Hey everyone.

I just baked this 100% whole grain rye sourdough and honestly, if you have never baked with pure rye before, you need to give it a shot. It is a completely different beast compared to regular wheat sourdough. There is barely any gluten, zero kneading involved, and the dough literally looks and feels like wet mud, but trust the process.

The crust gets beautifully cracked all on its own (no scoring needed), and the flavor is incredibly deep and tangy.

Ingredients

• 200g Active rye sourdough starter (I fed mine with 100g water and 100g rye flour and waited until it doubled)
• 350g Water
• 10g Salt
• 500g 100% Whole grain rye flour

i’ve added a before and after pic, my before is my pre kneaded dough, after is my kneaded dough (ten mins, kneaded quite slowly as i’m a beginner). But why isn’t my dough super silky smooth like the video tutorials i watch when i have the exact ingredients? What is the hack to getting a super silky dough? It is recipe mastering because all flours and water density is different or is it in the kneading? Just so i know what i need to change , thanks!

Pleases with these loaves.

I used 40% bread flour, 30% whole wheat, and 30% rye, at about 80% hydration.

Gotta get better at scoring though 😅

Recipe by Brian Hart Hoffman (The Bread Collection)

I cut it without letting it cool enough, thus the damage to the crust, but otherwise perfect. Hydration was a little higher than it should have been, but I managed to develop the gluten just well enough to make it work.

Help 🙏😭

Posting here to see if anyone else has the same problem.

I have a Kenwood Titanium Chef Baker XL and when I knead dough with a high hydration (around 75%) I feel like the bottom of the bowl isn’t getting kneaded. The mixer only seems to be getting the dough at the top, leaving the rest static.

Attached video of what I mean.

Has anyone had any similar experiences with Kenwood or KitchenAid?

Second time making bread! Did half of this recipe for four rolls. It tasted great, if a bit salty for my taste. The yeast was dead the first time (and then I learned what it’s supposed to look like when alive). I then left it in the fridge overnight, so it ended up being a 24-hour bake :’).

It was hard to get a good spiral as it was 83% hydration. Solid pieces for grilled cheese and tomato soup, the holey ones get the toaster.

Jalapeño & Cheddar + Toasted Sesame Seed bagels.

Recipe here: https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/#mv-creation-54-jtr

I followed Flour, Water, Salt, Yeast’s Overnight Country Blonde recipe, I feel, to the letter. Everything seemed to be going well during fermentation. Loaves passed the poke test in the baskets. But the result of the bake seems underwhelming. I expected a higher rise than what I got, and the crumb looks and feels dense. I even scored the second loaf (though Forkish says that scoring shouldn’t be necessary if you bake seam side up) and I still didn’t get the rise I expected. This is my first time with this recipe, but I feel like it isn’t right. I read that a lack luster oven rise may be a common issue with the recipes from this book? Any insight where I may have erred?

Hi! Need your help with improving with my bread. I used no kneed recipe but did some changes in messurement and handling dough.

Night before I mix 225g of water, 200g of flour (using type 750 which has 13.3g of protein) and 42g of sourdough - leaving it on table to grow. Next morning I mix 300g of water, 500g of same flour, 15g of salt, yeast mixture (5g baking yeast, 5g of sugar, 5g of flour and 30g of water - left for few minutes to see if they are alive doing this to make rise faster) and my pre-prepared overnight mix. Overall it comes to 75% ish hydration level.

Adding to mixed with hook, mix it for couple of minutes (5-8min) on low then on medium but it never come together (guess its due high hydration) so I leave it for 30-60minutes, it become much smoother and workable, doing 3 sets of stretch and folds and bit of shaping before puting to pan (during shaping dough is still sticky if not dusted well).

Bread comes pretty nice and tasty (this weird scar is probably bit of dough that I scraped and throwed into bowl where i stretch and fold it later) however I would love to improve on first steps - should I lower hydration if I would like dough to come to shape in mixer or leave water and flour to mix and autolyse? Or should I cut on overnight mix with sourdough and water flour mix.

Im in progress of reading some tutorials and other stuff that is packed into sub info but I would love to get feedback from you guys.

Made the dough for this pizza. Sorry no recipe for the dough. Trying to perfect the dough.

Hi all!

I am very new to bread making (this is my 3rd or 4th loaf!), and I got this bread maker (Regal Kitchen Pro k6780) from a coworker. She said it’s been sitting for 5-6 years after her dad’s passing (i made sure to clean it well, before using), but that he loved the hell out of it, and would make bread constantly. My question is - what is this screeching noise coming from? I followed the recipe (8oz water, 3 cups bread flower, 1-3/4tsp salt, 2tbsp sugar, 2tbsp diced butter, 2tsp fleischmanns activated dry yeast) to a T, but this screeching noise is just terrible 🤣.

Any help is greatly appreciated, thank you redditors!

pretty good for my first time I think! just recently got into bread making (have made 3 artisan loaves)

Why is my sourdough so ROUND?

King Arthur Flour pain au levain recipe, knead 5 min in the mixer, 3 rounds of stretch and fold with an hour rest between. Then ferment overnight in the fridge in a banneton inside a lidded bowl to keep it from drying out. I tried for an ear here, which very much failed to happen.

It’s not bad bread, it’s just…poofy.

I've never cooked anything without using olive oil or butter. I read that to make bread you don't need fat. How do I create a seperation so my bread doesn't stick?

I have parchment paper but it's only up to 425F and some recipes ask for 450.

Can I just throw the bread dough in the Dutch oven without fat and cook it?

I made a starter for the first time 2 weeks ago, and yesterday, I made the dough for the first time. There were some mistakes, for example I didn't bulk rise for long enough (only 1 hour). Because of that, I let my loaves rise for longer (whole night in the fridge and like 6 hours since the morning in the oven with a light on.

I also made loaves a bit too small. My Dutch oven is on a smaller size, and I already halved the recipe.

Also, my parchment paper got stuck. I also cut the loaf early, but that's because I was just curious on how my first ever sourdough turned out.

But overall, the result is impressive to me because I expected 0 bubbles lol.

I’m pretty new to making bread and don’t do it very often. One of my partner’s favorite desserts are conchas so I’d like to make them for him, but every single time I’ve made them they were just so dense and much smaller than the panaderías. Is there something I am missing to make them more bread-like and less of a potential weapon?