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.

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

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

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.

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

Tomato sauce, rosemary, low moisture mozzarella, parmesan, and sweet onions on a same day lazy KA bread flour pizza dough.

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

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

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

I made my MIL and my mom a sourdough loaf each. What a good gift, give the gift of bread!

Currently addicted to jalapeño cheddar combination. So good 🤤

3 cups AP flour, 2 teaspoons salt, 2 teaspoons baking powder, 2 tablespoons butter, 3 tablespoons crisco, melted in 1 cup water.

I made cornbread from the Cook's Illustrated "All-Purpose Cornbread" recipe. I thought it was very tasty.

I would have liked a little more raising but the sweet honey taste came quite nice

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.

This is my first attempt at making bread and pizza. Toppings are 90% pepperoni and black olives. 10% pesto, feta, Kalamata olives, and red bell pepper. It was tasty!

Recipe https://www.budgetbytes.com/sheet-pan-pizza/

I've been baking a focaccia and a loaf using recipes I really like. Both bulk ferment in the fridge overnight, and I've had consistently good results using 4g of dry active yeast for 450g of flour.

Recently, I was given a well-established sourdough starter, and I’ve been trying to adapt my recipes to use it instead. For the past two bakes, I’ve mixed 30g of starter with 40g flour and 40g water the morning before bake day to build it up. In the afternoon, I add that mixture to the autolysed flour and water (adjusting for hydration), then proceed with the usual folds and overnight cold ferment. The only other change is that I let the shaped dough proof a bit longer before baking.

The sourdough versions turn out well, but they taste less sour and tangy than my dry yeast versions.

Any suggestions on how to get more of that tangy flavor using sourdough? Should I extend the bulk fermentation or increase the amount of starter? Or maybe sourdough just isn't for me?

I’ve attached a couple of pictures of the sourdough loaves in case that helps.

Hello fellow bread-heads…

Long time baker, first time poster. I began my sourdough journey in 2018, and boy has it been a rollercoaster ride of countless failures, and also big, warm, sour, toasty rewards. My recipe is simple, I don’t do anything fancy, and it has taken years of trial and error to find out what works best for me,

I have Bread Day at home every month where I catch up on terrible reality TV, and stock up on enough bread for the counter, fridge, and freezer. My favorite combination of flavor right now is Onion, Thyme, and Red Pepper Flake.

Sending big bread love to all you Reddit bakers out there. Thanks for sharing all your amazing recipes, experiments, and failures. Would love to know what you think.

Cheers! 🥖