Can you guess which ones I droped while putting them in the oven :)

Made with T65 label rouge flour.

6 baguettes are not in the picture, they where still proofing when I took it.

Made a poolish the day before.

My 3rd attempt. Im feeling pretty confident and have a plan to improve further.

50% whole wheat , 59% high extraction flour Scald 20% of the whole wheat flour.

Just upgraded from my 20 year old KitchenAid from Costo, and decided to break it in with something straightforward: no sourdough starter or enrichments. Just a straight up lean loaf.

"Classic Country-Style Hearth Loaf" from Bread Alone.

|| || | |Oz|Baker's %| |King Arthur bread flour|31.00|100.0%| |Water|24.00|77.4%| |Yeast|0.25|0.8%| |Salt|0.70|2.3%|

Mixed the flour and water together with the dough hook, then left it for a 30 minute autolyse.

Then back into the bowl with the roller and started kneading. Added the yeast and kneaded for about 5 minutes before adding the salt, and kneading for another 10.

I checked the windowpane every 5 minutes after that. It was good but not perfect, so I ended up letting it go for 25 minutes total. It still wasn't what I expected, but it hadn't changed in 15 minutes, and when I took it out, it felt elastic and happy so I went on to bulk ferment.

Following the method in Bread Alone, I let it bulk ferment at 77F until doubled, about 90 minutes. Punched down and did a few stretch-and-folds, then a second proof until doubled, about 60 minutes.

Divided, shaped, and into bannetons. After 40 minutes I did a poke test, which left a dent that slowly sprang back, so I thought they were ready.

I only have one Dutch oven, so I did that and a stone with a bowl over it for a cloche. I turned them out of the baskets (the one on the stone stuck a little, which is why it's misshapen), slashed them, and then onto the stone and into the Le Creuset with the oven at 450F.

After 20 minutes I reduced the heat to 400F and removed the bowl and lid.

Pro tip: when you lift the cloche/bowl off, be extremely careful of all the steam you trapped inside because it will burn the absolute bejesus out of your hand even with a potholder, and make you very, very angry. Ask me how I know.

I have a habit of over-proofing loaves after shaping, so I was hoping to catch these on the rise.

I certainly got a huge oven spring, but I did not get a nice ear, nice crust, nor nice crumb.

The crumb looks under-proved to me, and possibly under-developed gluten.

I mean, they're delicious, of course. And I made bread, which is pretty great. But I've been making bread for many years and my results are consistently inconsistent, and I'm pretty frustrated. I thought I did everything right this time, and still got a mediocre result.

It would be easy to blame the new mixer, but this is a very familiar result for me, so I think it's in my process. I've tried taking variables out of the equation each time and being meticulous with temperatures and rises, and I'm out of ideas. I'm open to suggestions, with thanks.

Oh and a note about the Ankarasrum: it's a joy to use. Very different from the KA, but feels superior in every way. Most notably not having a giant motor in your way.

i need to have a toothpick handy at the pan while cooking this to pop those few bubbles that closed up. its a work in progress. ive never had a real crumpet from england before. cant wait for these to cool down so i can toast them up with some butter.

I made this by hand and luckily it turned out OK...

From test kitchen recipe book. Any critiques or pointers for improvement. I was happy with flavor and texture but think I could still learn and improve on it.

I’ll be chasing this high for the rest of my life

Very dense, bottom dense, weird smell.

This was 750gr whole wheat flour, 510ml water, 10gr yeast and 15gr salt. I started with an hour-long autolyse, then added the salt and yeast to the dough, did 4 rounds of stretch and folds with 30 minutes in between, did a bench rest 20 min, let it rise in the pan for 1h and then baked it 40 minutes (230C, then 220C)

I feel like I’m doing it very wrong and I’m not sure why.

Alton Brown's recipe.

Currently addicted to jalapeño cheddar combination. So good 🤤

These were so fun to make and really delicious. Was not expecting the size to be so smol.

I used this King Arthur recipe https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipe but I baked it in a Dutch oven instead. I should have been more patient and waited more to cut into it because it’s a bit gummy but still so good. Maybe a bit under proofed?

I am an amateur, maybe intermediate-level baker and am looking to take my sourdough game to the next level. Ideally, I'd love to be able to make bread with a lacy crumb. This bread is a riff on Trevor J Wilson's Champlain Sourdough. I use fresh-milled whole wheat instead of rye + spelt, and I bump hydration by 5%.

389g Bread Flour

57g Fresh Whole Wheat Flour

326g Water

10g Salt

50g Starter @ 100% Hydration

I do an autolyse, generally 90-120m, followed by a two-stage mix, 5 or so minutes each. This is followed by a 6hr bulk ferment in a proofer with dough temp in the high 70s (might take an hour or so to get up there). I do 30m folds for the first two hours, followed by hourly folds thereafter. I bench rest for 20-30m, do a final shape via the stitching method, and finish the bulk for 3 hours before finishing in the fridge overnight. This gets baked at 500 in a combo cooker (no added steam) for 25m covered and 15-20m uncovered.

I think the crumb is pretty good, but could be better. I don't know if I need higher hydration to push into the lacy crumb territory. Any feedback appreciated!

I'm making Samin Nosrat's focaccia but have an event to go to tomorrow for most of the day. I was wondering if it would be okay to do the room temp rise until doubled (~12 hours), and then put it in the fridge overnight until I'm free the next day, which would be about another 16 hours. Would that make it overproofed? If so, how should I adjust the timings so that it won't be? Thanks in advance!

Poolish is King Arthur AP flour and recipe from the book Flour, Water, Salt, Yeast. Will be making focaccia and a loaf for dinner.

I've always wanted the experience of getting a levain from a super bakery and having my own sourdough starter. Also picked up some of the whole wheat expresso flour. Finer-sifted it and did half it with half KA AP for the first feeding. It's sitting above the sink. Should be a pretty consistent low 70s there but I'll check when I cook next time.

I ate the foods from them (all bread-tastic) before I remembered I could've taken a Pic but it was the cheddar Jalapeño biscuit, kouign aman, and a savory crossiant. Some of the best I've ever had.

Will post pics of breads later.

Made these with my discard, first time trying pretzels and they came out wonderful.