Tried the two pan method for my sourdough for the first time, and I’m absolutely thrilled with the results. Yummmmmmeh

I made dinner rolls as a test run for Christmas. So fluffy!

It's delicious. I know people complain it can't be sliced but. Hear me out. Treat it like a soda bread pull apart. It's extremely delicious.

I love rye bread. So much. But I don’t care for caraway. I can tolerate it. But it’s not my favorite. So I decided to try pushing up the % of rye in my sourdough to see how far I can take it before I bake a frisbee. Trying to maximize the rye flavor.

This is 50% and I think I can go further, which makes me a little excited 😆

100g rye fed levain *
300g water
225g Bob’s Redmill organic dark rye flour
225g Bob’s Redmill organic artisan bread flour
10g salt

*I fed 25g of my starter 50g of the dark rye flour and 25g water to make a stiff levain

Mixed thoroughly. Did two coil folds at 30 minutes and again at an hour. Bulk fermented 8 hours at room temperature -ran cooler at the start and then the day warmed up to around 72f in my kitchen. Gentle shaping on a clean stainless table (no flour no water) and then proofed at room temperature in my banneton for 2 hours. Moved to the fridge overnight. Baked in a preheated cast iron baker covered for 30 and uncovered for 20.

Decided to have a go at making bread today, used a mixer to help with the kneading process, please give me feedback.

Hopefully in two weeks, will attempt a sourdough one (starter making in process) or another white loaf.

This is maybe the 5th or 6th time ive made this loaf and this is the best one yet.

Had some leftover spiced apples (apple, cinnamon, brown sugar) so incorporated them into a no-knead bread and baked. Lovely crispy crust, soft bread, and the warm flavour of cinnamon.

Considerably better than the first loaf and nowhere near as salty. Anything you can tell if can improve on from the photos?

75% hydration. Meant to make a focaccia with the leftover dough but made a focaccia loaf still tasted great. I’m guessing I didn’t dimple hard enough.

I don't think I can eat anything else now. The poor thing hardly lasted the evening.

To me, this is doubled. I am here to see if others would agree. The dough does past the finge test, as well.

I used two different angles for the before and after of the bulk ferment. It was fermented for an hour at around 83F.

The final rise was 24 hours cold proofed.

Tried doing 85% hydration. This is a mix of ap flour, whole wheat and rye

The dough was pretty difficult to shape and I might have over fermented it because I got lazy and didn't keep track of temp 😅

But it still came out better than I expected!

Made a sandwich loaf with around 1/3 whole wheat for the first time today (made other types of bread with whole wheat and this specific recipe with white flour before), using my usual milk bread recipe. I’m usually not the biggest fan of whole wheat, especially in soft breads, but it was pretty good. Would definitely make something like it again.

Tried to make focaccia for the first time today…
I’m still eating it tho 🙃

380 water
8 improver
112 butter
50 sugar
840 bread flour
18 salt
14 yeast
2 hr bulk, 45 min 2nd proof but have also done 1 hour and 1.5 hrs with same result. Oven temp 190 C no fan (have also done fan with same result). Baked in tin or on cast iron, same result. Steam and no steam same result. So thinking too much yeast? Too much fat? Thank you

First attempt at this recipe

this was so incredibly good. topped with fresh garlic and fresh Rosemary and a little bit of Himalayan pink salt. the smell of this in the oven had me more hungry than I have been in a long time.

Did the focaccia variation from the ciabatta recipe in King Arthur's Baking School cookbook. Topped with some basil-butter-olive oil mixture I had in the freezer. First time making focaccia in cast iron and it turned out pretty well!

my boyfriend spent the day smoking a couple of pork butts, so i made buttermilk buns for our pulled pork sammies (not pictured: pickled onions, slaw, mac and cheese, and kale ceasar all made from scratch)

I made a Black Forest Ham with Muenster Cheese, Spinach, and Mayo on Sourdough. My wife asked me if I put butter on it. I said thats just the bread.

We have a sourdough starter but I have been hesitant to make it. When I do how do I make the bread have a buttery flavor?

First time making sourdough bread, I was really sad because it was not rising during the whole day yesterday, put it in the garage and rise around 11pm had to put it after in the fridge over night and this morning took it out but it in the basket to rise more and bake it! I am really happy! I used roasted garlic and white sharp cheddar!