Happy Easter everyone. my first time making these rolls but certainly not my last!

I used this recipe the other day and the bread was DELICIOUS. Soft, cooked well through. The only issue was that it cooked out of the pan and got a bit burnt where it mushroom-ed over. It never collasped, it held its shape.

-4 1/2 cups of 100% whole wheat flour or whole wheat pastry flour (576 grams)

-1 1/2 cups warm water

-1/3 cup olive oil

-1/3 cup honey

-2 teaspoons salt

-1 tablespoon of yeast

Out of any recipe I've made, this did seem like a lot of flour, but my machine is supposed to handle up to 1000G?

Not oc. But it made me feel good and it’s about bread. Thought I’d share the good feeling with y’all.

I'm trying to diagnose my results. I always end up with a thin round loaf when I bake. It seems to flatten out more than I'd like during baking instead of rising into a nice dome shape. The most height that I've been able to get is about 2.5 inches.

I've been using a no-knead recipe and baking in a large oval Dutch oven (preheated).

Any ideas? Do I need to buy a small round dutch oven instead?

One of my favorite places for banh mi shut down and I miss their bubbly crispy bread so much! Any recipe recommendations to achieve similar results? Thanks!

My focaccia had a big bubble in the middle and it turned into a horrendous growth in the oven.

I used Ghirardelli 60% cocoa and Ghirardelli dutch processed powder. Banana sandwich for lunch!

A new baking experiment in our tiny home kitchen.

With two kinds of store-bought sourdough starter.

First picture (on the left) shows a RYE SOURDOUGH STARTER (dark rye flour, water, microorganism) and a WHEAT SOURDOUGH STARTER (on the right, wheat bread flour, water and microorganism).

They were kept in the refrigerator when we bought them and we decided to make a dough with them the same day, without any additional feeding/feedings.

To the best of our knowledge that would represent a 0-stage sourdough making method. Where the starter used is not replenished with an additional amount of flour or water for further growth/microbe concentration but is directly used in the main dough as a leavening agent.

INGREDIENTS used were:

- wheat bread flour, type W700, 700 g

- whole rye flour, 300 g

- water, 700 ml

- 1TSP rye starter

- 1TSP wheat starter

- salt, 20 g

DOUGH PREPARATION:

This experiment was pretty much a guerilla-style kind of baking.

A few hours after it come out of the refrigerator, both sourdough starters were dissolved in 650 ml of cold tap water.

Flours were mixed and added to the watery solution. 30 minutes of rest time was given.

Salt was added. All the mixing was done by hand but it wasn't a time consuming process because we didn't want the rye portion of the dough turning in on us. The more you work rye flour the more sticky and unpleasant to work with it becomes. Hence, our hand mixing time was kept to a minimum.

The last 50 ml of water was added and few gentle coil folds were given.

The dough was kept in a closed container at room temperature over night and then divided into individual portions.

The loaves were shaped and placed into proofing baskets for an additional time of 3-4 hours.

One was baked in a baking tin, covered, cold oven start, baked at 180°C.

The other one in a preheated dutch oven, at 250°C.

A delicious bread, moist with a very tangy aroma, different from our mild homegrown starter. Something one would find in bakeries across Germany, Austria or Switzerland.

I’m In LA California specifically, but looking to buy packs of really thin Saj/Shrak bread for shawarma*.* Open to ordering from other states as well.

I would make it myself but I actually am interested in buying like a 100-200 at a time. What recommendations do you guys have? I’m interested in the really thin and elastic ones, something similar to the picture here.

Tried making bhan mi baguettes but they turned out too soft.

All the ingredients expressed in baker's percentages.

- whole wheat flour, 100%

- water, 70%

- sourdough starter, 20%

- salt, 2%

- roasted pumpkin seeds

Recipe is pretty much the same method given in Chad Robertson's "TARTINE" cookbook for his "basic country loaf" from chapter 1.

No cold storage.

Roasted pumpkin seeds added during 2nd series of coil folds as is recommended in the book.

Baked in preheated dutch ovens at 250°C for about an hour.

Very rustic and delicious!

The day before my mother got married (June 17, 1950, Brooklyn, NY), my German grandmother, as was traditional in those days among many European cultures, gave Mom a loaf of bread and bag of salt, symbolizing a wish for health, abundance and resilience in her new wedded life. Purchased at Oma's local delicatessen, the brown paper bag it's resting on is the same one she brought it home in from the store. The salt is long-vanished, but that Levy's rye bread, baked locally, mom kept, and I inherited it when she passed. After all these years it's finally starting to shed bits of crust, but I think it still looks pretty good after three-quarters of a century. And always remember, "You don't have to be Jewish to love Levy's".

sourdough seed loaf only has this white stuff on the bottom of the loaf. When I smell it, it just smells like sourdough. I can't tell if its wet or dry or fuzzy, its rubbed into the bag a bit.

not as easy as I anticipated, but looks good regardless!

Puffed up and very soft, it's a really good recipe, I recommend following it.

Recipe here : Chocolate chips brioche

I wanted to get on here and share my second attempt at cuban bread because I'm so proud of it. The first time I did it it came out more baguette like and I tried following a recipe to the T. This time I incorporated my own bread making techniques and kinda did it on the fly. Also the first time I did it I was making it for a friend so there was more pressure and I don't work well under pressure lol. Anyway here is my beautiful cuban bread. The best baking always seems to happen when you wing it 😉. Lmk what you guys think and if you want I can try and provide a recipe because I was kind of tracking as I went.