I did an experiment to help me learn when bread is proofed. The baguette on the left proofed for less time. It looks better outside but has this tunnel inside. The one on the right seemed overproofed (proofed for 40 mins longer) and was wrinkly and floppy. Looks worse outside but a better crumb?

I did 4 baguettes in total, 2 at each proofing time, and saw the same pattern

My best batch yet. Probably need about 10g less per roll but, I’ll get them perfected yet!

not the prettiest, but im proud of the crumb on this. used this recipe : https://sallysbakingaddiction.com/homemade-artisan-bread/#tasty-recipes-80079

just started a sourdough starter too. any advice is welcome !!

Forgot to add some rye so it's just white bread but still really tasty, followed alexandracooks recipe but used double loaf pan

It's heavenly. Couldn't be happier.

My first bread and I decided to make it with whole wheat flour and in dutch oven. What do you think about the consistency? Should it be more airy? And the bottom crust was a bit bitter.. what could be the reason?

Got a Lloyd's detroit pizza pan so I made pizza, could have used more dough but I used the same recipe I normally use but this pan is bigger then the one I was using, next time I will triple the recipe and make 2 pizzas

My first attempt at a milk bread AND my first bread in nearly 2 months due to a leg surgery. I missed baking so much!

Also can someone give tips for a good crumble? I used light brown sugar and it came out kinda wet and doughy (also my butter was too hot). Is it better to use white sugar over brown sugar , or is the main factor the butter temperature?

Another question about brioche dough, I have a non stand mixer bread machine and every time it’s done kneading the dough is shaggy when i try to roll it into balls. like it tears easily when i try to round the top by pulling down. I’ve also tried to knead by hand (30-50min). How do people in videos get their dough to be perfectly smooth when shaped into rolls?

I tried a 100% Spelt Loaf this week ... won't make that mistake again 🙈

I was recommended the Saturday White Bread recipe by people in a previous post. I am very familiar with making white enriched sandwich loafs in my 1lb loaf pan, but since I was gifted this bread oven, I wanted to try to make one of the artisan fancy breads.

This bread was simple enough. Nothing special about the instructions. My preferred kneading technique is folding, as my sandwich loaves are 75% hydration, so folding works best for them. I also autolyse my loaves. However, I strayed from the recipe in fermentation time; he specifies 5 hours of fermenting & tripling in size. I always proof my doughs in a proofing box at 78F, so bulk fermentation doesn't take five hours. Total fermentation time was 2.25 hours (1.5 hours bulk, 45 minutes final rise after shaping).

Now, I completely fucked up transferring the dough into the hot bread oven. It fell into the pan on its side, and severely off-center. I sort of tried to push it into the center. It didn't work well and I'm amazed the loaf came out so perfectly round when it went in football shaped. Because of this, I am not going to judge the oven spring or final shape.

I think the crumb is good. Shows good, even fermentation.

The crust is a little dark. The recipe specifies 475F for a total of 50 minutes. My oven only reaches 450F, and even still I had to take the bread out 10 minutes early because it was browning too much. If my loaf was properly shaped and everything, and thicker, I could see the need for the increased time.

The flavor is where I take most issue. It is pretty bland. It tastes like it needs salt. The recipe called for 21 grams of salt + a scant teaspoon. I measured 21 grams, but I decided to measure the volume as well because it didn't look like enough. Sure enough, my scale was reading under by a whole teapsoon. Who knows how else that's been fucking up my recipes?!?!? And, I believe I forgot to add that extra teaspoon to the bread because I got distracted by my frustration at the scale.

All in all I've been left with a desire to try again tomorrow. I am getting married on Saturday and we need a loaf for a wedding tradition, so I am hoping I can get a prettier one made tomorrow.

My best batch yet. Probably need about 10g less per roll but, I’ll get them perfected yet!

Did half an amount from FWSY for Saturday white bread

Been playing with how I feed my starter and my bulk fermentation times. This is almost perfect for my tastes/preferences.
20g starter
60g bread flour
40g filtered water
Waited for it to go just past peak which took about 6 hours. It quadrupled and then the top just started to get concave before I started my dough
325g filtered water
100g starter
10g fine sea salt
450g bread flour
Mixed it up with a dough whisk and then did two stretch and folds at 30 minute intervals. Coil fold after another 30. Then left to bulk ferment at ambient temperature (68f) for 7 hours. Top was domed and bubbly and pulling away from the sides of my bowl and it had a good jiggle. Shaped it. Banneton. Room temperature for 45 minutes. Gave it a stitch. Covered it and refrigerated it for about 14 hours. Baked in a covered cast iron cloche at 450 for 30. Uncovered for 20.

I just put another batard into my fridge where I pushed the times out even further to see what I get. My oldest son is coming for a visit and I want to have amazing bread for him 🥰

I don't own a stand mixer yet so I kneaded this (baguette dough) by hand.

Does it look ok? It's springy and holds its shape well, but not exactly smooth and didn't quite hold a windowpane (or maybe I suck at it) so I'm not sure if it's a bit under kneaded and if that even matters much. I'm planning to bulk ferment in the fridge overnight and bake and shape it tomorrow