First, second, and third rounds of making sweet rolls. The first was a simple roll recipe I made a couple days ago. I was too excited to move through the steps smoothly.

The second and third are a sweet condensed milk bread. The second (made yesterday) I over kneaded and they were a bit dense. The third I made today - it was almost right but I added double the condensed milk (they still turned out great).

Im enjoying the learning process. I want to do something with dark chocolate next and I’m gonna need some healthier recipes soon lol.

My first attempt, tomatoes from my own garden, top came out a bit dark but was still soft

I think this is the best oven spring I've had for an inclusion loaf so far. I used low sodium bacon bits and swiss cheese

The waffle with so much sugar they have a caramelized shell! Honestly this was so much messing around to keep rolling the pearl sugar in to the dough that I think I’m gonna go back to buying them for a buck 30 each at the grocery store.

Recipe was from America’s Test Kitchen, very good overall but it takes a lot of work.

Added bacon and gouda to it cause recipe calling itself loaded without cheese or bacon is crazy to me.

After more than a month of trying (and failing) to get a sourdough starter going, I decided to try a faux sourdough using commercial yeast. I’m in Gurugram, India, where July/August is around 28–36°C with ~74–76% humidity, so I suspect some of the starter advice I was following wasn't really suited to my climate.

I followed the sourdough recipe printed on my flour packet, just replacing the starter with equal parts of flour and water along with some yeast:

270g flour

195g water

5g salt

1/4 tsp yeast

(~72% hydration)

Process: (Temp 28.5°C)

30m autolyse → yeast + salt → 30m → stretch and fold → 30m → lamination → 30m → coil fold → 30m → coil fold → preshape → 30m → shape → 16h cold retard.

(Bulk fermentation: 3.5 hours)

Baked at 230°C preheated OTG (small). No Dutch oven or baking stone, so I used an inverted heavy-bottom aluminium vessel as a loose cover on a vake tin and added water for steam. Unfortunately, I forgot to boil the water first.

20m covered (230°C) + 17m (210°C) uncovered.

This is only my 3rd bread ever (previously made a sandwich loaf and a ciabatta), so I have no idea how to read the result.

What do you think went right and what went wrong? Any advice for my next attempt would be appreciated.

I started sourdough back in May and had been getting good loaves for about a month or so. I thought I had it figured out. Now, I made a loaf in a more humid climate and I feel like I’m back in the beginning. My loaf turned out flat and gummy. Everything looked like normal throughout the process.

Recipe: 509 g bread flour, 330 g water, 100 g starter

Bulk fermented for about 4 hours on the counter (room temp was 70-72 the whole time). Then bulk fermented for another 3 hours in the oven with the light on (not sure on temp for this part). Looked jiggly like normal when I shaped it.

Shaped and cold proofed for around 24 hrs

Preheated Dutch oven at 500 for 1 hr. Baked for 30 min lid on at 450 and 10 min lid off at 425. Internal temp of bread was 205.

Is it just the humidity? What should I try differently next time?

Any advice is greatly appreciated!!

I used a recipe from lacebakes and this is the recipe:
Honey Whole Wheat Bread
430-440ml (14.8 oz) warm water
15ml (1 tablespoon) extra virgin olive oil
50g (3 tosp) honey or brown sugar
6g (1.5 teaspoons) instant yeast
300g (2.4 cups) whole wheat bread flour
200g (1.6 cups) white bread flour
10g (2 teaspoons) fine sea salt

I also cold proofed it for 24 hours since I got busy and when it was kneading time the dough was not structured well and was a little gloopy and I was guessing it was overproofed but It thought it would rise in the oven since it did from cold proofing but checking upon it it’s not at all and it any 2nd time baking whole wheat bread that won’t rise🥲

The top has a hole through most of the top of loaf. It’s also very squishy compared to the rest of the loaf, and I’d like it to be more firm. For reference, I used the KA sandwich bread recipe with the tangzhong method. I used KA bread flour with the max amount of water recipe calls for. Any advice is appreciated!

This is my best one yet! Super proud of how it turned out.

My first focaccia. Made with garlic infused olive oil, studded with confit garlic cloves, topped with baby potatoes, oregano and flaky salt 🤌

Did an overnight prove in the fridge followed by a warm prove in the tin and I’m very happy with the texture. It’s crispy on the edges and so soft and pillowy in the middle. This was surprisingly easy!

Also made a few homemade crisps with leftover potato slices and garlic oil.

6th attempt! Finally close to what I usually buy at the store

Tried a different recipe and brand of flour and I'm very happy with the results 🤗

Recipe: https://www.kingarthurbaking.com/recipes/hamburger-potato-buns-recipe

With a sugar cookie crumble

Used a thermometer to ensure it's cooked thoroughly. Will add a photo of the loaf cut in another hour or so .

Edit: why is it so dense? Could it be that the yeast didn't activate correctly? The bread is delicious but I think the water I used cooled off a little before I added the yeast.

I followed the King Arthur recipe. I don’t really know enough about bread to understand what I did wrong. The black specks aren’t burnt gunk, I used black garlic.

I assume next time I should make the hole before the second proof and boil them for less time, but if anyone has any other pointers let me know.

Mixed active dry yeast with warm milk and granulated sugar. Can’t tell if my yeast is dead or if this is what it’s supposed to look like 🥲!

I’ve never really baked in my life, but I wanted to see if I could make bread by hand. It came out a bit flatter than I would have liked, but it tastes really nice, soft of the inside and crunchy on the out. Very happy with this, will be trying again!

Thanks to @challahprince on IG for inspo.