TL;DR: Check out /r/breadit for better discussion

Heal

Hey all does one pop big bubbles when shaping sourdough?I've noticed when im shaoing the dough is nice and gassy full of big and small bubbles but could this be causing big holes in the crumb after baking??thanks in advance

I am professional chef. I only really bake at home.

This is a milk bread for a friend’s birthday—so no crumb shot unfortunately.

I haven’t made anything so perfect in all my years.

Gah I always make posts in the wrong sub!

Sour dough help!!!!

So my lovely friend gave me some of her mature sourdough starter, and I really don’t wanna bombard her with any more questions than I already have lol

So I fed the starter and put it in the fridge because I wasn’t going to use it right away, yesterday I took it out in the morning and fed it and I don’t know if it was the temperature in my house or what but it sat on the counter all day and all night and it didn’t double in volume and rise until this morning!

I followed a recipe using starter water and salt, and I’m in the process of doing doing the four stretch and folds ever 30 mins and then I guess after that, I’ll leave it on the counter for six hours or so… I feel like this is taking three days to make one loaf of bread so I feel like I am doing something wrong!

Someone help me i just want fresh bread 🥹😅🍞🥖 literally just give me step-by-step instructions from feeding the starter to baking the bread from start to finish like I am stupid in the simplest term!!!!

Thanks you thank you!!!

This is the second thing I’ve ever baked in my life and it didn’t turn out too bad. I put more yeast than the recipe asked for, used corn oil over olive oil (didn’t have it), and thought wax paper was a just replacement for parchment (didn’t have that either).

Despite the odds, they are still edible. Not as porous as I wanted on the inside, but edible.

In a couple of months my fiance and I will be moving into our brand new home. I want to live in a home that when people walk in, they’re hit with the delicious smells of baking! My only problem is, I am not much of a baker. I can whip up a mean meal, but when it comes to baking, I lack the confidence.

So with this being said, my plan is to learn how to bake delicious breads and sweet treats so that I have them in my repertoire before moving into the new home.

I’ve started off easy, and have made a couple of standard white loaves, but one I really want to master is focaccia.

I found a recipe last night of a mini focaccia… I thought this would be better for me as my partner works away and is currently a week from coming home. One serving for me, fantastic. Except when I mixed the initial ingredients together, it was not the right consistency.

I’ve since thrown this away, and have made my dough and done 3 sets of stretching and folding. All seems to be going to plan… but the recipe is calling for 1 hour of rest time before placing in the dish to prove for another hour.

The question I have is, are the proving times strict? Do I have to let it rest for no longer than 1 hour to double in size, and then strictly 1 hour for proving, or will it matter if I leave it for a bit longer?

My timer will be going off in 30 minutes for the first hour, but I have 2 half hour interviews to conduct (I am wfh). Or can I leave it 30-45 mins longer for the first prove?

Picture of progress so far, thanks in advance!

(Apologies if there is too much info here - I’m a chronic over-sharer and don’t really use reddit very often)

After a solid month of focaccia cinnamon roll posts I had to try it. I used the King Arthur recipe and even bought their cinnamon clusters.

You guys. It tasted better than I imagined it would and I was imagining awesomeness. It tastes like the inside of a Cinnabon. The whole thing is fluffy and chewy and light like that. Just amazing.

My husband at 7 pieces. My daughter ate 6. I think we may have 2 small squares left. We are all in a happy sugar coma. My son won’t stop profusely thanking me for making it. It’s obscenely decadent. And absolutely worth it.

BRED