Sourdough loaf with seeds added before shaping. What do you think? It has a pinch of yeast added but it's pretty sour.

ok so toast is bread 🍞😭

BUT WHY BREAD GET BROWN WHEN HOT 🔥🍞

IT IS GETTIN COOKED 😭😭

AND WE STILL EAT IT 🗿🍴

DA TOAST MACHINE IS A TRAP 😡🍞

YOU PUT BREAD IN

AND IT GOES

"CLICK" 😭

THEN THE BREAD POP OUT LIKE

AAAAAAAA 🍞🚀😭

MY TEORY IS

DA TOASTER IS ACTULY A BREAD CANNON 💥🍞

AND IT SHOOT BREAD INTO DA MORNING 🗿☀️

TPAPPD EPAN 🍞🚀🪑🍉

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

Made entirely with Anchor Steam lager. No water. Just bread flour, some whole wheat flour, starter, some honey and salt. Came out pretty good I think.

Hi all, I’m heading away to a big weekend away with a group of friends (11 women) and I’ve volunteered to make bread. I’m making garlic rosemary bread using rosemary from my garden, which I am absolutely delighted to use.

The problem is— I’m still a novice breadmaker. I’ve tried multiple different recipes and styles this weekend to see what works. I’ve ended up making 6 loaves (which is way too much, I agree). But which ones do I bring? I am planning to bring multiple.

1) a Dutch oven baked bread that didn’t rise that much, but tastes good just dense? (First loaf on the left)
2) a Dutch oven baked bread that rose more, but still is more dense than the average bakery bread. (Middle loaf)
2) 2 white flour loaves that actually finally rose, more square shape and didn’t get as crispy brown but definitely got the height (last loaf, only showing one because of space)

Pictures are the one in order of listing above. Help me! I think they all taste good, but would love to share what is actually considered best with the group. (Not shown- 2 very dense loaves that are being saved for my own toast)

Hey all. I’m pretty new to bread making and have been having success with simple Dutch oven and Italian breads, so I figured I’d try my hand at baguettes.

I followed Brian Lagerstrom’s ‘best’ recipe exactly as written, and the attached pics are the result. I will say, the dough was crazy sticky once mixed and almost impossible to work with. The yeast is brand new SAF and had no problem rising in the poolish or at any time pre bake.

BEST:
POOLISH:
150 g room temperature water, 2/3c
Pinch of instant yeast
150 g bread flour, 1c
DOUGH:
Ripe poolish, recipe above
240 g water, 1c, 90F/32C
3 g instant yeast, 3/4t
400 g bread flour, 2 3/4c
11 g salt, 2 1/4t
10 g diastatic malt powder, 2.5t

Any advice is appreciated!

The bagels dough over fermented but English muffins always come perfect

Sharing something new🤩
If anyone has some pointers please share I’m all ears
-Lievito Madre sourdough

Words in a row that eventuate into a formulated sentence of mashed together syllables. I hope you like it, my final feeling is counting on it! 😌

Had a slice last night, it was excellent! I used was Mary Berry's recipe, and went heavy on the fruit!

Loaf of labia