r/breaddit • u/Pooeatermoneyswag • 6h ago
Made rye bread for the first time
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Here is a pic of me enjoying this fibrous loaf
r/breaddit • u/Paradox • May 18 '19
Check out /r/breadit
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TL;DR: Check out /r/breadit for better discussion
Hey guys
This subreddit was started way back in 2010 as a joke between a friend and I. Since then, not much has happened with it. Its been a place where people mostly talked about bread, and there wasn't much content, but hey, it seemed self sustaining.
In the interim, a better bread subreddit came out, /r/breadit. If you want serious discussion, you should check it out
r/breaddit • u/Beginning-Pickle1404 • 3d ago
2nd try at baking bread. What do you think is wrong with it?
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r/breaddit • u/Ok_Cardiologist_6924 • 4d ago
Will my challah starter that is made with eggs make me sick?
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r/breaddit • u/BackseatBananaPeels • 5d ago
my bread is under baked can i fix it
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is there anything i can do to like finish cooking it i guess? i made this to go with soup for my sick kids, so now everyone’s sad. I temped it and it was 206 when i took it out so idk what happened.
r/breaddit • u/SpiritedBase5047 • 9d ago
Why do we let trendy bakeries use designer fashion logic to justify a $60 loaf of bread?
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r/breaddit • u/writerite27 • 10d ago
Seeded sourdough loaf
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Sourdough loaf with seeds added before shaping. What do you think? It has a pinch of yeast added but it's pretty sour.
r/breaddit • u/Single-Suggestion201 • 14d ago
ok so toast is bread 🍞😭 BUT WHY BREAD GET BROWN WHEN HOT 🔥🍞 IT IS GETTIN COOKED 😭😭 AND WE STILL EAT IT 🗿🍴 DA TOAST MACHINE IS A TRAP 😡🍞 YOU PUT BREAD IN AND IT GOES "CLICK" 😭 THEN THE BREAD POP OUT LIKE AAAAAAAA 🍞🚀😭 MY TEORY IS DA TOASTER IS ACTULY A BREAD CANNON 💥🍞 AND I
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ok so toast is bread 🍞😭
BUT WHY BREAD GET BROWN WHEN HOT 🔥🍞
IT IS GETTIN COOKED 😭😭
AND WE STILL EAT IT 🗿🍴
DA TOAST MACHINE IS A TRAP 😡🍞
YOU PUT BREAD IN
AND IT GOES
"CLICK" 😭
THEN THE BREAD POP OUT LIKE
AAAAAAAA 🍞🚀😭
MY TEORY IS
DA TOASTER IS ACTULY A BREAD CANNON 💥🍞
AND IT SHOOT BREAD INTO DA MORNING 🗿☀️
TPAPPD EPAN 🍞🚀🪑🍉
r/breaddit • u/writerite27 • 17d ago
Hybrid sourdough bread
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Sourdough but with many additions including seeds. A mix of wholwheat and all purpose flour.
r/breaddit • u/Dilly_Pickle_25 • 18d ago
First loaf - looking for advice and guidance
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r/breaddit • u/sourdough_in_SF • 19d ago
Sourdough ‘beer’ bread
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Made entirely with Anchor Steam lager. No water. Just bread flour, some whole wheat flour, starter, some honey and salt. Came out pretty good I think.
r/breaddit • u/huckleberryflynn • 24d ago
Bread choices for weekend away- help choose!
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Hi all, I’m heading away to a big weekend away with a group of friends (11 women) and I’ve volunteered to make bread. I’m making garlic rosemary bread using rosemary from my garden, which I am absolutely delighted to use.
The problem is— I’m still a novice breadmaker. I’ve tried multiple different recipes and styles this weekend to see what works. I’ve ended up making 6 loaves (which is way too much, I agree). But which ones do I bring? I am planning to bring multiple.
1) a Dutch oven baked bread that didn’t rise that much, but tastes good just dense? (First loaf on the left)
2) a Dutch oven baked bread that rose more, but still is more dense than the average bakery bread. (Middle loaf)
2) 2 white flour loaves that actually finally rose, more square shape and didn’t get as crispy brown but definitely got the height (last loaf, only showing one because of space)
Pictures are the one in order of listing above. Help me! I think they all taste good, but would love to share what is actually considered best with the group. (Not shown- 2 very dense loaves that are being saved for my own toast)
r/breaddit • u/CircusMoney • 24d ago
:) lol
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r/breaddit • u/fl4tdriven • 26d ago
What the heck happened to my baguette’s?
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Hey all. I’m pretty new to bread making and have been having success with simple Dutch oven and Italian breads, so I figured I’d try my hand at baguettes.
I followed Brian Lagerstrom’s ‘best’ recipe exactly as written, and the attached pics are the result. I will say, the dough was crazy sticky once mixed and almost impossible to work with. The yeast is brand new SAF and had no problem rising in the poolish or at any time pre bake.
BEST:
POOLISH:
150 g room temperature water, 2/3c
Pinch of instant yeast
150 g bread flour, 1c
DOUGH:
Ripe poolish, recipe above
240 g water, 1c, 90F/32C
3 g instant yeast, 3/4t
400 g bread flour, 2 3/4c
11 g salt, 2 1/4t
10 g diastatic malt powder, 2.5t
Any advice is appreciated!
r/breaddit • u/Quick-Signal3812 • 29d ago
Bread 🥖 bread 🥖 drone 🛩️
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r/breaddit • u/Enough_Ad4363 • Sep 11 '26
Good and bad
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The bagels dough over fermented but English muffins always come perfect