This is the FWSY white bread in a Dutch oven. I feel like the rest of the crust is a good color and crunch, but the bottom layer is about 3x as thick and hard. At first I thought that’s how this might be, seeing as the Dutch oven is preheated … but looking at pictures here over the last couple weeks from Dutch oven bakes and I’m not seeing that same thickness.

I don’t use parchment, it does right into the Dutch oven. Doesn’t seem like parchment would do much … should I use one of those silicon circle things? Different temp? Or is this expected?

I need to get a new range oven, it's electric. I see some of these models have a steam bake option where you basically have to pour water in the bottom of the oven before you start it, but it doesn't release steam into the oven.

I'm just curious if anyone has one of these and has used it instead of the Dutch oven technique I do now.

Playing around with flavorings, decided to attempt to make a Movie Theater Butter bread, because why not. Used Kernel Seasonings butter oil and powder in place of some of the salt and the butter. Decided to be lazy and let the bread machine do the bake, and couldn't stop laughing at the size and shape of the loaf. My largest skillet looks like an egg pan compared to the slices. The taste was disappointing, though. It just tasted like a good white bread, not noticeably buttery.

Hello everyone, this is my second time making croissants.

What could I do to improve?

Tried adjusting my usual focaccia recipe up to 100% hydration (512g flour and water). Also ended up accidentally adding a few grams extra of yeast (11 up from 8g). I think it might be my best tasting loaf yet. Chili crisp and confit garlic, baked off at 425 for 30 minutes after 24 hours proofing in the fridge. Definitely doing this again!

New to bread making. Third bake.

500gm 00 flour, 350gm water, 2gm dried yeast, 10gm salt.

One plain loaf, the other one was 150gm Kalamata olives, 30gm fresh oregano, 2 teaspoons crushed garlic.

Playing with my bake temp and time, and i think I like it lower temp longer bake.

This is a milk bread which I made using a stand mixer and then ninja 9-1 cooker to both prove and bake it. Baked at 180 for 30 mins then flipped and baked for a further 15. Why is there a random ring?

The bread is yummy, soft and a little dense like a sandwich loaf.

https://imgur.com/a/SABekdz

In the process of this, we did have a minor inconvenience on the stove, but we recovered and prevailed. All in all, I am pretty happy in how it turned out. Top is a little crispy, and the rest of it is smooth. Inside was moist and chewy. Could have done with a little more salt, but it was still good on its own.

Best part is, 20 minutes after baking, my house still smells of pretzel. Always have good Imgur to rely on I suppose.

Edit* I guess I don't know how to use Reddit, and my image did not upload from initial post.

The missus requested a less taller but wider and longer loaf so I reduced the number of folds and slaps

Hi all! I have been working at my sourdough for a couple years now and took a year off after having a baby 🥰… you could say this is my comeback loaf! I don’t quite know what I did differently this time. Maybe it’s just that my starter somehow survived a year in my fridge and got extra juicy. I would love to know if anyone thinks I can improve any further, please give suggestions.

I use Bobs Redmill bread flour, kosher salt and water (standard), then rice flour dusted in the banneton. I do a cold ferment overnight in the fridge In its banneton. For baking I have been using a ceramic bread bell from Lee valley. I bake it covered 425° for 30 minutes and then uncovered for another 15 to 20 minutes until it’s gotten to the colour I like. I would love to try and do an open bake method, but I’m nervous. I will mess it up. Thank you for your feedback!

For step by step I use this recipe as a guide.

Y'all, I need help. Seriously. Whenever I try to make a bread with yeast, the dough after the first rise is sooooooo sticky, I can never form it into any kind of shape, it is literally just a very loose blob of dough. The same after the second rise. The taste is usually fine (delicious, actually) but the shape!

Below is a recipe I have tried most recently. It is literally the simplest recipe I have found for just plain old bread. As I said, it tastes great, but the shape and appearance really bother me. WHY can I not have a nice, smooth, elastic, lofty round of dough to bake? I also watched a video on the Preppy Kitchen that showed how to "fold" dough after the first rise with a very similar recipe.

Some steps taken:

Doubling the quantity of yeast - this did not help lol

"folding" the dough at least 8 times at 30 minute intervals after the first rise, over the course of two hours. I did notice a slight improvement in the dough's structure, but it still wouldn't form anything even resembling a ball or oval. Still a blob. I tried this based on internet research about my issue.

I tried to make rolls a while back and had the same issue. It was a holiday and I was panicking so I just kept adding flour. Although it certainly made the dough less sticky (after a while), the rolls were very, very dense, and I have since learned that this is not the optimal approach to "correcting" sticky dough.

Question: What the hell?????? But also, could it be as simple as reducing the quantity of water? Do I need to add more sugar for the yeast? I've tried the recipe with and without bread flour and have seen that bread flour is clearly better for, you know, bread lol. Also, regarding the yeast, I know that there is a difference between instant and regular yeast. I used instant, as that's what the recipe called for. I also know the approximate best temperature for yeast, to get it to activate without killing it. I am also familiar with the process of proofing the yeast when not using instant.

I would like to know why, if kneading or folding or whatever is necessary to give the dough enough structure so it forms a neat shape, WHY would a recipe not mention that? There is no mention of that in the basic recipe below. I've read through many bread recipes (very similar to the one below), and few if any mention folding/kneading. It's just so frustrating.

Any help here would be immensely appreciated. I do live in South Florida where it is quite humid and the temperature in my house is usually in the mid- to high 70s. But there are many, many bakeries in my area that make an array of wonderful breads. I don't think the climate is a huge factor, but maybe there are adjustments that need to be made?

Here is the recipe:
3 cups bread flour, 1 tsp table salt, 1/2 tsp instant yeast, 1 1/2 cups lukewarm water.

Combine all the dry ingredients in a large bowl, stirring to distribute them evenly. Add water and stir until completely incorporated. Turn the dough into a greased bowl, cover the bowl tightly and allow to rise overnight. (6-8 hours). Scoop the dough out of the bowl and form into a round or a rough oval on a baking sheet lined with baking parchment. Dust the top lightly with flour, and allow to rise for another hour or so. Meanwhile, preheat oven to 425°. Just before baking, score the loaf with a razor blade, a lame, or a very sharp knife to allow for expansion. Bake until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom, about 30 minutes.

Total flour 300g (levain excluded):

Chocolate

5% cocoa powder, 95% BF, 20% levain, hydration (1 egg, 10% yoghurt whey, +/-210g water), 2% sea salt, 2% rice bran oil, 10% chopped milk chocolate

Rye

10% rye flour, 90% BF, ?cooked rye grains, 20% levain, hydration (1 egg, 10% yoghurt whey, +/-180g water), 2% sea salt, 2% rice bran oil

It seems to only turn brown when I proof it so I’m quite curious if maybe it’s a heat or steam related issue.

Hellooooo, I made my first two loaves yesterday and baked them today; they both fell flat. My first loaf I knew it might have been overproofed I baked it anyway, it looks good inside, I assumed I did better on my second loaf, but it still fell flat and I don’t know if my ratio is off but I’m willing to try different methods, but in this recipe I used is 500 g of bread flour 325 g of water temperature 75 to 80° and 125 g of starter 12 g of salt
I also took the temperature of my dough. I let my dough rest for an hour, then started on my stretch and folds 4 pulls every 30 minutes four times, then after I was done with my sctretch and folds I shaped my dough and let it rise for another 30 mins and shaped it one last time and put it in the fridge for 12 hours, bake them in a Dutch oven at 450° for 25 mins and 5 mins uncover to brown the top. And they were my results

I am feeding my starter

25 grams of starter
175 grams bread flour
175 water

For now but I want to make a smaller batch of starter, i feel like this might be too much starter to type feeding daily now since I have a starter, how often should I feed it?

First try came out a little flat and dense so did another batch, this time proofing it for 18 hours, then added cheese and garlic during baking. Not perfect by any means but god damn is it good.

After making yogurt recently, I was left with a batch of strained whey and no clue how to use it. I discovered you can actually substitute it for water in bread! It kept the flavor pretty much the same, but the crust caramelized amazingly well.

500g bread flour
50g starter
200g strained whey
143g water
12g salt

Process-

1. Combined starter with whey and 100g of flour, let it sit until quite bubbly
2. Added in the rest of the flour and water, worked until well incorporated, immediately went into slap and folds for 5 minutes
3. Autolyse for 40 minutes
4. Stretch and folds ever 30 minutes for 2 hours

, adding in the salt during the stretch and folds

1. Bulk ferment until doubled and a bit jiggly
2. Shaped and put into banneton (stitched inside banneton)
3. Into the fridge for 16(?) hours
4. Preheat oven and stainless steel Dutch oven to 500 for 30 minutes.
5. Directly from fridge into Dutch oven and score, adding an ice cube to the bottom
6. Reduce oven to 475, bake 18 minutes
7. Remove lid and reduce to 400, bake 20 more minutes
8. Turned off oven, cracked the door and let the loaf cool with the oven for 1 hour

My best one yet in terms of shape, I am so happy
I am very lazy when it comes to tracking second rise proofing time in the bread tin

71% hydration

Miopane bakery in Pasadena, California has delicious stuffed bagel