I was recently baking sourdough bagels, and the recipe called for putting ice on a pizza stone / Dutch oven for part of the bake, then removing it. It got to me thinking, has anyone baked using this method for loaves? It might be convenient for me, since my oven can’t fit 2 Dutches and I usually make 2 loaves at a time. I know this is the rinky-dink version of how a professional bakery oven works, so the concept is theoretically proven. Anyone got testimony on how it’s worked for you? Thanks! submitted by /u/YMZ1620 [visit reddit] [comments ..read more

These two croissants are from the exact same batch, wondering why the insides look so different!? submitted by /u/sabwu [visit reddit] [comments ..read more

This is a 28% rye recipe from King Arthur's that I pulled from their "5 Tips for Rye Bread" article: www.kingarthurbaking.com/blog/2015/08/13/5-tips-making-ry... Adjustments: I had to swap the semolina for all bread flour (12% protein,) the medium rye for dark rye, onion powder (5g) for the minced onion, and since I mix everything by hand, I added the olive oil after developing the gluten a bit like I learned on the Chain Baker's principles of bread series. I've never really made a "successful" sandwich loaf before; they've always been a bit too crumbly, too dry, too something. This one r ..read more

This is my first reddit post ever I think and also my first time ever making bread! I’ve been obsessively making Shokupan. I’ve never had bread so soft and pillowy but not too doughy and sticky ish like brioche is sometimes. I even started making it with raisins like the Chinese bakery type. Now I’m making loaves for my friends and family. Also, I’m not sure if this is ok or normal but when I make bread my kitchenaid gets SO HOT after kneading for like 15 minutes. It’s an artisan 5qt and I thought that was ok with handling like 2 loaves worth of dough at a time but I’m not so sure anymore ..read more

My partner made this bread in our breadmaker. Same recipe I used, but when I did it the bread was fine. The dough was super wet before baking. I don't know if you can tell from the picture, but it's a very chewy bread and is very dense. Firm but springy. I'm not gonna lie, it actually tastes great and I love the texture, but it's so much different than the one I made. It's going to make excellent garlic bread. Thank you! submitted by /u/IndependentAd1595 [visit reddit] [comments ..read more

I think it’s going ok..? submitted by /u/justinp94 [visit reddit] [comments ..read more

submitted by /u/DangerousSushi [visit reddit] [comments ..read more

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I'm so excited that I finally had a successful loaf. I never noticed that the dry actice yeast recommends letting the yeast get to room temperature before using it ?‍♀️. It made a HUGE difference in the rise. I was expecting a fail because I have a one year old and between naps and needs rise times got a little extended. It's tastes so good and light just like I would hope. Now, I need to work on keeping it fresh and slicing it. submitted by /u/Dependent-Drawer157 [visit reddit] [comments ..read more

So recently I’ve discovered I’ve been overproofing my dough. I’ve reduced bulk fermentation by a couple hours and immediately put the dough in the fridge after shaping. Do you think this is under or over proofed at all? submitted by /u/Loose_Professor666 [visit reddit] [comments ..read more