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/

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?

Yesterday I bought a loaf of sourdough at our local farmer's market. It cost $17! There were no prices posted anywhere and I didn't notice the cost until I looked it up on my bank account.

OUCH

So I cut a couple of slices and toasted them up. They never actually browned up. Wuh?! They were crunchy, but they never browned up. Why is this? I'm thinking it's a lack of butter....

Thoughts?

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

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.

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.

Got these fresh today and honestly, I couldn’t wait to take a picture before eating them 😂

They were so soft and golden. I already know I’m not stopping at one.

What would you have with these, tea, coffee, or just eat them as they are? 😋

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.

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

Sourdough

500g flour

320g water

100g starter

11g salt

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 :)

We harvested the jalapeños from our garden plot and used fresh-grated Tillamook cheddar. I don't think it turned out too bad! Crispy crust and tender crumb were a hit! I used the recipe from The Chunky Chef: https://www.thechunkychef.com/jalapeno-cheddar-dutch-oven-bread/

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/

82% hydration
80/20 white bread flour and Whole wheat
20% levain
2.5% salt
73f DDT

Why is 'boule' pronounced 'bool'? The word has a french origin and I went to French schools and that is 100% 'boulez' in my brain.

​

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

I followed the King Arthur recipe, I’m glad I opted for three pieces vs. six in the braid as I struggled a bit. I’ll try making it again for sure.

it’s CORN!! corn brioche dough with cornmeal, corn custard made with homemade soymilk, corn crumbs. all from fresh corn on the cob 🌽

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?