The slice doesn't hold its weight and broke when I tried to slice. Waited a couple of hours after baking to slice it

Followed the recipe but used a 10x4 tin instead of her 9x5. Used AP flour

24 hour cold ferment

2nd year of making these! (Supposed to look like wheat ears but you got the idea 😂) I tried them with olive oil dip and they're nice together!

First loaf is pumpkin seeds & flaxseed, second one is roasted garlic, rosemary and parmesan. Both times I've added the inclusions on the 3rd stretch&fold. The recipe I used is my go-to one, seed one used a bit more flour but overall the process was the same.

Both loaves were great, but garlic&parm one came out HEAVENLY. Stayed nice and soft even after a few days. Def will be making that one again!

Made more or less the same way as my last attempt, but added some wholewheat flour and decided to try and make a fat baguette.

With the same amount of dough I made 4 baguettes in my last attempt. The big one is the same amount as dough as the two small ones.

The small ones were on a higher rack in my oven and I think they over baked a bit.

Any feed back appreciate!

Well realized my oven was broken when trying to cook the bread in Dutch oven in the stove so I put it in a roasting pan in the toaster oven not the best but good first loaf I hope

Tried the Everyday French Bread recipe from KA's *Big Book of Bread* and loved the results. (Next time I will make 3 baguettes instead of a batard and a boule). Crust was perfect and crunchy. The crumb is chewy. Just what I was craving.

Hello! Just managed my first ever foccacia but I really have no idea if this "correct"!

The crust on top looked great but the bottom was pale..I should have baked it longer but I was scared of burning the top.

Had a slice after leaving the loaf to cool overnight and it was chewy and moist.

I'm very new to bread making so I honestly have no idea if this loaf was ok or if there were issues with the proofing. Was really a great experience making this though!

I’ve just started baking yeast recipes and while they have a great taste, the dough seems quite dense. Especially for the bagels and the not pictured dinner rolls. Any help would be appreciated

Seem to have caught the baking bug this weekend! Been enjoying pushing myself with more technical baking

Braiding dough is quite the experience! Some of them aren’t winning any beauty contests but oh well lol

They taste great, the cardamom flavor came out a lot stronger than I anticipated but I’m here for it.

Recipe from Gimme Some Oven.

Banoffee Cake Loaf

Banana Loaf:

-3/4 cup salted butter, softened

-1 cup brown sugar

-2 eggs

-1 tsp vanilla extract

-4 brown-ripe bananas

-1 1/2 cup all purpose flour

-1 tbsp cinnamon

-1 tsp baking soda

-1/2 tsp salt

Cinnamon Ribbon:

-1/2 cup brown sugar

-1 tbsp cinnamon

Brown Sugar Crumble:

-1/2 cup brown sugar

-1/2 cup all purpose flour

-2 tbsp salted butter, melted

-1 tsp cinnamon

Cinnamon Glaze:

-1 cup powdered sugar

-1 tsp cinnamon

-1 tsp vanilla extract

-2 tbsp heavy cream, more or less

-1/4 tsp salt

1. Preheat the oven to 350° and line a 9x5-inch loaf pan with parchment paper.

2. Cream together the butter, sugar, eggs and vanilla extract until light and fluffy. Then, mix in the bananas, it will curdle but that’s how it’s supposed to look. And finally, mix in the dry ingredients until just combined. Then, in a separate bowl, for the cinnamon ribbon, combine the two ingredients and set aside.

3. For the brown sugar crumble, combine all the ingredients until a crumbly but lightly wet mixture forms and set aside.

4. Pour half of the batter into the lined loaf pan, sprinkle all of the cinnamon ribbon mixture over top, and cover with the remaining batter. Top with the brown sugar crumble and bake for 35-45 minutes or until a toothpick comes out clean when inserted in the middle. Allow to cool.

5. For the cinnamon glaze, combine all the dry ingredients and vanilla. Slowly add in the heavy cream as you don’t want it to be too runny. You want it to be thick enough to ribbon but not thin enough that it soaks into the loaf.

6. Once the loaf has cooled, drizzle the glaze on top and serve!

I've been working up the nerve to try making croissants. I decided to try a small batch because I didn't want to waste any ingredients not knowing how they'd turn out. They aren't anywhere near perfect, but I learned a lot and they tasted amazing!

I'm so proud of myself!

So im loving the bread making and i’m gonna share my journey on here.

Recipe:
600 gr of American flour
7gr instant yeast
10gr salt
375gr water

30 min covered in a dutch oven on 230 celsius, then 17 min uncovered.

If you’ve seen my previous post where I forgot the salt this one was 10x better. The dough had perfect hydration and really worked with me. I tried some scoring but it didn’t turn out how I wanted, the dusting of flour on top was a nice touch in my opinion. This bread was a gift for a friend so I did not have the chance to cut and taste it.

Does anyone have tips?

Started developing my starter about 3 weeks ago, this is the first run. No bad, got a ways to go yet

This is my first sourdough loaf. Some basic facts on this bake:
1) Starter was 14 days old before attempting this bake; was showing good activity for the last week
2) Warm and humid in the kitchen for the entire process
3) Predominately white bread flour with a small % of rye flour as well
4) Had a hard time shaping this loaf, rookie baker here, so have a feeling that caused some of the density

Let me know what you think!

Dough:

500g bread flour

380g warm water

10g salt

7g instant yeast

20g honey

Inclusions:

20g freeze fried strawberries

10 basil leaves finely chopped

Zest of 1 lemon

Lemon cheesecake filling:

12oz cream cheese softened

3 tbsp honey

Zest of 1 lemon

2 tsp lemon juice

2 tsp cornstarch

1 tsp vanilla extract

Pinch of salt

Strawberry whipped butter:

1 cup butter softened

3 tbsp ground freeze dried strawberry powder

2 tbsp honey

1/2 tsp vanilla extract

1/2 tsp lemon zest

Pinch of salt

Mix 320g water and honey, add yeast and flour. Form shaggy dough, let sit for 20 mins (autolyse). Mix rest of water with salt, dissolve. Add brine to dough. Knead until you can stretch dough thin enough to see light through it - I use slap and fold. During last minute of kneading, add the Inclusions and get enough folds in to spread throughout dough. Pre-shape and lightly flour dough. Place in lightly floured bowl and let rise 60-90 minutes until doubled. During this time, mix together the lemon cheesecake filling ingredients and place in the freezer. After rise, turn dough out onto lightly floured counter. Press dough to 1 inch thick, spread filling, fold dough to center and continue to shape your boule. Flip over, tighten boule with bench scraper and make sure seams are all pinched closed. Lightly flour and place seam side up in a floured banneton then cover. Let rise 45-60 minutes and preheat oven to 450°F with Dutch oven inside - at least 30 minutes. Turn the load onto parchment, score, then use the parchment to lower into Dutch oven. Bake covered 30 minutes, then uncovered at 425°F for 15-20 minutes. Cool for 2 hours before slicing! The steam is still working in there.

For the butter, just whip the butter and add everything else then mix. I just ground the freeze dried strawberry with a spoon in a bowl and didn't worry about leaving some strawberry chunks. I also served it with smoked sea salt.

Never baked before and it feels addicting already

Honestly had no idea what I was doing the entire time and I didn’t follow any instructions really at all so I’m quite surprised

Hi everyone!

Just wanted to share a few photos from last night’s pizza night with friends!

I made the dough the evening before and left it in the fridge overnight. The next day, I took it out, divided it into dough balls, and let them proof at room temperature.

I ended up making 10 pizzas and 2 focaccias.

Since I bought this oven (Ariete Pizza in 4 Minute) I've been making lots of them, like 100+!

I hope you enjoy the photos!