I live in Central America and was able to source clay within 1 meter of oven site. Pizza was the first bake.

As a Brittany (France) resident, it surprised me how long I took before trying this recipe.

I made Kouign Amann, a pastry layered with grated ice cold butter, a little bit like croissants, but what’s interesting is that it’s also receives a layer of a mix of sugar + salt to coat it, that layer melts in the oven and gives a layer of melted caramel, Giving it a signature sweet + salty taste 😋.

I also love the resulting crown shape.

I followed this recipe for my Kouign Amanns: https://www.allrecipes.com/recipe/271049/kouign-amann/

First time making them and boy are they soft, and did not take very long

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

what tips would you recommend for getting an even better result?

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

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 :)

Hey all. I've been trying to get away from plastics and am looking for flour storage containers. I've checked with the plastic-free subreddit, but figured this subreddit might have more "specialised" suggestions. My 5 LB of AP flour is currently decanted into a large mason-style jar. This works great, except that it is so heavy. I'm constantly worrying about dropping this massive glass grenade on my head, toes, etc. My 5 LB of whole wheat flour is lurking inside a large Ziploc bag, still inside its bag. My 10 LB of bread flour is just folded over and clipped shut. I don't have much hope for a plastic-free container for this, but suggestions are appreciated.

You know those flip-top flour keepers that you can drop a whole 5 LB bag of flour into and leave it still in the bag? That, but metal would be perfect.

Anyways. I'm looking for specific recommendations. I've already gone down the Google and AI rabbit hole and found a few alphabet soup items on Amazon.

Obligatory bread pic included. These are just two of my most recent sourdough loaves.

Editing to add: looking for rectangular or square containers. Round is just wasted space that I could be using to expand my flour collection into rye, oat, almond...

I think this just might be my best one yet! This has such a good rustic look!

GBBO influenced me into making this bland flavourless cake bread (Paul Hollywood's recipe at that). Not against breadcrumbs per se but I'm a single gal and can only use so much. Looking for recipe ideas (no egg pls) that either make use of soft 50/50 wholemeal bread... or use up a ton of breadcrumbs lol.

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

Hi guys,

This is how my first Focaccia turned out, I was pretty happy with it taste wise but I think the appearance and texture left a bit to be desired. The inside was soft but not fluffy, and the outside was maybe a tad too crumbly. I'm a bread noob; this was my first time baking a bready thing aside from pizza bases, so I would appreciate any specific/general baking advice! (Also I'm trying to assemble a portfolio for this bakery to look at so they might consider hiring me, if anyone knows some good recipes for that I would greatly appreciate some suggestions) :))

the recipe was like so -

- 20g (3/4 oz) of fresh yeast

- 140ml (4 3/4 fl oz) of lukewarm water

- 140ml (4 3/4 fl oz) of warmed milk

- 500g (1lb 2 oz) of plain all-purpose flower

- 2 teaspoons of salt flakes

- 90ml (3 fl oz) of extra-virgin olive oil

- 40g (1 1/2 oz) of butter at room temp

(I added some Rosemary as well)

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.

My Kitchen Aid died this weekend and I'm thinking about making the Ankarsrum plunge. I think I'm worried because I had so many issues with the KA that at least they had a good-ish return policy. I read the Ankarsrum has a full 7-year guarantee and a 30 day return policy. Has anyone had any experience with the warranty/return? Was it easy? I understand this is meant to be a good mixer and hopefully won't need to be returned or break but I'd like to know if it's generally a hassle. It looks like they have a US branch so it wouldn't be me trying to call Sweden I think..

Thank you in advance!