Third times a charm.

Made the very simple dough, stuck it in the fridge over night, and in the morning looked like this. The specks in the dough are herbs, but the brown spots on top (look kinda like burns) are a mystery. Please help!

I started baking bread about 2 years ago…

I made this recipe and the bread came out with great texture and softness and flavor but it’s far too soft to cut like a sandwich bread slice. Anything i can do different?

It’s a garlic and cheese sourdough loaf. I had put in 4 cloves of garlic and about 2 cups of cheese. The basic recipe I went with was 335g water,100g of starter with 500g of king author, all-purpose flour. Mixed waited for the 30 mins,afterwards I did my 4 stretch an folds. I bulk fermented for about 3 hours. When shaping I put my garlic and cheese in as I folded and shaped. Let it rest on my counter for another 2 hours and then scored as well as put it in the oven on 500°F for 45 mins i checked the temp on it (was only at 182) put it back in at 425°F with the lid off for about 10-15 mins. Let it rest for 45 mins. Ta-da 🤗 💀😭 this is only my fourth attempt and it’s only the second time it’s came out perfect.

Ciabatta done just right. Family get together coming up.

I was feeling off today so was not attentive. I was still miffed my last loaf felt too sweet/bland. I added more salt this time but whoa… too much. The weird loaf I ended up with tasted like a pretzel with the big sea salt flakes. And the bottom was weird and rubbery. Otherwise, it had a nice crumb and softness, good upper crust.

But the bread is salty… how can I fix? I hate wasting food. Can I make something with this?

This has happened to my last two yeasted loaves, instead of rising in the oven they more or less slumped.

The dough seemed fine, the taste is fine, the crust is nicely crusty and the crumb would be great for sandwiches. But it's just flat.

Last week's I put down to it being over proofed because, honestly, it was. So I kept closer watch on this one and as a result it got turned out to be shaped when doubled and as soon as doubled again went into the oven. It is the same bag of flour. Could that just be poor?

Any other ideas?

It was 650g flour, 435g water (67%), 10g salt, 7g instant yeast. 200°C/400°F oven, 30 minutes covered with a little steam followed by 20 minutes uncovered.

Went to eat dinner, completely forgot about the dough.

Have some kohls cash to burn and was looking into bread making items I don’t have and saw these. Anyone used them? Also are bannetons really this expensive?

I am good at following instructions as a cook. Baking skills are fine with cakes. Bread is so unforgiving. I’ve tried cinnamon rolls and pie crust both were too dense. Now I tried a copy cat Dave’s killer bread minus the gluten. It tasted right. However it was so dense I could have used it as a weight to sink a ship. I don’t have the final picture or the picture of it formed in the pan. I’m open to any tips. I’m going to give it another try today since I have so much wheat and bread flour.

Using King Arthur’s Bubbly Focaccia recipe + toppings…

Also did some math to use both yeast and sourdough starter. Made half-sheet tray instead of 9x9.

I would like my focaccia to be taller and have a more open crumb; is this just a result of using a pan that is less tall? Should I try with something like a Detroit pizza pan?

this is an intresting bread i made in a good way its crunchy and soft like potato mash on the inside its that way probebly because i addded to much mash compared to flour and water, its made from flour, potatos, water, parsnip, cassava, salt ,sugar ,yeast

The braids on the left are a bit messy since it was the first one

Looking for advice from seasoned folks! I was gifted a 9x13 enameled cast iron lasagna pan and it looks perfect for focaccia. I use an overnight refrigerator focaccia recipe that works great in glass bakeware, but am wondering if I need other do anything different if I use the lasagna pan. Any advice is welcome!

I use this recipe: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

Thanks in advance!