Tried to make the copycat of firehouse hoagies, I think I king of nailed it!

I’d like it more airy but they were soft, sweet and nice!

Tried the two pan method for my sourdough for the first time, and I’m absolutely thrilled with the results. Yummmmmmeh

Hi! I tried making Japanese milk bread. I followed the King Arthur flour recipe. I think it turned out good but I’d like other people’s opinions.

Also, what is the difference between active dry yeast and instant dry yeast? I had to use active for a regular sandwich loaf and instant for this milk bread.

I made dinner rolls as a test run for Christmas. So fluffy!

Hello Breadit! Looking for some helpful tips and tricks! I made this 90% Focaccia the other night and while Im pretty happy with how it turned out, I really want bigger alveoli!!! Heres my recipe and steps:

300g bread flour 12% protein I’m pretty sure

270g water

4 g sugar

6 g yeast

8 g salt

Around 25-30 g of olive oil

Autolyse, Started with 2 stretch and folds

Did 2 coil folds and then cold proof

Once doubled in fridge, i add salt+little water and then 2 more coil folds

Final retard overnight and then ill bring it out and proof 1 hour at room temp.

Baked at 450° f for 20 uncovered, 10 covered.

(All coil folds and stretch and folds done with at least 30 min in between each session.)

Any help would be super appreciated and also any questions about any other part of the process!

Been going at this for weeks, pls help 😅

Thanks reddit!

recipe: https://www.brooot.de/mischbrote/bauerntoast-mit-40-roggenanteil/

I know a little underproofed and Not enough tension, but it is my bread and my bread is wonderful.

This was made with a mix of modern hard white and two heritage hard reds (Red Fife and Rouge de Bordeaux). I mill all of them down to about 93% extraction, which means they are "whole wheat" but roughly 50% bran reduced (bran being ~ 15% of the average wheat berry).

I made a test loaf the other day with a smaller overall recipe and got a fair oven spring and ok-ish ear. But in this case it looks like the score partially resealed, and although you can see the bloom spread fairly well from the scoreline toward the right side in the first photo, it also ended up blowing out the left side (second photo) instead of rising up and forming the ear. [ETA side question - what would happen if I did 2 parallel scores nearer the sides? Big mistake?]

I scored it on the counter and water spritzed it there, instead of spritzing after I'd dropped it into the Dutch oven. This was probably a mistake. I think the water hitting the scoreline before I lifted it with the parchment helped the score to reseal under its own weight as the parchment flexed. I did the same Sunday, but maybe got away with it due to it being a lot lighter loaf, which didn't smush back together so much as I lifted it. Next bake is Friday, so I'll see if I get it right. Given I'm using an elliptical basket, I'll also position it on the parchment sling with the long dimension pointing at the "handles".

Live and learn. At least it tastes great!

75% hydration. Meant to make a focaccia with the leftover dough but made a focaccia loaf still tasted great. I’m guessing I didn’t dimple hard enough.

Tried three different toppings garlic, cheese, and rosemary. Any suggestions on how to get it a little more airy?

I love rye bread. So much. But I don’t care for caraway. I can tolerate it. But it’s not my favorite. So I decided to try pushing up the % of rye in my sourdough to see how far I can take it before I bake a frisbee. Trying to maximize the rye flavor.

This is 50% and I think I can go further, which makes me a little excited 😆

100g rye fed levain *
300g water
225g Bob’s Redmill organic dark rye flour
225g Bob’s Redmill organic artisan bread flour
10g salt

*I fed 25g of my starter 50g of the dark rye flour and 25g water to make a stiff levain

Mixed thoroughly. Did two coil folds at 30 minutes and again at an hour. Bulk fermented 8 hours at room temperature -ran cooler at the start and then the day warmed up to around 72f in my kitchen. Gentle shaping on a clean stainless table (no flour no water) and then proofed at room temperature in my banneton for 2 hours. Moved to the fridge overnight. Baked in a preheated cast iron baker covered for 30 and uncovered for 20.

It's delicious. I know people complain it can't be sliced but. Hear me out. Treat it like a soda bread pull apart. It's extremely delicious.

I wanted to do this recipe, but my starter gets diluted or stops rising whenever i do 100% hydration so i just do about 85% and its golden.

The thing is, the recipe uses a sweet stiff levain which instead of taking 6-9 hours, it took 18 hours and by then i already had given up on it and it smells like acetone now which means its past its peak right?

I'm not sure what i can do to fix this late rising of my levain

Decided to have a go at making bread today, used a mixer to help with the kneading process, please give me feedback.

Hopefully in two weeks, will attempt a sourdough one (starter making in process) or another white loaf.

This is maybe the 5th or 6th time ive made this loaf and this is the best one yet.

I am growing my own custom yeast culture.

How will it evolve?

• starch
• vital gluten
• vitamin-mineral drink drink (OSHEE Vitamin Boost Witaminy i Minerały)
• high mineral water (Jan)
• sugar
• salt
• msg
• a bit of nuts 
• no wheat flour (hence no nutrients from it)

I am already a few generations in (third batch, so ~8 yeast gens), I grow it at 30C, take a piece out of it into new batch and start anew.
It grows and bubbles nicely, the aroma seems to be milder than what I've started with.

I want it to let me grow better 50%+ gluten bread with potato starch.
The starch and gluten are neutral, hence I just feed it sugar.

I love the process of baking bread and am now trying to make videos. After half a year of baking, this is the result.

Soon I will upload the video on YouTube, I am open for any advice or comments!

My channel: https://youtube.com/@panadore?si=ZkORsI26PlbVKMcx

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.

I've been trying to figure out a way to make sourdough in a mixer. To avoid stretch and folds and also save on hands-on time. Over time, I have tried KitchenAid and Bosch. And this bake is from a sourdough recipe I have adapted to Thermomix. I'm still figuring out the details and the loaf does not exactly come out the same way it does when I'm doing manual stretch and folds. However, I think it looks good enough and actually tastes very good, with excellent texture at this point in the mixer experimentation journey.

A couple of slight modifications to the recipe I mentioned above:

• Doubled the recipe to 1000g of flour (then split into 3 smaller loafs after BF)
• Added charcoal (half the weight of salt or 10g in this case) for color
• Added an extra kneading run on the Thermomix as the dough didn't look as developed yet
• Topped with unroasted sunflower seeds right after shaping and before cold proofing

The timing was:

• 10 am starter feeding
• ~1 pm dough mixing
• 2-9 pm BF
• ~10 pm to 9 am in the fridge
• 25 mins covered at 500F + 20 mins uncovered at 425 + a few hours of cooling on the rack

Came out quite nice! And spooky.

I've never found a good way to make a 100% wholemeal loaf, at least one that isn't a brick, but this 50/50 loaf with two stoneground flours turned out very well.

https://imperfect-loaf.com/2026/10/28/todays-loaf-a-50-50-wholemeal-loaf-with-stoneground-regenerative-flou/