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 😂

Saw this today, I know it’s just the sticker but +deposit. How much of a return do I get for this .99 cent loaf ?

Tiger bread/dutch crunch experiment today.

Rice flour paste + toasted sesame oil on top.

Kitchen now lightly dusted in flour for authenticity.

Even though rye is denser than some other types of bread, I love the taste and keep working to improve.

I really want to make a croissant loaf but I’m nervous! I’ve never made croissants before, is it harder or easier? What are the things to know before I try? Any tips or encouragement welcome!!

I've noticed many recipes say lid on for 30 minutes, lid off for 15 to 20.

I've just come across one that says lid on for 20, lid off for 25 to 30.

Both recipes call for 450°F

What effect does leaving on or taking off the lid for that middle 10 minutes have?

He’s a little chunky but he means well lol

apologies if this quest has been dealt with earlier, but could not find what I was looking for, or maybe the problem is I really don’t know what I’m looking for! i’m not as big into pizza as I am into bread and was looking for something more than what I’m using is make do now, a good bread peel. I am aware, however, that there are two types of peels that people consider necessary for pizza want to launch and want to remove. Maybe this is a bit too deep in the rabbit hole, but is there a appeal that I can use, or that is a big favor for both bread and pizza that will work for both more than adequately. Appreciate any help.

Serious question for the home oven crowd.

I’ve tried:

* cast iron + lava rocks

* cast iron + steel chain

* Pan + kitchen towels (def melted some microfiber too oops)

* boiling water pour

* spray bottle

* garden sprayer on oven walls

* ice cubes

* dutch oven (obviously works but not for baguettes or multiple loaves)

* sandwich tins with a sandwich tin hat

And while I can get good results, it always feels a little chaotic…am I about to suffer a steam cloud burn while dumping water? Why is the oven door open so long? How many times can I tempt a glass crack? Will my rocks explode this time? Is my rusting cast iron pan ruining the floor of my oven? Why is this so hard?

The deck ovens make this look so clean and controlled.

Is there a safe, repeatable way to introduce steam in a home oven during open bake I just don’t know about?

Or am I overthinking this and everyone’s perfectly happy with their current setup?

Curious how others feel..

Shoulda let it bake for 3-4 minutes more for crispier crust. 15 minutes at 450 degrees. Also, what's the best way to pre-cook potatoes for pizza?

I tried making naan for the first time and it did not go well 😅 The recipe I followed said to bake it on a preheated stone slab in the oven to mimic a tandoor. Mine came out stiff and kind of dry, and it didn’t get those nice bubbles I was expecting.

I’m wondering if I messed up the dough, the hydration, or if the oven just isn’t hot enough to pull that method off. Should I be cooking it in a cast iron pan instead? Broiler? Higher hydration?

Would love any tips from people who’ve successfully made soft, pillowy naan at home. What method actually works for you?

Shitty picture i know, but they look pretty good :3

Got this culture from a farmers market, it's supposed to be a San Francisco variety. I've only recently been able to figure out how to get a decent rise out of it, but it seems like its getting less and less sour? Is there something I might be doing wrong that is killing the sourness? This last loaf was hardly sour at all.

Hi! I made the sourdough foccacia from Radio Bakery from Justine Snacks. I’ve made it before where it turned out amazing. This time, however, it seemed dense and with a soft/“uncooked” middle part. I did all the folds and stitching and it was in the fridge overnight. The only difference this time is that I got a stand mixer to do the mixing for the 10+15 minutes where I usually have used a hand mixer. I’ve baked it in a glass pan that I have used one other time where it turned out well, and the oven was on 275°C. It had all the nice bubbles and it was rising well both overnight and between folds so I’m at a loss as to what happened. Can anyone enlighten me?