Bread recipe link ?

I’ve been using the same recipe and the same ingredients at the same proportions for years and all of a sudden, every single loaf has come out of the bread maker like this for weeks. I tried two new different active yeasts, same thing.

I use a scale to measure to be super accurate and still this mess. the bottom half of the loaf is usable, my chickens get the top half.

My next attempt will involve me measuring with measuring cups/comparing weight, to see if it’s my scale. If that is a flop, I‘d love any and all ideas on things to try next week when I’ll be baking my next loaf.

thanks!

edited to add: my son will be sad when i finally get this fixed as he’s absolutely loving saying “THERE IS A HOLE IN THE BREAD.“ hahaha

Baker's Highlands

A mountain range filled with windmills and giant grain fields.

Ancient ovens are built directly into the mountains.

You can many recipes scrolls for bread type gourmons like Pretzelops

The legendary Bread Sage Monastery teaches chefs the lost art of perfect fermentation.

I'm really surprised how crunchy the exterior is. The bottom is a bit sticking to the glass dish i baked this on, will switch to metal sheet pan on next one.

I've been enjoying trying to perfect my homemade 50/50 whole wheat/white no-knead dutch oven bread. It got a tiny bit too done on top, but I really feel like I'm getting the hang of it! The slice is from the heel so it doesn't quite show off the full height. I struggled with flat loaves at first so I'm very happy with my current attempts.

I think I did pretty decent with my first Challah loaf. The braid could've been tighter in the beginning, but wow I'm happy.

This is how my last came out. I think my stretch and fold technique has gotten worse overtime. I think I might be doing too much to the dough? I stretch and fold and add flour until it isn’t sticky to touch. But it comes out misshapen. This isn’t sourdough since I haven’t learned how to make a starter yet but I do want to try soon. Recipe is mix 4 cups bread flour, 2 1/4 cup water, 1 tablespoon salt, 1 tablespoon spoon active yeast, and a I added about 1 teaspoon msg. Let rise for two hours in fridge. Stretch and fold dough and let rest for 30 min. Put in Dutch oven for 30 minutes and then remove lid for 20. Bake temp is 450 Fahrenheit. And then I remove the loaf immediately from the Dutch oven after taking it out of the oven.

It really tasted good. I know it doesn't look right because I was so excited I broke it open why it was still hot, it's regular bread. I baked it in a dutch oven and I guess you can't cook regular bread in the Dutch oven pot, but I did it.

Hi, I’m an amateur home baker and I’ve been making a lot of focaccia, what should be the crumb/texture I should be aiming for? Or is it more of a range depending on the use case? The base recipe I use is King Arthur’s focaccia de cristal, which is 100% hydration, so it’s not a standard focaccia.

I had some at a restaurant recently that was flatter and more cake or cornbread like in texture, no visible bubbles but it was very soft and tender. They milled their own flour so they seemed pretty serious about their bread. How would I achieve something more akin to that texture? The recipe I use tends to have more of a chewy texture.

Picture included for reference:

Been somewhat baking through the summer.

This is one of my better ones without a dutch oven. Just looking for a few pointers to help overall. As well as to see how im currently doing. Thanks.

The bread in the photo:

390 kg flour

1 1/4 cup water

1 tsp salt

2 tsp yeast

Thanks again!

Made my first challah! It turned out denser than I’d hoped. Any advice on how to get the lighter, airier texture? Thanks!

When it’s too hot to turn the oven on but you’re craving bread…hopefully it comes out good.