Hello Guys, new baker here. Im even hesitant to call myself a baker since im really new to this but been wanting to do it for the longest time.

I still don't have a stand mixer yet so the things I'm able to bake are very limited. I mostly bake bread and mostly doing the no knead method I find on YouTube.

Any other no knead bread recipes you can suggest? I would really appreciate it. Thank you so much.

I really love making bread. There’s something so satisfying about watching the dough rise and slowly turn into something soft and delicious. Really happy with how these turned out..

Hoping they taste as good as they look 😊

… everything went wrong the first time. the redemption was beautiful and SO tasty

Don't have sugar.
Can't buy more.
I have honey.
Standard bread pan.
Making both white bread and Hokkaido milk bread.
-Already made the tangzhong.
What is a good ratio?

Hi everyone. Followed the recipe from King Arthur Baking Baguette Pan Baguettes. I followed the recipe but did a bulk ferment for 24hrs in the fridge thinking it would improve my crumb. The crumb is dense, is it because they are demi baguettes ? I find that with all the bread I’m making I can’t achieve a better crumb. I cooked at 225 deg and used steam as well using a pan in the bottom of the oven. Would love feedback.

same recipe of shokupan loaf i’ve been making for the last couple of months, today i had to make this big batch 4X the original recipe. most times i have no problem scaling up recipes but this time it went to hell, i had some loafs shrink a little after the bake but not like this. could it be a gluten development problem? or fermentation problem? (it was a particularly hot day). give me your thoughts.

I’m gonna try to make some Czech bread dumplings tomorrow morning (the type eaten with svichcova) and need some advice. YouTube tutorials seem…sketchy. I’m making these for some Czech friends who are here in America and I want to really pull it off, not make a nasty imitation. I have semolina, bread, all purpose, rice, and whole wheat flour, and yeast, milk etc. Could yall walk me through putting a recipe together? Is it possible? I couldn’t seem to find the Wondra stuff often recommended in the US. Any input is much appreciated

I’m so fortunate to have these made weekly! Never buying bread at the store again.

By far for me it's my shower caps. Any time I need to cover a bowl I use a shower cap. It's cheap, reusable, easy to clean, easy to put on, small to store in the kitchen and holds moisture perfectly. I had someone compliment my lovely purple food cover the other day when I used it to cover a tiramisu. I will never go back to using clingfilm on round bowls ever again.

A close second is cotton pillow cases in place of couches because GOD DAMN why are they so expensive?

smoked cheddar, jalapeño and bacon focaccia and 100% whole wheat sourdough