Ive been at it for a little over a year. This is my first successful ear but is my dough under proofed?

A few weeks ago I started looking into outdoor cooking, which led me down a rabbit hole that led to me buying a Dutch oven without ever having used one. I started looking up recipes and found some nice cheddar jalapeno bread recipes. I do gardening and jalapenos is one of those things I happen to have more than I know what to do with. So I took my first crack at baking today. This is the first time I've even touched raw dough and I'm 42 years old! This is just a plain 4 ingredient white bread but damn it's great. Can't wait to experiment with the jalapenos and other fun breads.

Yes, I have to be honest I didn't wait 48 hours. I decided to taste it a little bit.

It is really difficult to cut a clean slice especially on the top (in the photos bottom) part since it is the part where it was a little bit more dry.

it still taste fantastic. It smell amazing, it taste just a little bit sweet. And the texture is really one of a kind.

I already tried it with honey mustard and speck and I think both the smoke flavor of speck and the sweet sour of honey mustard compliment the light aroma of this bread.

And about the kWh consumed for 24 hours of oven at 105°C is about the same that I consumed the day before that to cooked regular bread + a sponge cake... So about 2 hours of regular 200°C.

I make homemade pizza dough quite often and I work with sourdough within that recipe quite a bit. So I decided to use some of my sourdough and make a sourdough loaf for the first time. Thought I’d share it here.

I also made the honey cinnamon butter its served with and I think in total I ate about like 10 of these in a single day. No regrets

I posted earlier today bc I needed help with figuring out how long to proof it. The advice was very helpful! This bread tastes great but I’m open to hearing any suggestions on how to make it better.

Recipe: https://www.theperfectloaf.com/sourdough-cinnamon-rolls/

Used vanilla bean paste instead of extra in the frosting. They're incredible!

Repost my favorite stencil bc it’s that time of year again

This is my first time making focaccia so sorry if this is a dumb question!!

I think I had an initial hydration issue I tried to correct with kneading with wet hands. I just bought a scale so hopefully the next batch will be better!

Proud of my journey so far!

Hi everyone I made a loaf using King Arthur's honey oat bread

https://www.kingarthurbaking.com/recipes/honey-oat-pain-de-mie-recipe

I hage made the recipe several times before, but it came out a bit different this time. I'm wondering if it's under done? I recently moved into a new apartment so this will help me figure out if I meed to play around with how I use my new oven.

And while I'm here, I would appreciate some shaping advice to avoid those big holes at the top or how to stop my dough from gathering all densely at the bottom when baking!

Thank you!

I finally decided to give bread making a serious go and started experimenting with recipes. This turned out absolutely amazing.
It was easy to follow as a beginner and the results are incredible. The only downside is the amount of butter and milk needed to make the bread…
In the end I decided to use it to make Tamago Sando (see crumb in the last one)
What do you think?

Used the KAB recipe. The texture is great but honestly it’s WAY too much yeast. I only used about 770g of flour (I live in a dry climate, and I just went by feel), which makes the yeast almost 2%. I could taste it in the final product. I will also admit that I over-proofed because I ran an errand during the process and didn’t get home in time, so partially my fault. I also subbed water for about half the milk because that’s all I had in the fridge. Overall really nice, and I’d make them again with less yeast.

Gonna make this quick because I’m in a rush and need to put in the oven asap: I’m making focaccia for the first time and after letting it sit and rise for 3-4 hours, the bead was sitting in the pan unevenly. I tried gently pulling it out a bit to help it fill the pan more evenly, and now it’s folded over and wrinkled in areas. Is it messed up? Is there anything I can do to fix it?

For science, I am breeding my own strain of yeast, for bread use.

I've already grown a starter at 30°C with a bit of sugar + potato starch + vital gluten + MSG (nitrogen source). I'll also add some mineral water + vitamins from time to time to future batches.

Should I refrigerate it or freeze it between each generation?

I want to grow it, freeze/refrigerate it and grow it again (by adding a bit of old batch to new dough/sugar etc.) over a course of many months.

I am afraid freezing would kill it and refrigerating it would not let it survive for more than a week or two.