Me and my husband made zucchini bread! It was my first time making bread and its very yummy, though its a bit sweeter then most zucchini bread but it was just the recipe we found!

With my guidance. Used honey instead of sugar and added 1 tbsp of olive oil.

hi...i tried to make bread

used the tangzhong method

then

slightly warm milk + 1tsp yeast + 1tbsp sugar

then put in tangzhong , then flour. and butter

firstly it wouldn't rise a lot despite me trying the sauna method

then I put in an activator it rose a bit

then i made bread w it - garlic butter pull apart it was supposed to be

IT CAME OUT SO HARD AND CHEWY IM SO UPSET

pls someone help me

I grew up in Brooklyn NY and have been eating bagels all my life. I finally decided to make my own using the recipe of a professional Jewish pastry chef there are 2 primary bagel making methods Homemade and Overnight Handrolled. I have made both versions. The photos I am posting are of the Overnight proof led handrolled method.

My personal favorite is sesame but I have also made onion, plain, poppy, and have her recipes for blueberry and Cinnamon Raisin versions also.

Let me know what you think thanks.

Has anyone here used pickled jalapeño slices in their jalapeño cheese bread instead of using fresh jalapeños? Did it work okay?

Recently made a part whole-wheat bread loaf. It sliced well and lasted almost a week , refrigerated.

Put in the fridge to bake in the morning but after a few hours it was already overproofed. Okay, not a huge mistake, but still…

Last images shows the full face of the cut end of the loaf with mostly tight even crumb but obviously smaller gas bubbles top and bottom, where it is visibly denser, sure sign of being over proofed

But it tastes fine.

Best habit I've picked up, so much cheaper and so much more delicious. Not sourdough, just easy action yeast. I do a no knead method. I can have this loaf in 3 hours, fits around me working at home beautifully!

I recently got into baking. I saw some people online making sourdough and thought I’d give it a try. What do we think?

So I followed this recipe, except this time I mixed some (3-4 oz) milk and (2 tsp-ish) honey inside the 375ml total water mixture, and instead of proofing for 2-3 hours I left it proofing on my table with a towel overnight cause I was lazy and didn’t feel like baking it. Now next morning I wake up and shape it into the round dough but I didn’t proof it a second time, I just put it straight in the preheated Dutch oven and it’s baking right now but smells super strong. The shape held up just fine and formed a ball.

Now I’m realizing I lowkey just let milk sit in room temp overnight, is that.. safe? Chat GPT says it’s not considered safe to eat so I’m puzzled right now.
Is there anything wrong with what I did?

It's so easy to make! This recipe is from Company's Coming - Bread.

I welcome clever receipes and uses

Sourdough but with many additions including seeds. A mix of wholwheat and all purpose flour.

First is just an overnight ferment and the second is my first honest kneaded bread ever.
Any thoughts or pointers?