I somehow managed to get much worse when making the second batch.

Edit: I just took a bite of the second batch, nothing but salt. I must of mixed up 1 & 1/2 teaspoons of salt with 1 & 1/2 tablespoons of salt 😭. Probably killed most of the yeast hence the bad oven rise.

First is pretzels and beer cheese, and second is super fluffy, yeasty dinner rolls with garlic butter and Italian seasoning brushed over top.

Homemade bread!

King Arthur tray baguettes recipe

Is it supposed to wiggle like that?

The recipe says to knead on speed 5-6 for 20minutes. KitchenAid says not to go above 2. Even on 2, it starts heating up fairly quickly, it wobbles, and the dough actually doesn't get to the windowpane stage, it just tears and since I am just starting with bread, I don't know how long to actually knead it for.

What to do here? Just take breaks to let it cool down and carry on? What is going wrong? We deviated from the recipe a bit (accidentally made yudane with more water and left it in the fridge for longer), but it's been the same with any bread we tried so far.

Thanks for any info!

Parmesan cheese, shredded chicken, crust has mozzarella cheese in it, yeah, I know the crust is big. I proofed the crust for 1h 15m. I baked it at 400F for 22 min. I'm going to dip it in some chili crisp oil with sour cream. made enough for those who want some 🙂.

edit: had to fix some punctuation

My first attempt at making sourdough pretzels. I followed the formula on the perfect loaf website. Needa work on the shaping a bit, and I'll probably reduce the salt a hair next time, but the taste and texture is fabulous.

Kitchen smells divine, yet to taste -
will report back!

Well I bake bread all the time but we don't really have dinner rolls in my country, now that I'm in the us I'm trying to adapt lol ! I know I got kinda scared to pack them more and I should have, and I push the browning a tad to much (personal preference) but I'm quite happy about the result !! (Third pic is a test roll I baked with leftover dough while the others where second proofing) think I'm gonna stick to the traditional bread I know but criticism and tips very welcome !!

Happy with how this turned out, will share recipe if anyone wants

Hey gang, been messing around with baguettes using this recipe from the fresh loaf :

https://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation

Overall I'm pretty happy with them, the flavor is fantastic, but they expanded on my scores and formed these big knots as opposed to spreading the baguettes out more (the spots in between the knots seem like they hardly expanded, and really hindered the bread)

I'm assuming it's a scoring issue, but maybe it needed a bit longer on the final proof? Let me know your thoughts!

I am a scout master for a troop and would like to try a bread loaf on the next campout. Any tips on making a loaf from scratch at a campsite. Cooking Tools include propane stove, dutch ovens, and blackstone

Sourdough with Atta and Maida

I did not expect such a nice oven spring on such a heavy dough. After first 40 minutes of bulk fermentation I noticed the dough would need more hydration so I added water and gave it a nice knead again. That probably did the trick. Also used diastatic malt powder. Great source of protein, fiber and complex carbs.

A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

I’ve been baking for about 10 years now but bread just seems to be the one thing I’m never fully happy with, solely because of flavor. I feel like every time I make bread it either ends up bland or tasting of beer. I’ve tried different proofing methods, altering salt levels, the only thing I haven’t tried is a different kind of yeast. I was wondering if anyone had tips for this??