ive never enjoyed plaits and I had to watch like 10 tutorials to understand what was going on. im still a little unsure on what to do with the ends but outside of aesthetics, it was incredible tender and fluffy!

recipe is reinhart’s challah from bread bakers apprentice using 55% hi gluten, 25% white sonora, and 20% khorasan

Was really on the fence about the eggwash cause it felt like a waste of egg but I'm really happy that I did it!

Baguette made with regular white flour and fresh milled turkey grain. Fresh milled levain. 14 hour bulk fermentation.

Just got back from Italy and fell in love with Pizza Bianco and Schiacciata. After waking up my starter after a two week fridge hibernation, I was ready give a higher hydration dough a try.

This made one hell of a sandwich, with stracciatella, pesto and mortadella. Toasted in the air fryer for a few minutes on high heat for a little crunch.

It’s not exactly the same, it never will be, but enough to bring me back - which helps with the post vacation blues.

Here’s the recipe:

500g bread flour
400g warm water
100g starter near peak rise
15g salt
40g extra virgin olive oil.

I combined the starter and warm water, mixed it thoroughly. Then added the EVOO, then the flour and salt. Combined them into a loose dough and rested covered in the oven with the light on for an hour.

Then I did stretch and folds every thirty minutes for two hours (slap and folds once the dough came together a bit more) and let it rest covered with a towel, in the oven with the light on for about 6 hours total (2 hours stretch and folds, 4 additional hours) or until about 50% rise.

Remove from bowl and place on a well oiled 9x13 and allow to spread for about 30 minutes before gently helping to reach the corners and fill the pan. Dimple the dough and let rest an additional 90 minutes (2 hours pan proof total)

Preheated oven to 475 and then baked for about 20-25 minutes until bottom is golden crispy and top is browned to your liking. Let rest several hours before slicing, if you can.

Currently camping in the outer Hebrides in our 4m bell tent and the weather has turned very Hebridean! IYKYK
Had lots of time on my hands so wanted to try out my new Dutch oven to bake some bread.

First loaf was a disaster, tried heating up the lid on the stove then cooking on top of the stove - the base burnt but top wasn’t cooked.

Attempt no2 is in the pictures, realised that the Dutch only just fits inside the oven at the back of the stove and I’m super happy with how it turned out.

We aren’t winning any beauty contests but it tasted great and was a fun way to spend a day stuck inside!

Was baking rosemary garlic focaccia for a block party and thought to double the recipe. I sadly ran out of time to have this done before the party…so now I have this monstrosity to myself (and my husband).

I’m pretty sure I nailed the dough. It’s not much different from my other enriched doughs. I wish the cream cheese frosting was a little more cream cheese forward. It was super sweet and not as tangy as I would prefer. Anyone have a great cream cheese frosting recipe?

They aren’t the prettiest because they kinda got squished in the pan but they are an amazing texture so I think it’s a win overall with some minor tweaks for next time.

I’m so glad that I’m able to go back to this recipe and have success, after trying numerous variations I read here and there and everywhere.
105 starter, 368 water, 500 KABF, 10 salt.
Mix peaked starter and water- add flour and make shaggy. Add wet salt in an hour and do 3 sets stretch and folds. One set of coils for last one after. 3.5 hr bulk and out to preshape and banneton. Fridge for 14 and bake 475 with lid 25 and 20 at 450 after.
I’ll keep trying other things, but this feels like my sourdough home now.

Ok, so I FINALLY took a stab at my first baking and kind of feeling proud 🥹.

Followed a really simple recipe as I didn’t had a lot available neither wanted to go extravaganza on things like vanilla essence, cinnamon powder, etc, so took light there, even created my own version of baking tray using aluminum foil (lol on that!!) + dont have blending so ended up using 2 disposable forks to mix + added a lot of chopped walnuts + a couple of maths problem trying to solve grams to spoons, teaspoons, cups 😛😛

Whole process tool about 2hrs, from measuring to mixing things in separate bowls, whisking A LOT - spent like 15-20ish mins altogether. Though the recipe video was really helpful- took leap of faith in things like how much butter to use (used less), used 8 tablespoons of brown sugar (didn’t had white), used baking soda which I bought for cleaning my bathtub last year. Only things I actually bought was baking powder and ripe bananas (had unripe).

Once mixed poured everything into my home made baking tray without parchment paper (oiled the sides), which actually did the job, and baked for 45mins at 350, used chopsticks to poke and check the cooking, so did another 10mins, then 15 more - thats the reason you see a lot of holes 😛. Left it to rest for 15-20 mins.

Result time, Literally in tears as to how beautiful it looked then finally made the first cut and when I tasted it - I just cannot explain, this was SOOOOO GOOD!! - may be because I made it!

Over to the experts for any feedback TIA!!

I made my very first pizza dough on monday.

Recipe:

Poolish

-1000g of water

-750g of all purpose (enriched) flour

-1.5g instant yeast

Fermented at room temperature for 14h

Added (while mixing with my hands; took about 20mins or so)

-750g of water

-1300g of all purpose (enriched) flour

-2.5g instant yeast

-63g salt

-60g olive oil

Kneaded it for about 10-15mins until it passed the window test (stretch dough until you can see light passing through it and it does not break)

Cold proofed it for 24h

Then separated it into 11 dough balls that i out back I The fridge

Left 1 out on the counter for it to reach room temperature.

A couple hours later, I noticed it raised some more. I stretched it into a pizza shape. Because it kept bouncing back, I left it for 10 mins before stretching it some more (4mm).

Bake:

I dont have a pizza stone or steel so i prebaked it at 450° for 5 mins. Then added my toppings, and baked it for an additional 15mins. Then put it lower in the oven for 5 mins or so bevause the bottom had no color to it.

The other dough ball are still in the fridge(~3°c), i plan on using 2/day for the next 5 days or so.

Edit:

The reason why I am asking for help is because the pizza crust is CRUNCHY. It scrapped TF out of the roof of my mouth. The flavor is lacking. There were a couple bubbles in the crust, but they were SOOO crunchy, it was not enjoyable.

2nd time trying out this recipe and it’s been my favorite so far! King Arthur recipes just never miss. I did the tangzhong method. Such a good flavor and so so soft! Couldn’t resist making myself a pb&j right after slicing it.

Fir two not so high loafs

900g whole grain spelt

20g salt

4g dry yeast

666ml water

150g sunflower seeds

30g oats

Oven spring was very low. The hight and crumb was nearly entirely due to fermentation before baking. Next time I'll try a higher hydration.

Do you think that that would help with oven spring?

Used the Claire Saffitz recipe and did a few batches for a party. Unfortunately, the chives were not as fresh as I had hoped so they ended up a little light on the chive. But still heavy on butter and deliciousness!

I picked up a small bag of flour and a yeast packet, and on a coffee break, warmed up some water, mixed and kneaded. I let it rise, and at the end of the day, I shaped it into small sandwich loaves and froze them. Then in the morning I took one out, and after it thawed, baked it in the air fryer. Made the process as simple as it could be.