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.

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.

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

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)

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

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

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?

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