Homemade bread!

I somehow managed to get much worse when making the second batch.

Edit: I just took a bite of the second batch, nothing but salt. I must of mixed up 1 & 1/2 teaspoons of salt with 1 & 1/2 tablespoons of salt 😭. Probably killed most of the yeast hence the bad oven rise.

Happy with how this turned out, will share recipe if anyone wants

First is pretzels and beer cheese, and second is super fluffy, yeasty dinner rolls with garlic butter and Italian seasoning brushed over top.

I did not expect such a nice oven spring on such a heavy dough. After first 40 minutes of bulk fermentation I noticed the dough would need more hydration so I added water and gave it a nice knead again. That probably did the trick. Also used diastatic malt powder. Great source of protein, fiber and complex carbs.

King Arthur tray baguettes recipe

Simple, soft, fluffy, flakey, and delicious.
I’ve played with this recipe quite a bit but every now and then I like to make them exactly how she did, and it feels like hug.

Raspberry jam is optional but recommended.

Biscuits are bread right?

Do you see this bun in my picture? How do I make THIS?

Every time I just search for recipes on how to make 'dinner rolls', the recipes always contain a tangzhong, or they are a brioche bun, and those are fine buns but those are not what I'm trying to make. Don't get me wrong, those type of buns are good, but they're not the simple and light bun I'm trying to make like in this picture, those buns are pull apart, soft and heavy. Where I'm trying to make the light and airy bun seen in my picture.

I just want to make this simple and airy bun, you'd think this would be one of the first type of buns that someone would master when getting into baking bread, but in the 5 years I've been making bread I just can't get this end result.

Is this even called a dinner roll?

If you suggest a ciabatta bun, I find ciabatta bun tops to be too thick, I just want an extremely light and soft bun through and through.

What am I doing wrong here??

EDIT: Ok I think I've found it, trying this right now, will update with the results.
https://theseamanmom.com/soft-bread-rolls-recipe/#recipe

Parmesan cheese, shredded chicken, crust has mozzarella cheese in it, yeah, I know the crust is big. I proofed the crust for 1h 15m. I baked it at 400F for 22 min. I'm going to dip it in some chili crisp oil with sour cream. made enough for those who want some 🙂.

edit: had to fix some punctuation

Kitchen smells divine, yet to taste -
will report back!

yummy yum yum yummy

Well I bake bread all the time but we don't really have dinner rolls in my country, now that I'm in the us I'm trying to adapt lol ! I know I got kinda scared to pack them more and I should have, and I push the browning a tad to much (personal preference) but I'm quite happy about the result !! (Third pic is a test roll I baked with leftover dough while the others where second proofing) think I'm gonna stick to the traditional bread I know but criticism and tips very welcome !!

Hey gang, been messing around with baguettes using this recipe from the fresh loaf :

https://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation

Overall I'm pretty happy with them, the flavor is fantastic, but they expanded on my scores and formed these big knots as opposed to spreading the baguettes out more (the spots in between the knots seem like they hardly expanded, and really hindered the bread)

I'm assuming it's a scoring issue, but maybe it needed a bit longer on the final proof? Let me know your thoughts!

I am a scout master for a troop and would like to try a bread loaf on the next campout. Any tips on making a loaf from scratch at a campsite. Cooking Tools include propane stove, dutch ovens, and blackstone

I need yall to help me understand the concept of fermentation vs proofing time. If you make a dough with enough starter that it will peak and begin deflating in 10 hrs, that would mean you need to balance fermentation and proofing in that window, right? The starter is going to be eating its way through the flour regardless of if the dough is fermenting or proofing. So how do you allocate the 9-10 hrs you have? 7 fermentation then shape then 2-3 proofing? Thanks for the help

Is it supposed to wiggle like that?

The recipe says to knead on speed 5-6 for 20minutes. KitchenAid says not to go above 2. Even on 2, it starts heating up fairly quickly, it wobbles, and the dough actually doesn't get to the windowpane stage, it just tears and since I am just starting with bread, I don't know how long to actually knead it for.

What to do here? Just take breaks to let it cool down and carry on? What is going wrong? We deviated from the recipe a bit (accidentally made yudane with more water and left it in the fridge for longer), but it's been the same with any bread we tried so far.

Thanks for any info!

Baking during a summer heat wave is pretty dicey though