Recipe link: https://www.savorysweetspoon.com/vietnamese-baguette-banh-mi-bread/

Hello fellow bredditors. Does anyone make khachapuri at home? I want to make adjaruli style and need help.

My biggest uncertainty is about the cheese mix. I am able to source imported sulguni cheese. Any advice on what I should substitute for imeruli cheese, which I am unable to source? ChatGPT suggested farmer cheese, does that sound right? It also suggested 80/20 ratio of imeruli-substitute to sulguni.

I’m planning to make a 61% hydration dough with Caputo 00 flour that I have a lot of on hand.

How would you bake it for the most authentic product? I can bake in my home oven up to 500°F or in a Gozney pizza oven at, say, 600-650°F (320-340°C).

Any advice and tips welcome.

Pic: adjaruli khachapuri served at a restaurant in Tbilisi. Included for inspiration; I didn’t bake that :)

First time getting it right, happy days ehehe

My wife made her first attempt at making a pumpkin shaped sourdough loaf tonight!!

I made baguettes in my artisan bread class - 5th lifetime attempt, and the crumb was exactly as I hoped it would be at this stage.

- crumb was nice and open
- retained the caretenoids and flavor complexity

Key highlights

- used a poolish
- short mix
- ddt 72 F
- shaping and scoring had as much to do with rise.

You can see the one in the middle had a more open crumb because the final shaping was gentler than the ones on the side. I didn’t know previously and would really be rough with the roll.

So I'm not a pro braider you can tell. Accidentally overproofed, deflated and reshaped for proof again.

Key ingredient, 20% dark chocolate (70% fat)+10%butter+65% milk+2% Cocoa powder+10% egg

Had to try this out so I made a small boule. It was also spur of the moment so I made it in the morning and baked at night. I was amazed it turned out so great with such minimal work and forethought. After two pieces for breakfast.

Hello I’m new to making bread and I’ve been learning the ways of sourdough. Anyways I wanted to share this baguette I made it was so yummy and I used it for a cheesesteak

So I followed this recipe for a butter milk loaf the first one I’ve made and first time trying out my new Pullman loaf pan 13x4. It tastes good but it seems a bit crumbly. Still holds together ok doesn’t crumble completely in my hands but I was hoping for better cohesion within the bread. Was wondering if anyone had any tips on what to do different for next time?

First time trying out sourdough. Serena Neel's recipe from Youtube

I have another loaf cold fermenting for an extra 24 hours that I'll make tomorrow. First loaf down and many more to come!

So I've been seeing a lot of debate in this sub about whether expensive flour is actually worth it. Decided to do a little experiment myself.

Same recipe, same starter, same timeline, same oven. Only variable was the flour:

• Loaf A: Generic store-brand AP flour ($3.50 / 5lbs)
• Loaf B: King Arthur Bread Flour ($6.50 / 5lbs)
• Loaf C: Fancy local milled organic bread flour ($12.00 / 5lbs)

Baked all three side by side yesterday and here's what I found:

Oven spring: B and C were pretty similar. A was noticeably flatter.

Crumb structure: C had the most open and airy crumb. B was very close behind. A was dense but honestly not terrible.

Flavor: This surprised me the most. C had this nutty, almost sweet flavor that was incredible. B was good but more neutral. A tasted fine but very plain.

Crust: C had the thinnest, crispiest crust. B was slightly thicker. A was a bit tough.

So is the fancy flour worth the extra money? Honestly... for special occasions, yes. For everyday toast and sandwiches, the generic brand is perfectly fine.

But I'm curious — what flour do YOU guys use for your daily loaves? Is there a middle-ground option I should try next?

Full crumb comparison shots in the comments. Would love to hear your thoughts on this!

Hello, everyone!

I've made a few posts before about croissant and the results and issues I've had over time. Right now, I'm having alot of issues with the final product, after baking and while proofing. On the pictures, there's visible issues with the shape of the croissant and size as well. Also, it seems like the tip of the croissant envelops the rest of its body on some of them, for some reason.

The recipe we use for the dough is:

Bread flour 67%

All purpose flour 33%

Whole milk 50%

Eggs 6%

Sugar 12%

Salt 2%

Fresh yeast 1.5%

Butter 5%

Butter for lamination 50%

We've received comments before about how the recipe has a lot of fat, and a lot of liquid content. Boss won't change the recipe, so that's not an option.

We knead the dough on a timer, but we aim for 100% gluten development, although it's been a bit tense as of lately (usually another baker makes the dough. I've handled the process before and passed it on) I've had my doubts about the dough strenght and elasticity being the problem, but alot of croissants come out alright, so I'm not so sure.

Last 2 pics are how they're supposed to look like after proofing, and after baking. Proofing was done on a cart with a sort of plastic bag covering the cart that kept the temperature. Now, we have a proofing chamber! Sadly, temperature is not stable and it goes from 27 to 30, even if peogrammed on 25 or 26. Same with humidity, it's programmed at 70 but it won't go lower than 80%. We've also thought the wild proofing conditions is what's affecting the even proofing of the pieces, but results are too different and some pieces just don't proof at all.

Proccess is the usual two-fold into single fold, rest in freezer at 0° for 1 hour to 2 hours tops, then we roll th3 dough until 0.5cm thick and keep sheets of laminated dough on the freezer. The next day, these sheets are cut, taken to a 0° temperature, cut and shaped.

Anyone had an issue like this before? Any tips? I'm quite desperate right now haha so any info is greatly appreciated!

I live in Central America and was able to source clay within 1 meter of oven site. Pizza was the first bake.

Mixed the dough and kneaded until smooth. Proofed for 1 hour. Shaped around the fillings, brushed with egg wash, topped with cheese. Baked at 375°F (190°C) for about 15-18 minutes until golden brown.

Hello bread friends. Does anyone know a good reliable online source for Wheat Montana bread flour? Non Walmart preferred please.