Considerably better than the first loaf and nowhere near as salty. Anything you can tell if can improve on from the photos?

Made a sandwich loaf with around 1/3 whole wheat for the first time today (made other types of bread with whole wheat and this specific recipe with white flour before), using my usual milk bread recipe. I’m usually not the biggest fan of whole wheat, especially in soft breads, but it was pretty good. Would definitely make something like it again.

Had some leftover spiced apples (apple, cinnamon, brown sugar) so incorporated them into a no-knead bread and baked. Lovely crispy crust, soft bread, and the warm flavour of cinnamon.

First attempt at this recipe

this was so incredibly good. topped with fresh garlic and fresh Rosemary and a little bit of Himalayan pink salt. the smell of this in the oven had me more hungry than I have been in a long time.

my boyfriend spent the day smoking a couple of pork butts, so i made buttermilk buns for our pulled pork sammies (not pictured: pickled onions, slaw, mac and cheese, and kale ceasar all made from scratch)

Did the focaccia variation from the ciabatta recipe in King Arthur's Baking School cookbook. Topped with some basil-butter-olive oil mixture I had in the freezer. First time making focaccia in cast iron and it turned out pretty well!

First time making sourdough bread, I was really sad because it was not rising during the whole day yesterday, put it in the garage and rise around 11pm had to put it after in the fridge over night and this morning took it out but it in the basket to rise more and bake it! I am really happy! I used roasted garlic and white sharp cheddar!

Request from a friend, turned out really good!

Still a work in progress.

Hand laminated in the desert heat (okay it isn't as bad right now but still.)

I started some kind of Semolina loafs and decided halfway through to make Baguettes. My starter is a bit neglected right now so I decided to help it a bit with 0,5% yeast. I share this here because I’m
Really happy and proud with the outcome. Baguettes are a hard thing for me to make and seeing this crumb and blisters is great even with a little pinch of yeast.

400g Tipo 00
200g Semolina
15g Salt
100g Starter on Peak
390g Water
60g Bassinage
3g Fresh Active yeast

I started with an hour Autolyse.
Added Salt and starter and gave it a could Mix in my Wilfa Probaker machine till the windowpane test was a succeed. Then I added the Bassinage water and the Yeast. After the windowpane test was again a success I started Bulk in an Oiled glass container. In total it was 8,5 Hours in a quiet cool apartment, I did 3 Coil Folds Every hour. And didn’t touch the dough then till I dripped it out of the Container and gave it a a careful preshape. The dough was a bit more proofed then I anticipated so I made a cold benchrest for an hour. After the Dough was relaxed I shaped it and Put it back in the Fridge. Baked it the next morning after approximately 8hours, open at baking steel at 250C and with steam in the oven.

I've needed to do this with a photo of a sunflower as well. She told me to do it btw.

This was just going to be another sourdough loaf - done fermenting and just ready to shape…. until I realized I had just shredded a block of cheddar and had left over bacon bits in the fridge. All it needs now is an egg on top or in between.

From ATK

Tried King Arthur’s big and bubbly stuffing focaccia recipe. It was even better than I expected! So much flavor and made the house smell like Thanksgiving!

https://www.kingarthurbaking.com/recipes/big-and-bubbly-stuffing-focaccia-recipe

This mornings bake turned out pretty amazing!

Everything was homemade: the bread, of course, the pulled pork (it was amazing), the coleslaw, and the pickles. Everyone enjoyed dinner a lot!

This is my third try at focaccia, and I’m so happy with how this one came out. The first two were flat, oily messes with zero big bubbles, so I followed the cold ferment method this time.

I mixed the dough late at night, around 80% hydration, and stuck it straight into the fridge for 18 hours. No kneading, just a couple of gentle folds before refrigeration. This morning I transferred it to an oiled pan, let it warm up for 90 minutes, then did the dimples. I was scared I’d deflate all the bubbles, but it worked out.

Topped with extra virgin olive oil, flaky sea salt and fresh rosemary. Baked at 425°F for 22 minutes. The edges are crispy, and the crumb is soft and pillowy.

It’s not perfect. Some spots are darker than others, and a few dimples closed back up while proofing. I’m wondering if I rushed the final proof a little.

What’s your go-to trick for keeping dimples open until baking? Any favorite topping combinations I should test next?

One day bake. 4 hours total fermentation.

Another loaf of bread for my wife. Smells so good and looks even better.

I added marjoram, salt and pepper for the seasoning and some fresh parsley when it came out of the oven. It’s so soft and the onions are sweet and delicious 😋

Hello beautiful bakers!

A couple of weeks ago, I asked you some things about baguettes I made. I had some problems with the bottom part, but now I think I’ve fixed it, and I made a YouTube video on how to make baguettes. I would love to hear your opinions about my Whole Wheat Baguettes