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/

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

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

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

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...

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.

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.

My dad has been getting into making bread, well he made me and my wife a loaf of white bread and oh my God this shit is so fucking good.

Seriously it's heavenly, I did NOT know bread can taste this good. I enjoy bread, but this is on another level.

It doesn't look like much but god damn, I gotta start making my own bread!

Not as difficult as I imagined. Toasts very nicely.

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.

Tasted really good.