Please, before commenting that you can’t spread butter on this kind of bread, take a moment to find out what open crumb actually means. Thank you🫶🏻 🙂

100% flour (70% Caputo Nuvola + 30% Czech Věrovany) 88% water + egg white (leftover from baking) included in the hydration
25% rye starter (fed 1:1:1 in the morning)
1.7% salt
Olive oil, added by eye ,approx. 2 g

3-hour cold autolyse. Then I added the levain and mixed until the dough had almost developed its gluten. I added the salt and mixed for another minute, then added the olive oil and mixed for a few more minutes.
I did 4 coil folds , the first one within 15 minutes, then the others every 45–60 minutes.
Bulk fermented until the dough had risen by 100+%

12 hours in the fridge at 3°C
Baked- 245°C with steam for 15 min, then 220°C without steam until golden brown

First try at Shio pan - please show her some love, they were delicious!

i just need to scream about it somewhere because im so proud of how it turned out😭 been making plain sandwich bread at home now for a few months and this is my magnum opus. LOOK AT THE JIGGLE. plain white bread recipe with 2 tbsp of italian seasoning added in the dough and topped with an egg wash, flaky salt, and a little more italian seasoning

Also ft the giant loaf I always make by smashing the dough trimmings from making the croissants into a loaf pan

I love their spongy bread, and after the hell i went thru with previous breads i decided to try, turned out pretty good with the more open crumb i have chased since the beginning, very easy bread conpared to a regular loaf

POOLISH
45g flour
45g water
Tiny pinch active dry yeast

Fermented overnight at room temp

DOUGH
All the poolish
1/8 tsp active dry yeast
400g bread flour
285g water
10g salt

2 sets of stretch and folds
1 set of coil folds

5.5 hour total bulk fermentation

48 hour cold proof

Preheated oven to 500F, then baked at 475 in a Dutch oven, 25 mins with lid on and 10 mins with lid off, internal temp was 210

I really liked the results but I’m still open to any feedback!

There is something profoundly unwell about spending two days tending to a fermented blob of flour and water just so your kitchen can smell like a tiny French bakery where a widowed woman named Marguerite makes bread and minds her own business.

Anyway, the house smells divine, I have temporarily forgotten every inconvenience of modern life, and here’s this morning’s loaf. 🍞

Delicious

Loving the light and crispy crust. The no knead method has been a game changer for me in recent years. We don’t buy bread anymore at the grocery store.

Recipe is from Emma’s Goodies: https://www.emmafontanella.com/the-easiest-no-knead-bread

Posted a week ago some pics of a sourdough loaf I made last week and got some very useful feedback. As recommended I: waited for my sourdough starter to have doubled its volume before using it, split the dough in two loafs, kept a constant temp of 235 °C, waited for the loafs to cool down before cutting, used a better knife. Probably not perfect but the improvement since last week is massive, thank you guys!

Let this round of dough proof for three days, really made a difference.

White bread with poolish from FWSY, but with 20% whole wheat.

It’s okay. Taste…”bready” lol Definitely doesn’t taste store bought. Had more fun making this got more in the oven rn

Hello fellow breaditors!

I present you my "Italian type" bread, made with oregano, basil and dried tomatoes. Made on fresh yeast, wheat and spelt flour, 1:1 proportions with water.

All in all it's really good, perfect to eat itself and with olive oil.

The only thing that's bothering me is harder bottom of the bread. Not that's hard, but it's definitely not as soft as the upper part.

Am I adding too much dough? Is it something I'm overthinking? Will take any advice!

Pizza dough
400 grms bread flour, 300grms water, 100grms starter and 8grms salt. Mix in a shaggy dough, let it rest for 30 min. Did 3 sets of stretch and fold every 30min, let it ferment 24-48hrs in the fridge (longer the better), 3hrs before baking get the dough out and let it get to room temp. Shape the dough on the cookie sheet.

Pizza assembly
I used yellow corn meal to aid with the stretching the dough out in a flat, used homemade pizza sauce from my garden tomatoes, spread the provel cheese then top it with pepperoni on one side and Italian sausage chunks with jalapeno (from my garden). Bake it at 550f for 8min at the bottom shelf and then broil the pizza for 2ish minutes to brown the cheese.

Keen to hear any feedback?

Using the flour, water, salt, yeast recipe.

I think my scale needs new batteries because the rise was significantly faster and started to sink before making dough balls to chill for 2 days. I think this had more yeast than usual- no complaints just a note. Not a problem for most things, but when the ingredient is less than 2 grams in a recipe of 1700g -ish, it can make a difference…maybe?

5 dough balls- 3 made and 2 to freeze.
First is olive oil and cheeses.
Second is heavy sauce with pep and cheeses.
Third is normal sauce with pep below cheese (my son’s request just to make it odd).

I followed the RecipeTin Eats yeast bread recipe and it seems like the bottom is quite wet/gummy. Is it from not being proofed enough?

The recipe says to cold proof 12hrs min but it’s only been 5. What do I do at this point? Bake it now or keep letting it cold proof? recipe link my first loaf did not rise this fast

I was craving bagels this morning so I baked them. I really like how they turned out and their texture. Also it’s extremely good in sandwiches.

I followed this recipe from Joshua Weissman: https://youtu.be/6bk4a4_ORfI

Made some baguettes for a gathering later today. I love the crackling sound they make after they are pulled out of the oven.

Recipe from Patrick Ryan: https://ilovecooking.ie/recipe-items/homemade-baguette with a few personal dough adjustment (final hydration around 65%)