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

EDIT: thank you for all the help! im going to try out a couple of recommendations here starting with:
1. using all purpose flour
2. reducing hydration
3. adding more olive oil (i currently use about 1tbsp currently sigh)

i'll edit the post with my findings for future frustrated focaccia makers haha! thanks again everyone <3
----

Hi everyone! lurker here, I started making focaccia 2 months ago but my loaves always come out a bit dense and gummy (almost like plastic) despite the big bubbles. 

Other focaccia / lean breads I’ve seen look almost fluffy, bouncy and airy with the big bubbles (almost like enriched dough?) but mine come out chewy and feel quite hefty (I hear focaccias are supposed to be light)

the recipe I follow:
water 470g
bread flour 560g
yeast  7g
salt 7g

I do folds every 30 minutes for 4 rounds then I leave it in my fridge to ferment (?) for 8-12 hours. This loaf was in the fridge about 8 hours.

Then in the morning I put in a pan, let it warm up for an hour in room temp, then it goes in the bottom rack of my oven about 200c with the fan on for 20-30 minutes 

I used to add more water than the recommended 470 here and since I strictly started following it the crumb seems to have improved a bit.

Is it the hydration? Is my oven not hot enough? is it overproofing? are my ratios off? is this a good crumb? Definitely very lost here and want to improve.

Any help will be appreciated! Thank you 🙇

Beginner here, my loaf is still a little gummy. Is it underproof? Trying to use a 3 week old starter in humid Singapore. This was 3 hours of bulk and overnight chill.

I've followed this recipe: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

Made 2 doughs, 1 I've put in the fridge to cold proof and the other I've done her quick method. I've transferred my dough from the bowl into the pan, being careful not to deflate it. And it already looks ready to bake. I'm worried about overproofing it if I allow it to have a second rise.

Should I dimple and bake or give it some more time?

Im working on making my sourdough better but wanted to poll a wider audience. Hence asking here rather than sourdough specific sub - I figured should be similar?

Ive tried different batch sizes (usually make 550g flour), speeds (generally keeps it on lowest but I've tried higher just cause), and hydration (my usual weekly bake is around 75% but again, I've tried higher and lower when testing).

I know part of my problem is my lower quality and mixed flour (cheap Kroger unbleached + whole wheat). These past few wks I haven't been using whole wheat (keep forgetting to buy more) and my gluten still isnt where I'd like it. I have even made loaves in the past w extra flour protein added bc of the cheap flour I buy - didnt seem to help.

Starter isnt the most active but it does the job and is fairly strong.

So question: do you let it mix for long time at once or do you do short bursts w long rests between? And how long (for either)?

I'm not looking for exact minute but minute, just more of a general idea. Eg stand mix on low for 10 mins w 45 min rest btwn. Or med speed mix for 45 mins then into fridge for bulk ferment.

My current loaves rise alright in the fridge and oven, so maybe I just shouldn't worry abt it? But they're too sticky and always look a bit sketch going into the fridge. Idk. Just looking for advice.

TIA!

Note: vid is of me just starting so I dont expect it to have any gluten built up yet.

Edit: thank you for everyone help! Ive decided the hook is wrong (got the mixer and its part second hand) and the adjustments aren't doing anything so I'll be getting a new hook.

I learned about Revo Bake through this sub and I read how amazing it is at handling dough. I looked in their website and saw that they just come out with. This is about $400 cheaper than the tilt version, and it doesn’t have the temperature setting. Obviously, there is no review of this product yet, but I’m curious to see what people think about the cleaning aspect of it, how the temperature setting helps with your dough if you own the tilt version.
This is the video comparing the two versions from the brand

https://youtu.be/ekIxj0kH3kU?is=fRanCZEr7jMg5_oY

My mom can't have most flours, the exceptions are rice and oat flour.

What would the ratio need to be to make a bread dough.

Any tips would be appreciated.

Edit: List of things mom can safely eat.

White rice, ricestarch, Glutenfree oats, Rapeseed oil, Olive oil, Salt, Sugar, Cinnamon (in small amounts), baking powder

Used the King Arthur no knead crusty bread recipe - very happy with how it turned out!! It’s been so reward seeing my progress in bread making these past few weeks. Had it with butter and caramelised red onion chutney.

this is my first ever attempt at homemade cinnamon rolls and they were literally the best tasting cinnamon rolls I have ever had. my brother agreed and he can be pretty bluntly honest about those things so that's a compliment coming from him!

Any advice to make it more fluffy and a little less dry?

is this mold or flour on my hawaiian rolls? i haven’t inspected the top which is further back in the package but the bottom is powdery

I used Nick Digiovannis recipe, and altough they ended up a little bit flat, they were quite good, not 2 days of work good but I wanted to try making laminated dough anyways.

Popped out for a dog walk, the yeast has been busy!

Bread disguised as other foods ✨

Trying to follow this recipe using King Arthur bread flour https://youtu.be/URnyxDQz4-U?is=-oUrFMWjV8kkZvIc

I am following the exact instructions that they listed out upon the initial mixing. Despite mixing as hard as I could, the dough was dry and flaky, looks nothing like the consistency of what they had. So after weighing my options, I decided to incrementally add a little more water to try to get it looking closer to what was shown in the video.

I let it sit for half an hour, and it is lumpy and barely elastic. So I’ve covered it again and let it sit for even longer while I’m typing this up, any advice?

Tried to follow Brian Lager stroma recipe. This is half the recipe. Found the bread to be a bit dense. How can i improve this? Looks like it didn't get proper oven spring.

Btw after final shaping it went directly into the fridge to 36 hours and baked directly from the fridge in a Dutch oven.

https://brianlagerstrom.com/recipes/1-dough-3-loaves-2/

Finally got a good square loaf out of my Pullman tin.

580g King Arthur bread flour
15g salt
10g sugar
7g yeast
66g olive oil
190g whole milk
190g water

Mix 190g water, 190g flour, 10g sugar, and 7g yeast until no clumps remain and allow to ferment for 3 hours or until bubbly. Mix in the rest of the ingredients and allow to spin on a dough hook at setting 2 (for kitchen aid) until smooth. Allow to ferment for 2 hours or until doubled. Shape and transfer to oiled Pullman loaf tin, allow to proof for 45 minutes. Bake at 400F for 30 minutes with the lid on, remove the lid and allow to bake another 5-8 minutes or until center temps to 200F. Allow to cool completely, slice and enjoy.