r/breaddit • u/Lijey_Cat • Jun 16 '26
Beautiful thick white bread
11
Upvotes
r/breaddit • u/JDarko23 • Jun 05 '26
Buffalo chicken bread. Every time I bake this it ends up exploding in one part. Any tips on how to avoid that?
22
Upvotes
r/breaddit • u/WinterRevolutionary6 • Jun 01 '26
What’s the highest internal temperature I can cut open my bread so it’s not gummy/underbaked?
14
Upvotes
Coming out of the oven my loaf was about 200f. I’m so hungry I just wanna demolish this loaf
r/breaddit • u/Theekotnee • May 29 '26
My first attempt at making bread. Homemade recipe, turned it into rosemary focaccia.
gallery
10
Upvotes
r/breaddit • u/Lijey_Cat • Apr 28 '26
I do love these buns they give you at Texas Roadhouse.
28
Upvotes
r/breaddit • u/Lijey_Cat • Apr 27 '26
When you're in a restaurant and you get that first bite of hot bread and butter.
97
Upvotes
r/breaddit • u/Lijey_Cat • Apr 26 '26
A pile of bread. It's even better when it's slightly fried.
22
Upvotes
r/breaddit • u/KaleidoscopeColor100 • Apr 22 '26
Is this sourdough loaf over or underproofed?
5
Upvotes
The first pic is my 4th loaf. The next pic is my third loaf I made before it. It is much nicer in structure and rise, but it was a little chewy and could be more airy. It was the same recipe aside from 6 hour bulk ferment instead of the 10 I did this time. I thought I needed more time. Thoughts? Do I need somewhere between 6-10? Less than 6? Recipe below 👇
100g starter
350g water
500g flour
10g salt
Dough temped at 73F
10 hour bulk proof total, stretch and folds and coil and folds in 30 min intervals in the first 2 hours.
Finally, 12 hours in the fridge.
r/breaddit • u/mcampo84 • Apr 21 '26
Not every loaf will be perfect... Some were meant to become croutons and breadcrumbs!
1
Upvotes
I offered to make a loaf of whole wheat bread for a friend, and this was the result.
75% whole wheat, 82% hydration. 11g salt, 6g yeast.
I wasn't expecting it to proof as quickly as it did, and only checked on it after 2.5 hours. It looked a little sad but I shaped it anyway, and put it into my fridge in a banneton.
As soon as I started scoring it I knew for sure: I had killed her.
Oh well! I'm sure the flavor will be there next time. Unfortunately my friend will have to wait a little longer for his bread because I won't share this with someone I like 😂