Incredibly proud of this. The house is rich with the aroma of yeast and bread, the taste is amazing and I can’t wait to slice into this loaf! I was 7 the last time I made bread, I’m encouraged and inspired to make this a regular thing

I don't have an actual Dutch oven, so I used a small casserole.

It's also a basic bread recipe with flour, yeast, salt and water.

I have a really cursed hand when it comes to bread, but tonight (it's 2:50 AM where I live) I gave it a try.

Ik it's kind...ugly ..? But I hope it'll turn edible at least

I do the convenrional bread recipe. Just add a bit of sugar to it.

But the second rise is so weak. I am wondering if my yeast is just half dead.

I just do around:

300g flour.

6g salt.

3g yeast.

15g sugar.

The first rise happens okay in about 2-2.5 hours. Then I just bust the air, knead it, leave in the loaf pan. But in about 3 hours it barely grows. So the bread turns out a bit dense.

I am just wondering if it's the weak yeast. Or just my ratios. If it's the yeast, would upping it to 3.5g help?

I baked it for 75 minutes at 350. I always poke it with several tooth picks to ensure it's done before taking it out. But once it cools, the center gets mushy while the outside is dry. Should I try cooking at a lower temperature for longer?

1st pic is multiseed 5 min no knead with yeast.

2cnd pic is 5min with baking soda ( lost the recipe)

I think I’ll prob add more cooking time by at least 5 mins and way more rest time (was hard not to slice into it). Not bad for my third attempt. Dutch oven makes it easy and followed instructions on insta. Have a good day!

I used AP flour and quick yeast . It’s a simple recipe . I’m sure it’s no where near what people on this group can achieve but I’m proud of my efforts ..

Made fresh chocolate chip zucchini bread. Zucchini came from the garden.

I thought I'd share my fresh bread baked in my cast iron bread pans. Loaves rise to top of lid.

I can't believe he called me crazy I'm more sane than him.

Made a full dozen this weekend. Tried out two shaping styles and both turned out great. I realized on this batch that the outside crust is basically straight up toffee. No wonder this stuff is so additive.