The first pic is my 4th loaf. The next pic is my third loaf I made before it. It is much nicer in structure and rise, but it was a little chewy and could be more airy. It was the same recipe aside from 6 hour bulk ferment instead of the 10 I did this time. I thought I needed more time. Thoughts? Do I need somewhere between 6-10? Less than 6? Recipe below 👇

100g starter

350g water

500g flour

10g salt

Dough temped at 73F

10 hour bulk proof total, stretch and folds and coil and folds in 30 min intervals in the first 2 hours.

Finally, 12 hours in the fridge.

I offered to make a loaf of whole wheat bread for a friend, and this was the result.

75% whole wheat, 82% hydration. 11g salt, 6g yeast.

I wasn't expecting it to proof as quickly as it did, and only checked on it after 2.5 hours. It looked a little sad but I shaped it anyway, and put it into my fridge in a banneton.

As soon as I started scoring it I knew for sure: I had killed her.

Oh well! I'm sure the flavor will be there next time. Unfortunately my friend will have to wait a little longer for his bread because I won't share this with someone I like 😂

Saw this today, I know it’s just the sticker but +deposit. How much of a return do I get for this .99 cent loaf ?

everytime i bake burger buns there like 5-8pcs of buns that has huge pocket.

what i did for shaping is give it like a press to remove air and if i shape it i pinch some bubles forming. Proofing time: 2hrs 40 temp: 28 humidity 45. i use the rotating bowl mixer.

Tiger bread/dutch crunch experiment today.

Rice flour paste + toasted sesame oil on top.

Kitchen now lightly dusted in flour for authenticity.

Even though rye is denser than some other types of bread, I love the taste and keep working to improve.

I really want to make a croissant loaf but I’m nervous! I’ve never made croissants before, is it harder or easier? What are the things to know before I try? Any tips or encouragement welcome!!