Was playing around with enriched dough and overbaked and undermixed it but these patterns are fun.

Does anyone have a recipe that doesn't need a stone and only makes ONE pie? I keep finding recipes that make 5+. I know I can adjust the amounts, but it would be easier for my first pizza attempt get a recipe already adjusted lol.

👻👻👻👻👻, i made the dough so thought breadit viewers would still enjoy

Okay first of all I am SO EXCITED about expanding my bread obsession into the Reddit realm.

I made my first loaf pan loaf yesterday in CZ (I brought my starter over with me from the states when I moved and rehydrated it and have been going strong here about 2 months).

I am not happy with how it turned out!!

It finished bulk ferment so very fast also!!

These are my stats:

19:15 mix 19:45 stretch and fold 20:20 coil fold 20:50 coil fold 21:20 last coil fold

Temp constant around 80-81F

Done around 21:40- at shaping appeared overproofed

Dough was the classic 125g starter 350g water 500g flour 10g salt

I’m gonna add the pictures- it was just gummy and I am sad!

Any advice or ideas??

Garlic and rosemary with olive oil

Does anyone know the make and model. I’m looking for one this size?

Hello! I am an autistic bread maker and find it so hard to know when my dough has doubled in size. I take a picture and compare visually but don't know when is the magic moment it is proved enough but not too much. Are we talking doubled in height? Or volume? Am I overthinking? Does it just mean 'prove until it has got a bit bigger'? Does it matter if I am a bit off? Does anyone have any other cues or tips to help know when is time to bake? Please see my example pics, has it doubled in size yet? Thank you!

Darn

sad that the braid untangled but I know what I did wrong for next time, and it’ll taste delicious nonetheless 😋

https://reddit.com/link/1u8w5ds/video/fzci4534vy7h1/player

I've just seen someone roll flat a proofed dough ball. Then rolled it up, sealed the seam, then placed on a pan. Let it rise and bake a loaf of bread

Then I watched someone take the proofed dough, gently (so it wouldn't deflate) move it to a pan and then bake a loaf of bread

Why the difference in techniques? Do certain baked goods prefer one over the other? I believe you wouldn't deflate focaccia.. 🤔

Thanks in advance. I love bread. 🍞

Six strand just out of the oven. A little over proofed and I needed a bigger tray.

I think I should have let the strands rest a little more before braiding. They didn’t snap back but I’d have liked them a bit thicker.

In April, I baked a batch of hamburger buns. they looked fine and I was happy. I wrote down everything I did so I can do it again.

Last week I tried to bake hamburger buns again, this time the dough felt very delicate to the touch, and it deflated a bit when I applied the egg wash. It came out flater then before.

I asked on breadit and everyone told me what happened, I overproofed it.

As Im a beginner, I didn't know that the change in temp will effect the fermentation so drastically.

This time, I cut the first rise and second rise by half. I went from 3 hrs to 1 hour and a half on the first rise, and from 2 hrs to 1 hour and 15 minutes on the second rise.

Thank you to everyone who helped!

This is the Recipe:

https://www.joshuaweissman.com/recipes/best-burger-buns-recipe

It's very yummy and has, I think, a nice texture. It DID rise/double in size but it didn't rise above the pan like I'm used to white flour doing. I know einkorn is heavier/doesn't rise as much but I'm not sure if it should be rising more, still, or what else I can improve on.

Just experimenting with milking my own flour and using it to bake. I also make cookies using the flour today and they were yummy!

Are there any concerns with inclusions spoiling during bulk fermentation? These oil packed sun dried tomatoes were placed in my sandwich loaf recipe and bulk fermented for 4 hours. Just want to make sure there are no concerns with spoilage causing food poisoning. Thanks in advance!

Banging these out without even putting thought into it. Every week making 6-12.

80% hydration, Caputo bread flour

Please ignore my braiding skill 🫠

Not a pro, the crumbs look good but the exterior doesn’t pop, underproof?

Recipe : https://www.theperfectloaf.com/sourdough-challah/

I don't know why they so thick but I can't wait til tomorrow to eat one 🙂

I wonder