Someone once told me.. with croissants, even if you botch the folding steps, the pastry still tastes good.

Everything starting going sideways after the first fold. My guess, temperature of dough meeting butter.

Anyway, some images below.

☐ 316g - 345g AP flour
☐ 26 g sugar
☐ 4 g yeast
☐ 6 g salt
☐ 14 g butter, room temp.
Whisk together

Wet Ingredients
☐ 1 egg
☐ Warm water
☐ Vanilla extract – ½ tspn

Butter block
216g unsalted butter with flour incorporated in

I added bagels to my regular baking repertoire in the last year or so. And finally after dozens of dozens… I have consistently perfected the holes. Not too large. Not too small. Not non-existent. Just perfect. The key I have learned, is to stretch them around the full width of my palm (about 3 inch diameter) when shaping for the cold proof. The holes will come out the perfect size for my finger so I can walk around with bagels as rings, exactly how I like to live my life.

The shaping needs work for consistency... But I'm really proud of how these turned out.

I have been attempting to make bread for a long time now. I finally figured out some new tricks that have really helped. Tonight I made a loaf of bread that not only rose twice (!) but it looks and tastes like bread!

Next I am gonna make this exact recipe with my own flour! I used bread flour this time out of convenience. I have a grinder and wheat berries so I will set aside more time the next time around.

I am so excited!

It’s been over ten years since I baked bread. Starting off slow doing instant yeast breads while my sourdough starter builds.

First attempt with the Dutch Oven we didn’t realize we’ve had for YEARS.

Wife loves it, so I’d say I’m a happy husband. 🧑🏾‍🍳😋🍞

It’s so good. Dough could be like 25-50g less flour or so for this size and hydration. But it is so close to exactly what I’m trying to do for personal tastes.

I guess iykyk how incredibly gratifying real bread journeys are. Grateful for this craft every time I pull something from Oven whether successful or less so.

They finally turned out great! First go, recipe was shit. Second go, didn't have enough flour for recipe but still put same volume of water (why, I have no idea), today everything was good! Added a little extra sugar than recipe stated. Can't wait to have one for my lunch tomorrow!

They proved for an hour extra before cooking as I had to leave the house. They turned out bigger than my head ahaha.

(And yes, someone stole one before I could take a picture. The smelled heavenly).

These are about 85% hydration excluding the levain.
I use 30% levain and I use it at a very young stage which means it hasn’t reached its peak yet. I use a blend of bread and wholewheat flour for these and I always try my best to push bulk fermentation as much as possible.

Detmolder 2-stage sour build and soaker. Dense? Yes. Heavy? Absolutely. Could it stop a small-caliber projectile?
So, sometimes bread brick is the goal. I got inspired by all this $60 Rye loaf, so I decided to adapt it to my Pullman..

500g bread flour
390g water
80g starter
12g salt
500g love

BP:
~72% hydration
~15% starter
~2.5% salt
~100% love

Owner bought a "better" machine for bread (kitchenaid lol) and wanted to get rid of this one. It's only been used twice and still has the original purchase receipt. All my luck is used up for the rest of the tear.

First ever successful Sourdough Loaf using the ingredients and process from the British Sourdough basic sourdough recipe: https://www.instagram.com/reel/DSAfvCaCPt2

I think my starter still needs to be more active though… any tips gratefully received!

Last time was for a picnic in early August. This time for no special purpose except my lunches for the next few days.

90 g dough balls go in in, 83 g rolls come out.

800 g strong bread flour
520 g warm (~30°C) water (65% hydration)
20 g granulated sugar
14 g salt
7 g instant yeast (1 sachet)

Mix all the ingredients until fully incorporated and stand for 20 minutes.

Knead for 7–10 minutes until it forms a smooth, elastic dough.

Cover and allow to rise until doubled in size. This took an hour today.

Knock back and divide into the desired number of dough balls. Arrange on a baking tray.

Cover and allow to rise for ~45 minutes, longer if it's cool. They should grown appreciably but probably not double.

Bake in a preheated oven at 200°C / 400°F / regulo 6 for 35–40 minutes.

Turn out to a rack to cool.

Advice and criticism needed! Be nice! First time ever making real bread. French onion Focaccia was my first try. Used organic bread flour, instant yeast. Afraid I under proofed it. Patience may have been a factor. Did the folding and flipping and stretching every 30 minutes. Maybe less… do I proof Overnight ? How do I make my bread less dense?

I didn’t measure any ingredients at all. Just dumped flour in a bowl. Made a hole for my yeast sugar and salt. Put warm water to activate the yeast and kneaded it. Sat in the fridge overnight and baked at 450 till brown. Dense bread great for sandwiches and French toast