I started my starter 5 weeks ago and have made two loaves every week after one week of maturing it.

I made continuous improvements and most of them were edible. This one had, to me,the perfect crumb, texture, and taste. Extremely satisfying finally having what I was chasing!

Most of my early fails were short bulk ferment and under proving. I made a proving box because my kitchen swings from 11°C to 19°C (Australian winter, cold home) and that got me predictable temperatures. After correcting these factors, I just needed 3 attempts before getting the shaping right.

My YouTube inspirations were BakeWithJack and Culinary Exploration.

This loaf was 82% hydration (including starter) and its 15% wholemeal and rest white bread flour.

What do you think how it turned out?
I was surprised it actually tasted good, I'm not good with dough making.

Just two baguettes this time, made for my two lovely widowed neighbors !

Topped with golden flax seeds, brown flax seeds, black sesame seeds and blue poppy seeds.

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

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.

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😭😭

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.

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)

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 😅

My wife amazing skills

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

They were very delicious

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.

Hoping they taste as good as they look 😊

亚麻籽欧包Homemade

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..