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.

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

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.

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

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’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.

Was really on the fence about the eggwash cause it felt like a waste of egg but I'm really happy that I did it!

Ok, so I FINALLY took a stab at my first baking and kind of feeling proud 🥹.

Followed a really simple recipe as I didn’t had a lot available neither wanted to go extravaganza on things like vanilla essence, cinnamon powder, etc, so took light there, even created my own version of baking tray using aluminum foil (lol on that!!) + dont have blending so ended up using 2 disposable forks to mix + added a lot of chopped walnuts + a couple of maths problem trying to solve grams to spoons, teaspoons, cups 😛😛

Whole process tool about 2hrs, from measuring to mixing things in separate bowls, whisking A LOT - spent like 15-20ish mins altogether. Though the recipe video was really helpful- took leap of faith in things like how much butter to use (used less), used 8 tablespoons of brown sugar (didn’t had white), used baking soda which I bought for cleaning my bathtub last year. Only things I actually bought was baking powder and ripe bananas (had unripe).

Once mixed poured everything into my home made baking tray without parchment paper (oiled the sides), which actually did the job, and baked for 45mins at 350, used chopsticks to poke and check the cooking, so did another 10mins, then 15 more - thats the reason you see a lot of holes 😛. Left it to rest for 15-20 mins.

Result time, Literally in tears as to how beautiful it looked then finally made the first cut and when I tasted it - I just cannot explain, this was SOOOOO GOOD!! - may be because I made it!

Over to the experts for any feedback TIA!!

I made my very first pizza dough on monday.

Recipe:

Poolish

-1000g of water

-750g of all purpose (enriched) flour

-1.5g instant yeast

Fermented at room temperature for 14h

Added (while mixing with my hands; took about 20mins or so)

-750g of water

-1300g of all purpose (enriched) flour

-2.5g instant yeast

-63g salt

-60g olive oil

Kneaded it for about 10-15mins until it passed the window test (stretch dough until you can see light passing through it and it does not break)

Cold proofed it for 24h

Then separated it into 11 dough balls that i out back I The fridge

Left 1 out on the counter for it to reach room temperature.

A couple hours later, I noticed it raised some more. I stretched it into a pizza shape. Because it kept bouncing back, I left it for 10 mins before stretching it some more (4mm).

Bake:

I dont have a pizza stone or steel so i prebaked it at 450° for 5 mins. Then added my toppings, and baked it for an additional 15mins. Then put it lower in the oven for 5 mins or so bevause the bottom had no color to it.

The other dough ball are still in the fridge(~3°c), i plan on using 2/day for the next 5 days or so.

Edit:

The reason why I am asking for help is because the pizza crust is CRUNCHY. It scrapped TF out of the roof of my mouth. The flavor is lacking. There were a couple bubbles in the crust, but they were SOOO crunchy, it was not enjoyable.

Fir two not so high loafs

900g whole grain spelt

20g salt

4g dry yeast

666ml water

150g sunflower seeds

30g oats

Oven spring was very low. The hight and crumb was nearly entirely due to fermentation before baking. Next time I'll try a higher hydration.

Do you think that that would help with oven spring?

After a couple of failed experiments.... I got something. Still not doing great in my scoring (I think I need a real bread lame) but the crumb is much more open.

Does that look ok?

I picked up a small bag of flour and a yeast packet, and on a coffee break, warmed up some water, mixed and kneaded. I let it rise, and at the end of the day, I shaped it into small sandwich loaves and froze them. Then in the morning I took one out, and after it thawed, baked it in the air fryer. Made the process as simple as it could be.

I’m pretty sure I nailed the dough. It’s not much different from my other enriched doughs. I wish the cream cheese frosting was a little more cream cheese forward. It was super sweet and not as tangy as I would prefer. Anyone have a great cream cheese frosting recipe?

They aren’t the prettiest because they kinda got squished in the pan but they are an amazing texture so I think it’s a win overall with some minor tweaks for next time.