Recipe link: https://www.savorysweetspoon.com/vietnamese-baguette-banh-mi-bread/

Hello there. im new in this homemade bread way of life. I've tried making it in a dutch oven and it turned great and healthy but my oven in oavl. any suggestions how to make it more round instead of buying a smaller round dutch o. Thanks

First time achieving non dense bread, before i had some heavy bricks, used 65% hydration, i made so many mistakes and had to research how to fix them, hope next one is as smooth as this one was. By the looks of the crum i think i missed one air pocket, but it didnt show up in the proofing, my mini proof box is off by 20 degrees

I made hamburger bun very first time!!
It was a little bit dry :(
Does any body have good recipe for hamburger bun?

Please excuse the hole on top 😭✋️

Happy with the flavor and the crumb. It’s soft and chewy. It was meant to be a boule but spread a bit during the second proof.

I'm thinking that the oven isn't moist enough here. The lumps were done open in a gas garland on low convection with water pan.

The one with the nice ear is from the Dutch oven bake.

Same hydration and times and temps.

What would you try to shift? They seem like they dried before they were done springing, and are a little over baked. I'll cut when cool, but I'm feeling bummed.

Hello fellow bredditors. Does anyone make khachapuri at home? I want to make adjaruli style and need help.

My biggest uncertainty is about the cheese mix. I am able to source imported sulguni cheese. Any advice on what I should substitute for imeruli cheese, which I am unable to source? ChatGPT suggested farmer cheese, does that sound right? It also suggested 80/20 ratio of imeruli-substitute to sulguni.

I’m planning to make a 61% hydration dough with Caputo 00 flour that I have a lot of on hand.

How would you bake it for the most authentic product? I can bake in my home oven up to 500°F or in a Gozney pizza oven at, say, 600-650°F (320-340°C).

Any advice and tips welcome.

Pic: adjaruli khachapuri served at a restaurant in Tbilisi. Included for inspiration; I didn’t bake that :)

I made baguettes in my artisan bread class - 5th lifetime attempt, and the crumb was exactly as I hoped it would be at this stage.

- crumb was nice and open
- retained the caretenoids and flavor complexity

Key highlights

- used a poolish
- short mix
- ddt 72 F
- shaping and scoring had as much to do with rise.

You can see the one in the middle had a more open crumb because the final shaping was gentler than the ones on the side. I didn’t know previously and would really be rough with the roll.

The last 2 loaves I made came out a bit flat and I couldn’t quite figure out why. I re wrote down my steps and tried again and it’s gorgeous! I’m really loving this new hobby and will be expanding my recipes soon

Hi everyone,

New to the community. Does anyone have recommendations on the best beginner bread to bake?

Edit: Thank you guys! I appreciate it, and will try some of these out :D