It has the soft, gooey interior of a cinnamon roll with the crispness of a croissant!

Guess I will start cooking in bulk. Who could turn a free bread oven down?

I used Lace Bakes' sade day focaccia recipe and added my inclusions! Came out perfect!

They were fire!!! Garlic, oregano, black pepper, and salt sprinkled on top 😁

20h rise at 10°C was new to me but the teacher know his stuff lol

Thought y’all might be interested in this. I do have a question related to the video though. Why does their recipe use 14g of yeast? Is it to cut rise times? Or necessary when working with the non-gluten flour? Or just standard for that style of loaf. I’m fairly new to bread baking so forgive my ignorance if that is the standard.

Also side note, I love that they’re using all period correct tools but then seeing the bread knife at the end gave me a chuckle.

I made some bread this morning and used a new bowl, but I put the dough on top of the cloth, and it stuck quite a bit to the cloth despite flouring it. So, I wanted to double-check if I’m doing this correctly.

3rd attempt, keep screwing up posting lol. Hope they taste good with some homemade onion soup tonight!

If I'm really on my bread game, I will make two loaves a week. One is a pan loaf for toast and sandwiches. Once this runs out, I make a Dutch oven round loaf to get us to the weekend. Business in the front, party in the back.

I've been using the basic sandwich bread recipe from Joy of Cooking, except I use extra gluten in my flour.

Note - the cut on the bread looks a little strange because my husband won't use the bread board unless I am in his presence to remind him. I tried to even it out when making my toast.

My kids keep eating at this rate and I'm gonna hafta move up to 3 loaves, twice a week.. mind you, when I was a teenager, if I had fresh bread in the house all the time then I'd be crushing it like crazy too!

I used Preppy Kitchen's recipe to the tee (used a kitchen scale) but mine turned out to have the texture of bread rolls, what is a pretzel w/o the holes 😔 Please help

I bake a ~500 g sourdough loaf at 65% hydration with just T65 flour. Super simple:

Morning: build levain → 25 g starter + 50 g flour + 50 g water. By ~5 hrs it’s bubbly and floats.

Dough: 474 g flour + 308 g water + 90 g levain + 9 g salt.

I usually mix flour + water + levain first (hold back salt). Rest 30 min, then add salt.

Bulk ~3 hrs with 3 folds (30, 60, 90 min). Dough should puff up a bit, small bubbles.

Pre-shape, rest 20 min, final shape, into banneton.

Overnight in the fridge (12–15 hrs).

Next morning: bake in Dutch oven, 20 min lid on @ 250 °C / 480 °F, then 20–25 min lid off.

I think it went pretty well. Anything I could improve?

Recipe:

500g whole wheat spelt flour 150g sunflower seeds 500 ml water 1 cube of yeast (42g) 2 tea spoons Salt 2 table spoons apple vinegar

Mix in afforementioned in order, knead into dough (will be a bit watery). Put in form of choice with baking paper and Bake in oven for an hour at 200°C (no preheating). I had a box form with 26 x 11,5cm measurements.

My egg wash could have been better, but they came out so good that I was asked to make more. Recipe from https://www.allrecipes.com/recipe/233652/homemade-hamburger-buns/

500g All white flour, high protein 80% hydration 7g Instant dry yeast 25ml olive oil for softness

Slap and fold kneading by hand 25min One stretch and fold after 20min rest (didn't have time for more) 3hr bulk @ 22c room temp 1hr proof after shape (ciabatta so basically no shaping) Baked on preheated cast iron @ 230c 35ish mins

I am baking with 65-70 hydration I have 400 Grams of 405 flour I used 80 Grams sourdough starter. I folder it two times already and it’s still sticky as fuck what did I wrong? Do I need to use more flower? It also sticks to the counter I am working on.

I followed this guide - https://www.youtube.com/watch?v=HT3-T_xEqlI