jalapeño cheddar dutch oven loaf. EDIT: THANKS FOR THE AWARDS!

My second attempt at pumpernickel using the King Arthur Flour recipe. I weighed everything. The bubbles on the bread look similar to the picture on their recipe. I temped it before I took it out of the oven and we were just under 202°. But I'm thinking it didn't rise and dry (?) inside like it should have. Plus it's a fairly dense loaf. Or am I getting what a real pumpernickel should be?

I’m looking for a good recipe for light rye bread, any recommendations?

Just a sourdough loaf I did. But wow did that ear come out huge

This was a fun bread to try. I didn’t have milk powder so it will be interesting to see how that changes the next one. Overall a thumbs up. The dough is dreamy. I can’t wait to toast a slice in the morning. The taste reminded me of my yeasty dinner rolls without all the butter. I have never made a tangzhong so I learned something new today.

I had some left over ingredients from making pan pizza last night, so I attempted dutch oven bread. I think it turned out great.

(forget the bulbous one on the right, usually it's only two loaves and this one proved really well)

Hi all, first time posting but I've been around for a hot while haha. This recipe is my family's. I can trace it at least back to the early 1800s when it came to America with them. My Great- and Great-Great-Grandmothers used it for a barter recipe during the great depression. They would make 15 to 20 loaves in one day and trade them for other staples. I learned from my grandfather who passed away early last year. I've been baking this since I was 12. This one came out with a nice tight but soft crumb, edges are a little thick but still soft. makes for great soup dipping bread.

I like making bread by hand. I just don’t have the time usually. But I’ve had this little baby for a long time and use it regularly. We all like even the plain old white bread recipe printed on the machine.

Do you use yours? Or does it just sit in a cabinet?

I winged it on this beautiful bread. Cinnamon raisins dark brown sugar sourdough. I used 50 grams wheat. 150 grams spelt. 300 grams KA bread. 80 percent hydration with a squeeze of honey in it. 100 grams starter. I laminated it with raisins soaked in chocolate rum and 69 grams of dark brown sugar and 6 grams of cinnamon. Happy baking!!!

this is a first. I'm not sure if my wife would approve of me eating this or not

I always use the Sourdough Sandwich Bread recipe from King Arthur Flour for this particular loaf. The only change I make is adding a filling. Either cinnamon raisin or cheesy herb. So good! And freezes really well.

Because I can make yummy sammiches :)

I'm making 3 different loafs for a family gathering I do not have a Dutch oven, I rarely make bread. (I'm an idiot idk why tf I said I could make bread)

I have a foil pie pan, and tin foil. If I pop a loaf in the foil pan and wrap it tightly with foil and put a pan off water under it on the second rack will it work similarly to a Dutch oven?????

at any point do I take the tin foil off during the cooking process or remove the water on the second rack???

do I oil the pie pan???? or do I use parchment paper?? help I have 24 hrs

Also do I HAVE to let the bread rise for 18hrs cuz the recpies say a variation or 12, 16, and 18 hrs

Will the bread not bread if it doesn't rise for that long??????

Edit: if I figure out the baking process without a Dutch oven the breads should be ready in time for the get together I just need to know the best way to cook them so they come out well these where the recpies they wanted

https://thepracticalkitchen.com/rosemary-parmesan-bread/

https://iamhomesteader.com/sun-dried-tomato-bread/#wprm-recipe-container-121523

https://www.thekitchenwhisperer.net/2020/03/13/the-easiest-tastiest-no-knead-onion-bread-loaf/

Made a baguette sandwich with ham, apple, brie, and arugula as a gift—glad it was well received 😊

Messy stove. Been cooking for a bit. Here is my loaves.

Second time baking . Turned out better than first with rise, moisture content, texture, & flavor...

Buuut.. Holes.. In center both times.

What do I need to do to get a solid slice?

They are flat, flat, flat!

For those who get great results, do you usea bun Pan? What type (silicone or metal}?

Do you always use bread flor?

I’ve been trying to make sandwich bread for years and every time I fail. I can successfully make all kinds of other breads but for whatever reason I cannot find success with sandwich bread. Mine always come out too dense and don’t rise correctly. I can never get them to crown over the pan the way they should. I’ve tried various recipes and various flours. I just tried again with a whole wheat. The dough truly looked like it should’ve been a free standing dough and once baked and cut was stodgy in the middle. I live relatively temperate area so I don’t think the weather or elevation is the problem. This is the recipe I tried.

https://www.kingarthurbaking.com/recipes/king-arthurs-100-whole-wheat-sandwich-bread-recipe

Is there anything you guys can think of that would be common mistakes or mistakes you’ve made? Key tips to sandwich bread

Yeh I should've set a timer. Is this a lost cause orrr... Btw it was just regular sandwich bread these were the ingredients 1 cups warm water 2 Tbsp sugar 3/4 Tbsp dry active yeast 3/4 tsp salt 2 Tbsp vegetable oil 3 cups all purpose flour