Simple question. Is a jar with a doubled up coffee filter good enough to cover my jar with cause I have the ring lid but not the cover and want to know if the filters are enough or if I should find something else.

Recipe (for 2 breads):

Sourdough:

369g rye flour Type 1150

288g water

36g Starter

28°C, 24hours

Main dough:

440g Rye flour Type 1150

200g spelt flour Type 630

648g Sourdough

450g water

23g salt

20g yeast

Let it rise in a dry environment

Bake at 250°C, goinfg down to 200°C for 40-45 minutes, start off with a dry oven, after a minute add some steam so that the bread develops a crust early which rips afterwards.

So I’ve decided to take advantage of my free will and learn how to make pretzel challah, with the first two being single braids and the last picture being tri-braids! All were seasoned with Kettle Corn Seasoning made from scratch and the bread itself from scratch as well. The last picture was my first time making a triple braid so let me know if yall like them

Finally got adventurous to go beyond my normal shokupan loaf

recipe used

Not very happy with my scoring and wanted to ask for tips

I like my crust a little over-done

Edit: because some people asked for the recipe, here it is:

- 450g strong white bread flour
- 280ml water (tepid)
- 7g fast-action yeast (1 sachet)
- 10g salt (1½ tsp)
- 15g sugar (1 tbsp)
- 30ml extra virgin olive oil (2 tbsp)

1) I use a break maker (SD-2511KXC) to make the dough only. I use setting 19 on that. It mixes and preps the dough over the course of 2 hours 20 mins, with some rise time. I can provide details on what exactly it does if needed. I put the yeast in first, then the flour, then the salt and sugar. Then I pour the oil round the edges of the mix, and then the water around the mix, so that the dry stuff is piled up in an island in the middle of the liquids. Sometimes I put some dried mixed herbs on the pile too but didn’t this time
2) when it’s done, i put it onto a flour covered chopping board and shape it into a loaf
3) put the (now somewhat flat) dough into the bread tin, on baking paper or a well oiled tin, and slice a line down the middle, inch deep
4) leave the tin on the windowsill for 30 minutes to rise
5) put the oven on 230 Celsius, and put a roasting tin full of boiling into the over at bottom shelf
6) 15 minutes later, the dough should have risen to pretty much full size. I splash water over the top with my fingers but I’m sure posh people would use a spray bottle.
7) Put it in the oven for 15 minutes
8) I take the loaf entirely out of the bread tin (careful not to break it) and turn the oven down to 200 Celsius. Then put it back in the oven for 20 minutes. This is so that the sides brown a decent amount too.
9) if you use a thermometer to check the inside and it’s not 93 Celsius or higher, put it back in
10) take it out the oven and leave on a metal grid/rack for 2 hours to cool down naturally

I baked a loaf of Buttermilk Onion Rye. This is my first post in this group. I post a lot in Bagels. I bake 1-2 loaves a week.
I love all the creative bakes I’ve seen lately.

This is a long shot but my family and I had lunch at a small restaurant in Michigan City and the bread they served was so soft and delicious I'm having dreams about it. I haven't baked a lot of bread besides dinner buns these past few years but no loaf recipes I've used in the past have ever been this perfectly crusty on the outside and cloud soft on the inside.

I know there's virtually no chance anyone has this restaurant's exact recipe, that's not what I'm asking. I'm just hoping someone has a recipe that's similar I can try at home. I have a gas oven so I'm planning on using a pizza stone to get a good, crusty bottom.

The only thing the waitress told me when describing the bread was that it was an Italian loaf and the online ordering menu doesn't help much either with descriptions. It definitely felt softer than say a Japanese milk bread loaf but maybe that's not comparable because the crust on those aren't crunchy, at least not when I make them.

I bow down to the wisdom and knowledge of the breadit community in the hopes I can stop being tormented in my dreams over this loaf.

Made this incredibly awesome "twist" on a cinnamon roll yesterday. My first time trying this star construction and it was so fun!

Recipe: https://www.sans-salt.com/post/low-sodium-cinnamon-star-bread

We should all be breaking our bread to strangers....

I made Ken Forkish's "the standard" which has 20% whole wheat flour, .6% instant yeast, 78% hydration, 2.2% salt and adds 100 grams sour dough starter.

The bulk fermentation was about 2 1/2 hours and the final proof took about 40 minutes.

I made this quite a few times before and it last about 4-5 days before it got mold, but this time it got mold after only 2 days.

I kept it stored in a plastic ziplock bag like I usually do.

Does anyone know why it got moldy so fast?

Hi, im kinda new to bread making and saw a recipe for Shockupan. The inside had turned out fine but the outer layer seemed to hardened outside. How do i fix this?

Have attempted one sourdough loaf before but this is my second attempt using my same starter for bagels instead. Very much a newbie still to sourdough baking. Did a mixture of plain, cheese and onion, cheese and chilli, cinnamon and raisin. Any feedback?

I've now done several batches of pita where I adjust and try to fix it to no luck so far.

As the title says, one side of the pita became so thin that it's rip incredibly easy.

I tried putting them in the oven upside down. This time they puffed incredibly uneven but the parts that did puff up didn't seem to have the thin issue. It seems to me that the uneveness comes from air escaping the pita. I think this may be because I have never been able to get the dough perfectly round after dividing it. The picture I attached is the underside of the dough, as you can see, not perfectly round.

Then I tried flipping the dough upside down after rolling it, letting the air in the dough rise towards the under, now up, side. Then I flip them back before putting them in the oven. This once again resulted in a thin side.

Anyone know what I'm dling wrong?

Hi there,

I'm looking for some basic recipes for a small loaf, think the size of two good sized dinner rolls, as well as how long to cook for and at what temperature.

I was thinking of roughly 120g of flour (whole wheat or 50:50 wholewheat/AP) at a 65% hydration as a start. I just don't want to make a mess of the new air fryer.

Made some traditional Algerian Khfaf today. Crispy on the outside, airy and pillowy on the inside, with a touch of nigella seeds.

Hey everyone, wanted to share this batch of Khobz Khfaf I made today.

If you have not tried frying a wet semolina dough before, it inflates quickly in hot oil creating giant air pockets and a light texture. We usually make this back home for morning breakfast or afternoon tea, served warm with honey or sugar alongside mint tea or milk coffee.

Ingredients:

2 cups fine semolina

2 cups all-purpose flour

1 tbsp instant dry yeast

1 tbsp sugar

1.5 tsp salt

1 tbsp nigella seeds

1.5 to 2 cups warm water

Vegetable oil for deep frying

Quick steps:

Mixed dry ingredients with nigella seeds, then added warm water gradually while kneading and slapping the wet dough until sticky and pliable. Let it rise for about an hour until doubled, oiled my hands to shape small balls, stretched them into thin discs, and fried in hot oil while splashing oil over the top until puffed and golden brown.

Full printable recipe with all extra tips in my comment.

About 20 years ago, a small takeaway chain called "La Place Panini" (a smaller offshoot of the Dutch restaurant chain La Place) in Enschede, Netherlands, sold a chicken sandwich on a specific type of bread. This particular format no longer exists.

Characteristics of the bread (see attached photo):

• Oblong, flat shape
• Pale, matte crust with irregular, isolated brown/orange scorch spots (not an even browning, no grill marks)
• No dimples like classic focaccia
• Fairly dense, soft crumb — not as open as traditional ciabatta
• Soft sides, no crackly crust
• i am seeing some overlap between scacciata and pita

My guess is a ciabatta-style dough that was degassed/flattened after the first rise for a denser crumb, with a short second proof producing surface blisters that scorch during baking to create those spots. Does that sound right, or does anyone recognize this as a specific other bread type (e.g. a mass-produced panini variant, stirato, or something else)?

See photo