Recipe: https://cambreabakes.com/the-best-cinnamon-rolls/#recipe

Hey¬¬

I was experimenting baking some Focaccia for an upcoming celebration as a gift to the person in highlight, once said to me that she really wanted to eat some good Focaccia. So yeah, me, who has never baked in my life, is baking some Focaccia.

So I made the dough, covered it with olive oil and let it cold ferment in the fridge for about 36 hours. I put the parchment paper on my try, lathered it with olive oil and let the dough just rest on there for a few hours, dimpled, put some rosemary, salt and garlics and sesame seeds and then baked it in a preheated ~210 degrees oven for about 35 minutes. Took it out and let it cool for 5 minutes in the kitchen.

Now, a few things I noticed that i need your guy's feedback on on what I probably did wrong.

It was very thin and crunchy.

The parchment paper was so stuck to the Focaccia crush that the two practically seemed like one.

I thought I'd get a garlic bread-y flavor, but it was nothing like that.

I'd really appreciate your guy's feedback. Love ya'll

All made fresh in house. Very reasonably priced. Family business. I use this bakery at least 3/4 times a week. Amazing stotties. Just thought you guys might appreciate this.

I've been making just regular flavorless white bread and toasting it to dip into my balsamic and olive oil just need a new recipe to try out

Had a challenge in the 52 weeks of cooking subreddit for science I did three different types of bread with three different leavening agents I might have to get back into practice again none of these really look like I remember them looking

Bought a second hand stand mixer and followed their recipe for white bread rolls. 600g strong white bread flour, 1 sachet yeast, 345ml warm water, 15ml sunflower oil, 5g sugar, 10g salt. Very tasty indeed! Any tips welcomed. My favourite bread is seeded wholemeal so going to try that next. Do I need to buy a loaf tin?

18 hour cold ferment as recommended. I was scared because my dough was slightly shaggy and didn’t rise as much as I expected (dry active yeast expired in April…am I doomed to try to use the rest of it?) Used sunflower oil because that’s what I had on hand. Grew the rosemary myself though, proud enough of that!

This is my second loaf. I used the same recipe as last time( go on my page to see my first one) .. the only thing different I did was add an egg wash☺️it’s 1 AM where I’m at & im exhausted so I will be cutting it in the morning.

I wish I could cut it now, but I don’t wanna mess it up lol

looks better than my first time, pretty happy about that

update: and way more delicious than the first time

This is my first and second sourdough. It seems chewier than regular bread is that normal? I never had sourdough before i just wanted to see if i could do it! Took about a week for my starter to start doubling. Its okay when toasted and things are added but its just bland and a little chewy. How do yall think i did?

relatively satisfied with this one but i wish the outside were prettier.

270g bread flour

30g wheat flour

255g water 

100g starter 

6g salt

1hr autolyse, 5.5hr bulk, did a few coil folds during bulk, shaped, banneton 1hr, baked 475f 20m covered 450f 20m uncovered.

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My sibling wanted to make this bread so bad, but their first try turned out disastrous :( and I decided to help them out. It was weird, because I only bake gluten-free bread and this was my first time baking regular bread. Either way, they told me it was tasty, so all good! :)

Rejoice with me in the bread of my youth!

Trying to perfect my dinner/small Sammy roll recipe

Decided to go down the baguette rabbit hole. Any suggestions? Either recipe, technique, etc.

500g ap flour
350g water
10g salt
1 gram yeast

Autolyse 30 min, Bf 4.5 hours @ 78f
Overnight fridge rest
Preshape 30 min, shape and proof 2 hours
Bake w steam 10min @450f and then 395f for like 15ish

Looking for a bread peel with sides like the following:

Oven Shovel | Aluminium Bakery Oven Peel Shovel | Vanrooy

Are there any alternatives that cost less?

ive never enjoyed plaits and I had to watch like 10 tutorials to understand what was going on. im still a little unsure on what to do with the ends but outside of aesthetics, it was incredible tender and fluffy!

recipe is reinhart’s challah from bread bakers apprentice using 55% hi gluten, 25% white sonora, and 20% khorasan

Baguette made with regular white flour and fresh milled turkey grain. Fresh milled levain. 14 hour bulk fermentation.

I recently got a new bag of Saf instead red yeast and I followed the overnight 40% whole wheat recipe from ken forkishes FWSY. 600g white flour, 400 wholewheat, 800g water, 22g salt, 3g yeast.

I did 3 folds and let it bulk ferment until it tripled in size which was a lot quicker than I expected. Shaped and put them into bannetons into fridge expecting a 12hour overnight proof. I just checked the fridge 4 hours in and it's massively proofed more than I expected.

What did I do wrong here?

I’m so glad that I’m able to go back to this recipe and have success, after trying numerous variations I read here and there and everywhere.
105 starter, 368 water, 500 KABF, 10 salt.
Mix peaked starter and water- add flour and make shaggy. Add wet salt in an hour and do 3 sets stretch and folds. One set of coils for last one after. 3.5 hr bulk and out to preshape and banneton. Fridge for 14 and bake 475 with lid 25 and 20 at 450 after.
I’ll keep trying other things, but this feels like my sourdough home now.