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

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

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.

I made this from the bulk fermentation chapter of my free book, The Sourdough Framework. Every translation is from the book and the photos are from my own bakes.

The text is mine, the photos are from my own bakes, the crumb drawing is from my crumb chart, and the dough characters were hand-drawn for me. I used AI tools for the layout and the two drawings (the tub with the clock and the finger). Happy baking!

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.

This is my third try at focaccia, and I’m so happy with how this one came out. The first two were flat, oily messes with zero big bubbles, so I followed the cold ferment method this time.

I mixed the dough late at night, around 80% hydration, and stuck it straight into the fridge for 18 hours. No kneading, just a couple of gentle folds before refrigeration. This morning I transferred it to an oiled pan, let it warm up for 90 minutes, then did the dimples. I was scared I’d deflate all the bubbles, but it worked out.

Topped with extra virgin olive oil, flaky sea salt and fresh rosemary. Baked at 425°F for 22 minutes. The edges are crispy, and the crumb is soft and pillowy.

It’s not perfect. Some spots are darker than others, and a few dimples closed back up while proofing. I’m wondering if I rushed the final proof a little.

What’s your go-to trick for keeping dimples open until baking? Any favorite topping combinations I should test next?

Request from a friend, turned out really good!

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!

Still a work in progress.

Hand laminated in the desert heat (okay it isn't as bad right now but still.)

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!

This mornings bake turned out pretty amazing!

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.

From ATK

Hello beautiful bakers!

A couple of weeks ago, I asked you some things about baguettes I made. I had some problems with the bottom part, but now I think I’ve fixed it, and I made a YouTube video on how to make baguettes. I would love to hear your opinions about my Whole Wheat Baguettes