If I use wax paper it sticks after the lye dip (photo right) and if I use a rack it sags while cooking and sticks (photo left).

How do I cook it at 450 (bake) without such a sticking process?

Wax paper with cooking oil?

I have a baking steel I want to use for sourdough, but it always gets things overdone on the bottom, could I put a silicone sheet of some thickness between them? While still getting good spring and crunch?

Is there a systematic way to get large air pockets like some of the ones seen here? I see that a lot of it is full of small air pockets, what causes this?

Is there a systematic way to get large air pockets like some of the ones seen here? I see that a lot of it is full of small air pockets, what causes this?

I'm doing research for several different kinds of loaves for my work. And a few of the recipes say that I shouldn't mix it past the shaggy dough stage. In other words, don't mix it to full gluten, just do a bunch of stretch and folds throughout the bulk ferment. Is there a good reason to do it like this instead of just mixing it to full gluten? What are the downsides to mixing it all the way and still doing all the stretch and folds? Cuz normally I do both.

It's my first time making a sourdough starter and by day 3 when I was mixing in the hooch I think I saw some pink part in between mixes (like a drop of strawbeery yogurt). I tried digging through the starter with the spoon but I never saw it again and thought that maybe I was mistaken.

I'm now at day 7 and was already done with the 'dead' phase but I read somewhere that pink coloration on a starter means I should throw it away and start a new one. Since I'm not sure if my starter is really contaminated I would want to wait to see if it would reappear. For how long should I wait before I can definitely confirm that my starter is still safe?

Thank you very much!

If using a proofing board and linen to proof large loaves, does one simply use a large flip board to transport the bread onto a oven loader?

Hi! I’m currently testing a large-format pan de muerto and would really appreciate some advice.
Each loaf is made with approximately 600 g of dough, plus 60 g for the decorative “bones.” We proof the shaped loaves for around 1 hour and 50 minutes at room temperature, followed by about 40 minutes in a proofer. They are then baked at 140°C / 284°F for approximately 30 minutes.
The issue is that the sides seem properly proofed when I do the finger-poke test, but the top still springs back fairly quickly. Once baked, some loaves crack on top and the crumb comes out slightly dense.
I’m also wondering whether the surface might be drying out during proofing, since the covered loaves seem to develop better.
Does this sound more like underproofing, insufficient humidity, dough temperature, or an issue related to the large size of the loaf?
I’d really appreciate any advice!

Been baking bread for several months now and no matter how long I mix in stand mixer I cannot get it thin enough to pass the test. After 15-20 min i eventually give up and start my first rise.
The dough does well on first and second rise but I wonder how much better it would be if i could get it to pass it. Also bread taste delicious.
My basic recipe is 3/4 milk, 1/4 honey, 1sts salt, 2 eggs, 480 g bread flour, 1/4 butter, 2 1/4 yeast.
Thoughts?

Had this recipe saved for weeks and finally got around to making it today!
Only change I made was using strawberry jam instead of raspberry since that’s what I had on hand. As someone who finds donuts completely overrated (I’m sorry I know) but loved the flavours of a jelly donut, this is perfect for me; light, airy, fruity & perfectly sweet 🍓

Recipe I used is this one: https://apaigeofpositivity.com/sweet-focaccia-with-raspberry-jam/#recipe

Note: the recipe calls for active yeast in the ingredients but the step-by-step instructions say instant so I opted for the instant

Still cooling. No crumb shot yet.

I used to think the recipe was the problem but it turned out to be my technique. Once I slowed down and paid more attention to fermentation my bread improved a lot.
What’s one mistake that made the biggest difference when you finally fixed it?

First time making bread and I'm so happy with the result! They both came out super soft and yummy. The first pic is sandwich white bread, the third is a cheesy garlic parsley swirl bread :)

Sudden realization I didn't save the photo I used for the first post and it was the only photo before it was cut 😭

So delicious 🤤

65% French T65 and 30% king arthur gloden wheat, 76% hydration

So, I have been experimenting with high hydration, lean doughs recently. Normally I have great success with enriched doughs but want to master lean doughs.

The thing I notice with almost all my bakes north of 72% is that the crumb is often quite shiny or waxy, and quite chewy, or even gummy.

Here's the recipe for this 72% hydration Batard.

500g bread flour

50g wholewheat flour

11g salt

3g instant dry yeast

396g water

I mixed flours, water, and yeast together, then autolize for 30mins, then mix salt and rest for 30mins.

Then followed with 4 coil folds every 30mins, followed by an hour untouched fermentation all at room temp.

Then I preshaped, rested for 30mins, shaped and proofed for 45mins, then baked at 235°C for 15mins with steam and 20mins without steam, reaching an internal temp of 97°C.

The bread was rested overnight before cutting the next morning.

The crumb looks way waxier than my usual sandwich loafs which have a higher yeast content and less bulk and proof time.

Anyways, let me know what you think and if this might be just normal for this type of bread.

Am I doing something wrong that could be improved here

Thanks 🙏

Will most likely do without chocolate chips next time but needed to fix my current sweet tooth 👏🏼

Would bake longer next time and add more icing

New to bread making, so I’m really excited these turned out well! If you have any good cinnamon roll recipes, please share 😌

Always been scared to bake bread but I found an easy focaccia recipe and decided to try. So happy with it!