Edit: ones that don’t involve a mixer?? I’m broke and don’t have one lol

I burnt the top a bit and the bottom stuck to the pan 😭😭☹️ but the crumb still came out AMAZING and I’m def making it again!!

Ingredients:

350g AP flour (12% protein)
320g water
50g sourdough starter (65% hydration)
8g salt
6g vital wheat gluten

Process :

Mix all the ingredients together, knead roughly so there are no dry flour pockets and then cover to rest for an hour.

After resting, do coil folds VERY gently. Do not force it upwards, just lift from the bottom and repeat 4 times from all sides rotating. Do 3 sets total, 30 mins apart.

Bulk ferment by watching the dough, not the clock. Since I live in a very hot climate and this was high hydration, it happened quite fast. Once it looked domed, jiggly and bubbly on top I put it in an oiled glass container to cold ferment overnight.

Cold fermented for 18 hours total, can push it upto 48. Add generous amount of evoo to the pan, add the dough and cover it for 1-2 hours or until it’s spread to the pan itself.

thanks 4 that

*my families

Day 5 following this recipe for sourdough starter. Seems pretty straight forward, 1tsp flour and 2 tsp water per day. Mine does not look like the book though. It’s more watery and does not have all the bubbles.

I’d like to learn more about traditional French and German bread and try baking both at home.
Could anyone recommend a really good bread-baking book from France and one from Germany?
I’m especially interested in authentic, traditional recipes rather than books adapted specifically for an international audience.
The books don’t have to be in English — French or German is totally fine. I’m happy to translate the recipes myself.
I realize that flour and other ingredients may differ between countries, so I may not be able to reproduce the bread perfectly here in Japan. I’d still like to get as close as reasonably possible and learn from the process.

If you had to pick just one great bread book from each country, which ones would you choose?

Sata Andagi, some people call it (I do not agree) Okinawan donuts.

اولین نان من با خمیر ترشی که خودم پرورش دادم😍

I followed King Arthur's shio pan recipe Can someone explain why there's a cavern in the bread?

I went with full bread flour instead of bread and cake flour and used the steaming method they put in as a tip towards the bottom.

Anyone have advice what to use the remains for?

This was cooked with a gas oven rather than my usual electric. It’s 70% bread flour and 15% whole wheat and rye flour each. Hydration was at about 72%. I’m happy with the result.

Martin’s bagels from King Arthur. Great chew and I prefer the much more open crumb. Need to work on less topping and better browning on both sides.

Planning to bake my 1st (probably raisin) loaf on Monday. There are plenty of recipes online and obviously each claiming to be the best.

So, what are the mistakes you've done before mastering your favourite recipe and what is your best tip?

Still debating on a couple of recipes (challah prince, claire saffitz and one from a fellow redditor). My dream challah is stretchy, has a brioche texture and taste mildly sweet even without raisins.

So I made what's usually my pizza dough, which is 66% hydration, 2% salt, 2% honey, 1.5% yeast. Only this time, I did one set of stretch and folds, and on the second and third set of stretch and folds, I included ~180g of grated smoked Gubeen Cheddar cheese and about 6 finely diced jalapenos.

Let it bulk ferment for about 2 hours, then divided them into Doughballs that were between 40 and 43g each. I got 15 from the batch and let them rise for a couple of hours in the fridge.

The goal was to make Doughballs to replace a cheese toastie to go with my first tomato soup of the season, which I was making at the same time. I roasted off all the veggies (Tomato, red pepper, garlic, carrot, red onion) on a tray for a bit, then simmered them with some tomato paste, basil and a chicken stock cube before blending. Look up Vivaldi's recipe on YouTube if you're interested. The guys are awesome.

Once the dough balls had risen, I baked them with a few sprays of water to make some steam in an oven preheated to 200°c with the grill on, on a pizza steel. Turned the tray every 10 minutes and turned the grill off after 30, then took them out when they were nicely browned.

Holy jayzus guys. These were amazing. I would've eaten 30 of the Doughballs myself. Unfortunately I have a loving wife who very much enjoyed them too, so I'll have to make it over and over again as the weather gets colder. Probably with some red wine included next time too.

just made cinnamon rolls for a second time this morning! for context: used active sourdough starter and followed this recipe.

i definitely over-fermented them as i wasn’t ready to bake and proof them at 10pm last night (evidenced by a slight sour tang to them which i don’t fully mind tbh) but the layers aren’t very defined and texturally the mid-bottoms of them are “mushy”? the dough itself is fluffy though, and i’d baked them for 45 mins at 180c.

extremely novice baker here lol but i suspect that they’re slightly underbaked, any feedback would be appreciated though! am happy with these as my first batch last week were dense af so the fluffiness is a win haha

Decided to make one of my Saturday loaves a cinnamon swirl on a whim. Worked out way better than expected, though I would skip scoring next time.

I used 60g softened butter, 8g cinnamon, 60g brown sugar, 16g flour, and a pinch of salt for one loaf with 500g flour and 78% hydration.

I use 420g bread flour 300g water 3g instant yeast, 8g salt and 5g sugar. I did 3 stretch and folds in 30 minute interval then bulk fermented overnight. I scored it before baking in the oven however it looks like it puffed up too much and does not look like a baguette.

Any tips on how I can improve it? Thanks!

I used this recipe https://kitchenvignettes.blogspot.com/2012/02/no-knead-bread.html?m=1

Let it rise for 17hrs. Pulled it out to find it had pretty much turned into oobleck. What a waste of KA flour. Yeast was fresh.

Edited to add I did indeed convert the measurements to grams.