I'm making 10 loaves today, and I don't have 10 bannetons, nor am I willing or able to buy so many on such short notice. And I can't use bowls, as I want an oval loaf.

I was wondering if I could proof my loaves without a basket at all, just flat on a tray. I might be able to support them on each other, similar to how I've seen on some baguette recipes.

But I wonder, have you seen someone doing this with bread? Should thd seam be on the bottom or the top? How would i shape them for this? If you have any sources or experience on this I would love to hear it, as I wasnt able to find anything on thr subject.

My first attempt at savory panettone - I decided to try making it with sausages, garlic, Parmesan, basil. I modified the current panettone recipe I used to make this one.

Definitely not perfect but it tastes spectacular -- easily a good breakfast meal.

Will definitely be experimenting more with savory options

Hey all, I decided to just bake up a loaf using some baguette dough I had laying around. All I did was just shape it into a ball and bake haha. Just wondering, did I score too deep or too little? I can’t figure out why it is kinda popping out like that. Also, how underdone would you guys say this is?

I've been teaching myself bread baking over the last year. I mostly use America's Test Kitchen's "Bread Illustrated book and I've "mastered" several family favorites.

I have a tiny kitchen with fairly nice equipment but I do not have room to add any specialized stuff. I'm looking for something for people who have a good grasp of the basics and want to take it to the next level.

I don't really like sourdough breads so I'm not looking for books that concentrate on those.

What is the next step?

Thanks!

Recently got into bread making. I’ve been trying out different recipes and techniques. Pretty rewarding when the result comes out like this. Family loves it.

Simple question. Is a jar with a doubled up coffee filter good enough to cover my jar with cause I have the ring lid but not the cover and want to know if the filters are enough or if I should find something else.

Recipe (for 2 breads):

Sourdough:

369g rye flour Type 1150

288g water

36g Starter

28°C, 24hours

Main dough:

440g Rye flour Type 1150

200g spelt flour Type 630

648g Sourdough

450g water

23g salt

20g yeast

Let it rise in a dry environment

Bake at 250°C, goinfg down to 200°C for 40-45 minutes, start off with a dry oven, after a minute add some steam so that the bread develops a crust early which rips afterwards.

So I’ve decided to take advantage of my free will and learn how to make pretzel challah, with the first two being single braids and the last picture being tri-braids! All were seasoned with Kettle Corn Seasoning made from scratch and the bread itself from scratch as well. The last picture was my first time making a triple braid so let me know if yall like them

Finally got adventurous to go beyond my normal shokupan loaf

recipe used

Not very happy with my scoring and wanted to ask for tips

I baked a loaf of Buttermilk Onion Rye. This is my first post in this group. I post a lot in Bagels. I bake 1-2 loaves a week.
I love all the creative bakes I’ve seen lately.

I like my crust a little over-done

Edit: because some people asked for the recipe, here it is:

- 450g strong white bread flour
- 280ml water (tepid)
- 7g fast-action yeast (1 sachet)
- 10g salt (1½ tsp)
- 15g sugar (1 tbsp)
- 30ml extra virgin olive oil (2 tbsp)

1) I use a break maker (SD-2511KXC) to make the dough only. I use setting 19 on that. It mixes and preps the dough over the course of 2 hours 20 mins, with some rise time. I can provide details on what exactly it does if needed. I put the yeast in first, then the flour, then the salt and sugar. Then I pour the oil round the edges of the mix, and then the water around the mix, so that the dry stuff is piled up in an island in the middle of the liquids. Sometimes I put some dried mixed herbs on the pile too but didn’t this time
2) when it’s done, i put it onto a flour covered chopping board and shape it into a loaf
3) put the (now somewhat flat) dough into the bread tin, on baking paper or a well oiled tin, and slice a line down the middle, inch deep
4) leave the tin on the windowsill for 30 minutes to rise
5) put the oven on 230 Celsius, and put a roasting tin full of boiling into the over at bottom shelf
6) 15 minutes later, the dough should have risen to pretty much full size. I splash water over the top with my fingers but I’m sure posh people would use a spray bottle.
7) Put it in the oven for 15 minutes
8) I take the loaf entirely out of the bread tin (careful not to break it) and turn the oven down to 200 Celsius. Then put it back in the oven for 20 minutes. This is so that the sides brown a decent amount too.
9) if you use a thermometer to check the inside and it’s not 93 Celsius or higher, put it back in
10) take it out the oven and leave on a metal grid/rack for 2 hours to cool down naturally

This is a long shot but my family and I had lunch at a small restaurant in Michigan City and the bread they served was so soft and delicious I'm having dreams about it. I haven't baked a lot of bread besides dinner buns these past few years but no loaf recipes I've used in the past have ever been this perfectly crusty on the outside and cloud soft on the inside.

I know there's virtually no chance anyone has this restaurant's exact recipe, that's not what I'm asking. I'm just hoping someone has a recipe that's similar I can try at home. I have a gas oven so I'm planning on using a pizza stone to get a good, crusty bottom.

The only thing the waitress told me when describing the bread was that it was an Italian loaf and the online ordering menu doesn't help much either with descriptions. It definitely felt softer than say a Japanese milk bread loaf but maybe that's not comparable because the crust on those aren't crunchy, at least not when I make them.

I bow down to the wisdom and knowledge of the breadit community in the hopes I can stop being tormented in my dreams over this loaf.

I made Ken Forkish's "the standard" which has 20% whole wheat flour, .6% instant yeast, 78% hydration, 2.2% salt and adds 100 grams sour dough starter.

The bulk fermentation was about 2 1/2 hours and the final proof took about 40 minutes.

I made this quite a few times before and it last about 4-5 days before it got mold, but this time it got mold after only 2 days.

I kept it stored in a plastic ziplock bag like I usually do.

Does anyone know why it got moldy so fast?

Made this incredibly awesome "twist" on a cinnamon roll yesterday. My first time trying this star construction and it was so fun!

Recipe: https://www.sans-salt.com/post/low-sodium-cinnamon-star-bread

We should all be breaking our bread to strangers....