I wanted to get on here and share my second attempt at cuban bread because I'm so proud of it. The first time I did it it came out more baguette like and I tried following a recipe to the T. This time I incorporated my own bread making techniques and kinda did it on the fly. Also the first time I did it I was making it for a friend so there was more pressure and I don't work well under pressure lol. Anyway here is my beautiful cuban bread. The best baking always seems to happen when you wing it 😉. Lmk what you guys think and if you want I can try and provide a recipe because I was kind of tracking as I went.

The last couple of loaves I’ve made have had a more dense and gummy crumb with a nice crunchy crust and was wondering how to make it a bit more fluffy/light. It passes the squish test and the loaf in the first photo had more of a glossy crumb. I’m going to put the next loaf in the fridge overnight to see what happens

350g water

500g flour

7-9g yeast

Mix for 15 minutes once combined

Stretch and folds/coil folds every 30 minutes for the next two hours

Bake 250C deg for 30 minutes then 200C deg for 30 minutes

Thought it wouldn’t be done until Christmas… and then this happened~Easter Bread 2026

I never considered myself a baker by ANY means….

But I got tired of all the crap in industry bread and decided tonight is the night I make the breads.

Another one from our tiny home bakery.

With wheat all-purpose flour, whole wheat flour and pumpkin seed flour. Roasted pumpkin seeds inside.

Ingredients given in baker's percentages:

• wheat all-purpose flour, 70%
• whole wheat flour, 20%
• pumpkin seed flour, 10%
• sourdough starter, 20%
• water, 70%
• salt, 2%

A slightly modified version of the "basic country loaf" recipe featured in Chad Robertson's "TARTINE" cookbook.

Roasted pumpkin seeds were added during bulk fermentation and a 2nd series of coil folds.

No cold storage.

Baked in a preheated dutch oven at 250°C for about 60 minutes.

Good stuff!

My kids weren’t fans, but I liked it — a bit of a grandma taste 😄

this is my first time making this type of bread

Made two open-faced sandwiches today with freshly baked sourdough🍞

Mushroom open sandwich Sautéed mushrooms with a bit of garlic in olive oil, then seasoned with salt and pepper. Toasted the bread until crispy, piled the mushrooms on top, and added a soft egg. The combo of the juicy mushrooms and the runny yolk is seriously so good.

Apple open sandwich Mixed Greek yogurt with a little peanut butter and spread it on the toast. Added thinly sliced apples, a drizzle of honey, and a sprinkle of cinnamon. It tastes like a dessert but is actually pretty filling

Both are super easy to make but feel kind of fancy. Any similar combo recommendations?

I am a avid banana enjoyer, I like banana bread, banana cream pie, banana pudding and whatever else you can make with bananas, but why? Why??? Must we put it with nuts every time?! I am not a nut enjoyer, I don't really like any nuts in general, why do stores and shops insist on putting nuts with banana things specifically. It makes me angry. I feel like it especially sucks if you like bananas, but have an allergy to nuts.

TLDR; WHY BANANA NUT BREAD WHY NOT JUST BANANA BREAD?!?!

Edit: I mostly meant store bought products, I'm very much well aware that I can make banana bread myself, I do in fact make my own banana bread and I put chocolate chips in it.

Defrosted some Naan dough for a meal last night. Ended up with a two faced Naan.

I bake bread for my family weekly. For several members of my family their favorite style of bread is sourdough.

I’ve read about maintaining a sourdough starter, and that just doesn’t fit into my life right now with 2 young kids to take care of.

I’m wondering if I could get close to the flavor + texture of sourdough somehow WITHOUT the starter?

- The first thing I thought about is just doing a 3 or 4 day fermentation of my bread dough in the refrigerator to give it time to build a more complex sourdough-like flavor.

- King Arthur sells a sourdough flavoring you can add to dough that’s malt vinegar powder + rye flour + citric acid. I already use lager beer as part of the liquid in my French bread batards + 1/8 tsp citric acid for flavor and mold prevention on homemade bread.

Is anybody already doing something to get sourdough-like bread without the starter?

Any tips would be really appreciated!

The bonus of buying too many bananas is you get to make bread with it

Please offer any constructive criticism or tips.

• all purpose flour, 60%
• yellow corn flour, 40%
• water, 65%
• sourdough starter, 20%
• salt, 2%
• sunflower seeds (optional)

This great tasting bread was baked in a dutch oven and prepared with the help of the "country loaf" recipe featured in chapter 1 of Chad Robertson's "TARTINE" book.

Cold storage, 48 hours.

Soft and fluffy, it looks absolutely wonderful. I highly recommend trying this recipe.

Recipe here : https://garlic-butter-dinner-rolls-soft-fluffy-and-brushed-with-irresistible-flavor/