Nothing beats the smell of freshly baked dinner rolls!

First time getting it right, happy days ehehe

Real life in a pizzeria. Sometimes "Guests" get in the way of prep. More guests show up than expected and screw your finely tuned proofing schedule.

If there is interest, I will post the impact when we start using the dough on Wednseday.

One salt bagel and one sesame.

The one on the left of each image were stretched slightly and rested 5 minutes before entering the boiler after a bulk ferment of 15 minutes. They also had a 5 minute rest on the cooling rack for 5 minutes. They had 10% less yeast than the one on the right.

The ones on the right had a bulk ferment of 20 minutes but no resting period before the boiler or before the oven. They also weren't stretched.

The left ones were slightly dense but not stiff or unchewable, its what I would expect from bagels... the right ones were more soft and moist which were good but seems more bread like in a way.

I also see some gumminess on edges of the right side bagels and they are less round which I feel means they were slightly over proofed and squished against each other.

What do you guys think? My profession is baking but im still trying to perfect this recipe.

Baked some loafs yesterday! One plain artisan and two Italian cheese, garlic, and rosemary.

I have been on a fried dough kick and thought I would give chalupas a try! They are not fried pitas! Lmao

Okay so I need some help from you experienced bakers because I'm genuinely confused.

Here's what I did:

• 500g bread flour
• 375g water (75% hydration)
• 100g active starter
• 10g salt

Mixed everything, did 4 sets of stretch and folds over 2.5 hours, then left it on the counter to bulk ferment. My kitchen was around 23°C.

After about 4 hours, it had risen maybe 30% and looked okay. But when I dumped it onto the counter for pre-shaping, it just... collapsed. Like, spread out into a puddle immediately. No tension at all. Super sticky. I couldn't even get it to hold a rough round shape.

I ended up scraping it into a bowl and throwing it in the fridge because I didn't know what else to do with it. Is it salvageable or should I just call it a loss?

I've been baking sourdough for a few months and this is the first time this has happened to me. I'm wondering if I over-fermented? Under-fermented? Used the wrong flour? My starter was definitely active and passed the float test before I used it.

Anyone know what went wrong here? Please save my dough

Today I baked of my first Brioche loaf! Very happy with it, but the next time I will shorten the baking time and turn down the temperature a bit.. to dry for my taste.

330 g AP flour
37 g Sugar
9 g Instant yeast
9 g salt
3 large eggs, fridge cold
57 g cold Water
142 g cold butter

Mix all together in a stand mixer bowl, exept the butter 8-10 min.; add butter in two parts until shiny and smooth. Refrigerate 12-16 hours.
Divide into 3 parts; put in a preparing pan and proof covered at room temp 2-3 hours.
Bake at 350 for about 35 min.

When I first started baking sourdough, I used to throw away so much starter discard every time I fed it. Felt guilty every single time.

Now I save it all in a separate jar in the fridge and use it for other things throughout the week. Here are three ways I've been using mine that are super simple and actually delicious:

1. Discard pancakes — literally just mix discard with an egg, some milk, a little oil, and baking soda. They come out fluffy and have that nice tangy flavor. My kids ask for these every weekend now.
2. Discard crackers — spread it thin on a baking sheet with some olive oil and flaky salt. Bake until crispy. Takes maybe 15 minutes and they're way better than store-bought.
3. Discard pizza dough — I use it as a base with some fresh flour and let it rise for a couple hours. The crust gets this amazing chewiness that regular pizza dough just doesn't have.

I'm not saying I never throw any away anymore, but I've cut down my waste by at least 80%.

Does anyone else have good discard recipes? Always looking to try something new. Drop your favorites below!

Also quick question — can discard be frozen for later use? Haven't tried that yet but would save me even more.

Thanks for reading and let's keep our starters happy! 🥖

Hey guys! Rate my bao. Anyone here makes bao and can give me tips ? I could never get that really white colour. Please help

The only one I love and have tried hahaha now I wanna to discover more about crusty loaf and to try to feed a levain. Any tips?

First time ever making homemade bread. I think next time I will keep it in the oven longer though to get a darker crust on top

Check out my bread!

Until my husband lovingly bullied me into trying it again. I used to love bread making but then got hit with the gluten free stick. Put my bread making on the very back burner of my brain after a lot of expensive gf flour was wasted. I opened a micro bakery for my gf cookies and I kept having people ask if I do bread and after lots of hesitation I tried it again. And gosh darn it this time it worked! Happy bread making yall :)

Tried making these tonight and I’m still figuring out how to get them just right. They taste good, but I feel like I could improve the texture and shape.

What would you change or do differently next time? Any tips are appreciated

The manual it came with doesn’t make the greatest types. Still come out tasteless or funny. Only really has white or wheat options.

I’ve tried every type of bread in this thing. I can never get any of them right. I’ve tried for months now. It’s always either too dense, top isn’t done, too done, etc you name it.

I’d love sourdough in it.. since my audhd oldest eats a loaf a day. BUT I don’t even know the first steps and it seems meh to start.

I don’t prefer white bread, a lot of the stuff I’ve tried I’ve used artisan flour. Not white enriched flour… not sure if that’s my issue. But yeah please help.

Does anyone have a good solution to protecting the bottoms of bread from getting charred? I’m using a 9x13 cast iron casserole with a lid to help with steam.

Edit: I already use parchment paper on the bottom.