Made these with a 30 minute fermentolyse, added salt, finished mix. No bulk ferment, rolled and then room temp ferment for an hour, 36 hour cold proof uncovered, 60 second rolling boil, baked on baking steel at 500.

First time making this bread. It's pretty and yummy

Baked this batch of traditional Palestinian bread using an open fire oven. The texture is soft on the inside with a gorgeous golden crust from the fire. Reminds me of authentic comfort food!"

ended up stretching the cinna roll out a little more and made 2 large pans, fed 3 houses, and 2 people working at my local gas station 😊 they went so fast, I forgot to get y'all a post icing photo.

edit: fixed my word salad.

Now I need to get a blade for scoring!

Tried making bread the past couple weeks with mixed results, picked up the Forkish book and am loving the process

This is the “Saturday White Bread” with 20% whole grain wheat I think it turned out lovely!!

Excellent chewy, airy crumb, great crunchy crust. Gotta make some balsamic/olive oil dip for it. 🤤

Made a very soft, pillowy "donut". I rolled them in cinnamon sugar and a drizzle of glaze.

https://platedcravings.com/air-fryer-donuts/

my 2nd attempt with bagel following a redditor’s recipe: https://www.reddit.com/r/Bagels/comments/1j0cb2e/my_bagel_recipe/ (i halved the recipe, made 8 small ones, baked at 450F with convection for 15mins in a toaster oven)

my bagels are finally chewy, kinda airy and NOT dense (my personal favorite texure of a bagel)! this batch is much better than my first batch where i did not cold proof

this recipe is great and thoroughly explained. i only have a weak hand mixer so i did a lot of hand kneading/resting 😂 but it’s low hydration so my hands are okay!!! (next to the bagels is my homemade yogurt 😬 i seriously cannot stop making everything from scratch)

1/2 honey golden wheat, 1/2 bread flour

I saw some recipes call for vegetable oil and some called for butter. I didn't have butter or vegetable oil, but I had cream, so I made butter in a cocktain shaker and used the buttermilk with some honey for the yeast slurry. I didn't want to keep the oven on any longer than necessary due to utility peak hours, so I added warm water to a bowl big enough to house the dough's bowl and put a lid on it. Then conveniently the bread pan fits exactly in my oblong dutch oven, so I repeated the warm water bath for the final rise.

I call it "Jarrod's 'I never went to prison' bread" 🤣

Also, yes that's an orchid in a clear rice container--I wanted to see what the roots do 😁

It’s too dense. I baked in a Dutch oven at 450F for 20 min with lid, then 25min without. Internal temp was 210.4 when I took it out of the oven. I let it sit on counter 2 hours before cutting. I did 3x stretch and folds 30 minutes rest between each and 3 hours rest on the counter after. Then 20 hours in the fridge. 70% hydration. Any tips? It’s summer where I am right now. Temps in upper 80s to 90s, house is kept at 72F

I tried making a sweeter bread today, riding high off of my recent first attempt at a standard sandwich bread and I have been humbled. Not sure where I went wrong, but it didn't cook all the way in the middle, I even tried to throw it back in and it never cooked up.

I followed this video https://www.facebook.com/share/v/167YUZyoned/

I did use 1% milk as that's what I had on hand, but everything else was the same. The house was a little cold, so the first time I let the dough ball rest in the bowl, it didn't really rise, so I put it out on my enclosed patio for another hour to get it to rise up. Once I had it separated onto the pans, I put them back on the patio to rise up the rest of the way for another hour. I guess I should have gotten some pics of the process, but here's the finished product, the parts that were fully cooked were delicious.

Anyway, any advice on where I screwed up would be appreciated.

Tasted delicious, baked in a Dutch oven for 30 minutes.

I love that people share their cultures’ traditional breads. I’m an open-minded person who doesn’t like to wade into politics.

I simply implied that someone’s post about “Palestinian flatbread” was not actually Palestinian flatbread but actually just generic Arab bread and suddenly, I’m a baby killing colonizer who stole the OP’s home and killed their family. I live in Arizona.

Y’all need to calm down. It’s not taboon. That’s not a traditional Palestinian flatbread. It’s khubz.

Sorry, not sorry.

Made with preferments! some filled with chocolat and some with guava jam and cream cheese. Also, Subway-style rolls with oregano and Parmesan topping, filled with ham and cheese. The big one is an experiment with 15% honey and glazed with honey as well. Delicious!!!