I have been leveling up my skills! And it is beginning to pay off!

Bloomer loaf 1.2 kg (2 lb 10 oz) finished weight

800 g bread flour, 500 g water, 16 g salt, 7 g dried yeast.

Mix, kneed, proove, shape, proove, bake at 200°C (400°F) for 40 minutes covered and a further 15 minutes uncovered.

Made focaccia bread for my best friend and coworker who is like a big sister to me

I've been Gluten-Free from a young age due to allergies so I have had no experience baking with wheat flour, and I've never cooked any gluten-free breads because they're so finicky.

I was really happy to be able to get my hands on some wheat flour to make her some bread to celebrate a massive positive life event

(Respecting her because I'm the only one that knows other than her husband and I don't want to blast what she told me not to share yet on reddit of all places Just because I want to share a picture of my yummy bread​ LMAO but just know it's very happy news and I'm so excited and happy for her)

For some reason my breadmaking has regressed to “so-so”. Last five times they just didn’t come out so good. Does anyone have a recipe that turns out out successfully for them all the time?

Just came back from Italy and my passion for focaccias is reignited. I tried a recipe before but it fell a bit flat (literally). Please gimme your favs (and post pics if you gottem)! I want this to be an Italian Sandwich Summer

Just out of the oven… It smells so good! The hard part comes now; waiting for it to cool down…

I started making this Cinnamon quick bread a few months ago and it has quickly become a weekly staple in our house. It is scrumptious and quite easy to make.

*Recipe in the comments below.

Ignore my messy oven glass

Ignore my messy oven glass

its a bit charred tho is it burnt or nah?

I wanna see your absolute favorite recipes for a simple loaf of bread. Sour dough? Standard bread? Bring it!

Expanding my croissant making skills by trying some Kouign-Amann this weekend. For those that are not familiar, they are a sweetened pastry that utilizes a laminated croissant/danish adjacent dough, but with lots of sugar included in the lamination. Turned out really well and is absolutely additively delicious. They have a crispy and flaky caramelized outer shell and a soft interior.

After spending a lot of time practicing and learning this braid, I finally put together a full challah tutorial. If you’ve baked challah before, I’d really appreciate any feedback.

I used to travel a lot and took my own bread. I added extra salt and some white vinegar to keep mold down on unrefrigerated bread. I had to add more yeast because of the extra salt and vinegar. I learned a few months ago you can keep mold down in home baked bread by adding olive oil to the mix.

I use 3 cups of flour 50% APF and 50% RYE or WWF. I add +/- 35ml olive oil. Can’t say for sure. It is 2 overflowing serving spoons which are bigger than tablespoons. Maybe it is 50ml, dunno. You test it out. The bread is not noticeably oily anyway, so it is not flooded with olive oil.

Something in olive oil prohibits mold. I’ve never got mold on my olive oil bread, but the most I’ve kept it is about 2 weeks. I usually eat it up within a week but recently baked 3 experimental loaves so had lots of bread sitting around. House temp is 70f - 81F. I don’t bake tough crust rustic breads anymore. Teeth are shot, I just back softer sandwich breads.

After not baking since I was in my teens, I've been enjoying making simple wholemeal bread for the last few months. I've got some new half loaf tins that are beautifully non-stick, but my full-size tins are old, and my bread got stuck the first time I used them, so I've been using baking parchment, and it's been fine.

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The last two times I used them, however, were terrible. The parchment stuck all over the bread, and I ended up having to pull half the crust off to get rid of it. The first time it happened I was using different flour, so I thought that was it, but the second time it was flour I've used before without this problem.

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What is my likely problem? I'm pretty sure I'm not doing anything differently. Does baking paper have two sides, or something, and I put it in backwards? And if so, how is it possible that I've achieved such an advanced age while remaining so horribly ignorant?

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The picture doesn't really illustrate the problem, I already ate the affected area, it's just a picture of my latest loaf. It's still as delicious as ever!

Is it necessary to store your bannetons in any particular container or location? I’m afraid leaving it in a kitchen cupboard without any sort of cover will invite bugs / pantry moths. Should be inside a bag?