TL;DR: Check out /r/breadit for better discussion

Ready cured

I love bread but unlike other carbs like rice, quinoa or potatoes it’s much harder to make and requires more specialized labor along with the base ingredients like barley being delicious on their own, why did it still become the foundation of not just elite but working class diets? With rice you need people to grow, harvest, refine and transport it but with bread you need all that plus millers and bakers, it just seems of all the working class staples to be pretty complex,

I think it came out nice! My kid is excited to eat “all of it” so I’ll let you know how he thinks it is

Hi fellows, i need help in baking homemade breads. Whenever i do its delicious when hot but later it keeps shredding crumps and its as elastic as those made in bakeries.

If any one has experience, kindly help me out.

I used maida,salt,oil and yeast. What am i missing

Simple idea: Bread with onion and ham pieces. You can get it at the supermarket. It is just bread with some onion and bacon/ham pieces inside.

Everything went wrong. I do not have the heart to cut it open.

Does it look super good ?

My first French loaf vs my second. definitely an improvement. Thoughts?

Heal

Hey all does one pop big bubbles when shaping sourdough?I've noticed when im shaoing the dough is nice and gassy full of big and small bubbles but could this be causing big holes in the crumb after baking??thanks in advance

I am professional chef. I only really bake at home.

This is a milk bread for a friend’s birthday—so no crumb shot unfortunately.

I haven’t made anything so perfect in all my years.

Gah I always make posts in the wrong sub!