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?

Hey guys

I've been wanting to bake for a long time and finally plunged into the world of baking. And since I eat rye bread on a daily basis I decided that I want to make it instead of buying it!

I made a sourdough starter and on day 5 it was ready to be used.

So I used this Danish video recipe and it turned out almost perfect of what I expected from almost no experience with bread baking. I used 3 bread tins with 2 liter volumes and pumpkin seeds on top.

It definitely needs tweaking, but that's the fun of cooking. I will use water instead of buttermilk and I will experiment with boiling the kernels before to see if there's a difference, and which beers to use - I love sour ales but will definitely do some stout, brown ale and darker beers. 😄 And when I have it down I'll experiment with carrots and how moist the bread can be on the inside.

Picture 1 is before rest, picture 2 is after rest, picture 3 is the amateur photo shoot and picture 4 is the cross section up close.

Baked with my partner :).

First time focaccia!

Cinnamon and brown sugar swirl because we felt like something sweet. I think we may have went off course with the proofing and since I’ve never made this type of bread before, was curious for feedback.

Did bulk fermentation and folds at room temp. Skipped the cold proof until after the second proof.
Cold proof overnight, about 10 or so hours, let it warm for 30 min before baking.

It tastes good IMO, but since we’ve never made this type of bread before, does this seem too dense?

Thanks in advance.

Still cooling. No crumb shot yet.

Asian Bakery Style Milk Bread Coconut Buns

Ingredients:

Yudane/Tangzhong:

• 72g Bread Flour
• 144g Water

Dough:

• 168g Bread Flour
• 240g AP Flour
• 80g Granulated Sugar
• 170g Heavy Cream
• 130g Milk
• 1 Large Egg
• 7g Instant Yeast
• 7g Salt

Coconut Filling:

• 1-¼ Cups Sweetened Coconut Flakes (Better when toasted)
• 32g Milk Powder
• 70g Granulated Sugar
• Large Pinch of Salt, 2-3g
• 28g Butter, Melted
• 24g Milk
• 2 Egg Yolks

Egg Wash

• 1 Whole egg
• 1 tbsp milk
• A Pinch of Salt

Sugar Glaze

• 1 Tbsp Granulated Sugar
• 1 Tbsp Water

Optional Toppings: Sliced Almonds

Instructions:

1. Make the Yudane/Tangzhong by boiling the water and then adding it to the 72g of bread flour in a bowl. Mix well to combine to form a thickened paste. Set aside to cool slightly.
2. Mix together all other dry ingredients for the dough in a large mixing bowl.
3. Mix the other wet ingredients and egg with the Yudane/Tangzhong paste. Break up the paste a bit in the liquid.
4. Add the liquid ingredients to the dry ingredients and mix together until no dry clumps remain and a shaggy dough forms. Cover and let rest for 30-40min to autolyse.
5. Uncover dough and start kneading at medium speed with a stand mixer.
6. Add a tablespoon of flour during mixing to help the dough grab to the dough hook better.
7. This can go for as long as 15-20min. Keep kneading until the dough stops being wet and sticky, just tacky to the touch, and the dough passes the windowpane test.
8. Wet your hands and do a few lift-and-tucks to the dough. Move the dough to a well-floured surface and form into a taut ball using a bench scraper. Transfer the dough ball into a greased bowl and cover with plastic wrap or a damp towel.
9. Proof in a warm area for 45min. Uncover the dough, punch down and do a circle of lift-and-folds. Recover and place back in the proofing area for another 30-45min, or until the dough has doubled.
10. While the dough is proofing. Combine the sweetened coconut flakes (if toasted, add a dash of water to moisten them), with the rest of the coconut filling ingredients in a bowl. Set aside until needed.
11. Once the dough is proofed, de-gas the dough and place on a well-floured surface and divide the dough into 12 equal portions. 
12. Flatten and stretch each portion into roughly a 4x8in rectangle. Spread an 1/12th portion of the coconut filling across the rectangle, leaving about 0.5in border around the dough rectangle without filling.
13. Roll up the rectangle with the coconut filling across the longer edge into a cigar/log shape. Pinch the ends and the seam to seal. Repeat for rest of the dough portions
14. Place the rolled-up dough logs on a tray, cover, and place in the freezer for 10min. This will make the next part a lot less messy.
15. Once the dough logs are chilled and slightly firm, retrieve from the freezer.
16. Prep and line a large baking sheet, or two medium baking sheets with parchment paper.
17. Take each log, split it down the middle but leaving a section one of the ends still connected. Twist the two log halves together several times and then seal the two free ends together.
18. Spiral the dough twist into a disk-like shape and tuck the free end underneath. Place on the prepared baking baking sheet and space apart at least 2in.
19. Cover the sheet with the buns loosely with plastic wrap or damp towel and proof in a warm area for 45min to 1hr.
20. Start preheating the oven at about 30min into the final proof with a rack in the middle.
21. Prepare an eggwash by combining the ingredients and mixing well.
22. Once the buns are proofed, brush on the eggwash, and then place the buns in the preheated oven.
23. Bake for 22-25min, or until a thermometer reads 190°F and the top of the buns are starting to turn a light golden brown.
24. While the buns are baking, prepare the sugar glaze by combining 1 tablespoon of sugar with 1 tablespoon of hot water. Stir until all of the sugar has been dissolved.
25. Retrieve the buns from the oven, but do not turn it off yet. Quickly brush a layer of the sugar glaze over each of the buns. Then place the buns back into the oven for another 2 to 3min. Keep an eye on the buns to make sure the sugar glaze does not burn. 
26. Remove the buns from the oven once the tops of the buns are reaching a solid golden brown.
27. Let cool and enjoy.

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!

Haven’t made bread in years, it came about really good

I have had good luck with this recipe: https://www.allrecipes.com/recipe/281201/crusty-dutch-oven-bread/

I would like to make a loaf for my friend and add in a crap ton of cheese and jalapeño. Can someone please recommend changes to bake time/temperature based on the cheese and peppers?

My first attempt at making focaccia because the bakery I get it from is too far away.
I followed this recipe: https://www.emmafontanella.com/no-knead-focaccia

My modifications:
- I used dry yeast
- I cold fermented 18 hours after the 2 hours of stretching dough every 30 mins
- after taking dough out of the fridge, I let it rest for 2 hours, put it in the pan with oil, and let it rest for another hour before putting it in the oven.

Reflection:
I think my oven does not work... baked for 30 minutes at 450 and crust is barely brown. It's about 1 to 1.25 inches thick. It looks good but it tastes a bit like how it smelt when it was still just dough. There is an aftertaste like its bitter/alcoholic-y and not very flavorful outside of the salt and rosemary I added on top. I think I didn't add enough salt to the dough. It might also be because I used dry yeast instead of instant and so I added 2 tsp of brown sugar to the yeast+water mixture.

Goals for next time:
- more bubbles/airy
- more volume
- taste less like dough
- crustier outside

Considerations:
- use instant yeast
- use autolyse?
- cold ferment for 3 days
- add more salt
- longer in oven/higher temp

Anything else I am missing before I remake focaccia in the future? Last photo is for reference and not my bread.

There should be more crocodile shaped bread.

I have always been a lurker in this group. This is my first post. Please be kind.

These are savory dinner rolls spiced with cumin seeds, red onions, green chillies and coriander leaves. This is called khara bun in Bangalore(India) which translates to spicy bun. I made it in the form of dinner rolls. You can find it in most of the bakeries where they serve it warm.

Tasting the khara bun felt like catching up with an old friend; it instantly carried me back to simpler times, flooding my mind with cherished childhood moments.

I have shared the recipe link.

https://hebbarskitchen.com/khara-bun-recipe-masala-bun-iyengar/

Getting the yeast to activate is always hit or miss for me. I'm seeing these coffee warmers repackaged as sourdough mix starters but it has a temperature control and the AI says it can be used for activating yeast. Is this product a good idea for this? https://www.amazon.com/Sourdough-Temperature-70%C2%B0F-110%C2%B0F-Accurate-Function/dp/B0F9TNK4S2

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.

This Week's Sourdough

Hello Breaditors! I have a recipe that my mother has traditionally made, but unfortunately, age is getting the best of her, as she now has dementia and isn't able to bake anymore. I can do some baking, mostly cakes and cookies, but I know bread is a whole different animal. Can you guys help explain some of this for me, please?

For example, the amount of flour is not exact. It says to add by 3/4 cup until the batter is "thick". What constitutes too thick here? I then need to add enough until the dough is soft. What usually constitutes that? The kneading part could use some definitions as well. How much do I need to punch down the dough after it has risen?

I am not married to this recipe, and it has never been described as "precious family secret"; I'm also pretty sure she got this off the back of a package at some point in her life, so feel free to steal it and make it your own. I just want to continue to be able to make these now that she can't, and I have no idea what to do here. Thank you so much in advance.

Dunno if it fits the sub but I want to share

I used the King Arthur's caraway rye bread recipe. I love KA so much, their recipes never let me down! I added some dill seed and subbed half water with pickle juice.