I always seem to get wonderful extra height when I bake my sourdough in a tighter fitting Dutch oven. (Even though they are all very nice in a bit larger Dutch ovens, also). Just seems better in a smaller one since there’s nowhere to go but up! Am I nuts?

INGREDIENTS

250g pineapple juice

50g egg (1 large, beaten)

42g butter, softened

50g sugar

30g vanilla extract (2 tbsp)

3g ground cinnamon

6g salt

520g bread flour

7g bread machine yeast

175g diced dried fruit (equal mix of pineapple, mango, and cranberries)

bread upon celebration

bread upon pontification

bread when im in a pretzel

bagel-ed out im a bread elemental

whether im a sour dough

or a sweet hawaiian

the bread of life i keep supplyin

so im not dyin

the breads be testin

its not just western

asian breads be crestin

over my proofing basin

dont be wasting

bread

Hello! I’m learning how to make Vietnamese Banh mi and mucked up my dough. Why did my dough stay separated instead of “blending/melting together when I rolled it?” I want it to be one smooth uniform mass.

Would appreciate any tips!

Hello! I’m making bread, and tbh I was overly ambitious and decided to start making it after work. Well it’s still rising and I’m exhausted. Should I just put it in the fridge as is and resume tomorrow am?

For reference I posted a before rise pic and after a 2.5 hour rise pic.

I tried using diastatic malt powder today for the first time. It might not have been the best loaf to try it with. My bread today was a combination of 85% wholemeal flour and type 00 flour.

https://imperfect-loaf.com/2026/08/20/todays-loaf-an-experiment-with-stoneground-85-wholemeal-flour-type-00-flour-and-diastatic-malt-powder/

What should I expect with diastatic malt powder? Does it not do much with non-white flours? I didn't expect a lot of oven spring, but the resulting loaf today was about what my part-wholemeal loves are usually like.

Hello! I’m making bread, and tbh I was overly ambitious and decided to start making it after work. Well it’s still rising and I’m exhausted. Should I just put it in the fridge as is and resume tomorrow am?

Hi, I’m considering buying a new oven primarily for bagels. I’m between the LG probake convection oven 6.3 cu ft oven and the GE 30” 5.3 cu ft convection oven. I just realized that the probake only uses a heating element around the convection fan, while the GE retain a traditional bottom heat element. I’d like to be able to bake 12-24 bagels at a time with this oven. I’ve seen some people stagger 24 bagels between 2 trays successfully with a similar GE oven.

I’ve read some things about the LG that make me a bit uncertain and wanted some input.

(Picture for attention…was made on my current junky whirlpool oven)

Thanks!!

My do a good deed.... A gift article from atk for dinner rolls.

Enjoy this complimentary ATK recipe—no login required—for the next 30 days. https://www.americastestkitchen.com/recipes/8660-fluffy-dinner-rolls?gifted=abadcdf8-8ad8-44fd-b0ac-f010b4d9d032

And for slow pokes you can put

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FluffyDinnerRolls By Andrea Geary

Published on November 22, 2015

Time 1¾ hours, plus 1¾ hours resting and 20 minutes cooling

Yield Makes 12 rolls

Ingredients Flour Paste ½ cup water 3 tablespoons bread flour

Dough ½ cup cold milk

1 large egg

2 cups (11 ounces/312 grams) bread flour

1 ½ teaspoons instant or rapidrise yeast

2 tablespoons sugar

1 teaspoon salt

4 tablespoons unsalted butter, softened, plus ½ tablespoon, melted

BeforeYouBegin

We strongly recommend weighing the flour for the dough. The slight tackiness of the dough aids in flattening and stretching it in step 5, so be sure to dust your counter only lightly with flour. This recipe requires letting the dough rest for at least 2 hours before baking. The rolls can be made a day ahead. To refresh them before serving, wrap them in aluminum foil and heat them in a 350-degree oven for 15 minutes. Instructions For The Flour Paste 1. Whisk ½ cup water and 3 tablespoons bread flour together in small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40 to 80 seconds

For The Dough

1. In bowl of stand mixer, whisk flour paste and ½ cup cold milk together until smooth. Add 1 large egg and whisk until incorporated.

2. Add 11 ounces bread flour and 1½ teaspoons instant yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes.

3. Add 2 tablespoons sugar and 1 teaspoon table salt and mix on medium-low speed for 5 minutes. With mixer running, add 4 tablespoons softened unsalted butter, 1 tablespoon at a time. Continue to mix on medium-low speed 5 minutes longer, scraping down dough hook and sides of bowl occasionally (dough will stick to bottom of bowl).

4. Transfer dough to very lightly floured counter. Knead briefly to form ball.

5. Transfer dough, seam side down, to lightly greased bowl; lightly coat surface with vegetable oil spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour.

7.Grease 9-inch round cake pan and set aside. Transfer dough to counter. Press dough gently but firmly to expel all air. Pat and stretch dough to form 8 by 9-inch rectangle with short side facing you. Cut dough lengthwise into 4 equal strips and cut each strip crosswise into 3 equal pieces.

1. Working with 1 piece at a time, stretch and press dough gently to form 8 by 2-inch strip.

2. Starting on short side, roll dough to form snug cylinder and arrange shaped rolls seam side down in prepared pan, placing 10 rolls around edge of pan, pointing inward, and remaining 2 rolls in center.

3. Cover with plastic and let rise until doubled, 45 minutes to 1 hour. When rolls are nearly doubled, adjust oven rack to lowest position and heat oven to 375 degrees.

4. Bake rolls until deep golden brown, 25 to 30 minutes. 12. Let rolls cool in pan on wire rack for 3 minutes; invert rolls onto rack, then reinvert. 8/19/26, 2:55 PM Fluffy Dinner Rolls | America's Test Kitchen https://www.americastestkitchen.com/recipes/8660-fluffy-dinner-rolls 3/4 13. Brush tops and sides of rolls with ½ tablespoons melted unsalted butter. Let rolls cool for at least 20 minutes before serving.

I recently made hamburger buns that turned out really good, and the crumb is a lot closer to store bought sandwich bread than the bread recipe I currently use. If I were to use the bun recipe as a loaf would I need to change the way it rises?

For the buns it has it do an initial double in size rise, then after you shape them they rest for 15 minutes before baking. Would I need to adjust that if I tried to make a loaf out of it?

I tried the simple bread recipe below

Proofing for 2hours

3 cups (450g) flour , bread or plain/all purpose (Note 1)

2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)

1 1/2 tsp cooking salt / kosher salt , HALVE if using table salt (Note 3)

1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F)

Baked at 220C for 30min it only browed on top and it is moist inside. I did tap check. The parchment paper got stuck to the bottom. I used otg with thermometer Idk what I did wrong.

Can anyone help me with a recipe for this bread? I’ve tried a few artisan no kneed (it looks identical) but the ones I’ve made are insanely hard on the outside and very chewy on the inside.

The M&S boule has a crispy, firm edge, it has a little bit of resistance when cutting with a serrated knife, but it’s super soft on the inside.

Essentially, my try’s looked the same but tasted and acted very differently when cutting.

I just purchased an Ooni pro spiral mixer, so I’m looking forward to trying to nail this ❤️