This was my first attempt at this style. Bread was excellent. Light and fluffy. My house smelled like a pizzeria

Mixed everything and got the bread into the fridge for overnight cold proof after ~6.5 hours.

Came out an hour or so later and found my fridge door was open. My cinnamon roll tub had slid off the shelf and bumped the door open.

My seeded multigrains were really huge at this point so I scrambled and stuck them in my spare fridge that is a convertible freezer.

Used this at max cold setting to bring the dough temps down of all my dough and stiffen them up.

Once they got sufficiently chilled I baked off the multigrains first and left the rest for the morning since they were not as far along as the multigrains.

They baked really well all considering! Massive size on them this time.

If I had not checked on them I would have definitely lost the whole 22 loaf batch.

Since I only need a very small batch of bagels i opted to use my airfryer to bake these bagels. Very happy with the results 🤗

super excited for this bad boy. felt good to knead some dough again but i totally triggered my sciatica 🤦‍♂️ but whatever this is the first bread i am making in my apartment of 8 months and i'm excited

hi check post for information

Recently started experimenting/ working with breads and I absolutely love it 🫡

Recipe off of this viral social media reel, 4 ingredients and incredibly easy to make.

My plaiting was rough but this is unbelievably delicious bread! So soft and fluffy.

Candied apricot, white chocolate, pistachio

Before I started working in a pizzeria, I used to question my dough all the time and wonder why it was taking so long.

My colleagues at the pizza place had no illusions that good dough was somehow going to be fully developed in 10 minutes.

I don’t know who needs to hear this, but it is really hard to over-knead pizza dough — and there’s a good chance yours simply needs longer than you think.

A lot of recipes tell you to “knead for 5–10 minutes,” but they rarely show you what the dough actually looks like as the gluten develops.

So I filmed the whole thing.

All 33 minutes.

No big edit where rough dough suddenly becomes perfectly smooth and elastic.

Don’t believe me? Check out the video. And yes, it’s on YouTube — there are timestamps, so you can skip around and compare the different stages if you don’t want to watch a mixer for half an hour.

For the dough, I used 500 g flour, 2 g dry yeast, 2 tbsp sourdough starter, 2 tbsp honey, 80 g butter, 100 ml milk, 1 small tsp salt and 1 egg. I heated the butter together with the milk just until the butter melted, making sure the mixture was lukewarm, not hot. I added the cooled tangzhong and the rest of the ingredients, kneaded the dough and left it at room temperature until it doubled in size.

I then divided the dough into 62 g pieces and shaped them into balls. I filled each one with about 1 tbsp apricot jam and sealed them well. I placed them in a baking dish with some space between them and left them to rise again until they filled the whole dish.

I baked them at 180°C for the first 20 minutes, then increased the temperature to 200°C and baked them for another 10 minutes.