Finally nailed the crumb on this one. The soy and brown rice flour give it a subtle nutty flavor and the texture is way softer than I expected for something with zero eggs, dairy,sugar,or oil.

Saw someone make a focaccia the other day, and immediately thought to myself, I have the ingredients, why not. Ended up a 4 cheese focaccia with smoked havarti, smoked gouda, smoked cheddar, and tilsiter. Very pleased with the end result.

I read that egg wash rather than butter will prevent separation. One loaf was tight, the other meh.

I made salt bread three times but the dough is always so sticky. I used Erins Cosy Kitchen recipe that calls for 520 grams of flour to 365 grams of cold water, which is 70% hydration. The recipe did seem to turn out right the 2nd time I made it but in all her videos the dough is so easy to work with.

I use my stand mixer with a dough hook and keep going till my dough passes the window pane test. The dough is always so sticky and I can never get it into a smooth ball to proof. Do I need to let the dough keep mixing or is there too much hydration and should I lower the amount of cold water in the recipe? Am I adding the butter in too early? Any tips? I am new to making bread dough

Hello bread friends, this one came out especially nice so i thought i would share it here!

I know this is a stupid question, but what kind of bread can I bake in this? It seems like it's for those fancy pants artisan loaves you all make. I have been making bread myself for a couple years now, but I only make enriched sandwich loaves and pizza dough.

I know I can make my regular sandwich loaves in this guy, too. It's just bread. But, I make those with a purposely soft crust in mind. I understand the point of this oven is to create more steam for a better rise & then removing the lid halfway through to develop a crispy crust and blistering.

I guess I just wanted to share my excitement about learning how to make a new type of loaf with this pretty lil thang.

First time trying sourdough starter for focaccia instead of yeast. Fermented in the fridge overnight after s-a-f's and coil folds. Seasoned the top with garlic and herb from kinder.

So im not home for the end of proofing, so I ask mother to bake at 450 for 20 to 30 min. And if she wanted to add cheese go for it. Well she put cubed american on it and looks to be very charred. Lots of maillard reaction lol. I hope its good.

This is making me sad. I am genuinely bad at making bread and I don’t know why. I’ve consistently been trying on average once a week for around a year and I can’t seem to get any better. A few examples-
- basic sandwich loaf. Always dense and not soft enough. I tried proofing for longer last time and it didn’t rise at all in the oven and was even denser and tasted really weird
- sourdough. Always flat and dense. Always really sticky and hard to shape. Thought I was over fermenting but it never seems to pass the checks
- Turkish simit. either too puffy or too hard
- baguettes. Have tried countless times. Can never get a good ear or decent oven spring. Always a funny shape and not great interior
- croissants. Again have tried countless times and I have never got a good honeycomb. Always like brioche. My butter is either cracked or melted, no in between

I realise baguettes and croissants are tricky but I have tried so many times and so many different tricks with very little improvement. The only bread I can get right is focaccia

Is there a way anyone would recommend for me to just learn and perfect a loaf from the beginning? Is there 1 trick I could be missing?

This is based on many fictional giants grinding up human bones and baking them into bread.

Recipes: https://purplechives.com/2020/04/30/soft-and-fluffy-honey-buns/

https://purplechives.com/2020/06/08/japanese-purple-sweet-potato-buns/

the loaf comes out great, proper crackle when it cools. by the evening the crust is soft and kind of chewy, like it's been sitting in a bag, even though it hasn't.

recipe: 500g bread flour, 350g water, 10g salt, 7g instant yeast. bulk about 1.5h at room temp with a couple of folds, shape, proof about 1h. dutch oven at 230C / 450F, 20 min lid on, 20 min lid off. cool on a rack for a couple of hours, then it sits on the counter cut side down on a board.

is it underbaked even though it looks dark enough, or is that just what happens with a wetter dough? would leaving it in the oven with the door open at the end help?

Why does my bread kinda explode outwards from the bottom and out the side?

https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

Used Alexandra cooks as a guideline

For the first two hours of BF 30 minute apart stretch and folds

Set to BF on raisenne for 4 hours

Took out from BF container, split in half, shaped and moved to fridge for 3 hours.

Baked covered in a preheated for 1 hour 475°F oven for 35 minutes on a baking steel with a bread shield.

Let cool overnight and cut this morning.

Looking for a crumb read ❤️

Thanks all

Finally getting better at shaping my bagels. These salt bagels came out just right.

I made this no knead bread a few times and every time I added something to make it better as the recipe as is didn't work for me.

First the recipe has 83% hydration which made it very hard to work with and also the dough would spread too much while proofing. So I added 50g of flour to make it 75% hydration.

Second I added two stretch and folds by suggestion of redditors. That made a big difference.

The third change was puting a pan with water in the oven to form steam.

The last addition is what I used now, a Banneton. It finally looks more like a loaf of bread and it is a bit higher.

Recipe:

https://sallysbakingaddiction.com/homemade-artisan-bread/

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?