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Reddit | Breadit
13h ago
First two pics are from today, last pic is from the past.
Hoping someone can advise on why this turned out so flat? My recent loaves have had this problem. I suspected that it’s happening when I transfer the dough from the container it’s rising in to my Dutch oven.
I usually stretch and fold but honestly forgot this time, so maybe I’m not doing that enough? If so that would imply more rising time, right?
Using the Rustic Sourdough King Arthur recipe.
submitted by /u/TideRoll41
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Reddit | Breadit
13h ago
I moved to Chicago earlier this month and just invested not the whole Cultures for Health ecosystem. Gave the Target brand whole wheat flour a go after getting a little impatient activating my starter by the second day. Came out soooo tasty but a little dense ?
submitted by /u/paintedfaceless
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Reddit | Breadit
13h ago
Pretty good buns, though my usual recipe is easily better.
submitted by /u/SMN27
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Reddit | Breadit
13h ago
I'm interested in trying out some different croissant recipes. I've already tried Josh Weissman's recipe, looking for others that would be good to try to see how they turn out differently.
submitted by /u/diyage
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Reddit | Breadit
13h ago
https://youtu.be/IZYQgL-GvBA?feature=shared Followed this recipe.
They are so so good. Also made some homemade honey mustard. 1 part grainy dijon 1 part honey 1 part kewpie mayo
submitted by /u/homestead2023
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Reddit | Breadit
13h ago
Learned a lot from the first time, but had to wait until I'd recovered from surgery before trying again. Made them shorter and thicker and I prefer them this way!
Recipe: https://www.kingarthurbaking.com/recipes/french-style-baguettes-recipe
submitted by /u/Direct-Cattle-4518
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