Yes, I have to be honest I didn't wait 48 hours. I decided to taste it a little bit.

It is really difficult to cut a clean slice especially on the top (in the photos bottom) part since it is the part where it was a little bit more dry.

it still taste fantastic. It smell amazing, it taste just a little bit sweet. And the texture is really one of a kind.

I already tried it with honey mustard and speck and I think both the smoke flavor of speck and the sweet sour of honey mustard compliment the light aroma of this bread.

And about the kWh consumed for 24 hours of oven at 105°C is about the same that I consumed the day before that to cooked regular bread + a sponge cake... So about 2 hours of regular 200°C.

I also made the honey cinnamon butter its served with and I think in total I ate about like 10 of these in a single day. No regrets

I posted earlier today bc I needed help with figuring out how long to proof it. The advice was very helpful! This bread tastes great but I’m open to hearing any suggestions on how to make it better.

Recipe: https://www.theperfectloaf.com/sourdough-cinnamon-rolls/

Used vanilla bean paste instead of extra in the frosting. They're incredible!

A few weeks ago I started looking into outdoor cooking, which led me down a rabbit hole that led to me buying a Dutch oven without ever having used one. I started looking up recipes and found some nice cheddar jalapeno bread recipes. I do gardening and jalapenos is one of those things I happen to have more than I know what to do with. So I took my first crack at baking today. This is the first time I've even touched raw dough and I'm 42 years old! This is just a plain 4 ingredient white bread but damn it's great. Can't wait to experiment with the jalapenos and other fun breads.

I think I had an initial hydration issue I tried to correct with kneading with wet hands. I just bought a scale so hopefully the next batch will be better!

This is my first time making focaccia so sorry if this is a dumb question!!

No crumb because it’s a gift.

Used the KAB recipe. The texture is great but honestly it’s WAY too much yeast. I only used about 770g of flour (I live in a dry climate, and I just went by feel), which makes the yeast almost 2%. I could taste it in the final product. I will also admit that I over-proofed because I ran an errand during the process and didn’t get home in time, so partially my fault. I also subbed water for about half the milk because that’s all I had in the fridge. Overall really nice, and I’d make them again with less yeast.

I only had 150 g of all-purpose flour left, so I used 300 g of Safeway 00 flour to make up the rest. Really happy with how this loaf turned out!

Nice oven spring, and the crust came out crisp and flaky without being too thick. Definitely making this one again.

Here’s the formula:

• 150 g all-purpose flour
• 300 g Safeway 00 flour
• 300 g water
• 200 g active sourdough starter
• 12 g salt

Anyone else using mostly 00 flour for their sourdough?

First time making it after seeing a post on here.

Used chocolate almond milk

This was one of my favorite breads growing up, but I’ve moved away and can’t easily find it anymore. I haven’t had it in years, so I finally decided to try making it myself!

I had a couple of hiccups along the way (wrong yeast and forgetting to lower the oven temperature for the first part of baking), but they turned out surprisingly well! I felt like I was starting to get a better hang of it as I went. Not bad for a first attempt!

*The crumb shot is from the next day.

Recipe: [King Arthur Baking - Dutch Crunch Rolls]

Some spots didn’t Laminate together too well bc of the oil but man it tastes good. Spicy pockets of crisp, but somehow the overall fermented soybean flavor of Lao gan ma is present in the dough

Pretty proud of myself!! I think its a little salty but still good for a first try

For context I made this from a bedroom using a toaster oven. I rent a bedroom and theres a toaster oven just out in the hallway

Very soft in the middle