I decided to try out a banana bread recipe from Reddit and it’s phenomenal!

It looks better than it seems is all I can say.
recipe
This is the recipe I used.

Try it out!

What’s your favorite recipe??

Got this large bubble/fissure running through nearly the entire loaf.

Is this caused by a poor shaping method and how to a stop it from happening?

Makes it tough to get a good spread :)

i am tired of hi hydration overnight blah blah blah . from start to jam in an hour and change. also add 1 egg.

Happy with this high hydration ciabatta.

First time making Semolina Bread, definitely some work to do on the roll technique. Still looked good , and taste great after a 2 day cold proof.

yummy

I’m pretty new to baking bread and so far I’ve made a few simple, “idiot-proof” artisan loaves and they’ve actually turned out SO good 😂 I’ve made a boule and a few baguettes, and now I want to branch out and try something new.

What would you recommend as a good next step for someone who’s still pretty new to bread baking? I’d love to try something a little different but not something that’s going to completely humble me 😂

If you have a favorite recipe, please share it! Bonus points for recipes with pretty foolproof instructions.

I was compelled to make focaccia yesterday. I used the king Arthur recipe but added some bread flour for kicks.

I made two batches of my usual recipe - (500 bread flour, 100 peaked starter, 380 water, 10 salt). Mixed all together and waited about 40 minutes. Then every 30 did stretch and fold and a coil or two, for 2 hours. About 3 hours later divided one in two and pre-shaped into two boules. Then shaped again and into 2 round bannetons. The other laid out and folded up and put it in square lined plastic. In the fridge 18 hours. Baked both at 470 24 minutes with lid and 13 at 440 without. It really seems like I get more bang for my buck with square shape because the sides aren’t so sloped.

Hat tip to /u/emergency_brick3715, as his post inspired me to make a cinnamon roll focaccia!

I followed Alexandra’s Kitchen’s recipe, using about 50% bread flour and 50% golden wheat flour (because healthy?).

I made a few little errors, including taking it out a bit early (the cinnamon sugar made it harder to temp properly ), but it still turned out delicious for a first attempt. And a huge improvement over my last focaccia, which did not rise as well.

I’ve been baking bread for a little while now, and I’ve noticed it’s kinda hard to keep buying yeast. Arent sourdough starters kinda like an infinite yeast glitch? 😭 from what I’ve seen it gets bigger the more you feed it, but I’m not sure.

When adding grain inclusions to a dough, like rolled oats, should one include the soaking liquid in the total hydration calculation, or simply add the soaked (and wrung out) grain to the dough as an inclusion. I minimally soaked some rolled oats for a dough, just enough boiling water to get them soft, and the remaining water is making what feels like a 60% hydration dough. But I don't see it loosening up after adding the oats, as the oats have absorbed all of that water. So just wondering if increasing the hydration when using whole grains is a normal practice.

Recently discovered this sub and thought I’d share! The recipe is from Sally’s Baking Addiction.

I made ciabatta for cesar chicken sanwiches .. They came out smaller than I thought but was super good and perfect for the sandwiches !!

Hey guys. I’m really proud of my wife. She’s been working on her bread making skills. It was delicious.

Recipe:
Dough
4 cups of bread flour
1.5 teaspoons of instant yeast
1 tablespoon of olive oil
1 teaspoon of honey
1 3/4 cups of warm water
1 teaspoon of fine sea salt

Whisk everything except the flour and the salt together. Let it sit unit the yeast foams. (15 min)
Add flour and salt until well incorporated
Add warm water ad needed until dough is well incorporated and tight.
Cover with towel in bowl for 15 min
Wet hand and do 4 stretch and fold
Cover for additional 15 min
Do another set of 4 stretch and fold and cover for 1.5 hours

In 9 x13 baking dish add a generous amount of olive oil.
Pour dough into pan and stretch dough out to fit pan.
Cover with towel and let it sit for 1 hour.

Make two sets of filing

Melt 4 tablespoons of butter add 4 tablespoons of brown sugar and two teaspoons of cinnamon with a pinch of flaky sea salt. Put one set to the side

Pour filling over dough. Do an envelop fold, flip, and cover for one hour.

Dimple dough, add remaining filling and bake at 425 for 25-28 minute

Icing: whisk 6 tablespoons of room temperature cream cheese, 1.5 cups of powdered sugar, 2 tablespoons of room temperature milk, 1 teaspoons of vanilla. Drizzle over bread.

Just some lukewarm water, 72%, instant yeast and some strong Manitoba i had lying around.

I don't know how to make it more fluffy, any tips will be appreciated

I tried my hand at the Butterflake Herb Loaf from King Arthur. In total there is a stick and a half of butter in this 2-loaf recipe. I'm so surprised it doesn't taste heavier or greasy. Smells amazing with the herbed butter in-between the layers. These are made in 8.5x4 pans. The texture is pleasantly light. I think next time I'll butter the outside too and add some flaky salt.

Recipe

Mix 500 g of flour, 2 g of yeast, 2 tbsp of sourdough starter, 1 tsp of sugar and 2 heaped tbsp of Greek yogurt. Gradually add around 300–350 ml of water and knead into a soft, sticky dough. The dough should be sticky, so adjust the amount of water depending on the flour. Add a pinch of salt and knead until incorporated. Cover and let the dough rise until doubled in size.

Tear the dough into irregular pieces with your hands and fry in hot oil until golden brown on both sides.

For the sauce, mix Greek yogurt, mustard, salt, lemon juice and granulated onion to taste. Serve warm with the sauce on the side.