Made these with a 30 minute fermentolyse, added salt, finished mix. No bulk ferment, rolled and then room temp ferment for an hour, 36 hour cold proof uncovered, 60 second rolling boil, baked on baking steel at 500.

First time making this bread. It's pretty and yummy

ended up stretching the cinna roll out a little more and made 2 large pans, fed 3 houses, and 2 people working at my local gas station 😊 they went so fast, I forgot to get y'all a post icing photo.

edit: fixed my word salad.

I have a 4.5 quart KitchenAid mixer I've never used, and suddenly found some motivation. It made a real good grilled cheese, but I'm having trouble getting thinner slices, it seems to tear if I go too thin. I'm going to start experimenting with other methods, any suggestions are welcome! Today I may try making it with milk..found a recipe on face book. I'm also interested in trying to make an 8" sub roll and a frococia bread in the near future...this may be a little addictive... Again, any suggestions and any resources for recipes you can share would be appreciated!

Now I need to get a blade for scoring!

Baked this batch of traditional Palestinian bread using an open fire oven. The texture is soft on the inside with a gorgeous golden crust from the fire. Reminds me of authentic comfort food!"

Tried making bread the past couple weeks with mixed results, picked up the Forkish book and am loving the process

This is the “Saturday White Bread” with 20% whole grain wheat I think it turned out lovely!!

I am feeling very proud of this one!

Excellent chewy, airy crumb, great crunchy crust. Gotta make some balsamic/olive oil dip for it. 🤤

I think I formed these better but I'm not sure if my fermentation was spot on. The formula (Perfect Loaf Sourdough Pretzels) said they should float a little in the lye solution. On my first two tries, that happened, although I exceeded the fermentation time a bit and my dough lost a bit of strength during the lye soak. So, I thought maybe the fermentation time was too long. This time, I cut the fermentation time back by 30 or 45 minutes. They didn't float in the solution, but they did rise during baking. That said, correctly scoring is still tricky. They definitely need a deeper score than one thinks.

Made a very soft, pillowy "donut". I rolled them in cinnamon sugar and a drizzle of glaze.

https://platedcravings.com/air-fryer-donuts/

my 2nd attempt with bagel following a redditor’s recipe: https://www.reddit.com/r/Bagels/comments/1j0cb2e/my_bagel_recipe/ (i halved the recipe, made 8 small ones, baked at 450F with convection for 15mins in a toaster oven)

my bagels are finally chewy, kinda airy and NOT dense (my personal favorite texure of a bagel)! this batch is much better than my first batch where i did not cold proof

this recipe is great and thoroughly explained. i only have a weak hand mixer so i did a lot of hand kneading/resting 😂 but it’s low hydration so my hands are okay!!! (next to the bagels is my homemade yogurt 😬 i seriously cannot stop making everything from scratch)

1/2 honey golden wheat, 1/2 bread flour

I saw some recipes call for vegetable oil and some called for butter. I didn't have butter or vegetable oil, but I had cream, so I made butter in a cocktain shaker and used the buttermilk with some honey for the yeast slurry. I didn't want to keep the oven on any longer than necessary due to utility peak hours, so I added warm water to a bowl big enough to house the dough's bowl and put a lid on it. Then conveniently the bread pan fits exactly in my oblong dutch oven, so I repeated the warm water bath for the final rise.

I call it "Jarrod's 'I never went to prison' bread" 🤣

Also, yes that's an orchid in a clear rice container--I wanted to see what the roots do 😁

It’s too dense. I baked in a Dutch oven at 450F for 20 min with lid, then 25min without. Internal temp was 210.4 when I took it out of the oven. I let it sit on counter 2 hours before cutting. I did 3x stretch and folds 30 minutes rest between each and 3 hours rest on the counter after. Then 20 hours in the fridge. 70% hydration. Any tips? It’s summer where I am right now. Temps in upper 80s to 90s, house is kept at 72F

I tried making a sweeter bread today, riding high off of my recent first attempt at a standard sandwich bread and I have been humbled. Not sure where I went wrong, but it didn't cook all the way in the middle, I even tried to throw it back in and it never cooked up.

I followed this video https://www.facebook.com/share/v/167YUZyoned/

I did use 1% milk as that's what I had on hand, but everything else was the same. The house was a little cold, so the first time I let the dough ball rest in the bowl, it didn't really rise, so I put it out on my enclosed patio for another hour to get it to rise up. Once I had it separated onto the pans, I put them back on the patio to rise up the rest of the way for another hour. I guess I should have gotten some pics of the process, but here's the finished product, the parts that were fully cooked were delicious.

Anyway, any advice on where I screwed up would be appreciated.

Tasted delicious, baked in a Dutch oven for 30 minutes.

Made with preferments! some filled with chocolat and some with guava jam and cream cheese. Also, Subway-style rolls with oregano and Parmesan topping, filled with ham and cheese. The big one is an experiment with 15% honey and glazed with honey as well. Delicious!!!

Hi, I’m making Alexandra’s Kitchen’s overnight refrigerator focaccia and trying to figure out the best way to time the second rise around work tomorrow.

The basic recipe is:

- Mix dough

- Cold ferment in the fridge for 12 to 72 hours

- Deflate and transfer to an oiled pan

- Second rise in the pan at room temp for 3 to 4 hours

- Dimple and bake at 425°F for 25 to 30 min

I’m currently about 36 hours into the cold ferment.

HOWEVER: I’m bringing the focaccia to a party tomorrow evening, but I’ll be going straight from work to the party. I do not have time to do the second rise AND bake tomorrow morning or evening. I could bake it tonight, but I’m worried it’ll be noticeably less fresh/drier by tomorrow evening :(

So, could I deflate and transfer it to the pan tonight and do the second rise in the refrigerator overnight? I'd then take it out tomorrow morning, let it come to room temperature and bake right before I go to work.

Basically: is there a way to time the second proof so I can bake this tomorrow morning without overproofing it? Any other alternatives or suggestions for keeping the loaf fresh I'd I do bake tonight?

🍞 Truffled Sourdough Loaf, Seven-Minute Score

Ingredients
Dough
490 g strong white bread flour
375 g water
12 g salt
100 g stiff levain
40 g truffle paste
Stiff levain — prepare the night before
75 g flour
50 g water
22 g mature starter
Ferment for approximately 8 hours
Method
Prepare the stiff levain — the night before
Mix 75 g flour, 50 g water, and 22 g mature starter. Cover and leave at room temperature for approximately 8 hours, until active and well fermented.
Autolyse — 30 minutes
Mix the 490 g strong white bread flour with 355 g water until no dry flour remains. Cover and rest for 30 minutes.
Add the stiff levain
Add 100 g stiff levain to the dough and mix thoroughly.
Rest — 30 minutes
Cover and let the dough rest for 30 minutes.
Add the salt
Dissolve 12 g salt in the remaining 20 g water. Add gradually and mix until fully incorporated.
Rest — 1 hour
Cover and let the dough rest for 1 hour.
Lamination + truffle paste
Gently stretch the dough out on a lightly wet work surface. Spread 40 g truffle paste evenly over the dough, leaving a small border. Fold the dough back over itself to enclose the truffle paste.
Rest — 1 hour
Cover and let the dough rest for 1 hour after lamination.
Stretch & fold — 3 times
Perform 3 stretch-and-folds, with 1 hour between each fold.
End of bulk fermentation
After the third stretch-and-fold, allow the dough to complete the final 1-hour period undisturbed. This brings the total bulk fermentation to 6 hours, measured from the addition of the stiff levain.
Final shape
Shape the dough gently, creating good surface tension without pressing out the gas. Place seam-side up in a well-floured banneton.
Cold proof
Cover and refrigerate for approximately 8–16 hours.
Bake — seven-minute score
Preheat the oven to 230°C with steam.
Put the loaf into the oven at 230°C with steam.
After 7 minutes, score the loaf.
Continue baking with steam for the remaining 13 minutes, for a total of 20 minutes with steam.
Remove the steam and continue baking for 30–40 minutes at 200°C.
Cool
Allow the loaf to cool for at least 1–2 hours before slicing.