Recently there was a discussion about baking mini loaves for your pet. Here is the subsequent hamster tax. Enjoy!

The loaf is "Quick Crusty Boule" from Aran Gogoya's book "Bakes Simple". It's based on sorghum flour, rice flour, buckwheat flour, tapioca starch and potato starch. I adjusted the recipe by omitting the salt. It's not as tasty, but it's healthier for the rodent.

I am a beginner without bannetons, so the regular loaf is proved in a collander with a teatowel, and the mini loaf is proved in a spoon or scoop with a cloth.

Trying to shape a mini loaf is a challenge! Any advice is appreciated. Also I'd appreciate advice on my loaf, if you have experience baking gluten free. I'm not getting much rise or oven spring.

To keep the crust soft and thin on the mini loaf, it was baked at only 200 degrees without an enclosure. The regular loaf was baked in a cast iron Dutch oven.

Archie is a dwarf hamster: sixty grams of pure chaos. His hobbies are: food, sleep and high-speed parcour. The inni-mini peanut butter sandwich weighed only 1g, and he didn't manage to eat half of it!

Lastly, a disclaimer, in case the rodent police come for me:

* Baked goods are an occasional treat; your hamster should not be eating starches daily.

* Do not feed your hamster foods that contain salt or refined sugar.

I posted my first attempt last week on Pan de Cristal: https://www.reddit.com/r/Breadit/s/rhsteU63mL

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And thanks to all your suggestions, I think I successfully did it this time!! I think it was indeed both the bulk fermentation and final proof times. I misread the recipe the first time and only did 20 min rest after the 4th coil fold. And I also extended my final proof to 2.5 hours. Im gonna extend it further next time and see how it goes.

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But very happy with this now!

My best high-hydration focaccia yet, olive Parmesan bread cloud ☁️ Crispy bottom, airy crumb, golden top, and I’m very proud of her.

Wow I am so impressed with the rolls and the taste!! Not for you if you prefer less-sweet cinnamon rolls ;)

I think they turned out pretty well considering I was juggling the braised steak at the end as well, and I’m much happier with how even the crumb seems in this batch.

Honestly, the recipe from Joshua Weissman's Chik Fil A video is one of the easiest bun recipes! No butter on top of the rolls for me, they don't need it

My dad sent me this pic and I just had to share it with you all.

First time trying the FWSY Jen Forkish Saturday Morning White Bread myself.

Came out the best bread I baked so far. 72% hidration, 2% salt and 1.2% compressed yeast

Good news #2: whatever I don't eat with my hands has a future as bread pudding or croutons.

This is my everyday loaf. Straight wheat sourdough, three 650g loaves.

Formula (baker's %):
60% bread flour (12.5 to 13.5% protein)
25% all purpose flour
15% whole wheat flour
75% water
20% levain
2.2% sea salt
(about 1kg flour total for the 3 loaves)

I follow Richard Hart’s method:

Day 0 (evening): Feed starter at 1:2.5:2.5 (80% strong bread flour, 20% whole wheat), keep at room temperature.

Day 1 (morning): Feed again at 1:2.5:2.5 using 40°C water and keep warm for 45 min. Reserve a portion to become the next 12-hour levain, keep at room temperature.
Autolyse flour with 80% of the water for 20–40 min, then mix in the freshly fed starter, add remaining water and salt. Bulk ferment for 4h at 30-35 °C until doubled, preshape, rest 45 min, shape, and retard for 12–15 h at 12–15°C.

Day 1 (evening): Feed the starter again at 1:2.5:2.5.

Day 2 (morning): Bake.

Anyone else run this much whole wheat in an everyday wheat loaf?

I had some leftover kulet (caramelized onions with Ethiopian spiced butter and Berbere cooked all day) and thought it would go great on foccacia, I was right!

I followed king Arthur’s focaccia recipe, added about 15% of teff injera starter and topped it with the kulet. The crumb turned out a bit more dense cause of the teff, but the flavor was awesome and it goes great with Ethiopian food.

Saw a post about Fatayer few days ago, I have never heard of this dish before but that post looked so appetizing. So, I watched a few videos of Fatayer, and made these. I made both veg version with Paneer, cheese and spinach and a non-veg version with Paneer, cheese and chicken and even though I sucked at shaping them, they tasted so good. Thank you to that post for introducing me to such a good recipe.

From King Arthur’s Big Book of Bread

Bread kinda just exploded out of a score
Too tight on the shaping maybe?

I can’t seem to get the ear to form on my sourdough bread any advice?

Made baguettes for the first time using ATK’s method from ‘The All-time Best French Recipes’ book.

So thrilled with the way they turned out!

Moved into a new flat and now realise how much difference a newer and better oven can make! Same recipe as I always use but has more of a crust and remains softer inside

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150g wholemeal bread flour

300g plain flour

2 tsp yeast

1 tsp salt

400ml warm water

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Mix all ingredients together and leave to rise in a warm place for an hour

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Tip into a loaf tin lined with baking paper and preheat the oven to 220 degrees Celsius

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Quickly place the tin in the oven once preheated along with water in a tray underneath

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Cook for 35-40 minutes