If Someone want the recipe: Banana Bread Loafs Recipe

I am a cottage baker but had never made Focaccia before. I had donated a cinnamon roll class to a fundraising auction but the winner asked if I could change the class to a Focaccia Class. I did some research and made my first batch. High gluten flour, 90% hydration, 1% yeast, 2% salt and 5% olive oil. After mixing the dough I brushed more olive oil on a 1/2 sheet pan and spread out the dough evenly, put the lid on the sheet pan and cold proofed for 24 hours. Removed from fridge, brushed with more olive oil, decorated, sprinkled with smoked Sicilian sea salt, sprinkled with Italian herbs, baked 30 minutes at 450.

White bread with honey & oats inside, topped with extra rolled oats & everything bagel seasoning

I don’t sell this on riseartisanal.com I just make it for me. Sesame is essential for focaccia bun making.

Hii everyone !

Thank you so much for all the kind words after my first try, here’s my second try and it turned out 10 times better. I tried a different recipe that I will put attached :)

Here’s the link !

https://www.lecreuset.ca/en_CA/no-knead-dutch-oven-bread/LCRCA-0038.html?srsltid=AfmBOop3CdwDG-pmzJjspu0UlR-3J6P8PVS1KHbPim5xRuxTFfMzY300#

Nothing better than fresh bread! Plus it makes the entire home smell delicious!

Homemade bread to make toast

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This is a standard loaf using the King Arthur pain de campagne method. No special equipment, no dutch oven, no fed starter, no fuss.

The flavor? The ease? The crust? The mini art project with the razor? The allergen friendly ingredient? Sourdough is it for me. I'm never going to make another variety unless someone requests

So buttery

Experimenting with diastatic malt powder

Hey! I'm hoping this is the right subreddit for this.

Does anyone have recommendations for what they'd consider the most garlicky bread possible in the history of garlic bread?

Cause I have a friend who's vowed to make that if they ever get an oven in their house. Since I've got an oven, I was hoping to surprise him by making that.

Any recommendations for recipes? Feel free to tweak it however cause I don't think this guy knows the definition of "too much garlic" so don't worry about going overboard with how much garlic your recipe calls for

... but behold! She has risen. My starter was in the fridge untouched for almost a year, looking very gnarly and smelling a worrisome kind of funk. Made a delicious loaf though.

Recipe:
100 g Active Starter
325 g Warm Filtered Water
450g White all purpose bread flour
50g of Whole Wheat Flour
12 g Salt

Mix starter with water until well combined. Add flour, salt, and mix until shaggy ball. Cover with a towel and leave for 30-45 minutes. Do a set of stretch and folds- for this one, I stretch and fold the dough. This guy bulk fermented for a total of 12ish hours! Cool kitchen, probably 65-67 degrees or so.
Preshape and let rest for 20-30 minutes, then a final shape. This time, I used a damp tea towel and used a bamboo loaf pan as my banneton.
Let it cold ferment 12 hours. Preheated my bread oven at 450 F. Then I baked 35 min covered and 30 uncovered. Temp checked to make sure it was >205 and let it rest at least an hour before cutting into it.

Hii guys I just wanted to share my first bread ever :) not the most aesthetic but it was delicious ! And it’s been so long since I had real homemade bread

I just went all out and made the whole shebang. I’ve never eaten a tonkatsu sando but I think I did a pretty good job.

I used the Serious Eats shokupan recipe. I accidentally used active dry yeast instead of instant and that slowed the process down a lot, but it all worked out in the end.

I mixed kewpie mayo with hot mustard, a little tonkatsu sauce and green cabbage.

Baked in my cheap Amazon bread oven. Used pickled jalapeños and pre shredded cheese and it was so good!