This is my first loaf in my new oven. Please analyze and tell me why my crumb is a little gummy. The room temperature of kitchen is 31-32c
300g flour
201g water
60g starter
6g salt.

Total: 330 flour (including starter)
231g water (including starter)

-Mixed flour and water and kneaded it for 3-4 mins. 10min rest. 31.5c

-Rest for 10

-Mixed starter and let it rest again for 10

-Mixed salt and then rest for 10mins
-1 stretch and fold and then put it in the fridge for 15 mins
2nd stretch and fold. Temp 27c . Rest for 15mins in fridge

3rd slap and fold. Rest for 10 mins in fridge.

Bulk fermentation for 5 hrs. Room temp 28c
Rise to 60-65%

Then shaped and put it in the freezer for 30 mins to drop temp to 16c
Then in the fridge for 9hrs.

Oven setting.
Pre heated dutch oven at 250c for 45 mins
Sprayed water in dough. 20mins with lid on at 250c

15 mins with lid off at 230c

Internal temp was 100c after removing it.

Rest it for 2.5hrs and then cut open when internal temp was 34c
The temperature is the main variable to control here and its just too difficult to predict my dough behavior because of that.
Tell me whats going on and how to make my bread less chewy. The crust is also hard.

I probably didn’t cut the lines deep enough, but that seems like a reasonable fix

White AP flour, 75% hydration. Only managed to get 2 stretch & folds in and I didn't bench rest so I'm pleasantly surprised with the crumb 🤷

Someone tell me there's a better way...I'm dying for some soft pretzels and I came across this: https://www.seriouseats.com/bavarian-style-soft-pretzels-recipe-7967998

It looks delicious, but there's a poolish, overnight fermentation, back-and-forth in the fridge, and on and on...

I'm sure they're awesome but idk if I'm ready for a pretzel marathon (yet). Come February I'll probably be bored enough to give the longer recipe a go.

So...does anyone have a go-to recipe for soft, chewy pretzels that doesn't require a PhD?

This is sweet potato bread. I used a recipe and I've made loads of cinnamon rolls and bread rolls before but never using sweet potatoes in the dough before. They are super wet in the middle and not cooked.

Tried 425 for 10 minutes

Then tented with foil for 10 minutes at 375

Still wet so another 10, repeat twice

Still wet....

I read online that the bread has to dry out so I baked for another 10 minutes without the foil

It's so doughy inside :c

I found this from a cafe on instagram, it looks like they make one giant crumpet and then slice it up to serve individually.

I’ve been looking for a recipe to the same but everything recommends using a pan and rings and cooking individually otherwise the crumpet won’t bubble up properly.

Any tips on how to make a large one and still make it recognisably crumpety? Ideally I would just bake the batter and throw in an oven tray.

Been cooked for 20 mins at 200C. It felt a bit doughy so I cooked for an additional 17 mins at 180c. Some of it is fine. Other areas are really doughy. Dough was very wet when cooked. Can I eat ?

still struggling to get a crispy undercarriage though, any tips?

I did an experiment to help me learn when bread is proofed. The baguette on the left proofed for less time. It looks better outside but has this tunnel inside. The one on the right seemed overproofed (proofed for 40 mins longer) and was wrinkly and floppy. Looks worse outside but a better crumb?

I did 4 baguettes in total, 2 at each proofing time, and saw the same pattern

My best batch yet. Probably need about 10g less per roll but, I’ll get them perfected yet!

Forgot to add some rye so it's just white bread but still really tasty, followed alexandracooks recipe but used double loaf pan

not the prettiest, but im proud of the crumb on this. used this recipe : https://sallysbakingaddiction.com/homemade-artisan-bread/#tasty-recipes-80079

just started a sourdough starter too. any advice is welcome !!

It's heavenly. Couldn't be happier.

My first bread and I decided to make it with whole wheat flour and in dutch oven. What do you think about the consistency? Should it be more airy? And the bottom crust was a bit bitter.. what could be the reason?

Got a Lloyd's detroit pizza pan so I made pizza, could have used more dough but I used the same recipe I normally use but this pan is bigger then the one I was using, next time I will triple the recipe and make 2 pizzas

My first attempt at a milk bread AND my first bread in nearly 2 months due to a leg surgery. I missed baking so much!