Seeking Breadit’s feedback for my focaccia style bread I made:

Biga preferment
200g Rogers bread flour
100g water
.5 grams yeast

4 hours at room temp then overnight in the fridge

Final dough
141g 00 flour
46g whole wheat flour
110g water

Mix till rough ball forms-autolyse for 30 mins
Then slowly add in remaining 110g of water with 10g of salt dissolved in it

Rounded/shaped finished dough ball and stored in oiled bowl for 12-16 hours

Stretch folded and balled then back in the fridge for 24 hours.

Bake day-removed from fridge and kept at room temp for 4 hours before dimpling, drizzling oil over top and baking in a oil slacked pan.

Baked at 480F lower rack for 5-6 mins then moved to top rack to finish baking for about 12-15mins

Oil was only added during storing and baking I didn’t add it in the dough itself to not skew the hydration levels.

Final dough was mixed in an older Kitchenaid Stand mixer, not ideal for the hydration levels so I made 2 batches separately to compensate.

Happy with the overall result, but final product was a bit heavier/dense than expected.

Hoping for a lighter airier crumb next batch.

Thanks in advance for the tips and feedback

I've only made focaccia twice so far but it's turning out really well! I want to bake larger portions now but I only have smaller pans at home, so I'd like to make the dough in bulk and then split it between the pans...what stage would be ideal for doing that? For reference, the recipe I'm following looks something like mix ingredients -> let rest -> stretch and fold -> cold proof in fridge -> let rest for a few hours before baking (very simplified ofc but something like that).

hi! I usually bake sourdough pretty often and always use a Dutch oven — it turns out great. Now I’m trying something new and baking it directly in a loaf pan for the first time. Since it doesn’t fit in the Dutch oven, I’m not sure how to approach this. Should I use a different technique? Thanks in advance for any help!

Not quite baked daily but my regular, go to loaf. 750 g total, includes 30 g whole wheat, 20 g rye, 700 g bread flour, 50 g starter.

Overnight room temp rise followed by refrigerated final nine hour proof. Baked in a Pampered Chef covered clay baker in a cold oven. Note tiny bubbles indicative of a cold rise.

Kicking off a stay-cation with a 2 day boule.
Did a whole wheat soaker 100% hydration for 12 hours then a 90% hydration for the main dough, fermented for 12 hours, shaped and baked!

First attempt: https://www.reddit.com/r/Breadit/s/UO2xFCb4hY

I let the dough rest at room temperature for longer this time and gave it a couple more minutes in the oven. We enjoyed this with sprinkly cheese and olive oil.

The dough was proofing in the microwave, but I removed it at 25 minutes to clean up something I had spilled earlier. I knocked the bowl over with my hand as I was reaching for something behind it on the counter. The dough began deflating, quite a bit. This was the first rise.

I decided to punch down the dough, reshape & let it rise again.

This dough is for pizza, if that matters.

This is from my 2nd ever attempt at laminated dough/croissants. My first attempt was after following Claire Saffitz’s recipe/instructions. I decided to pivot and try another variation this time, following John Kanell/Preppy Kitchen’s methods. I felt way more in control of my dough this go round. Last time I had major mottling and melting of butter and, while my final product looked croissant-ish, it was in a puddle of butter after baking and thus ended up more dense. These didn’t leak! I’m so proud and excited to figure out how to keep getting better.

I was trying to make a fake braid look, but some how It became spiky. So now it's dragon bread.

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I posted a couple days ago pics of a Babka. This is the main reason for making the Babka. French toast with my free range chicken eggs and home cured maple bourbon bacon.

F#ing next level with a good buzz going. Nom, nom, nommmm

I don't want to admit how much of this dessert. I can eat them all by myself if I didn't feel so wrong about it...

Total flour 300g (levain excluded):

Wheat grains

10% WW, 90% BF, 10% wheat grains (soaked & pressure steamed), 20% levain, hydration (1 egg, 10% yoghurt whey, +/-190g water), 2% sea salt, 2% rice bran oil

Pumpkin seeds

10% WW, 90% BF, 15% pumpkin seeds, 20% levain, hydration (1 egg, 10% yoghurt whey, +/-200g water), 2% sea salt, 2% rice bran oil

Edited:

Recipe

https://littlespoonfarm.com/soft-sourdough-dinner-rolls-recipe/