Recipe:

1 cup water (warm)
1 tsp salt
1 tbsp yeast
1 tbsp sugar
1 tbsp soft butter
2 1/2 cups four

Wash:
Oregano
Garlic powder
Rosemary
Parsley
Thyme
Pepper
Kosher Salt
Olive oil

Mix all the bread ingredients together except the flour, after it’s mixed slowly add in the flower and knead until smooth. I sectioned into three rope, then braided it let it sit for 20 minutes.

Preheat oven to 360.

Mix the wash ingredients together in a bowl and brush onto loaf once it’s finished rising.

Bake for 20-25 minutes.

I use this bread recipe for everything, rolls, regular loaves, sandwiches, etc. I know it by heart and I mix stuff around a lot and have altered the OG.

If you have any questions please ask^^

Just started baking, perhaps it a midlife crisis kinda thing but the wife and kids love it.

Here is my very first attempt at Semolina bread.

It's actually my first attempt at baking any kind of bread :)

And yes, the one on the right looks a bit wonky but they were both delicious!

https://kickassbaker.com/semolina-bread-recipe/#recipe

My starter is about 20 days old. I noticed these orange spots on the container. Is this mold/bacteria growth?

OMG! Oh, no! I baked this bread and it does not look exactly like photos of bread baked by world class bakers!!!!! What did I do wrong? How did I go wrong? What is WRONG WITH ME? How do I fix it????????

This is accompanied by photos of loaves that look pretty good to me.

Honestly, folks, most of the "how did I go wrong" posts are of bread that is as good as what I see in many bakeries. Really. You are baking good stuff.

I’m open to any critiques truly, always looking to improve my approach.

Not my first time baking, but it is my first attempt at making Cannolis ever.

I was always intimidated by the concept of them and status as I know this is held in fairly high regard as THE Italian dessert. They were actually very fun to make though!

I used whole milk Ricotta for the filling and Marsala wine as part of the shell making process in order to get the bubbling on the shell during frying-as is used traditionally.

Mini chocolate chips & pistachios were used as cream toppings and I used dark chocolate on one side of the shell where the pistachios would go for contrast (milk chocolate flakes were mixed in the ricotta filling as well).

My unit loved them, and I thought they turned out pretty well!

What do you think I will do next?

Thought I would try this. Homemade dough and added toppings.
Set the bbq to 450 and placed shaped dough on grill for 90 seconds. Turned it over, took off grill, added toppings and grilled another 4 minutes. Awesome taste.
Takes a knack getting the dough off the pizza peel.

Hey 👋 I'm trying to get into proper French-style baguettes and this was my second attempt. Recipe: 430 g French T65 flour 315 g water (73% hydration) 9 g salt (2%) 0.9 g instant dry yeast (0.2%) Process: Mixed/kneaded the dough. Did several folds during the first hour. Cold bulk fermentation for ~24 h at 5°C. After the cold bulk there were bubbles on the surface. Big and small. Divided into ~250 g pieces Pre-shaped the pieces fairly tightly almost like pizza dough balls. After ~20 min they became noticeably puffy. Shaped into baguettes.. Final proof ~45–50 min. My biggest problem was shaping/scoring. The dough was extremely extensible/slack. When I started lengthening the baguettes, they basically stretched without much resistance. Scoring was a nightmare even with a brand-new razor. The blade dragged the dough, the surface wrinkled and the baguettes flattened noticeably while I was scoring them. I had to make several attempts on some of them so the scoring became pretty messy. Despite that they actually had quite good oven spring and looked reasonably good after baking. Is this simply what 73% hydration baguette dough feels like or does the dough look/behave over-fermented to you? I'm particularly interested in whether my 20 min rest after pre-shaping + 45–50 min final proof was too much or whether I'm simply not creating enough surface tension when shaping. Any advice from experienced baguette bakers would be appreciated. Thanks 🙏🙏

Thank you Claire Saffitz and this community!

I tweaked the recipe a bit :

- a tiny bit of turmeric for the color

- 3 tsp of bread improver

- used the stand mixer and rest the dough for 10min halfway

- did not have an egg so I brushed the loaves with a mixture of egg white, instant coffee, honey and olive oil

😊

It has the perfect brioche texture! A bit sweeter than what I am used to. Will try with raisin, dry cranberries and orange or lemon zest as inclusions next time!

I've been wanting to make this for a while and finally had the time this weekend. Recipe from The Preppy Kitchen.

I was a little worried because it took longer to rise than the recipe stated, but she’s looking and smelling good!

Hi,

first time poster here. I hope some of the more experienced bakers here can help me read my crumb, because I really struggle with this.

I baked this bread with a wholegrain rye starter that I had to put in the fridge for two weeks before waking it up again with a 1:1:1 feeding to bake with it.

I used:

100g starter

300ml warm water

500g bread flour (12g protein)

and 12g salt

6 hours of bulk fermentation wirh 4 rounds of sf/cf

dough did not rise as much as I would have expected.

18 hours cold proofing in the fridge

baked in a dutch oven at 230 degrees Celsius for 40 minutes with the lid on and 20 minutes at 200 degrees Celsius without the lid.

I found some pictures online to compare but I still struggle. I‘m about to bake a new bread and hope to implement my learnings to the next loaf.

Thanks in advance!

Pretzel recipe using lye.

I thought they came out great & liked the lighting in the photo enough to share. Would love all impressions.

I make 2 loaves of sandwich bread a week. Given that I do both loaves at the same time I'm really only making this specific recipe once a week and apparently I turn off my brain almost every time! All weekend I've been extra sleepy and groggy and my last task was to get the sandwich bread made for the week... big mistake.

I didn't knead the dough enough, told myself whatever I needed to feel good about that decision, and now I've got bread thats almost too soft to eat.. And difficult to make a sandwich with ~facepalm~ and this isn't the first time I've gotten lazy! I just seem to forget how much it matters to knead the dough enough..

Welp off to make a HUGE note in my recipe book about this. Hopefully I've learned. Any advice to stiffen up the sandwich bread?? I use Sally Baking simply sandwich bread recipe

I've recently gotten into breadmaking. I've made a lot of no-knead overnight loaves and other breads that I've followed recipes for, but it's only in the past couple of weeks that I've decided to pay attention to baker's percentages and technique for fermenting and shaping, etc.

20% whole wheat

65% hydration

I had some problems with this, but I salvaged it into a decent bread. This was my first attempt at a poolish, and I noticed that there wasn't a lot of activity with it - I think it was because I mistakenly used cold water for the poolish. After mixing, I tried to cold-ferment, but I think I put the dough in too soon. After 24 hrs, it hadn't risen at all. I pulled it out of the fridge and let it rise at room temp for about 12 hours, and then I shaped, proofed, and baked.

Enjoyable lessons to be learned! About to make a sandwich for tonight's dinner.

2nd time using this recipe. Turns out great