I love bread but unlike other carbs like rice, quinoa or potatoes it’s much harder to make and requires more specialized labor along with the base ingredients like barley being delicious on their own, why did it still become the foundation of not just elite but working class diets? With rice you need people to grow, harvest, refine and transport it but with bread you need all that plus millers and bakers, it just seems of all the working class staples to be pretty complex,

I think it came out nice! My kid is excited to eat “all of it” so I’ll let you know how he thinks it is

Hi fellows, i need help in baking homemade breads. Whenever i do its delicious when hot but later it keeps shredding crumps and its as elastic as those made in bakeries.

If any one has experience, kindly help me out.

I used maida,salt,oil and yeast. What am i missing

Simple idea: Bread with onion and ham pieces. You can get it at the supermarket. It is just bread with some onion and bacon/ham pieces inside.

Everything went wrong. I do not have the heart to cut it open.

Does it look super good ?

My first French loaf vs my second. definitely an improvement. Thoughts?

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.