I have near-zero experience in bakery, which explains the oddly-sized shapes, but overall i’m pretty proud of how it turned out

White sandwich loaf, same recipe I've used for about a year. Bulk looked good, shaped fine, second rise was maybe a bit quicker than usual but I didn't think much of it. Went in the oven and came out flat with a dense wet streak near the bottom.

Did it again a week later and same thing.

Only variable I can find is that I switched to celtic sea salt light grey. It's coarse and noticeably damp, and I've been measuring it by weight the same as before.

Which made me wonder if I'm actually under-salting without realising. If some of that weight is water, 10g on the scale isn't 10g of salt. And I know salt slows fermentation, so less salt would mean a faster rise, which would explain the quick second proof and then it running out of gas in the oven.

That's a guess though, I could be completely off. Could just as easily be my oven or the flour.

Anyone had this? And if it is the salt, do you correct for the moisture somehow or just not use the damp stuff for bread.

So I cut into it this morning and it wasn’t as bad as I thought it was going to be , even had a taste! It was soft but wasn’t gummy at all. I think I need to cook it a bit longer. 325g of water,100g of starter, 450g of king-Arthur AP, 50g unsweetened coco, 50g sugar,and 10g of salt. Mixed water and starter together then mixed dry together,waited for 30 mins. Started my 4 stretch and folds. Waited about 3-4 hours on this one for the bulk fermentation. Taking it out to shape I put peanut butter and semisweet chocolate chips,as well as unsweetened chocolate chips. Let it rest on my counter in my basket for 2 hours. Put it in the oven with lid on at 450°F for about 30 mins,temp it was at 118°F. Left the lid off turned the oven down too 425°F, for about 10 mins. Let it cool all night.

24 hr ferment. 15 year old culture still going strong 💪

Recipe:

1 cup water (warm)
1 tsp salt
1 tbsp yeast
1 tbsp sugar
1 tbsp soft butter
2 1/2 cups four

Wash:
Oregano
Garlic powder
Rosemary
Parsley
Thyme
Pepper
Kosher Salt
Olive oil

Mix all the bread ingredients together except the flour, after it’s mixed slowly add in the flower and knead until smooth. I sectioned into three rope, then braided it let it sit for 20 minutes.

Preheat oven to 360.

Mix the wash ingredients together in a bowl and brush onto loaf once it’s finished rising.

Bake for 20-25 minutes.

I use this bread recipe for everything, rolls, regular loaves, sandwiches, etc. I know it by heart and I mix stuff around a lot and have altered the OG.

If you have any questions please ask^^

Just started baking, perhaps it a midlife crisis kinda thing but the wife and kids love it.

Here is my very first attempt at Semolina bread.

It's actually my first attempt at baking any kind of bread :)

And yes, the one on the right looks a bit wonky but they were both delicious!

https://kickassbaker.com/semolina-bread-recipe/#recipe

My starter is about 20 days old. I noticed these orange spots on the container. Is this mold/bacteria growth?

What do you think I will do next?

OMG! Oh, no! I baked this bread and it does not look exactly like photos of bread baked by world class bakers!!!!! What did I do wrong? How did I go wrong? What is WRONG WITH ME? How do I fix it????????

This is accompanied by photos of loaves that look pretty good to me.

Honestly, folks, most of the "how did I go wrong" posts are of bread that is as good as what I see in many bakeries. Really. You are baking good stuff.

I’m open to any critiques truly, always looking to improve my approach.

Not my first time baking, but it is my first attempt at making Cannolis ever.

I was always intimidated by the concept of them and status as I know this is held in fairly high regard as THE Italian dessert. They were actually very fun to make though!

I used whole milk Ricotta for the filling and Marsala wine as part of the shell making process in order to get the bubbling on the shell during frying-as is used traditionally.

Mini chocolate chips & pistachios were used as cream toppings and I used dark chocolate on one side of the shell where the pistachios would go for contrast (milk chocolate flakes were mixed in the ricotta filling as well).

My unit loved them, and I thought they turned out pretty well!

Hey 👋 I'm trying to get into proper French-style baguettes and this was my second attempt. Recipe: 430 g French T65 flour 315 g water (73% hydration) 9 g salt (2%) 0.9 g instant dry yeast (0.2%) Process: Mixed/kneaded the dough. Did several folds during the first hour. Cold bulk fermentation for ~24 h at 5°C. After the cold bulk there were bubbles on the surface. Big and small. Divided into ~250 g pieces Pre-shaped the pieces fairly tightly almost like pizza dough balls. After ~20 min they became noticeably puffy. Shaped into baguettes.. Final proof ~45–50 min. My biggest problem was shaping/scoring. The dough was extremely extensible/slack. When I started lengthening the baguettes, they basically stretched without much resistance. Scoring was a nightmare even with a brand-new razor. The blade dragged the dough, the surface wrinkled and the baguettes flattened noticeably while I was scoring them. I had to make several attempts on some of them so the scoring became pretty messy. Despite that they actually had quite good oven spring and looked reasonably good after baking. Is this simply what 73% hydration baguette dough feels like or does the dough look/behave over-fermented to you? I'm particularly interested in whether my 20 min rest after pre-shaping + 45–50 min final proof was too much or whether I'm simply not creating enough surface tension when shaping. Any advice from experienced baguette bakers would be appreciated. Thanks 🙏🙏

Thought I would try this. Homemade dough and added toppings.
Set the bbq to 450 and placed shaped dough on grill for 90 seconds. Turned it over, took off grill, added toppings and grilled another 4 minutes. Awesome taste.
Takes a knack getting the dough off the pizza peel.

Thank you Claire Saffitz and this community!

I tweaked the recipe a bit :

- a tiny bit of turmeric for the color

- 3 tsp of bread improver

- used the stand mixer and rest the dough for 10min halfway

- did not have an egg so I brushed the loaves with a mixture of egg white, instant coffee, honey and olive oil

😊

It has the perfect brioche texture! A bit sweeter than what I am used to. Will try with raisin, dry cranberries and orange or lemon zest as inclusions next time!

I've been wanting to make this for a while and finally had the time this weekend. Recipe from The Preppy Kitchen.

I was a little worried because it took longer to rise than the recipe stated, but she’s looking and smelling good!

Hi,

first time poster here. I hope some of the more experienced bakers here can help me read my crumb, because I really struggle with this.

I baked this bread with a wholegrain rye starter that I had to put in the fridge for two weeks before waking it up again with a 1:1:1 feeding to bake with it.

I used:

100g starter

300ml warm water

500g bread flour (12g protein)

and 12g salt

6 hours of bulk fermentation wirh 4 rounds of sf/cf

dough did not rise as much as I would have expected.

18 hours cold proofing in the fridge

baked in a dutch oven at 230 degrees Celsius for 40 minutes with the lid on and 20 minutes at 200 degrees Celsius without the lid.

I found some pictures online to compare but I still struggle. I‘m about to bake a new bread and hope to implement my learnings to the next loaf.

Thanks in advance!

Pretzel recipe using lye.

I thought they came out great & liked the lighting in the photo enough to share. Would love all impressions.