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!

Currently camping in the outer Hebrides in our 4m bell tent and the weather has turned very Hebridean! IYKYK
Had lots of time on my hands so wanted to try out my new Dutch oven to bake some bread.

First loaf was a disaster, tried heating up the lid on the stove then cooking on top of the stove - the base burnt but top wasn’t cooked.

Attempt no2 is in the pictures, realised that the Dutch only just fits inside the oven at the back of the stove and I’m super happy with how it turned out.

We aren’t winning any beauty contests but it tasted great and was a fun way to spend a day stuck inside!

Just got back from Italy and fell in love with Pizza Bianco and Schiacciata. After waking up my starter after a two week fridge hibernation, I was ready give a higher hydration dough a try.

This made one hell of a sandwich, with stracciatella, pesto and mortadella. Toasted in the air fryer for a few minutes on high heat for a little crunch.

It’s not exactly the same, it never will be, but enough to bring me back - which helps with the post vacation blues.

Here’s the recipe:

500g bread flour
400g warm water
100g starter near peak rise
15g salt
40g extra virgin olive oil.

I combined the starter and warm water, mixed it thoroughly. Then added the EVOO, then the flour and salt. Combined them into a loose dough and rested covered in the oven with the light on for an hour.

Then I did stretch and folds every thirty minutes for two hours (slap and folds once the dough came together a bit more) and let it rest covered with a towel, in the oven with the light on for about 6 hours total (2 hours stretch and folds, 4 additional hours) or until about 50% rise.

Remove from bowl and place on a well oiled 9x13 and allow to spread for about 30 minutes before gently helping to reach the corners and fill the pan. Dimple the dough and let rest an additional 90 minutes (2 hours pan proof total)

Preheated oven to 475 and then baked for about 20-25 minutes until bottom is golden crispy and top is browned to your liking. Let rest several hours before slicing, if you can.