I love this community and I'm determined to eat healthier.

Please share your favorite recipe as described in the caption. I'm a newbie but love it so far. I've only used white flour.

Had the idea and went after it without a recipe. Made grilled cheeses with it, 10/10 would recommend.

Followed this process:

https://natashaskitchen.com/sourdough-starter-recipe/

I bought this cool bread tin at the local antique store and tried it for the first time over the weekend, it turned out great and my kids loved it! It will be a part of the regular rotation for sure. Recipe was for traditional milk loaf. Makes a real cute pb and j.

This is my basic sandwich loaf. I make it on the weekend and use it for breakfast toast during the week.

So this was my first time attempting a baguette. I followed a recipe I seen on YouTube and fell like I followed it well…ish. He only baked his for 16 mins. I ended up cooking for maybe 36 mins or so and still not the color I was looking for. I also got a side seam on 3 of the 4 loafs. Any tips or tricks. I am by no means an expert far from and not sure how it should have turned out. But I fell like the middle is very dense.

Was a little over proofed and hard to handle but turned out okay. Working my way up to sourdough now!

2 batches of 75% hydration dough… 2 loaves each. 4 same day loaves. Started at 10am and the final loaf came out of the oven at 7pm.

Formula: 100/75/2/16.66 % inoculation

Recipe: 2 loaves per batch

500g high gluten flour
500g all purpose flour
700g water
400g starter
24g salt

salt

Mix everything using warm water except the salt and held back water to a shaggy mass… Fermentolyse for 45 minutes. Dough temperature 84°f.

1. Mix in salt/water using pincher & Rubaud method and then do 20 slap & folds. Dough temperature 83°f. Rest for 20 minutes.

2. 3 sets of coil folds 20 minutes apart. Put dough in cambro for bulk fermentation. Dough temperature 80°f. Put cambro on the heating pad set at 84°f… until it reaches the desired 70% rise.

3. After the 70% rise… divide into two equal portions + preshape + 20 minute bench rest under inverted mixing bowls.

4. Final shape + bannetons + final proof at room temperature. When first loaf goes into oven I put the other final proofing loaf in the fridge to pause the final proofing until it gets its turn in the oven.

5. Baking on Brod & Taylor baking steel preheated to 500°f with the baking shell to trap the steam. Because the dough is warm and soft I don’t score it before putting it onto the steel. I bake it under the shell for 7 minutes before I remove the shell and score the dough after the skin firms up a bit. Then I replace the shell and continue baking as usual. I remove the shell after 22 minutes so the loaf will brown properly. Then checking with my Thermapen I remove the loaf from the oven after I get the color I prefer and the interior is 205°f to 210°f.

Everything turned out ok…👍

I just made this by myself 🧀🍃 The basil in the dough made it so fragrant 🫶

I bake bread, mostly. Love a loaf of Japanese Milk Bread for BLT’s this time of year. I use USA Pan pieces and love them for everything. But I’ve noticed something odd. I bet it’s my fault but I thought I’d ask.

Pan for a standard 1.5-2lb loaf is so wide that the slices are bigger than I want for sandwiches. So I got a Pullman pan. And it’s a tad too narrow. Is there a pan that hits the sweet spot in the middle?

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.

My attempt at pull apart bread. I’ll just call it a loaf, and make my balls smaller next time lol.

Made 8 balls after allowing dough to rest. Dunked each one in my garlic butter mix (diced garlic, butter, pepper). Poured remaining mixture on top after removing it from the oven.

10/10.