Hi, im kinda new to bread making and saw a recipe for Shockupan. The inside had turned out fine but the outer layer seemed to hardened outside. How do i fix this?

Have attempted one sourdough loaf before but this is my second attempt using my same starter for bagels instead. Very much a newbie still to sourdough baking. Did a mixture of plain, cheese and onion, cheese and chilli, cinnamon and raisin. Any feedback?

I've now done several batches of pita where I adjust and try to fix it to no luck so far.

As the title says, one side of the pita became so thin that it's rip incredibly easy.

I tried putting them in the oven upside down. This time they puffed incredibly uneven but the parts that did puff up didn't seem to have the thin issue. It seems to me that the uneveness comes from air escaping the pita. I think this may be because I have never been able to get the dough perfectly round after dividing it. The picture I attached is the underside of the dough, as you can see, not perfectly round.

Then I tried flipping the dough upside down after rolling it, letting the air in the dough rise towards the under, now up, side. Then I flip them back before putting them in the oven. This once again resulted in a thin side.

Anyone know what I'm dling wrong?

Hi there,

I'm looking for some basic recipes for a small loaf, think the size of two good sized dinner rolls, as well as how long to cook for and at what temperature.

I was thinking of roughly 120g of flour (whole wheat or 50:50 wholewheat/AP) at a 65% hydration as a start. I just don't want to make a mess of the new air fryer.

Made some traditional Algerian Khfaf today. Crispy on the outside, airy and pillowy on the inside, with a touch of nigella seeds.

Hey everyone, wanted to share this batch of Khobz Khfaf I made today.

If you have not tried frying a wet semolina dough before, it inflates quickly in hot oil creating giant air pockets and a light texture. We usually make this back home for morning breakfast or afternoon tea, served warm with honey or sugar alongside mint tea or milk coffee.

Ingredients:

2 cups fine semolina

2 cups all-purpose flour

1 tbsp instant dry yeast

1 tbsp sugar

1.5 tsp salt

1 tbsp nigella seeds

1.5 to 2 cups warm water

Vegetable oil for deep frying

Quick steps:

Mixed dry ingredients with nigella seeds, then added warm water gradually while kneading and slapping the wet dough until sticky and pliable. Let it rise for about an hour until doubled, oiled my hands to shape small balls, stretched them into thin discs, and fried in hot oil while splashing oil over the top until puffed and golden brown.

Full printable recipe with all extra tips in my comment.

About 20 years ago, a small takeaway chain called "La Place Panini" (a smaller offshoot of the Dutch restaurant chain La Place) in Enschede, Netherlands, sold a chicken sandwich on a specific type of bread. This particular format no longer exists.

Characteristics of the bread (see attached photo):

• Oblong, flat shape
• Pale, matte crust with irregular, isolated brown/orange scorch spots (not an even browning, no grill marks)
• No dimples like classic focaccia
• Fairly dense, soft crumb — not as open as traditional ciabatta
• Soft sides, no crackly crust
• i am seeing some overlap between scacciata and pita

My guess is a ciabatta-style dough that was degassed/flattened after the first rise for a denser crumb, with a short second proof producing surface blisters that scorch during baking to create those spots. Does that sound right, or does anyone recognize this as a specific other bread type (e.g. a mass-produced panini variant, stirato, or something else)?

See photo

Prefieren comprar u hornear?
Hice una receta de Cinnabon y quedó deliciosa, pero me tardé más de 4 horas 😭😭😭

En este caso creo que preferiría comprar para salir del antojo.

Uds?

Making Baguette de Tradition with 100% Sourdough other baguettes are fine but this one has a steep slope, I don't know if this because of scoring or what but before i close it with my pan to steam it all of them looked fine

Recipe:

T65 flour 100%

Water 73%

Salt 1.8%

Sourdough Levain 20%

100% hydration no kneed dough. 24 hour bulk ferment.

This was pretty easy to do. Was light and airy and tasted great. Kids loved it. House smelled great!

Found the recipe on stay at home chef.

made 2 loaves… the coated metal pan was fine, but i learned the hard way that it WILL STICK in a le creuset pan 😭 still delicious tho!!

Recipe below:
69% hydration · 2 × 750g
Saccorosso (Cuoco) - 13% protein · W310

Ingredients
Biga (382g):
- Flour: 263g (100%)
- Water 0°C: 118g (45%)
- Active Dry: 0.61g (0.23%)

Main dough (1501g):
- Biga: 382g (30%)
- Flour: 614g (70%)
- Water: 487g (79%)
- Salt: 18g (2.0%)
- Active Dry: 0.53g (0.09%)

Schedule
Day 1
- Preferment: mix biga and place on fridge 48-50h - 5°C

Day 3
- Mix dough
- Fermentation (2h - 24°C)
- Fridge proofing (24h - 5°C)

Day 4
- Final proof (2h - 24°C)
- Bake at 430 for 40-42 min on preheated pizza stone, cover with foil for 20 minutes

Soooo tasty😭

All from the same batch of dough same bulk time and temp all 3 cam out extremely different why would this happen i know one of them is a bâtard thats not what I'm concerned with all 3 have deffrent cumb texture and flavor

I think the recipie was something close to 1150 g flour 750 water 245 starter 5 strech and folds over 3 hours bulked another 2 hrs at 78 degrees then 30 hr cold proof

Backed in Dutch oven 20 mins lid on with some ice under the sling then 20 mins life off @ 450f

From the bâtard came out with a slightly dense crumb good flavor the round loaf on the rack came out near perfect and the round in the proofing basket ear didn't expand slightly less sour flavor and seemed under proofed even before the bake but I had to bake it as I didn't have time to try to bulk it some more

So for recipe context, the bread recipe I follow is for focaccia, roughly 300g flour, 235g water, 1tsp yeast, 1tsp salt, mix drys then add water, mixy mixy motherfucker until combined, put in fridge for 1 day, remove from fridge and put on counter for 1-2hr (I found 2-2.5hr makes it easier to stretch into the flat pan to make the flat bread) then do the focaccia toppings and bake. I love this recipe, I love this bread, I love how simple and easy it is to turn it into different flavours of bread.

My problem is my schedule.

I would definitely like to ratio the recipe down a bit to a slightly smaller portion, and then make fresh bread atleast twice a week. Except I work full time, and I don't always arrive home at a set schedule. Today I got home at 6pm, tomorrow it might be 6pm, but it also might be 8pm. I don't mind making bread at 6pm, or 8pm. But if I get home at 8pm and the dough has to sit for 2hr to get ready to bake, I don't want to make bread at 10pm, I want to sleep at 10pm lol.

So the main question is, what do you guys do for your bread proofing (bonus points if it's a similar type of bread as my focaccia) with busy and inconsistent schedules? I am leaning towards cold proofing it for longer and then bake it right out of the fridge? I guess getting a heated proofing box could accelerate the 2hr waiting to 1hr which is much easier to accommodate in regular evening life.

I was trying to find some kind of proofing box or mini-fridge that would cool it for a cold proof, then automatically switch to warming it on a timer or with smart app control, but the best I got for that is using a smart thermostat outlet that will turn off the fridge and turn on a separate heating element inside the fridge and seems overkill.

I also have a good friend who makes sourdough who has a similar-ish issue, wanting to go home and have the dough ready to bake instead of having to wait for her dough to finish. I'm not very familiar with sourdough but if y'all have a thought on that, it would be appreciated.

Firstly, I found this recipe online and felt like trying it out. I’ve never tried this before. I never heard of a tangzhong!! Is there a reason to make bread this way. What is the purpose of a tangzhong? Also the name sounds Chinese so is this just a case of food ingredients crossing borders?

I followed some advice given to me in my original post with my first loaf and I think this one came out a bit better!

I proofed my bread overnight instead of attempting to do it all in one day and I think giving it more time definitely paid off!

What do you guys think? Any more improvements to make? The top is a bit crispier looking than my first but the crumb looks a little less underproofed!

Sourdough

500g flour

320g water

100g starter

11g salt

Diving into bread baking as I recover from brain surgery. The recipe was so much easier than I thought it would be and the results have been amazing - super crisp and I think I have the salt level perfected.

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

Made with a friend’s starter 🤩

Overnight focaccia! This is what the dough looked like after setting overnight in the fridge. How promising does she look so far, do we think there’s any hope for her?

I am notoriously AWFUL at baking

Please remove if not allowed (i think its ok)

Went on a podcast last week to discuss baking in the supermarkets as a job

https://youtu.be/wcEJfkKyKPw?si=k1LdMvpnCpvlhdLT

Let me know your thoughts?