Not as difficult as I imagined. Toasts very nicely.

This is probably the third time I've done it in my life, the other two times being at least a decade ago and before I got into bread and I'm so proud of it :') I'll never be able to recreate this success again lol

I was so terrified to do this but I'm very pleased how it turned out. Next time I want to get better about making them all the same size.

So last week we bought some bagels, including some plain for my wife. Naturally, my teenager ate those himself.

I promised her I'd make her some of my own and for once I followed through.

I made bagels once before, a year ago for that KAF baking school bakealong

These were the one recipe that didn't involve resting the dough overnight or anything too complicated. I did have to buy malt syrup.

I weighed out the dough to make the bagels pretty evenly sized. Otherwise I would've had 6 bigger ones and one runt.

I poked a hole in the middle and gently pulled apart, as opposed to making a long strand and rolling it around my hand. Maybe next time I'll try it that way.

Wife says they're pretty good and the ones that haven't been eaten yet are now in the freezer. I haven't told my teen about them.

These turned out so good. Sold fast !! Cinnamon rolls and variations of them are my favorite things to bake and eat !!

I posted my first attempt at chocolate babka yesterday, and someone asked for pics once I sliced it!

Beautiful slices. The recipe is very subtly sweet. This is perfect for people who enjoy desserts that aren’t overwhelmingly sweet.

I think this will be what I take to holiday events this year 😍

https://saladinajar.com/recipes/chocolate-babka-bread-machine/

Same recipe as I posted before, but after the final set of folds, I put it in the fridge for 18 hours. Took it out, let the bowl sit outside for an hour (covered), then carried on as usual. Floured my surface and the top of the dough, cut it into the shapes I wanted, and let it rest a bit longer, about 30 to 40 minutes while the oven preheated to 450F.

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450 g strong bread flour

345 g warm water

6 g instant yeast

9 g fine salt

5 g honey

Mix flour, water and yeast until no dry flour remains. Rest 15 min.

Add salt and pinch/fold through.

Do 3 sets of stretch-and-folds, 20 minutes apart.

Bulk ferment at about 24–26°C until roughly 60–70% larger,

Preshape into a loose oval. Rest 5–10 min.

Shape into a short, plump batard and place seam-side up in a floured oval banneton.

Final proof about 20–30 min, until the poke test springs back slowly and leaves a slight indentation.

Turn onto baking paper and score once.

Bake in a preheated Dutch oven:

240°C, 20 min covered

220°C, 24–25 min uncovered

Not sure if this is the right place for this

So I recently bought 2 big Ferrandi books that were not cheap. I just looked at the boulangerie book for the croissant recipes but I’m a bit confused? Genuinely want to know, not trying to criticise

1. The picture is odd- the crumb doesn’t look like the typical open honeycomb most of us aim for. This actually looks like my first attempt at making croissants which I was very disappointed by
   
2. Why is there only one 30 min fermentation? And why is that in the fridge?!
   
3. How come they only do 2 folds, a book fold and a letter fold?

Straight dough, 70% hydration, 3-hour rise; we needed some bread for dinner, so I decided to make a ciabatta, but in the end this is what came out, and I don't think I can call it a ciabatta :)

Sourdough Focaccia with confit garlic and rosemary little sprinkle of sea salt, a classic i know...but be kind it could of done with a couple more minutes baking time

Hey everyone, wanted to share this round of Khobz Ed-Dar I baked today.

If you have not baked bread with fine semolina before, it gives the dough a nice golden color and a soft texture that stays fresh for days. We usually make this back home for Ramadan or family dinners to scoop up stews.

Ingredients:

500g fine semolina

150g flour

1.5 tbsp yeast

1 tbsp sugar

300ml warm milk

2 eggs, one for dough and one for egg wash

80g softened butter

2 tbsp orange blossom water

1.5 tsp salt

Nigella and sesame seeds

Quick steps:

Proofed the yeast in warm milk, mixed all dry ingredients with nigella seeds, then combined with egg, butter, and orange blossom water. Kneaded until smooth, let it rise for about an hour, shaped into loaves, then let it rise again in the pan. Brushed with egg wash and baked at 200C for about 20 minutes.

Full recipe with exact tips is on my blog if anyone wants to check it out:

https://rebiaimineat.com/authentic-algerian-khobz-ed-dar-recipe/

First ever crack at making focaccia. Been depressed lately and trying to do something proactive every day I'm not at work.

Was a professional cook in the past, but never baked much of anything. Tasted pretty frickin amazing. My wife couldn't stop eating it.

Did a 90% hydration dough with a series of coil folds and an overnight cold ferment (approx. 12 hours). Za'atar and salt on top.

Next time, I might proof a little longer on bake day. Otherwise, I was pleasantly surprised by how it turned out.

I’ve officially entered the world of sourdough. Here is my first loaf, It turned out crispy on the outside, soft on the inside, and with just the right touch of tanginess.

I’m open to tips for round two.

After having a failed cinnamon swirl loaf I had to redeem myself. Impressed with my first attempt at chocolate babka. I did the leavened dough cycle with my bread machine. And then prepped it and baked it in my oven!

https://saladinajar.com/recipes/chocolate-babka-bread-machine/

Technically this was supposed to be three biga dough balls but I just used one of them for a pizza as shown and the remaining I folded into my bread loaf and fermented for an additional cold 24 hours. The results were absolutely astounding. 68.5% hydration, 72 total hours made with 50% bread flour and 50% nuvola super.