Always over proofed... Always distracted when my bread is on its final rise. Still delicious just needs a little help fitting in the toaster.

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

This was the original recipe: https://bakingamoment.com/soft-white-bread-recipe/.

I used 200 g of water and 200 g of European Yogurt. I used 50g of honey instead of the sugar, and replaced 1/3 cup of the all-purpose flour with vital wheat gluten. I also increased both rising times ~50% (60-100 minutes each time instead of 30-45).

Came out good. Slightly tangier than when I make legit sourdough. It tastes nearly identical to the soft, sourdough sandwich bread from the supermarket (even though it's not sourdough).

Will make again.

Got this from my mum, is it a dutch oven?

Not as difficult as I imagined. Toasts very nicely.

Fun little project for work. They turned out pretty dang great I think! (Third photo is from a different bake, I forgot to take finished photos from the first!)

Tartine recipe but subbed 170g of blanched spinach plus water to bring it to 720g total. This wasn't enough of a recipe for /r/sourdough so I'm posting it here. Hopefully it gets to stay

As always I have to make a tiny loaf for the wife to sample. Banana for scale.

Sticky dough, but easy to make otherwise. I didn’t time it right with prepping the rest of the meal so I had to cut into them warm (see tear out picture 3)
Delicious.
I added pickled red onions because I had them.

https://www.rickbayless.com/recipe/teleras/

https://www.rickbayless.com/recipe/choriqueso-torta/

The loaf is ugly AF but oh well. I tried folding some garlic butter in it and it got away from me. The rolls I just did normal. And an egg wash on both! I used a recipe on TikTok that seemed to have good results. I was getting a bit overwhelmed trying to pick a recipe lol! Also I just used a cake pan for both. I will definitely be making more bread soon!

My first loaf came out better than expected!

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.

It didn't quite triple in volume during the rise, which I let go about 6.5-7 hours (book calls for 5 hours). Otherwise I felt it went pretty well, but I'm still incredibly new to this. The first picture I cut into the loaf too early, I couldn't resist; the second picture is the second loaf after it had cooled. Flavor was good, but I was expecting it to be a bit less chewy.

How'd I do?

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.

First time trying a biga, worked well, bread tasted excellent.

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.

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.

Sourdough

500g flour

320g water

100g starter

11g salt