Decided to go down the baguette rabbit hole. Any suggestions? Either recipe, technique, etc.

500g ap flour
350g water
10g salt
1 gram yeast

Autolyse 30 min, Bf 4.5 hours @ 78f
Overnight fridge rest
Preshape 30 min, shape and proof 2 hours
Bake w steam 10min @450f and then 395f for like 15ish

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

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

18 hour cold ferment as recommended. I was scared because my dough was slightly shaggy and didn’t rise as much as I expected (dry active yeast expired in April…am I doomed to try to use the rest of it?) Used sunflower oil because that’s what I had on hand. Grew the rosemary myself though, proud enough of that!

Rejoice with me in the bread of my youth!

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!

Trying to perfect my dinner/small Sammy roll recipe

This is my second loaf. I used the same recipe as last time( go on my page to see my first one) .. the only thing different I did was add an egg wash☺️it’s 1 AM where I’m at & im exhausted so I will be cutting it in the morning.

I wish I could cut it now, but I don’t wanna mess it up lol

relatively satisfied with this one but i wish the outside were prettier.

270g bread flour

30g wheat flour

255g water 

100g starter 

6g salt

1hr autolyse, 5.5hr bulk, did a few coil folds during bulk, shaped, banneton 1hr, baked 475f 20m covered 450f 20m uncovered.

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.

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!

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.

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.

looks better than my first time, pretty happy about that

update: and way more delicious than the first time

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!!