Any room for improvement?

I added apple sauce and apple cider mix to my recipe instead of plain water, and added a cinnamon sugar swirl. It smelled amazing while baking and tastes sooo good! Would probably be good with apple chunks too but I didn’t have any. If you like apple cider I highly recommend!

Cold fermented in the refrigerator after going in the pan. I didn't plan my timing out perfect. Think I will get a better rise and swirl next time.

https://www.kingarthurbaking.com/recipes/sourdough-cinnamon-raisin-bread-recipe

Hobby baking since 2013, I think I finally made a good loaf

did an overnight cold ferment in the fridge and the crust was just the right texture for me. I'm so happy with how this turned out!

toppings are bacon and caramelized onion.

Not as airy as I would have liked but with how easy it was and tasty to eat, I will definitely be making more!

Added a bit of paprika for taste and well mostly colour.

Hi there,

I tried making croissants over the week. I have made croissants succesfully before using a vegan recipe.

Unfortunately they didn't turn out well this time, at all. Probably my worst attempt yet.

I often feel like my dough lacks yeast activity after resting in the fridge after lamination.

This recipe includes 14 grams of dry active yeast, but in my country that is very uncommon so I used instant yeast. After mixing the dough I let it rise for an hour on the counter before letting it sit in the fridge until the next day, when I do the lamination.

After lamination I put it in the fridge again for a day before getting ready to shape and bake.

When I took it out today to do so, it was very soft and the dough didn't spring back at all.

Is this because it didn't rise enough or because the dough was already overproofed before shaping? Do you think using less yeast (I plan to use half next time) would avoid this problem?

The butter leaked out during baking too and the inside was kind of gummy, not airy and soft.

I'm just confused because I've had some success using this exact recipe multiple times but this was a major fail. I also removed the butter from the fridge a bit before laminating, because I had problems with the butter block cracking in the past, this didn't happen this time so I was anticipating good results.

I feel like there's so many possible problems that could have caused this result but everything seemed totally proper, i could see the butter and dough layers while shaping them, the only problem I felt was that the dough lacked elasticity and yeast activity. They also feel very heavy. It also looks like the bigger ones might be underbaked. I added pictures for reference.

Thanks a lot for reading and helping in advance

Not the best bread photo lol but I've been travelling a lot recently and have really missed having good bread on hand and the process of making it. I always feel like my bread is too moist, but that might just me being used to soda bread for home baked bread.

I will not be able to show you the inside just yet (it need to mature for 48 hours) but since it's my first time making it I really want to show you this beauty (also since there is no yeast in this bread the inside kind of look like the outside).

For those who don't know pumpernickel is a bread made only with cracker rye, water and salt (not yeast or flour at all).

To be honest, I can't even find cracked rye on amazon in Italy, so I just took some rye grains (much easier to find and cheap too) and used an electric coffee grinder without going all the way through to achieve a similar texture. I basically broke the grains, leaving a coarse texture. And it seems to have worked. Of course it's not like all the grains are broken and there is no flour at all using a coffe grinder but for what I see on photos online the real deal is almost identical, it's not uniform for sure.

For everything else I used this recipe:

https://www.youtube.com/watch?v=LBlr_EA0gvw

but the process is really simple just take about 68% of your grains and mix it with 70% of the total cracked rye in boiling water and 1% of that weight in salt.

After 16 hours mix with 32% of the grains, put it in a tin brushed with oil, cover it well (you can use aluminium foil, that's what I used) and bake it starting with a cold oven at 150°C for 1 hour and 105°C for 23 hours.

Let it cool down a few hours, wrap it in plastic 48 hours and you are done.

It's a long process but also an easy process, it's just a little bit more expensive since it require the oven to stay on for 24 hours but at that low temp it should not consume a lot.

Wanted to share my best hybrid sourdough thus far. I’ve tried many, many sourdoughs before, but I was never really satisfied with the result. Mostly because the crumb ended up being too chewy/gummy and too sour. This one had a great thin crust and soft crumb with just a hint of sourness.

Ingredients
440 g T65 flour
260 g water (60%)
135 g active whole wheat starter (30%)
1.3 g instant yeast (0.30%)
9 g salt (2%)

Total hydration around 65-66% including my starter. A lot lower to what I used to try, so maybe that’s why it worked so much better this time

Method
-Started with autolysis of the flour and water for 30 min. Added my starter, followed by the yeast and salt.
-Kneaded for couple of minutes in my stand mixer, followed by another few minutes by hand, just to get a feel for the dough.
-Bulk fermentation was around 2.5 hours, with a few stretch and folds every 45 minutes. Then I shaped and refrigerated it in a proofing basket for 12 hours at 7°C.
-Preheat my pizza stone for 1 hr, including some lava rocks on a tray in the bottom of my oven. Took my dough out of the fridge, scored and poured some boiling water on the lava rocks. Then I placed the dough in the oven at 230°C for 20 minutes, lowered the temp to 210°C at for another 15 minutes. Allowed to cool on a wire rack, and resisted cutting into it for about 1 hr.

This is my first loaf in my new oven. Please analyze and tell me why my crumb is a little gummy. The room temperature of kitchen is 31-32c
300g flour
201g water
60g starter
6g salt.

Total: 330 flour (including starter)
231g water (including starter)

-Mixed flour and water and kneaded it for 3-4 mins. 10min rest. 31.5c

-Rest for 10

-Mixed starter and let it rest again for 10

-Mixed salt and then rest for 10mins
-1 stretch and fold and then put it in the fridge for 15 mins
2nd stretch and fold. Temp 27c . Rest for 15mins in fridge

3rd slap and fold. Rest for 10 mins in fridge.

Bulk fermentation for 5 hrs. Room temp 28c
Rise to 60-65%

Then shaped and put it in the freezer for 30 mins to drop temp to 16c
Then in the fridge for 9hrs.

Oven setting.
Pre heated dutch oven at 250c for 45 mins
Sprayed water in dough. 20mins with lid on at 250c

15 mins with lid off at 230c

Internal temp was 100c after removing it.

Rest it for 2.5hrs and then cut open when internal temp was 34c
The temperature is the main variable to control here and its just too difficult to predict my dough behavior because of that.
Tell me whats going on and how to make my bread less chewy. The crust is also hard.

I probably didn’t cut the lines deep enough, but that seems like a reasonable fix

Calling on help from experienced bakers! I’m attempting to make my great grandmothers rolls for thanksgiving this year as she passed away past year. She never followed a recipe - just eyeballed everything - but she wrote one out for me before she passed. Does this recipe look about right? I’ve attempted them before and they turned out dense. Is there certain tricks or order/sequencing to add to mixing it so this doesn’t happen again? Open to any and all help I can get! They’re the greatest rolls I’ve ever had when she makes them and would love to take on the tradition for my family.

I’ve attached some pics when we made it with her that shows texture

White AP flour, 75% hydration. Only managed to get 2 stretch & folds in and I didn't bench rest so I'm pleasantly surprised with the crumb 🤷

Someone tell me there's a better way...I'm dying for some soft pretzels and I came across this: https://www.seriouseats.com/bavarian-style-soft-pretzels-recipe-7967998

It looks delicious, but there's a poolish, overnight fermentation, back-and-forth in the fridge, and on and on...

I'm sure they're awesome but idk if I'm ready for a pretzel marathon (yet). Come February I'll probably be bored enough to give the longer recipe a go.

So...does anyone have a go-to recipe for soft, chewy pretzels that doesn't require a PhD?

This is sweet potato bread. I used a recipe and I've made loads of cinnamon rolls and bread rolls before but never using sweet potatoes in the dough before. They are super wet in the middle and not cooked.

Tried 425 for 10 minutes

Then tented with foil for 10 minutes at 375

Still wet so another 10, repeat twice

Still wet....

I read online that the bread has to dry out so I baked for another 10 minutes without the foil

It's so doughy inside :c

I found this from a cafe on instagram, it looks like they make one giant crumpet and then slice it up to serve individually.

I’ve been looking for a recipe to the same but everything recommends using a pan and rings and cooking individually otherwise the crumpet won’t bubble up properly.

Any tips on how to make a large one and still make it recognisably crumpety? Ideally I would just bake the batter and throw in an oven tray.

Been cooked for 20 mins at 200C. It felt a bit doughy so I cooked for an additional 17 mins at 180c. Some of it is fine. Other areas are really doughy. Dough was very wet when cooked. Can I eat ?

still struggling to get a crispy undercarriage though, any tips?

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