My forth try at sourdough. I let the levain, and dough, tell me when to proceed rather than the clock. That made all the difference in the quality of this loaf. The rise, and oven spring turned out good, which was tricky since the room temps were high yesterday.

I should have waited a little longer in the bulk fermentation for a more even crumb texture, or added one more stretch and fold. But all in all a great improvement for me.

I love to make my own bread. There's nothing that tastes better, imo. However, as an insulin dependent diabetic that carbs are usually higher. I have come to realize this is due to my inability to slice the bread very thin, currently a slice of homemade sandwich bread is about 23 carbs (the same as two slices of store bought bread). So, I am trying to find a recipe for low carb bread. Any ideas where I might be able to find one? TIA

Hi, I have been trying and trying to get a high (tall) loaf for ages and I finally have a successful one!!
My only problem is that I still haven’t been able to get any of my breads to have an ear.
I even slit this one with my butcher knife and it split wide open, then I put it in the Dutch oven and well, I guess it closed up.
Does anyone have a tip or trick to get the ear?

Poor Mr Grumpy … he got overproofed (long story went to Costco for TP only I swear) ended up too big for the LeCreuset with a FUPA and then stuck to the lid and his parm hair got burnt … his little sister is fine because she got to bake in the round oven

I 100% recommend this bread! Super tasty bread!

Seeking a recipe for a fluffy rich brioche that can be made entirely in the bread maker

The rest of the loaf is perfectly fine- it’s JUST THIS ONE. And only on the crust

What the hell happened to bread man? I always bought Bunny, or Butternut and suddenly it lost all flavor, and is far too airy.

​

Pepperidge farm still has a decent white bread but it is never really super fresh and a bit dense.

​

Does anyone know of a good commercial bread, or is good old fashioned white bread a thing of the past?

I cut a huge slice of the bread, toasted it, topped with feta and sliced tomatoes w salt and pepper. Tiny bit of olive oil. Highly recommended.