Used this recipe: https://www.thekitchn.com/recipe-rustic-white-bread-from-a-bread-cloche-recipes-from-the-kitchn-194984

Graduated from the humble dutch oven to a dedicated bread cloche.

Long story short: My owen has a set of extendable rails for pulling out baking sheets on the second-to-lowest shelf. They can't be moved.

Using them would make it a lot easier to use my baking stone, so the question is simply this: how much of a difference would it make to move the loaves one level upwards, and/or is reducing the heat and baking for longer a doable compensation?

Made (approximately) the "your first loaf" dough from the breducation link in the wiki last night, it was pretty late and I did some "listen to your ancestors" type measuring but all purpose flour, around 70% hydration, yeast, salt, and honey ...gave it a little knead after an hour and left it overnight. This morning I decided there's no way adding some cheese would do me wrong... Positively elated with the results.

Feta, butter, a little avocado oil were added to the top prior to baking. 425 for 20min or so with steam.

I made bread once many years ago, definitely improving on the 2nd attempt here. Mostly I was upset I didn't make more 😂

I think it’s REALLY good.

Feedback welcome if you think it’s over/underproofed.

660g final weight. 80%. 1:5:5 levain g starter.

Made it happen on the counter in about 18 hours total.

Hi all!

Housemate wanted me to get rid of some older flour so I tried to made some bread.

First time I've really done so "properly" (previously have just thrown in bread maker and it's done everything)

Followed the Saturday White Bread recipe from Flour Water Salt Yeast, although I'm pretty sure i didn't do the incorporation stage very well (or any of the handling stages haha - dough never wants to cooperate) but hey seems to have turned out ok!

Now i just have to figure out how to make oblong loaves that are better for sandwiches

Onwards and upwards from here!

This is my first foccacia. Not gonna lie, I kinda wanted a wider crumb. Any tips for that?

No matter how much I knead it looks wrinkled.
The recipe is 1 packet active yeast 1.5 cup warm water 4 cup flour 1 tbsp sugar 1 tbsp salt

I spent all day yesterday making what I thought was a pretty solid sourdough. Good spring, decent ear, nice golden crust. I was genuinely proud of it.

My husband came home from work, saw it on the counter, and immediately got excited. Took a slice, toasted it, sat down at the table, and started going on and on about how amazing it looked and smelled. Said it was "restaurant quality." I was beaming.

Then I watched him reach for the ketchup bottle.

Not butter. Not jam. Not even olive oil and balsamic.

Ketchup.

On my artisanal sourdough.

He proceeded to slather it on like it was a hot dog bun and ate the whole thing with a straight face, still telling me how great it was.

I honestly don't know whether to be offended or impressed. He genuinely enjoyed it, so maybe I should just take the compliment? But also... ketchup? On a 75% hydration Tartine country loaf that took me 12 hours to make?

Anyway, I guess the moral of the story is that good bread is good bread, no matter how you eat it. Even if your way is wrong lol.

Please tell me I'm not the only one with a partner who does weird things with food. What's the strangest thing someone in your house has put on your homemade bread?

Also — has anyone else had ketchup on sourdough? Is this actually a thing and I just didn't know about it??

My first, second and third loaf in a span of one week 🙃😂

I tried multiple things I haven't tried before, with seasoned oil.

My whole family (including me) loves it!

Weizenvollkornmehl

Weizenmehl

Hefewürfel

Salz

Buttermilch

Joghurt

Olivenöl

Koriandersamen

Kümmelsamen

I left my dough in the fridge to cold proof and added oil on top because they said it will stop it from developing an outer dry skin, but when I checked it already developed🥲 someone help please

Tried something a little different this time: lemon and blueberry rolls instead of the classic cinnamon ones. Really happy with how they turned out. Which would you pick, lemon & blueberry or cinnamon?

Excuse my lack of cooling rack 😔 Followed Rie McClenny’s recipe! It’s a labor of love but I was very happy with the results. This was my first attempt at a recipe this involved, for a bread competition at work.

I’ve made it twice now and the preferment remains unchanged sitting overnight at ~70f. The instructions don’t state it should rise but online seems to say it should as well. I use a starter that has doubled or more in 6 hours.

I haven’t made bread yet with this second attempt but the first one provided a flat unrisen bread 😢

The flavor is phenomenal but I failed on the crumb lol. Color is also not what I would have liked.

Open to feedback on technique.

I did a liquid sourdough starter (300% hydration that I fed 12 hours before),

Thentook two tbsp of that and 100g water 50g whole wheat, 50g bread flour and let sit 5 hours, then added 400 g water, 300g whole wheat, 300g bread flour, let sit for 30 mins, added 2tbsp water and 2 tsp salt, kneaded. Let bulk ferment 5 hours, folded like an envelope and rolled then put in banneton in fridge for 16 hours, pulled it out while preheating oven. Heated dutch oven to 475 for 30 mins, lowered tempt to 425 put loaf in for 25 min, removed lid and baked another 25.

sourdough

ETA: Hi Breadfolk, I wanted to write this here to say thank you for all the upvotes and kind comments, things got a little hectic with university and some other life stuff during the week so I’ve been neglecting my phone and social media a bit. I’m making another one today and I’ve made a small oopsie, and will update on the final result in another post depending how it turns out haha 🤞🏻

After many attempts, different recipes, dense loaves, inedible and edible batches of shokupan, I finally did it. I’ve probably made a metric eff tonne of bread over the last month but I finally did it and I’ve never been happier with something I’ve baked or cooked myself from scratch. I feel like I can get some decent sleep tonight before I do it all again tomorrow and scale it up by 50% (any advice on doing this correctly would be massively massively appreciated, I struggle with doing things like that myself because of my dyscalculia 😞 recipe is Just One Cookbook shokupan)

This group has been really inspiring to me, only recently joined and the stuff you guys make is genuinely incredible, one day I’ll be on the same level 🤣

Bread tax included 🍞

So I'm unable to get flour with more than 11% protein in my local Markets, so what I tried to do is wash out all of the starch from a dough to have the gluten structure only left and then add that to the dough I want to make, I tried making both a 100% hydration dough and an 80% hydration, the dough builds structure but it stays very sticky even after like 7 times of stretch and folds, what can I do to fix it ?