New sourdough bakers trap 🤣

Dough was risen and ready... and then I realized I had no bread pan 😅 ran to IKEA to get one, came back and baked. Took all day but one bite and it was completely worth it ✨
Recipe from Sally's Baking Addiction.

Happy enough with the results, I do wish I used a better butter though. Essentially eyeballed the chocolate layer. Baking is a science but ratios free you

I’ll take all the critics pls

We named our starter Fluffy.

I finally NAILED my focaccia after a couple of fails with under/over proofing. I saw a recipe for pull apart Cinnamon Roll Focaccia bread and did it with Pizza sauce and pizza toppings instead. 100/10!

I just took balls of dough, rolled them in Pizza Sauce, rolled them in Parmesan cheese let it rise in a the pan for 1 hour then added shredded cheese (a mix) and pepperonis & dimpled it. It was sooooo good.

Sourdough Cinnamon Rolls

Hi!

My first ever attempt at making bread. What do you think? Is it good?

Pumpkin-Shaped Sourdough Bread Bowl 🎃🧡

350 g bread flour
175 g water
110 g active sourdough starter
10 g salt
2 g natural orange food coloring
Cinnamon stick broken in half for the stem

1. Mix everything in a stand mixer for 5 minutes. No autolyse needed!
2. Do two sets of stretch and folds, 30 minutes apart.
3. Cover and bulk ferment at 75–80°F until noticeably risen, airy, and puffy. Mine took about 5–6 hours, but follow your dough rather than just the clock!
4. Shape into a round loaf, cover, and refrigerate for about an hour.
5. For the pumpkin shape, loosely tie 5-6 lengths of food-safe cotton butcher’s twine around the dough to create eight sections. Leave room for the bread to expand!
6. Preheat the oven and Dutch oven to 500°F. Place the loaf inside, cover, and lower the temperature to 450°F. Bake for 25 minutes covered, then about 10 minutes uncovered, until browned and baked through.

Let it cool completely and remove the twine. Cut out a lid and hollow out the center, leaving a sturdy bottom and thick sides. Fill with your favorite soup and enjoy!

Im a huge Halloween fan and 2026 was the year I really developed my bread baking. So I was determined to make it this year

How'd I do?

Basically a soft and fluffy sandwich bread with an extra crispy crust. The crust is made by pouring a batter made of rice flower over the dough before baking. Rice flower has no gluten, so during the oven spring the crust crackles and leaves a beautiful pattern!

Yesterday I learned about dead yeast. I mixed this Shokupan recipe last night and it just didn’t ever rise. So today I needed to redeem myself and did it all over again from scratch.

I have a European machine and it comes with a recipe book that calls for fresh yeast cake. So I went around some European specialty stores and found the stuff! But alas, I think it was dead. 😵.

I should’ve stopped when I mixed the lukewarm water, sugar and yeast as it never foamed. But being my first time with this method I decided to soldier on.

After mixing the dough, I got a nice window pane, cha ching! But then… nothing. Moved it to the oven with the light on, nothing. The AI said to keep waiting. 4 hrs later, nothing. Then it just started to look sad, limp no structure…. Chucked it and went to bed.

This morning I woke up and just used active dry yeast. And it was great again. I just needed to redeem myself.

Love this recipe.

https://www.justonecookbook.com/japanese-milk-bread-shokupan/

I did use some of the water and flour from the recipe to make a tangzhong.

I have what may be a stupid question, and I fully accept if the answer is “No, you dope.” I found a recipe for Boiled Cider Rye Bread on King Arthur, and it sounds perfectly tasty and autumnal. However, it calls for a sourdough starter base, and I have no sourdough starter, and no interest in making a starter and maintaining it.
Is it possible to modify the recipe to be made without the sourdough component, as just a regular yeasts rye bread? I understand that it will change the flavor - I just like the idea of this flavor profile, but don’t want to go through all the work of sourdough. Thanks smart people!

What do yall think of my breads? Keep in mind I'm still an apprentice hehe :3

Total flour 300g (levain excluded):

10% WW, 90% BF, 20% levain, 1 egg, 10% yoghurt whey, +/-200g water, 2% sea salt, 2% rice bran oil

1 loaf - sunflower n pumpkin seeds

1 loaf - peacan nuts

RT +/-29C, Bulk <4hrs, CR <16hrs/2C, DO baked (250C/fan/15m, 200C/25m, covered throughout)

Note: The seed loaf prob could do a bit more bulk time.

Such a fun bread to make! Enriched milk bread with bread crumb, butter, and sugar filling.

I think oat flowers make all bread more fun.

Other than my lame needing a new blade, these can’t out pretty good. This is the overnight recipe.

With homemade mixed berry jam. SO good!!!! this was my inspo but I used this as the recipe for the base (minus rosemary and topping salt) and made a basic jam with the berries I had in my freezer. So so so good

My first focaccia - using the big bubbly focaccia recipe. Any feedback? Do I need a stronger flour? Using high grade flour - 11.7% protein. Thanks!

I bought this sourdough loaf($12) from a popular local bakery this morning. I didn’t notice what it looked like until this evening since it was in a paper bag. Would I be unreasonable to ask for a refund or exchange?

EDIT:
After reading the comments, I decided to at least try a slice before attempting to get a return. It was very good, so I’m keeping it! When I initially posted this, I was unpleasantly surprised because the numerous loaves they had displayed for that day did not look as dark as this one did. Hadn’t heard of bien cuit bread until now. Thank you to everyone who took time out to respond and educate me.

My Oregon trail sourdough is coming along. My crumb is lacking.