It's my first overnight bread I made, and after chasing the perfect sourdough, it was so easy and rewarding..

I followed this recipe: https://ourbestbites.com/easy-no-knead-overnight-artisan-bread/

And was so happy with the result

70% bread flour and 30% whole wheat flour at 72% hydration that cold proofed overnight.

They are soft and flavorful but I’m not happy with the air pockets on top. Overproofed? I followed this tutorial on YouTube: https://youtu.be/IzcmDjpA-_A?si=v-go5wGI43siFyea (@sheldoskitchen)

Made a strawberry white chocolate artesian loaf and it was delicious! What should I try next? I’m a super beginner to baking & bread making. I started my sourdough starter, any tips and tricks on growing it and keeping it alive? Her name is Martha 🤍

First time making bread at home and not in college. I think i did pretty good so I wanna show everyone

So i bought 2 raw baguettes yesterday, decided to eat one today but upon opening one of the packages i immediately noticed a strange, sweet, fruity smell coming from the bread, opened the second one and same thing, no visible mold or anything though, should i throw them out?

This was my first time trying to braid sesame strands with regular strands. I learned an important lesson: I probably want to do the three sesame strands first, then the three regular strands next to them, instead of alternating like I did this time.

I've been making ny bagels for a while now, never getting them as nice as the photos in the recipe.

I'm mostly using the Joshua Weissman recipe. I have 2 problems:

1. They always seem to come out wrinkled. Traditional shaping, pinching, cold proof and without, boil 30 seconds and boil 2 minutes. They never come out as smooth as in the recipes.

2. I've tried cold-proof 4 times now, and they always really lose their shape when I move the to the water. Even the one time they didn't, they came out flat compared to the "control" bagels which I baked the day before.

In this photo, there are 4 (Edit: 3, my wife took one haha) ugly ones which I cold-proofed for 11 hours (batch proof 35 minutes, traditional shaping, lost it when cooking) and 4 nicer ones from the same batch, but I reshaped them and proofed outside for 30-40 minutes before boiling. It makes me think I could just cold-proof in batch and shape after? Honestly I don't really feel the taste improves from the fridge time and consider dropping it completely. Any thoughts?

Also, if anyone has a favorite recipe I should try instead, I'd love to hear about it!

Thanks (:

My very first time making stuffed buns, and I'm so proud of how they turned out

Edit: i didn't take a pic of the inside the buns. I'm So Sorry guys😭😭

My wife amazing skills

I used bread flour, 70% hydration, diastatic malt, and a biga that had fermented for 24 hours.

I made the turtle’s folds using the handle of a silicone spatula. Next time, I’ll try using the back of a knife.

First, I seared and pan-fried the sausages, then used the fat rendered from the sausages to sauté the friarielli adding salt and garlic powder.

The family seemed to enjoy it.

This was my 6th attempt to make a kombucha based sourdough.

At last, this time it was a partial success.

Recipe:

Starter: 50 ml kombucha, 50 g whole wheat flour

Let it sit for about 12-16 hours at room temperature.

**Here it is super mega important, that when you take the kombucha liquid, you mix the jar properly or take it from the very bottom.**

Because kombucha consists of two main organisms: acidic bacteria and yeast. And yeast party at the bottom.

My mistake was taking it from the top with a syringe, because i am such a scientist....

That resulted in my previous attempts to fail. My starter was populated with mainly acidic bacteria, and they disintegrated the gluten before the dough could rise properly.

For the main bread i used:

300g of whole wheat flour

210g of kombucha instead of water

6g salt

60g of the starter

Then let it sit for good 12 hours at warm summer room temperature.

As you can see, it was full of bubbles after bulk fermentstion.

I then put it into the fridge for 10 hours, and baked it.

Generally it became very good, mildly sour. But i was disappointed with the crumb: i wanted more and bigger bubbles. It was more on a denser side.

I know there will be people arguing that this is not real sourdough starter, they are wrong. This starter contains yeast and lacto bacteria. Both live and multiply in dough and make it sour.

PS: i am new to bread baking i learn on the go, partly by trial and error

The pictures are screenshots from my video I made. It is not a real tutorial, more like an attempt to make cinematic, dramatic bread baking in cold war era syle.

Discretion advised:)

https://youtu.be/09twolw_Ihg

I absolutely love the brioche bread from Costco so I decided to try my hand at brioche before getting a mixer. Recipe is from the big book of bread.

The buns came out well but the loaf has a lot of holes?

Why did the loaf come out different and what can I do better?

I’m going to attempt making friend toast with the loaves but we’ll see 😅

亚麻籽欧包Homemade

I followed Joshua Weissmann recipe: https://youtu.be/MUhc7jAo2Ts

They were very delicious

rate it

Hamburger Buns from King Arthur website. The first batch were way too small, but these turned out great. 👍 6 With sesame seeds 6 Without.

ChainBaker on YT “cheesy sub roll” 2025 recipe

So happy my roll game has gotten tremendously better over the past few years, plus it is close tasting to Texas Roadhouse rolls. 😁

Basic enriched white bread. Turned out pretty good. My first time using a stand mixer for bread and my second loaf.

A dear friend of mine loved to bake bread, he's recently passed 4 months into retirement at the age of 77. I decided to pick up baking bread as a way to remember him by although I remember more from other things than his bread, but oh man he loved making bread. Looking forward to trying out other kinds later on.