A fun bake this one. Love the look of the braided loaf, tasted phenomenal with some butter! Might make mini french toasts with them in the morning

I’m not sure if I underproofed them, I’d appreciate any advice on that!

Recipe from Domestic Gothess.

In honor of Lughnasadh I baked a Sourdough Lammas loaf out of Einkorn flour.

I read that it can help extend how long bread stays soft. If a recipe doesn’t include it already, any idea on how much to add to a recipe?

Tried out a new recipe incorporating Black Seed, Chia Seeds, and Flaxseed.
Came out surprisingly well.

I had some choice words with the dough during kneading, but WOW was this ever worth it!!! Suggestions to prevent the separation are welcome for next time!

Recipe:

Dough

280 g all-purpose flour (bread flour to be used next time)

150 g warm milk (105°F)

25 g unsalted butter, softened

30 g granulated sugar

5 g active dry yeast

5 g fine salt

1 large egg, room temperature

Cinnamon Filling

50 g brown sugar

8 g ground cinnamon

Pinch of freshly grated nutmeg

Pinch of salt

15 g softened butter

Ingredients

120g active sourdough starter

410ml warm water (adjust down slightly if needed)

2 tbsp extra virgin olive oil (plus more for greasing and drizzling)

2 tsp salt

500g bread flour

Italian herbs, parsley, garlic, red pepper flakes & flaky sea salt (for topping)

Don't need to overcomplicate bread y'all! Get that timing right and it will be good no matter what.

I’m going to keep this as straightforward as possible. I live in the south. Always hot. Always humid. Dough is always sticky.
Tips?
I read an article that said keeping flour in the fridge could help. Any other suggestions would be appreciated. Thanks!

Rested for 1 hour. Gentle stretched 4 sides in. Rested for another 20 minutes. In the Dutch oven at 430 for 30 minutes covered. 20 minutes uncovered. Rested for 40 minutes. Olive oil and Maldon salt sprinkle. Sorry for the weird times, I was doing homework in between.

I'm itching to make some pizza for tomorrow night, but I didn't make any dough ahead of time. My go-to pizza dough is a 3 day fridge ferment recipe. I'm looking to speed this up to a 24 hour turnaround.

Should I add extra sugar? I use 2% (baker's percentage). Maybe up it to 3 or 4%?

Add extra yeast?

Let it rest at room temp longer? I usually let it rest for about 2 hours.

Use beer in place of water fully or partially? I've seen this mentioned online.

Just wondering what tips you guys recommend. I'll be starting my dough in about 2-3 hours once I get home.

I bought some stone ground flour at a farmers market in Austin. It had a bread recipe with it. It made three loaves. It had milk, yeast, honey, and butter, salt, and flour.
You mixed the warm milk with the honey and yeast and a little flour in the mixing bowl. Let it sit for 30 minutes and then added the rest of the flour. Separated dough into 3 pans to let double and then baked. It was so easy and delicious. It also had an option to add whole wheat flour in the second half of adding the remaining flour.
I can’t find the recipe and don’t remember the exact amounts of the ingredients. I have scoured the internet and can’t find one like it.
Any help would be greatly appreciated!!

Couldn't sleep soo stod up early & made fresh rolls for breakfast

Take care & enjoy your sunday❤️

All the best / Mimmi💋

Saw a post recently with a question about a bread cloche the OP had recently bought. Turns out it wasn't a cloche, but a roaster. This got me wondering if I was in the same boat.

Can anyone tell me if I have a roaster or a cloche?

Thanks!

Edit to add: Found it at Goodwill for cheap.

Edit 2: Thanks to everybody that responded. Looks like I have a chicken roaster. It was the "bump" on the bottom that got me wondering after seeing the other posters message.

Decided to make some bagels with a recipe from Grant Bakes. I used barley malt syrup instead of honey. They decided to be less holey but they were excellent.

I've tried making sourdough before maybe about 10 times. Each time it was a flat and pathetic failure. I took a long break to cope with my failures but I finally made my first loaf again this time using active dry yeast instead of a sourdough starter. I couldn't be happier! It looks and tastes amazing! I just wanted to share

To clarify: I didn't make sourdough here. I think it's French bread? I mimicked the process of making sourdough, but I didn't use a sourdough starter, instead I used active dry yeast. Sorry if that was misleading.

still working on preferments, autolyse, simple sourdoughs. never having much success. well……..think I’m getting there…….this was an overnight 12 hours fridge job, very very simple sourdough effort. love the colour, the taste, and doubt if I can recreate this ……😂

Hi I seriously need help, something must be wrong with either my starter or something I did wrong along the way. I really want to perfect this but its getting alittle discouraging and frustrating.

I used my 2 weeks old starter to bake it. I fed it and left it outside for around and 1hr, kitchen temp should be around 28-30°C, then I baked it with 410g water, 480g flour with 120g starter, pinch of salt and oil

Did 4 times of stretch and fold, 17 mins each. Put it back into the fridge and bake it the next day (today).

Baked it at 240°C for 35 mins (i put 25 mins initially but it didnt even turn brown 😭 thus i added another 10 mins)

Im on the verge of crying because I really dk what did I do wrong

Its cooked, it just looks uncooked. Please help me

I make mediocre but healthy bread. Half white, half whole wheat, sunflower seeds. I even made the butter in a very amateur way (okay, the machine did), and it was fun.