It’s so yummy and I’m very proud of myself. Would love some feedback because it can be way bubblier. I left it rest overnight after 4 rounds of stretch and fold. I also made the pesto on my sandwich. ☺️ submitted by /u/sendmeback2marz [visit reddit] [comments ..read more

Good evening, Breadit! Today, I took the plunge, and joined this cult of flour, water, salt, and yeast. I wanted to start with a relatively simple loaf, and it turned out alright: https://preview.redd.it/40bmclz79pzc1.jpg?width=2211&format=pjpg&auto=webp&s=a8e9ec367a31ce1cf0c9b426113761d93d816b34 Wow, that thing certainly is bread. It's more dense than I'd hoped, but it's moderately delicious. I can already see places to improve:I probably should've used bread-flour instead of all-purpose flour (No Duh.) Judging by how the dough reacted when cutting slits, I think something w ..read more

A stand mixer my best friend got me last December says 2123 instead of 2023? submitted by /u/noexqses [visit reddit] [comments ..read more

I am making Ken Forkish’s levain bread / pain de campagne for the first time and has a significant amount of levain left over. Is this normal or did I not read the insurrections clearly? submitted by /u/mightyymads [visit reddit] [comments ..read more

submitted by /u/dotdotcom23 [visit reddit] [comments ..read more

Used about 30g of whole wheat flour and 30g of water. This is only the second day and I’m not sure if this is mold. Has happened 3 times already ☹️. Please help submitted by /u/Bish-erika1234 [visit reddit] [comments ..read more

submitted by /u/No_Regret_4679 [visit reddit] [comments ..read more

I got tired of not having sandwich bread when I want it, so I made two loaves yesterday and have plans to make 2-4 more this weekend to freeze submitted by /u/mishyfishy135 [visit reddit] [comments ..read more

submitted by /u/Ok_Commission3640 [visit reddit] [comments ..read more

Its about 70-72% hydration. All purpose flour. It turned out like James P. Sullivan. submitted by /u/Dantiuxito [visit reddit] [comments ..read more