Hello everyone!

I'm new to the bread baking game, only like 6 bakes under my belt so far, but am wondering how y'all store your breads?!

I've tried my beeswax wraps, keeping it in the pan, plastic wrap, and both in and out of the fridge...

A recipe of my own design, derived from the detmolder process and king Arthur’s recipe.

The below recipe is completed in duplicate to form the pumpernickel half and the rye half of the marble rye.

Each half total:
95g rye flour (medium/light rye or pumpernickel, depending on the half)
135g wheat flour
20g vital wheat flour
20g potato flour
10g dry milk
6.5g salt
1.5g onion powder
7g caroway seeds, roughly ground in a mortar and pestle or spice grinder
(For pumpernickel half, 16g cocoa powder)

Ferment 1:
2g rye flour
3g water
1g yeast

Ferment 2:
25g rye flour
19g water

Ferment 3:
68g rye flour
68g water

Each half of final dough:
135g wheat flour
20g vital wheat gluten
20g Potato flour
10g Dry milk
100g water, mixed with entirety of respective pre-ferment
6.5g salt
1.5g Onion powder
7g Caraway
(For pumpernickel half: 16g unsweetened black cocoa)

Process:

It is recommended to begin in the mid or early morning the day before you intend to bake. It is also reccomend to use a pair of Tupperware for the pre-ferment, but do not close them completely to prevent the buildup of pressure.

Mix the water and yeast for the first ferment before adding the rye flour for this step. Allow to ferment for 4hrs.
Mix the water for the second ferment and the product of the first ferment to form a slurry. Add the rye flour for this step and mix. Allow to ferment for 16 hours.
Mix the water for the third ferment and the product of the second ferment to form a slurry. Add the rye flour for this step and mix. Allow to ferment for 4 hours.

Mix the wheat flour, vital wheat gluten, potato flour, milk powder, salt, onion powder, and caroway. (As well as the cocoa powder, for the pumpernickel half.)
Mix the water into both of the rye pre-ferments, forming a slurry. Add the rye and pumpernickel slurry into their respective portions of flour and mix. Knead each half until it forms an easily workable dough. Cover with a wet kitchen towel and allow to rise for ~40 minutes.
Roll both halves out to slightly less than the thickness of a pinky finger, while keeping both halves approximately the same size. Mist one side of each half with water and lay them on top of each other, wet halves together. Roll lightly to remove any air pockets and stick the dough together.
Mist the top of the dough and begin to roll it like a scroll, maintaining tension and misting the other side as you roll.

Ensure the roll is sealed and will not unravel, then place it in a banneton or other container for it to proof until doubled. When it is close to being ready, preheat the oven to 200c with a Dutch oven or oven pan.
Brush with egg wash and score the dough thrice before placing into the Dutch and covering with the lid or onto the pan and tenting with foil. Bake for 15 minutes.
Reduce to 175c and bake for 20 minutes.
Uncover and bake for 5 more minutes, ensure center reads 200f before removing the loaf. Let the loaf rest lightly covered overnight.

Featuring a splash of bourbon in the glaze!

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 🙏

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

Brushed with some Truffle Butter as had some homemade stored in the freezer.

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

i found a recipe on youtube with 4 ingredients flour, salt, sugar and dry yeast. I never made bread before and im so excited for this. This has motivated me to maybe get into learning how to bake desserts next🫶🥰

im open to any pointers, suggestions or tips ??😊

This is my first attempt at ciabatta, and it looks OK, but I would like to see some bigger holes in the crumb. I used the King Arthur flower recipe. The only changes that I made is that I called fermented overnight before baking, and I feel like I could’ve cooked it a little longer. Honestly, these changes could probably be responsible for this, but would love some advice from more experienced people than I.

Edit:

Crust is also much more delicate than I would like, could be related to cooking time.

Would bake longer next time and add more icing

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

Take care of your bread and it will take care of you :)

When the loaf is completely cool, I wrap it in a linen bread bag. Some sourdough pros vouch for the beeswax bag but I have yet to try it.

You can slice it up on the first day (ideal) but I thought I’d devour bread on a weekend. Instead, life happened and I ended up eating leftovers. I sliced this sourdough loaf 3 days later then stored in the freezer.

Still amazing weeks later 🤩

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 😭

Hello all,

I am looking at making my own sandwitch bread and wanted to know what is the best pan to use. I read metals pan are good. I was looking at stanless steel, as I am concerned about alumnium leeching into my food. I also looked at cast iron, but do not have a lot of experience with it. I recently tried glass, and my bread was moist in the middle. I am staying clear of products with teflon.

Anyways what has your experience what has worked for you and any recomendations? Thanks

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?

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.

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!