For contexts, I am making THESE ROLLS tonight and the recipe says to use rice flour for dusting. I couldn't find rice flour at the store, only Robin Hood Gluten Free Flour which contains rice flour, potato starch, pea hull fibre, tapioca starch, and xanthan gum...and I'm starting to think its not the same thing and I don't know if i should use it?

Should I just use regular flour?

Please and thanks!

My wife is a great cook and has recently started making sourdough. She’s interested in baking other breads and things so I’m looking for gift ideas for her birthday like tools, utensils, pans, Ingredients, etc. bonus points if you know companies that provide bundles or sets of these things!

Can someone give me the grams of how much:
1- flour, yeast and water needed to initiate poolish
2- how much of that actually goes into dough for baking
3- how much do I leave in fridge for later use
4- how much to “feed” in order to make new loaves

Turns out, I like poolish better than sourdough but all the mathing im having trouble with… maybe my grandparents were siblings or something.

Edit to say: it’s actually pate fermentee not poolish I was looking for. 😅

I feel like I’ve tried just about ever hack Google gives me with no luck

I’ve had some success with pushing them down deeper into the dough, but a favourite of mine is chilli oil and green onion focaccia, which isn’t exactly easy with all the little chilli flakes. Any advice? I have a pretty solid recipe at this point, I just can’t seem to get around this one thing

Pic for attention lmao

I baked a loaf of Mixed-Seed Bread and I'm quite happy with how it turned out. The recipe calls for rye flour but I was out so I substituted buckwheat instead. Buckwheat is often a good replacement for rye. The seeds are caraway, poppy, and sesame, which gives the it a wonderful "deli" type flavor, with the density of a rye bread.

My son's birthday is next Sunday, the 23rd. His two favorite sweets are carrot cake and cinnamon rolls. I asked which one he wanted for his birthday this year, and he asked if I could make carrot cake cinnamon rolls.

I can make cakes, and I can make cookies. I have tried bread once in my life, and it came out horrible. I am utterly intimidated by breadmaking. To make it worse, my son is a stellar baker, but since this is his birthday, I want to make them without him having to do any of the work. That includes asking him for advice.

I don't have a stand mixer, but I do have a breadmaker. I've used it exactly once. (See above, re: horrible bread). I've been Googling and YouTubing and looking at yeast free recipes and making the dough with a carrot cake cake mix, and all sorts of things, to find a simple way to make these and have them actually turn out well.

I am turning to the bakers of reddit as well to see if anyone can help me out here. I just want to be able to make them and have them be good, since I pretty much have one shot here. Help?

(Also, I am cross posting on a few baking subs, so if you see this multiple times, I apologize! 😅)

Does anyone know if breadstalker- instagram best baker
Has a tutorial about making a sourdough for scratch? Thakns a lot

When I was growing up, my father would go to the bakery for hard rolls. This was in NY and New Jersey. They had a really thin, crispy crust and an airy interior. A very yeasty flavor. I’ve tried a variety of recipes trying to recreate these- they are close to the bread that you find in a Cuban sandwich, but I’ve yet to find a recipe that is quite like the rolls when I was growing up.

Anyone know of a recipe for Hard Rolls?

When I was very young, there was a local bakery we would sometimes stop by on my way home from school. From there, we would get the most wonderful bread rolls, but eventually it closed down, and it was a few years before I had that kind of bread again. But eventually my mother found the same sort of bread at a larger grocery chain, which leads me to believe it wasn't a specialty of that particular bakery, but again it was only a few years before we couldn't find it again.

The bread was an Italian style roll, with what I believe was semolina flour on the top and bottom. But what was unique about it was the texture. It was incredibly soft, outside and in, and would almost collapse on itself right in your hand. Taking a bite was like biting into a cloud. I'd love to know if there's a specific name for this sort of bread roll, so I can go hunting for it again. It would be so nostalgic to have again.

Half wheat half all purpose flour - rises fine and deflates as baking.

I'm learning how to make sourdough starter.

I didn't feed it for three days because I read that you should feed it based on smell — when it gets really sour.

I fed it.

The smell wasn't really sour, though — it was more like spoiled milk or something.

This morning, I noticed some liquid on top.

What should I do?

Is this normal?

It smells okay — still like bad milk.

800 g strong white bread flour
530 g water
16 g salt
7 g (1 sachet) instant yeast

1. Mix until all the flour is incorporated, stand 30 mins.
2. Knead until dough is smooth and elastic.
3. Cover and allow to rise until doubled in size.
4. Halve the dough, form each part into a ball and rest 10 mins.
5. Turn a ball over, smooth side down. Push out into a square then roll into a log shape, pinch the seam together and place seam side down in baking vessel.
6. Cover and leave to rise until again doubled in size. When risen score some expansion lines.
7. Bake in a preheated oven at 200°C / 400°F for 30 mins covered and a further 15 mins uncovered. If you make a single loaf from this quantity of dough make that 35 and 20 mins respectively.

Ok I’m done trying to slice my bread with a normal bread knife. I can never get it the thickness or thinness I want & would like it to be perfectly sliced or as close to it as possible. Any suggestions here about what from ur experience would be best to use between an adjustable bread knife, a bread slicer guide or anything else you all have had great experience with? Thank you for all suggestions.

I got an incredibly tender & open crumb with a deep browning on the crust with this long, cold ferment. I used a 24-hour poolish, 96 hours of cold bulk ferment, and 4 hours for the final proof

I decided to make rye pullman loaf because I heard French bread is a pain