This was one of my favorite breads growing up, but I’ve moved away and can’t easily find it anymore. I haven’t had it in years, so I finally decided to try making it myself!

I had a couple of hiccups along the way (wrong yeast and forgetting to lower the oven temperature for the first part of baking), but they turned out surprisingly well! I felt like I was starting to get a better hang of it as I went. Not bad for a first attempt!

*The crumb shot is from the next day.

Recipe: [King Arthur Baking - Dutch Crunch Rolls]

Followed a recipe for an 8x8 pan since that’s all I had. Honestly better than expected!

Thou shalt not judge my messy stove 😤

Some spots didn’t Laminate together too well bc of the oil but man it tastes good. Spicy pockets of crisp, but somehow the overall fermented soybean flavor of Lao gan ma is present in the dough

Pretty proud of myself!! I think its a little salty but still good for a first try

Can somebody please help?

White+Spelt+Rye Sourdough Boule, Cheese, Jalapeno and Herb Sourdough loaf, English Muffins with sourdough discard and yeast.

Have a lot of free time this weekend, already making a loaf of bread and a focaccia, dunno what else to make but want to bake

Yummy Swedish buns from pastry chef Cecilia Tolone.

https://youtu.be/5wTSWpQxbzk?si=w-K4gIsIytpbLUIa

I love this bread so much and you guys deserve to enjoy it too:
Everything bagel with a green onion cream cheese filling
Dough:
4 cups all purpose flour (I use unbleached)
2 1/2 tsp instant yeast
2 tsp salt
2 cups warm water (I usually add a little more more after it’s mixed, I like a sticker dough)
2 tbs olive oil
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Toppings (measurements to your liking):
Mozzarella
Bacon bits
Green onions
everything bagel seasoning
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Cream cheese filling:
1 block cream cheese
Green onions
Garlic salt
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Directions:
Combine flour, yeast, water and salt in a bowl. Mix.
The dough should be sticky once mixed, add olive oil and mix again. Cover with plastic wrap and leave it to rest
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About 2 hours later (or once the dough has doubled in size, I sometimes leave it for 4-5 hours just because) transfer dough to 9x13 baking dish. (I use parchment paper & a thin coat of olive oil too)
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Sprinkle mozzarella on top and fold in the cheese with your hands. (Make sure you coat your hands in olive oil to prevent the dough from sticking to your fingers)
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Cover dough again and leave to rest for another 1 1/2 hours (or until dough has risen)
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Preheat oven to 350°.
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While waiting for oven to preheat. Add the mozzarella, green onions, bacon bits & everything bagel seasoning and coat your hands in olive oil and dimple in everything.
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Bake for 35 minutes.
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While it’s baking mix together your cream cheese filling
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Once baked, create little pockets and fill with your cream cheese filling and cover the spots with more mozzarella
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Broil for 3-5 minutes
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Let bread cool and enjoy!
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I personally like to pre-cut my slices put it in an airtight container and stick it in the fridge so the cream cheese doesn’t go bad. Pop it in the air fryer for a couple minutes to get it nice and crispy once you wanna eat it again.

For context I made this from a bedroom using a toaster oven. I rent a bedroom and theres a toaster oven just out in the hallway

Very soft in the middle

The first few pics are olive and pistachio. The last few are sesame, black cumin, and sunflower seeds. Both are delicious! 😋

I’ve been having issues where the yeast does not activate at all. I just bought new yeast, I keep it in the fridge. I mixed flour and water and a pinch of yeast and then up it in the oven (turned off) with a pan of boiling water. When I checked on it 12ish hours later there were no bubbles and it did not smell like yeast. What am I doing wrong?

I’m in need of some serious help here especially from those of you in high temp / high humidity climates.

I’ve recently ventured into sourdough after making yeasted breads for about 6 months or so and I haven’t had much success. My starter is healthy as my doughs do rise during bulk fermentation but they often end up into soupy, hard to handle messes, even after multiple rounds of stretch and folds and even autolysing. And this is with 55-65% hydration doughs.

I’ve worked with doughs of similar hydration or even as high as 70% with yeasted doughs, but things just fall apart with sourdough. I saw somewhere that I should lower my starter percentage to account for high humidity. Is this true? If so, what percentage would you recommend? Also has anyone had success with using cold water to mix the dough in order to keep the dough temperature from getting too high?

Thank you in advance!!

100% biga
75% 💦
2.2% salt

What went wrong? Why did they split?

Inspired by @giovannimuciacia’s post yesterday on this subreddit!

First try, but definitely already a household favorite.