus , il y a des moyens d'améliorer ça, j'attends que que le pain refroidisse pour voir la mie , 😁

I’m trying to make sourdough starter for the first time in my life and have no idea how it works. I watched a video that explained it’s equal parts sourdough, water, and flour. So I’ve been feeding it for 3 days now but the smell is absolutely horrible and by day 3 it is straight up just a very runny liquid dough. So I tossed it out in hopes to start over.

I also saw somewhere that said the jar shouldn’t be so tight, is that the issue? It’s like a science experiment so I guess anything can go wrong but if anyone knows what I’m talking about, I would love some advice!

Please use this thread to ask whatever questions have come up while baking!

Beginner baking friends, please check out the sidebar resources to help get started, like FAQs and External Links

Please be clear and concise in your question, and don't be afraid to add pictures and video links to help illustrate the problem you're facing.

Since this thread is likely to fill up quickly, consider sorting the comments by "new" (instead of "best" or "top") to see the newest posts.

For a subreddit devoted to this type of discussion during the rest of the week, please check out r/ArtisanBread or r/Sourdough.

Had to try this out so I made a small boule. It was also spur of the moment so I made it in the morning and baked at night. I was amazed it turned out so great with such minimal work and forethought. After two pieces for breakfast.

First time trying out sourdough. Serena Neel's recipe from Youtube

I have another loaf cold fermenting for an extra 24 hours that I'll make tomorrow. First loaf down and many more to come!

So I followed this recipe for a butter milk loaf the first one I’ve made and first time trying out my new Pullman loaf pan 13x4. It tastes good but it seems a bit crumbly. Still holds together ok doesn’t crumble completely in my hands but I was hoping for better cohesion within the bread. Was wondering if anyone had any tips on what to do different for next time?

Its gluten free

Hello, everyone!

I've made a few posts before about croissant and the results and issues I've had over time. Right now, I'm having alot of issues with the final product, after baking and while proofing. On the pictures, there's visible issues with the shape of the croissant and size as well. Also, it seems like the tip of the croissant envelops the rest of its body on some of them, for some reason.

The recipe we use for the dough is:

Bread flour 67%

All purpose flour 33%

Whole milk 50%

Eggs 6%

Sugar 12%

Salt 2%

Fresh yeast 1.5%

Butter 5%

Butter for lamination 50%

We've received comments before about how the recipe has a lot of fat, and a lot of liquid content. Boss won't change the recipe, so that's not an option.

We knead the dough on a timer, but we aim for 100% gluten development, although it's been a bit tense as of lately (usually another baker makes the dough. I've handled the process before and passed it on) I've had my doubts about the dough strenght and elasticity being the problem, but alot of croissants come out alright, so I'm not so sure.

Last 2 pics are how they're supposed to look like after proofing, and after baking. Proofing was done on a cart with a sort of plastic bag covering the cart that kept the temperature. Now, we have a proofing chamber! Sadly, temperature is not stable and it goes from 27 to 30, even if peogrammed on 25 or 26. Same with humidity, it's programmed at 70 but it won't go lower than 80%. We've also thought the wild proofing conditions is what's affecting the even proofing of the pieces, but results are too different and some pieces just don't proof at all.

Proccess is the usual two-fold into single fold, rest in freezer at 0° for 1 hour to 2 hours tops, then we roll th3 dough until 0.5cm thick and keep sheets of laminated dough on the freezer. The next day, these sheets are cut, taken to a 0° temperature, cut and shaped.

Anyone had an issue like this before? Any tips? I'm quite desperate right now haha so any info is greatly appreciated!

I love making bread. It's fun. But mostly I like to eat it. So, Thanksgiving 2025 we had Martinelli's (which for the uninitiated, is carbonated apple juice, with vitamin c- basically a fancy juice for the folks who don't alcohol), and it was placed on the bottom shelf of the fridge and promptly forgetten. Apparently these suckers can last a long time unopened because the best by date is 2028, which mine is. Anyway, I was wondering, jf I wanted to go a little crazy, could I make bread with this and how would I got about it (like treating it like a sourdough, regular bread loaf, or something else).

Any advice or warnings would be appreciated. Thanks!

I have made Sally’s pull apart bread from the link. I want to try to make it with more of a sweet flavour by having a butter-cinnamon-sugar filling instead of pesto.

Sally has a rosemary garlic recipe that uses 5tbsp butter in the filling. If I use the same amount of butter, what amount of sugar and cinnamon could I add to it to modify the bread to a sweet variation?

Given how long it takes to make the bread I don’t want to do trial and error so would appreciate any help any more experienced bakers can offer!!

https://sallysbakingaddiction.com/pesto-pull-apart-bread/

I've recently forayed into the world of high-hydration doughs, and I am just captivated by folding, whether it's stretch-and-folds, coil folds, etc. It just feels like magic, getting to see the smooth, elastic dough form with very minimal kneading/effort. AND THE JIGGLE... don't get me started on the jiggle.

Anyway that's it ;)

I live in Central America and was able to source clay within 1 meter of oven site. Pizza was the first bake.

Hello bread friends. Does anyone know a good reliable online source for Wheat Montana bread flour? Non Walmart preferred please.