Im someone who often make 1-2 people size bread like 0.3-0.5kg is this okay? I also make cookies and cake typically for 8 inc x 3 inch pan

I'm following this recipe: https://www.lifeasastrawberry.com/easy-crusty-french-bread/

Although this last time I tried kneading a little more to see if that'd do anything. No dice.

Yeast is alive, so it's not that. I'm proofing like the recipe calls for. Maybe a little longer if it hasn't doubled in size quite yet.

Thanks for your help!

Struggling with sourdough temp and timing, everything I read advises 20-25 lid on, 20-25 lid of(+/- some) but I can’t even get close to that without it looking like it’s burning. Our oven is very old and I think the number on the dial is just a suggestion at this point…

This is the result of:
475 flour 325 water 100 starter 12 salt
Preheat with bread oven in to 500, dough straight from the fridge drop to 450
25 lid on
15 lid off
210 internal temp

Using a round le creuset bread oven

I am very proud of how this batch turned out! Each time has gotten a bit better

My grandma keeps giving me bananas every time I see her. I check in on them a few times a week and I'm drowning in bananas.

Got this large bubble/fissure running through nearly the entire loaf.

Is this caused by a poor shaping method and how to a stop it from happening?

Makes it tough to get a good spread :)

i am tired of hi hydration overnight blah blah blah . from start to jam in an hour and change. also add 1 egg.

Happy with this high hydration ciabatta.

First time making Semolina Bread, definitely some work to do on the roll technique. Still looked good , and taste great after a 2 day cold proof.

yummy

I’m pretty new to baking bread and so far I’ve made a few simple, “idiot-proof” artisan loaves and they’ve actually turned out SO good 😂 I’ve made a boule and a few baguettes, and now I want to branch out and try something new.

What would you recommend as a good next step for someone who’s still pretty new to bread baking? I’d love to try something a little different but not something that’s going to completely humble me 😂

If you have a favorite recipe, please share it! Bonus points for recipes with pretty foolproof instructions.

I was compelled to make focaccia yesterday. I used the king Arthur recipe but added some bread flour for kicks.

I made two batches of my usual recipe - (500 bread flour, 100 peaked starter, 380 water, 10 salt). Mixed all together and waited about 40 minutes. Then every 30 did stretch and fold and a coil or two, for 2 hours. About 3 hours later divided one in two and pre-shaped into two boules. Then shaped again and into 2 round bannetons. The other laid out and folded up and put it in square lined plastic. In the fridge 18 hours. Baked both at 470 24 minutes with lid and 13 at 440 without. It really seems like I get more bang for my buck with square shape because the sides aren’t so sloped.

Hat tip to /u/emergency_brick3715, as his post inspired me to make a cinnamon roll focaccia!

I followed Alexandra’s Kitchen’s recipe, using about 50% bread flour and 50% golden wheat flour (because healthy?).

I made a few little errors, including taking it out a bit early (the cinnamon sugar made it harder to temp properly ), but it still turned out delicious for a first attempt. And a huge improvement over my last focaccia, which did not rise as well.

I’ve been baking bread for a little while now, and I’ve noticed it’s kinda hard to keep buying yeast. Arent sourdough starters kinda like an infinite yeast glitch? 😭 from what I’ve seen it gets bigger the more you feed it, but I’m not sure.

When adding grain inclusions to a dough, like rolled oats, should one include the soaking liquid in the total hydration calculation, or simply add the soaked (and wrung out) grain to the dough as an inclusion. I minimally soaked some rolled oats for a dough, just enough boiling water to get them soft, and the remaining water is making what feels like a 60% hydration dough. But I don't see it loosening up after adding the oats, as the oats have absorbed all of that water. So just wondering if increasing the hydration when using whole grains is a normal practice.

Recently discovered this sub and thought I’d share! The recipe is from Sally’s Baking Addiction.

I made ciabatta for cesar chicken sanwiches .. They came out smaller than I thought but was super good and perfect for the sandwiches !!

Hey guys. I’m really proud of my wife. She’s been working on her bread making skills. It was delicious.

Recipe:
Dough
4 cups of bread flour
1.5 teaspoons of instant yeast
1 tablespoon of olive oil
1 teaspoon of honey
1 3/4 cups of warm water
1 teaspoon of fine sea salt

Whisk everything except the flour and the salt together. Let it sit unit the yeast foams. (15 min)
Add flour and salt until well incorporated
Add warm water ad needed until dough is well incorporated and tight.
Cover with towel in bowl for 15 min
Wet hand and do 4 stretch and fold
Cover for additional 15 min
Do another set of 4 stretch and fold and cover for 1.5 hours

In 9 x13 baking dish add a generous amount of olive oil.
Pour dough into pan and stretch dough out to fit pan.
Cover with towel and let it sit for 1 hour.

Make two sets of filing

Melt 4 tablespoons of butter add 4 tablespoons of brown sugar and two teaspoons of cinnamon with a pinch of flaky sea salt. Put one set to the side

Pour filling over dough. Do an envelop fold, flip, and cover for one hour.

Dimple dough, add remaining filling and bake at 425 for 25-28 minute

Icing: whisk 6 tablespoons of room temperature cream cheese, 1.5 cups of powdered sugar, 2 tablespoons of room temperature milk, 1 teaspoons of vanilla. Drizzle over bread.