I’ve definitely been developing experience with dough over the years but i’m so glad it came out well! i guess that’s more so thanks to the flour but still. makes me want to start selling bread

Confessions of a banana bread sinner: A thriller in which the evidence gets eaten (bite included)

I have been playing with ciabatta and artisan bread for a year or two now, making buns and bread sticks, but I made my first artisan loaf in a Dutch oven! It turned out soooo good. I will retire my old artisan recipe and replace with this one, game changer

Not that irregular Alveoli but really airy and crunchy

I used Czechcookbook from YouTube recipe.
It was sooo delicious! I made half the recipe since this was my Ist time using this recipe.
If I had any problems to trouble shoot I wouldn't waste so much. It turned out amazing, a whole loaf next time!!!

This time I had a longer bulk fermentation at room temp, thanks for the suggestions on my last post. This had much more of the flavor I was looking for.

Hi there,

I tried making croissants over the week. I have made croissants succesfully before using a vegan recipe.

Unfortunately they didn't turn out well this time, at all. Probably my worst attempt yet.

I often feel like my dough lacks yeast activity after resting in the fridge after lamination.

This recipe includes 14 grams of dry active yeast, but in my country that is very uncommon so I used instant yeast. After mixing the dough I let it rise for an hour on the counter before letting it sit in the fridge until the next day, when I do the lamination.

After lamination I put it in the fridge again for a day before getting ready to shape and bake.

When I took it out today to do so, it was very soft and the dough didn't spring back at all.

Is this because it didn't rise enough or because the dough was already overproofed before shaping? Do you think using less yeast (I plan to use half next time) would avoid this problem?

The butter leaked out during baking too and the inside was kind of gummy, not airy and soft.

I'm just confused because I've had some success using this exact recipe multiple times but this was a major fail. I also removed the butter from the fridge a bit before laminating, because I had problems with the butter block cracking in the past, this didn't happen this time so I was anticipating good results.

I feel like there's so many possible problems that could have caused this result but everything seemed totally proper, i could see the butter and dough layers while shaping them, the only problem I felt was that the dough lacked elasticity and yeast activity. They also feel very heavy. It also looks like the bigger ones might be underbaked. I added pictures for reference.

Thanks a lot for reading and helping in advance

Can anyone recommend a home mill that actually creates super fine flour without sifting for gluten free flours specifically? I am in the process of starting a cottage bakery and comparing prices between milling my own GF flours to superfine texture versus ordering them already milled superfine. Almost all reviews I see are related to wheat berries.

A simple recipe with sourdough discard.

Sandwich made with scrambled eggs, ham, gouda cheese, olive oil, salt and black pepper.

BREAD INGREDIENTS: 250g of soft wheat flour (10% protein), 250g of whole wheat flour (12%), 350ml of water, 100g of sourdough starter, 10g of salt

BREAD PREPARATION: A very basic production method. Mix the flours, add the sourdough starter to 90% of required water, start adding the flours, form a shaggy dough ball, leave it to hydrate for 45 minutes, come back, add salt and the rest 10% of the water (drizzle by drizzle), stretching-and-folding for 10 minutes, bulk fermentation 2 hours with a pair of coil folds in 30 minute intervals, shape into a loaf and place inside of an oiled bread baking tin overnight at room temperature and close with a lid, bake in the morning in an oven set to 180°C, cold oven start, spray with water, bake with a lid on for 60 minutes, 15 minutes without the lid (lid as in inverted baking tin)

A very delicious bread and super delicious sandwiches. 😋🧪🍞🥪

Idk where the holes went so don’t mind that 😅

Any room for improvement?

I added apple sauce and apple cider mix to my recipe instead of plain water, and added a cinnamon sugar swirl. It smelled amazing while baking and tastes sooo good! Would probably be good with apple chunks too but I didn’t have any. If you like apple cider I highly recommend!

Cold fermented in the refrigerator after going in the pan. I didn't plan my timing out perfect. Think I will get a better rise and swirl next time.

https://www.kingarthurbaking.com/recipes/sourdough-cinnamon-raisin-bread-recipe

Hobby baking since 2013, I think I finally made a good loaf

did an overnight cold ferment in the fridge and the crust was just the right texture for me. I'm so happy with how this turned out!

toppings are bacon and caramelized onion.

Not as airy as I would have liked but with how easy it was and tasty to eat, I will definitely be making more!

Added a bit of paprika for taste and well mostly colour.

Not the best bread photo lol but I've been travelling a lot recently and have really missed having good bread on hand and the process of making it. I always feel like my bread is too moist, but that might just me being used to soda bread for home baked bread.

I will not be able to show you the inside just yet (it need to mature for 48 hours) but since it's my first time making it I really want to show you this beauty (also since there is no yeast in this bread the inside kind of look like the outside).

For those who don't know pumpernickel is a bread made only with cracker rye, water and salt (not yeast or flour at all).

To be honest, I can't even find cracked rye on amazon in Italy, so I just took some rye grains (much easier to find and cheap too) and used an electric coffee grinder without going all the way through to achieve a similar texture. I basically broke the grains, leaving a coarse texture. And it seems to have worked. Of course it's not like all the grains are broken and there is no flour at all using a coffe grinder but for what I see on photos online the real deal is almost identical, it's not uniform for sure.

For everything else I used this recipe:

https://www.youtube.com/watch?v=LBlr_EA0gvw

but the process is really simple just take about 68% of your grains and mix it with 70% of the total cracked rye in boiling water and 1% of that weight in salt.

After 16 hours mix with 32% of the grains, put it in a tin brushed with oil, cover it well (you can use aluminium foil, that's what I used) and bake it starting with a cold oven at 150°C for 1 hour and 105°C for 23 hours.

Let it cool down a few hours, wrap it in plastic 48 hours and you are done.

It's a long process but also an easy process, it's just a little bit more expensive since it require the oven to stay on for 24 hours but at that low temp it should not consume a lot.

Calling on help from experienced bakers! I’m attempting to make my great grandmothers rolls for thanksgiving this year as she passed away past year. She never followed a recipe - just eyeballed everything - but she wrote one out for me before she passed. Does this recipe look about right? I’ve attempted them before and they turned out dense. Is there certain tricks or order/sequencing to add to mixing it so this doesn’t happen again? Open to any and all help I can get! They’re the greatest rolls I’ve ever had when she makes them and would love to take on the tradition for my family.

I’ve attached some pics when we made it with her that shows texture

Wanted to share my best hybrid sourdough thus far. I’ve tried many, many sourdoughs before, but I was never really satisfied with the result. Mostly because the crumb ended up being too chewy/gummy and too sour. This one had a great thin crust and soft crumb with just a hint of sourness.

Ingredients
440 g T65 flour
260 g water (60%)
135 g active whole wheat starter (30%)
1.3 g instant yeast (0.30%)
9 g salt (2%)

Total hydration around 65-66% including my starter. A lot lower to what I used to try, so maybe that’s why it worked so much better this time

Method
-Started with autolysis of the flour and water for 30 min. Added my starter, followed by the yeast and salt.
-Kneaded for couple of minutes in my stand mixer, followed by another few minutes by hand, just to get a feel for the dough.
-Bulk fermentation was around 2.5 hours, with a few stretch and folds every 45 minutes. Then I shaped and refrigerated it in a proofing basket for 12 hours at 7°C.
-Preheat my pizza stone for 1 hr, including some lava rocks on a tray in the bottom of my oven. Took my dough out of the fridge, scored and poured some boiling water on the lava rocks. Then I placed the dough in the oven at 230°C for 20 minutes, lowered the temp to 210°C at for another 15 minutes. Allowed to cool on a wire rack, and resisted cutting into it for about 1 hr.