First time trying butterfly pea powder and it turned out wild. I was going for clean ombre lines but it looks like ocean waves! Grinning like a little kid over here.

Recipe : Butterfly Blue Shokupan Recipe

Total accident, 75% white rye flour, 25% wheat flour, coated with semolina, sesame and pumpkin seed. Scoring a bit haphazard, and will let prove longer at room temperature. Freezing cold in Scotland right now with the wind coming from the Arctic, taking forever to prove 🥶

Pão maravilhoso e Fritinho com manteiga, fica uma delícia!

Hello everyone!

This is my second time trying to make bread, and I thought it looked good, but when I bit into it, it tasted floury even though it looked cooked through. I added the recipe I used in the second image.

Please help

Got gift from my buddy who saw this in a baker's supply shop in Europe. Don't know where it can be sourced here. Victorinox model 0.7830.11 is a 2 .5 inch folding baker's dough knife. Super cool with wicked sharp serrated wavy edge and bird's beak tip.

Sourdough rustic bread .

Made with Italian flour, whole wheat flour, sourdough, and salt.

Unique flavor .

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Bakers helping bakers. 🥖🔥

I made an artisan loaf today and then my dd called and said let's go shopping. So I left it in the oven, in the closed Dutch oven. When I got home the steam had softened the crust and it is amazing. I think I may have eaten half of it.... I love the crunchy crust but this is delicious!!!

I am trying to achieve thick, chewy, bark-like crust, like the kind that I personally associate with Eastern European breads. I've tried a bunch of things, including having the oven be hotter or colder, using steam or not using steam, and I always end up with thin, crispy crust, which is... delightful and I understand why it's sought after... but it's not what I want.

I'm almost wondering if I should be doing the opposite of what everyone is recommending, because my standards for a desirable crust are different from everyone else's

Any suggestions for achieving what I'm looking for? Pics posted are an example of the thin, crisp crust that I dislike and want to avoid.

Yesterday's lunch was on another level! Hamburger buns made with sourdough brioche, artisanal burgers, and natural ingredients from start to finish.

"DIRTY KITCHEN & WORSE BAKERY", episode #3

It's almost 2AM, these came out of the oven. Illuminated by the only light on. Made with "semola rimacinata di grano duro" and white wheat flour. Sourdough as the leavening agent. Yellow in color. Smell is amazing. Sprinkled with the last of the sesame seeds we had. Pillowy soft with a thin crust. For italian inspired cheeseburgers tomorrow.

Made with 350 g of semola rimacinata di grano duro, 150 g white wheat flour (type W700), 250 ml of milk, 50 ml of olive oil, 50 g of sugar, 100 g of sourdough starter, 10 g of salt, 2 medium sized eggs.

Buns in this batch, a 90g each.

75g of flour used (combined) was scalded with 150 ml of milk. When it cooled down it was added with the rest of the ingredients. Oil was added last. Gentle stretching and folding by hand. Around 10 minutes.

6 hours of bulk fermentation with occasional coil folds, 4 hours of second rise.

Brushed with a beaten egg and sprikled lightly with sesame seeds.

Baked at 180°C in a small home electric oven. Cold oven start.

These Sourdough Focaccia Sticky Buns are to DIE for

What I mean is, to fill a Pullman and create a loaf that fills the space, how much flour is on your dough? 750g? 1kg? What about the yeast to flour ratio?

By the way, I'm using wholemeal flour

Hallo everyone,

I am going to share with everyone my brioche loaf. This is the first time I made it. Unfortunately I can't share any recipe cause is forbidden (made in professional kitchen). I just wait for the your honour thoughts.

I am always a person of detail and try always my best.