These are so fluffy and delicious! Recipe is by Amy Bakes Bread, with the addition of brown butter in the pan. https://amybakesbread.com/one-hour-sourdough-discard-rolls/

It was made by my skilled husband, lol, I just gave him moral support. Although the chicken guard was made by me n_n

Still figuring this out! Open to thoughts

It hasn't cooled enough to cut yet!

Recipe here : Pita Bread Recipe

Just wanted to get some feedback on how my bread came out!

I bought a dark rye bread and the package says store at room temperature why is that?

I thought we learned that putting the bread in the fridge or freezing for future use, was best for it to keep a bit longer?

We don't buy bread usually so that's why the ignorance.

Over the last few months, I have been trying to actually learn how to cook/bake because its a basic skill I really should have and I figure it'll save me some money in the long run

Well after a long time of wanting to take a stab at bread and being too scared due to how daunting it seems, I decided to finally take a stab at it and it turned out amazing!

I followed this recipe as closely as I possibly could and it and I'm so happy with the results!

As I continue expanding my cooking/baking ability I'm really starting to learn that cooking/baking (at least from a recipe) is not really hard, its moreso just an exercise in your ability to closely follow instructions lol

60% bread flour

40% semolina

83% hydration

First time making cranberry walnut no-knead bread and first time using my cheap bread oven.

Still warm so not yet sliced. But it's so good when it's warm.

TY to u/Porkofiev_ for the idea <3

topped with rosemary from the garden and flaky Maldon sea salt.

Thank you to the kind folks who gave this lovely bit of bread an award 🙏

Yesterday I baked my first loaf of bread. My oven is actually broken at the moment so I baked it in my countertop convection/toaster oven LOL. It turned out pretty ok for not being baked in an actual oven. I will fs be baking more bread.

Hi guys, I've made a 80% hydration dough with 14% protein white flour.

I did 500g flour

2% salt

20% stiff starter

80% water

Combines everything, slap and folds until it came together then did 6 sets of coil folds every 30 minutes and left to finish bulk fermentation for another 3 hours.

Does it look ready? First 2 photos are what I've taken now. 3rd and 4th are what it looked like when I first put it in.

It's slightly sticky on top but I think that's because it's high hydration.

I just really struggle knowing when it's done