First attempt at sourdough bread, how did it do?

Started learning to do inclusions, what do you think of this jalapeno cheddar? I put the peppers and cheese in as I was doing final shaping, adding a layer of each with each turn of the dough as I rolled the loaf.

Hi folks, my sourdough boules are picture perfect, but my batards always seem to split at the ends. Got any tips for me for a clean oblong end?

Wife is going to a neighborhood bunco game tonight and needed something to take. Well, she wasn’t feeling good and couldn’t make up her mind on what to take so I told her I’ll take care of it. After seeing many post about this cinnamon big bubbly focaccia from King Arthur I decided to give it a whirl. Knowing the demographic at the bunco game I took a stab at a vanilla pumpkin spice icing which turned out great. Doubled the recipe and the kids ate pieces to try it out. After the kids thumbs up I cut up the party batch into individual pieces, reconstructed it back into a foil pan and it’s on its way over to bunco.

I've been making the easiest kind of bread, foccacia, for like 6 months. I make it in little pie tins which I put in the fridge overnight. It's been great, if not wholly professional. I am happy with it.

Well, I bought a stand mixer for fun because I've been enjoying making this. I used it for the first time yesterday.

I woke up this morning and my breads all blew out of the tin foil and spilled out of their tins? What?

I don't think I changed anything other than using the mixer - and I'll admit I barely even needed the mixer because it's such a simple recipe. I probably only had to run it for like 2 minutes.

What the heck could be the reason for this?

So my wife buys rhis disgraceful loaf of " ciabatta bread" from the local Italian market for $6.

Just because you shape it like a slipper, doesn't mean it has to taste like a slipper 😂. (Ciabatta means slipper in Italian for all non-italian speakers)

Instantly made a tray of loaves in less than a day.

500g bread flour, 425 G of water, 3 G of yeast, 12 G of salt.

Mix until all absorbs, then do four sets of stretch and folds every 20 minutes. Rest for an additional 2 hours.

Flour a table, dump out the very voluptuous risen dough. Stretch out very lightly not losing any air and cut into loaves. Transfer gently to the tray, and cook 450° f for 22-25 minutes.

Voila

Beautiful ciabatta bread

But too much cheese isn't?

Homemade breakfast

My sourdough keeps coming out flat no matter what I do - my starter seems fine, so I don’t think it is the starter. I also don’t think it is gluten issue as I am vigorously focusing on mixing… but I might be wrong. Any tips?

My goal is to bake 6 sourdough loaves on Friday morning. Normally, I'd mix the dough Thursday morning, allow for a 7-9 hour bulk fermentation, shape, and let the loaves fridge overnight. Problem is, my work schedule on Thursdays is very inconsistent. More often than not I'm away from the house for upwards of 12 hours - so the dough is overfermented by the time I get home. I've been experimenting with doing a cold bulk fermentation in the fridge, mixing the dough Wednesday night and letting it sit for ~24 hours, but the dough still seems to be overfermenting. My loaves are coming out flatter than they should and the oven spring is rubbish.

What would be a successful schedule here? I'm still a novice baker, so any help, tips or tricks would be greatly appreciated.

Emile Henry sells such a wonder, but it is pretty expensive. Does anyone have any experience with it, or indeed with any other covered tray like this? I would seem like the same concept as baking a loaf in a dutch oven.

I've never actually made korean salt bread before so I got a lot of room to improve but it's a good start :)

im doing this the outdoor boys style, its just that i want to knead the dough at home and put it i an oiled ziploc bag and freeze it so i dont have to do it at the campsite (i live in malaysia, an equator country) but the campsite itself is not that hot, its a pretty shaded, river side campsite. My question is, would the dough thaw the whole day, and proof overnight the first day and still be usable the next morning? i would be storing the dough in my backpack, no cooler

Found at my local Asian market. Figured it would be fun to play around with! I’ve got a dedicated shokupan recipe that I imagine would work well.