She’s good but a little gummy imo I think I opened her too soon :( but even with the kinks not fully worked out id say it’s pretty good !!

My first attempt I tried shaping it into a loaf on a pan, it stayed flat and didn’t rise

My second one I used a pot, it came out better but still didn’t rise much

Finally I got new yeast from Walmart. I baked in a pot again and I finally made proper good bread. I’m a bread guy now. I made homemade peanut butter and jam to spread on it. After my next loaf I’m gonna experiment with milk and stuff and maybe try the pan method again

Open for advice. I don’t think it’s as airy as i intended it to be but not sure.

this is my first pizza and while i figured it would be tall if i put it in a cake pan, i underestimated How tall until it was naked in front of me 😭 when i cut a slice lengthwise i could have made a lil pizza sandwich lol. the recipe i used was the king arthur pan pizza https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

(next to it is the par-baked leftovers from a sheet pan, i doubled the recipe)

These 2 were in n out of the fridge few x during bulk. (RT 28-29C & fridge 6C). Resulted 1 over and 1 under proofed. Wild crumbs.

Total flour 300g (levain excluded):

Wheat grain (over)

10% WW, 90% BF, 10% wheat grain (soaked & pressure steamed), 20% levain, hydration (1 egg, 10% yoghurt whey, +/-210g water), 2% sea salt, 2% rice bran oil

Black sesame seeds (under)

100% BF, 5% black sesame seeds (finely milled), 20% levain, hydration (1 egg, 10% yoghurt whey, +/-200g water), 2% sea salt, 2% rice bran oil

Hey everyone, today I slightly altered the recipe I used already and added some whole wheat + a cold proof overnight. The recipe is from Nasi Rose, https://youtu.be/VSV5_5RRTdE?si=ohDx7tCQbLJtITas

I added around 60g whole wheat in the main dough instead of AP flour (my AP is 11.7g protein), added like 20-30ml more water too. Also another change I made to the recipe is that she ferments poolish for about 1-2 hours and rest is cold proofing, but I decided to ferment poolish on the counter overnight, around 10 hours. It rised doubly and my room temp is around 22-20 degrees celcius. Smelled fruity and yummy!

While making this bread, I noticed that the dough didnt rise as big before I put it in the fridge. At first I was worried about overfermenting because of my change in poolish, but in the end I was worried about underfermenting! By the eye, it rised barely around 50% before fridge.

But the flavor was INSANE!! It was very rich, nutty, almost caramelly? For some reason, the crust is also very different - not chewy or hard, it’s soft but still intensely crunchy! I am hoping to add more whole wheat as time goes on. Should I also add whole wheat into the poolish? Anyways, highly recommend!

I know this isn't really fancy, but I felt like sharing what i've been making for the past week, so here is my attempted adaptation of a classic white bread for sandwiches toasts and whatnots, enjoy.

RECIPE: for 1 loaf

4 cups all-purpose unbleached flour

2 tsp salt

1 ⅔ cup 2% milk

2 tbsp 35% cooking cream

2 tsp instant yeast

2 tbsp sugar

preparations include two rises, one of 75 minutes and another of 45 minutes inside the mold in which it will bake. cooking times are 20 minutes at 360f° and another 15 at 300f° in a 4.5×9 inch silicone mold.

Rest day from work means bread day ❤️

Today’s bake includes one batard with white flour sourdough starter, one rustic bread with rye sourdough starter and rye flour, one sourdough focaccia, still in the making. Lunch with mushroom omelette and white bread.

Very happy how it came out, it’s a massive loaf! Did the ice cube trick in a tray 3/4 way through tented it with foil as to not get the top too dark

So many different views on how to do sourdough- tried a few out in a make and bake same day loaf. Feeling good knowing any water will produce a good loaf and mixing in the salt with the rest in the beginning is fine, along with less hands on time. Just saying this works for me in this moment of time. Who knows about tomorrow?

First time making a boule

I recently trying to improve my bread baking, since my loafs usually look a bit dens and very pale. Bad I have indeed improved, which feels great tbh.

Yestersay I tried cold fermenting for the first time. A 750g loaf at ~75% hydration, 14g each of salt and sugar and fresh yeast. Cold fermented in proofing basket for about 24 hours in a proofing basket in the fridge.

I was a but unhappy that the loaf fell flat after being put on the baking shovel and ”lamed” right before going into the oven. After researching it might be due to overproofing and/or using too much yeast. And technique used while haping.

But after cutting the loaf open, it felt kinda okay. Chewey crust and nice holes throughout.

i’m so impressed with house this came out!!! i am planning on getting an oven thermometer because my bread is always cooked but doesn’t get the deep gold, but other than that i feel like im making good progress after a couple of weeks! what recipe should i try next? (also image two is kneaded)

Hi, Breadit!

I've been dabbling in baking for a while, and one of my favourite recipes is this New York Times chocolate babka. I've made it a few times, and it's been *amazing*, a real crowd-pleaser. I'm making it again this weekend for my MIL's birthday.

As you can see in the picture I attached, the recipe usually calls for leaving the dough 12-24 hours in the fridge, and in the morning you can assemble the babka braid, let it rise for an hour, and bake it. Altogether, this step would take me around 2 hours. The thing is, we're having an early birthday breakfast, and I wanted to bring it along. However, I'm worried I won't have enough time to get it done in the morning, since we have to be there 8am tops.

The recipe says you can also cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.

Do you think I can assemble the babka braids, let them rise in the fridge overnight, take them out, let them warm up, and bake them in the morning? Has anyone had any luck with this, or will it affect the texture/quality? It would really help me if I could skip the assembly step, as it takes a lot of time.

Sorry if it's a silly question! I've only made this recipe the usual way, and I'm nervous about it coming out wrong. Thanks!

I'm so proud of myself

https://youtube.com/shorts/z3W9P3Vcu_Q?is=Ob2PH_RQ9HQB9qfB

Here's the link to the tutorial I followed if you want a perfect loaf like mine

Thanks for the support everyone- I'm sure my next attempt will be far better!

Customer came in today and asked if we sold cerrito bread. I said I never heard of that before. Any idea what she was talking about?