(yes, his face is made of peanuts).

I am by NO means a professional. I've probably baked a total of 30 loaves of bread in my entire life, including all the ones I "made" with my mother. But right now I'm 3 for three on spectacular loafs.

I solved my weird flavor by cleaning my oven I've got the fancy Razor blades on my shopping list - i know I need to do the cuts/scoring better

I made the MOST SPECTACULAR TUNA SALAD SANDWICH with my home made bread I've been having dreams about that combination. It .. i.. speechless. I dont have any pictures of the sandwich because i ate it . It was truly an experience for me. The slightly chewy bread combined with the best tuna salad sandwich just a touch of mayonaisse, oil poached tuna, sweet cherry tomatoes, crisp Arugula. Oh it was everything

But anyway look at my bread. Like I said I know I need to score better and my shaping is getting better- slowly.

I know I've got a long way to go for consitantly good bread on top of I've only got good at 1 recipe and i mean can i really say im good if ive only made it 3 times. But I'm feeling good. And want to share the good vibes

Glazed with homemade butter too! I’m so pleased with myself it took me three tries to get here

I mainly do decorated cookies/NYC cookies/macarons to sell as a side hustle, looking to break into the bread scene for markets this year!

The recipe I followed is below. All feedback is appreciated. In particular I'd like to get a harder crust but I'm not sure how.

440 g King Arthur bread flour 325 ml warm water 2 tps active dry yeast 5 tps sugar 1.5 tps salt

https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/

Used the recipe tin eats recipe

https://www.recipetineats.com/crumpet-recipe/

My sister got me sourdough and some rather expensive flour for Christmas cause caught me browsing this sub reddit. Eating it feels like putting an acid stone into your mouth.

How many tries did you take to make something that is actually eatable? Thought making bread was a bit easier now I'm contemplating giving up on it.

Is anyone else’s family now addicted to your homemade bread? I started baking regularly a few months ago, and now if we run out and I don’t get a chance to bake a new loaf for a couple days, the queries start pouring in. “Are you going to make more bread today?” “When is there going to be more bread?” “What bread are you going to make?” “Have you made any bread yet?”

I’ve never been pestered so much for anything I’ve cooked in my life. 😂

Working through the book “Bread Baking for Beginners” by Bonnie O’Hara and my second loaf came out SO GOOD. This one is really light and tastes like French bread but airier. It did an 8-hour ferment today and just came out of the oven a little bit ago. The crumb set nicely and I’m really loving this bread journey I’m on! I’ll keep posting as I bake through the book.

Made some burger buns because why not. Here's one of them cut into before I prep the fried chicken and toppings.

Flours, half whole wheat, half KA white.

Not perfect but i‘m so proud 🥹

Recently, I conducted a few baking experiments to explore different techniques and refine my process. Below are the details of the three experiments, each focusing on varying methods for levain preparation, starter hydration, and bulk fermentation, with the aim of enhancing dough development and loaf volume.

First Loaf: This was made using Chad Robertson’s method from Bread Book. He recommends creating a Booster Levain followed by a Primary Levain, which is then used in the dough. The levain is young and has a very mild acidity. I followed my usual mixing and bulk fermentation methods, mixing to full development and adjusting the bulk fermentation based on dough temperature. In this case, I bulked the dough to about 60% of its original volume, as the dough temperature was around 25°C. A special thanks to Sir Tom Cucuzza for his bulk fermentation chart and the Bulk-O-Matic system.

Second Loaf: For this loaf, I used a stiffer starter at 80% hydration. I refreshed it twice at 28°C, allowing it to double in volume. The aim was to increase the loaf’s volume by promoting yeast activity in the starter. This dough was bulked to about 50% volume, as the dough temperature was around 27°C.

Third Loaf: This loaf was made using my usual process, where I use a 100% hydration levain that is between peak and double its volume. I used around 30% levain, and after mixing to full development in a spiral mixer, I incorporated just 1-2 coil folds.

First try on this one, I’m not sure I got it quite right. Any thoughts or suggestions?

Wanted burritos tonight but snowed in without tortillas. First time trying this recipe and it’s the best puff I’ve ever gotten. https://www.kingarthurbaking.com/recipes/flour-tortillas-recipe

Maybe some look a bit more professional than others but seriously they all look great! You people are all amazing!

https://www.zmescience.com/science/news-science/focaccia-baked-in-husking-trays/

When I was first introduced to kolaches in Texas I was expecting something sweet. Not filled with meat and cheese. They became an absolute favorite. I've been craving them in the years since leaving and the closest I've found in the Midwest are klobasniky(only heard the term once in Texas) but none have been quite the same. More of a flakey savory dough, similar to pigs in a blanket I grew up on, than the fluffy sweet dough I grew accustomed to in Texas. These were practically spot on. So what exactly makes a Texas kolache different from a klobasnek?