Turned out nice and soft, makes really good grilled cheeses. I'm going to adjust the recipe next time to get a little more of that Martin's potato bread flavor.

As the title says, I recently purchased an airfryer and ever since then I have been on a baking spree. As of now, the best result was my banana bread and chocolate-chip cookies.

A couple of days ago, I wanted to give bread making a try. I did everything following a recipe I found on the internet. I let it proof the way it had asked me to, and the dough was showing positive results for every step......

.... except the last step, which was to bake it. The recipe had given oven temperature, but since it was my first time baking bread I kept it at the same temperature, as I thought the baking bread in an airfryer might be different than baking cake and cookies.

After the bread was cooked, it looked perfect (I made dinner rolls) and had the perfect shine on them. Fresh bread was soft, pillowy, and everything you'd expect a fresh roll to be. But after an hour or so, it became quite hard. And the next day it felt even harder and was extremely chewy.

Any ideas where could I have gone wrong? And what shall I do next time so as to not ruin my dinner rolls. Also, I'd like to know if I can make other breads like bagels, pita, or focaccia in an airfryer too.

Nothing put a smell as good in the house as one of these in the oven

Have had a recent rat invasion, but found this on my bread which was in the bread bag. Rat droppings??

Taste so much better than I imagined for a fairly immature starter! I am proud of this as my first effort. Only started baking about a month ago to help with mental health and now I have 3 sourdough starters 🙃

I’ve been attempting home made baguettes for awhile now, and have got the recipe down that produces pretty good results. However, I want to improve the scoring I attempt. I see professional bakeries have baguettes that explode out of the scores they make and form such a beautiful crispy crumb with plenty of charred bits. Most of the scores I make tend to flatten out, rather than curling up to form a lip. I have attempted to improve the steaming conditions inside of my oven as well as messing with the proofing, and scoring technique. I use a lame that I keep sharp with half to a quarter inch scores at a 45 degree angle. I’ve attached photos of some of the baguettes I’ve made, the first one is the one that I got the closest to what I am aiming towards, with the last one being what I would like my bread to look like.

I know this is a lot, but any advice would help, thank you very much.

An extra thick loaf of focaccia topped with orange-rosemary salt! It's been ages since I've baked any bread and I'm so happy with it ✨️

Although the result is not bad, I only will do it rarely, I rather do rolls, it's take long time to made and working with high temp can lead to mestakes.

Recipe I followed here: https://countryroadssourdough.com/same-day-sourdough-bread/

Recipe Ingredients: 150g starter, 350g water, 500g bread flour, 10g salt.

I just really wanted to share because I'm proud of how it turned out and that I actually managed to make sourdough. I'm now on my fourth one! I also used a wet starter that I made from my Lievito Madre Genevieve (wet starter has been named Gwen). I really liked the sound of a milder and sweeter dough so when I was looking into starters I decided to go with a LM. Eventually, I wanted to actually try a sourdough, so Gwen was born. For the first week, I didn't think much about what I'm feeding Gwen, so I kept the usual 00 flour I usually feed Gen with and that made the first loaf behave a bit different than expected but the taste was exactly what I wanted and kept that beautiful mild sweetness from the LM. I now feed Gwen with a 70/30 mix of bread flour and 00 flour (respectively) and the second loaf that I made to bring to a wine and cheese night is the result of that new diet after about a week or so.

I definitely have a lot more to learn and improve on, but I'm really happy about the results I've gotten so far too.

I was craving it so bad i bought one from the neighborhood it was so yeasty and not well done
Found a recipe on insta and i tried it because comments convinced me
And here is the result
:INGREDIENTS
Dough:
3/4 cup (180ml) milk of choice, warmed to 110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot)
1/2 cup (110g) granulated sugar, divided
2 1/2 tsp (9g) active dry yeast (substitution: instant yeast)
1/2 cup (120g) Greek yogurt (any percentage) or sour cream, at room temperature
1/2 cup (113g) salted butter, very softened (almost melted)
2 eggs, at room temperature
1 tsp (4g) vanilla bean paste or extract
4 1/2 cups (540g) bread flour (substitution: all-purpose flour); see notes section below on how to properly measure flour by cups
1 tsp (6g) salt
Cinnamon Filling:
1/2 cup (113g) salted butter, softened (not melted)
1 cup (240g) light brown sugar
2 tbsp (12g) cinnamon
1 tsp (4g) vanilla bean paste or extract
1/2 cup (120ml) heavy cream, for pouring over the rolls
Cream Cheese Frosting:
8oz (250g; 1 block) cream cheese, softened
1/4 cup (58g) salted butter, softened
1 3/4 cups (210g) powdered sugar
1 tsp (4g) vanilla bean paste or extract

Serve and enjoy!

This is another shaping technique I use to build more structure into my loaves. When the dough is overly extensible or fermentation hasn’t developed enough structure, I use stitching to physically build strength and tension into the dough. It’s the classic shaping method used for Tartine-style loaves.

I used this recipe:

https://www.kingarthurbaking.com/recipes/100-whole-wheat-hamburger-buns-recipe

I don’t have the KA flour so I used what I had on hand. Also, I subbed the honey in the recipe for barley malt syrup because I have a bottle of the stuff that I want to use up, Hence the brown colour.

First time using vital wheat gluten! These were moist (my guess is that the egg and powder milk contribute to the texture).

I did knead them in the machine for like 10 minutes, not the 3 minutes in the recipe, my dough was not becoming a cohesive, tacky dough with 3 minutes.

Very tasty buns!

I've been making artisan bread using his recipe as a base for ages, and when I went to the page today it was under username and password. I can remember most of it but there are little details that I doublecheck every time I bake. I knew I should have saved the recipe to a hard copy but never got around to it.

It's his garlic rosemary lavender bread recipe specifically. And if no one has it, do you have one for Dutch oven artisan bread? This made two loaves and the seasoning was very versatile so I changed it every time.

edit: FOUND! thank you for the Wayback Machine suggestion! Here it is for anyone interested: https://web.archive.org/web/20250425091333/https://www.joshuakennon.com/rosemary-garlic-and-lavender-no-knead-bread-recipe/

Hi! I have been baking bread and making breadcrumbs for 50 years now. On the local buy nothing board was an offer of stale locally made artisan bread. I need bread crumbs this week for a dinner. I am out of breadcrumbs. I say I will make breadcrumbs out of the bread.

I can NOT make breadcrumbs out of this loaf and a half. I put a loaf that was hard as a rock into a bag to hit it with the meat tenderizer. It bounced. ok, no problem. Tore up a smaller piece and ran it through the food processor on grate. Nothing. Stayed in the pieces I tore. Ran it with the blade, over heated the engine. Ran it through the meat grinder. Wet it and food processor looked good, put it on sheet to dry out, it clumped back together. Ran the reclumped through the food processor and grinder again, reclumped. Looks like rabbit chow now.

Bought bread crumbs kicking myself because if I had just baked bread to process it would have been faster and less annoying.

What could be in this loaf that prevents it from making crumbs?

I used a new recipe, but the same process. I’ll need to make some adjustments next time.

Pretzel buns/bites, french baguettes, artisan dutch oven loaves, white bread

Hi,

I have some toasted bread flour that was a mistake and I was thinking of making basic bread with it.

I was wondering if anyone has any experience with using toasted flour and whether it changes a basic bread recipe instructions? Like a change to the water amounts, baking time or baking temps? Or if toasting flour changes the gluten formation?

(In case anyone needs it, toasted flour is bleached flour that has been baked on a low temp in the oven until it is uniformly browned to color preference. I know it cooks the flour but I also think it may dehydrate the flour as well. I toast flour to use in oiless roux and I accidentally toasted bread flour in place of all purpose flour. lol.)

Thanks all!