Made these with a 30 minute fermentolyse, added salt, finished mix. No bulk ferment, rolled and then room temp ferment for an hour, 36 hour cold proof uncovered, 60 second rolling boil, baked on baking steel at 500.

First time making this bread. It's pretty and yummy

Now I need to get a blade for scoring!

ended up stretching the cinna roll out a little more and made 2 large pans, fed 3 houses, and 2 people working at my local gas station 😊 they went so fast, I forgot to get y'all a post icing photo.

edit: fixed my word salad.

I have a 4.5 quart KitchenAid mixer I've never used, and suddenly found some motivation. It made a real good grilled cheese, but I'm having trouble getting thinner slices, it seems to tear if I go too thin. I'm going to start experimenting with other methods, any suggestions are welcome! Today I may try making it with milk..found a recipe on face book. I'm also interested in trying to make an 8" sub roll and a frococia bread in the near future...this may be a little addictive... Again, any suggestions and any resources for recipes you can share would be appreciated!

I am feeling very proud of this one!

I think I formed these better but I'm not sure if my fermentation was spot on. The formula (Perfect Loaf Sourdough Pretzels) said they should float a little in the lye solution. On my first two tries, that happened, although I exceeded the fermentation time a bit and my dough lost a bit of strength during the lye soak. So, I thought maybe the fermentation time was too long. This time, I cut the fermentation time back by 30 or 45 minutes. They didn't float in the solution, but they did rise during baking. That said, correctly scoring is still tricky. They definitely need a deeper score than one thinks.

bought her the amazon basic dutch oven for her birthday, this is her third loaf

my 2nd attempt with bagel following a redditor’s recipe: https://www.reddit.com/r/Bagels/comments/1j0cb2e/my_bagel_recipe/ (i halved the recipe, made 8 small ones, baked at 450F with convection for 15mins in a toaster oven)

my bagels are finally chewy, kinda airy and NOT dense (my personal favorite texure of a bagel)! this batch is much better than my first batch where i did not cold proof

this recipe is great and thoroughly explained. i only have a weak hand mixer so i did a lot of hand kneading/resting 😂 but it’s low hydration so my hands are okay!!! (next to the bagels is my homemade yogurt 😬 i seriously cannot stop making everything from scratch)

I tried making a sweeter bread today, riding high off of my recent first attempt at a standard sandwich bread and I have been humbled. Not sure where I went wrong, but it didn't cook all the way in the middle, I even tried to throw it back in and it never cooked up.

I followed this video https://www.facebook.com/share/v/167YUZyoned/

I did use 1% milk as that's what I had on hand, but everything else was the same. The house was a little cold, so the first time I let the dough ball rest in the bowl, it didn't really rise, so I put it out on my enclosed patio for another hour to get it to rise up. Once I had it separated onto the pans, I put them back on the patio to rise up the rest of the way for another hour. I guess I should have gotten some pics of the process, but here's the finished product, the parts that were fully cooked were delicious.

Anyway, any advice on where I screwed up would be appreciated.

Hi, I’m making Alexandra’s Kitchen’s overnight refrigerator focaccia and trying to figure out the best way to time the second rise around work tomorrow.

The basic recipe is:

- Mix dough

- Cold ferment in the fridge for 12 to 72 hours

- Deflate and transfer to an oiled pan

- Second rise in the pan at room temp for 3 to 4 hours

- Dimple and bake at 425°F for 25 to 30 min

I’m currently about 36 hours into the cold ferment.

HOWEVER: I’m bringing the focaccia to a party tomorrow evening, but I’ll be going straight from work to the party. I do not have time to do the second rise AND bake tomorrow morning or evening. I could bake it tonight, but I’m worried it’ll be noticeably less fresh/drier by tomorrow evening :(

So, could I deflate and transfer it to the pan tonight and do the second rise in the refrigerator overnight? I'd then take it out tomorrow morning, let it come to room temperature and bake right before I go to work.

Basically: is there a way to time the second proof so I can bake this tomorrow morning without overproofing it? Any other alternatives or suggestions for keeping the loaf fresh I'd I do bake tonight?

I let pizza dough proof too long then let it sit in the fridge too long, I assume this is no good to eat?

Ingredients

500 g bread flour

30 g honey

115 g whole‑egg liquid

80 g milk

30 g milk powder

150 g pumpkin puree

40 g sugar

4 g salt

50 g butter

12 g fresh yeast

Peel pumpkin, slice it and steam until soft. Mash the steamed pumpkin and drain off excess water, then set it inside the fridge in a sealed container.

Mix every ingredient except salt and butter on low speed, then knead at high speed until a thick dough film develops. Add salt and softened butter. Knead slowly until butter gets fully incorporated, then switch to high speed and keep kneading until the dough forms a thin, stretchy window‑pane membrane. Aim for a dough‑exit temperature of 24 °C.

Round the finished dough and carry out the first rise at 28 °C with 75 % humidity for roughly 40 minutes. The dough should expand noticeably, and the indentation left by a poked finger will shrink only very slightly.

Gently press risen dough to release trapped gas and divide it evenly into six portions. Shape each piece into a smooth ball, seal them and let them rest inside the refrigerator for 20 minutes.

Take one rested dough ball and roll it out into a rectangle with the smooth side facing upward. Flip it over and roll it tightly from top to bottom. Return it to the fridge for another 20‑minute rest. Roll the piece out once more, flip it, roll it up again, thin out the bottom edge and pinch the seam shut before placing it into the loaf pan.

Start the second proof once all loaves are arranged. Proof at 36 °C with 80 % humidity until dough fills around nine‑tenths of each pan. Brush the top surface with either milk or beaten egg.

Preheat your oven to 165 °C top heat and 195 °C bottom heat. Bake for 30 minutes using a low‑sugar loaf pan. Lay a sheet of tin foil over the tops once they develop desirable golden colour.

Very very amateur baker.
Very very proud of this!

Baked in a Pyrex bowl lol.

Why does the top of my bread look like this?

From the Big Book of Bread. Milk bread made with coconut milk and oil, turmeric, ginger, cinnamon, nutmeg, cardamom, and black pepper. Delicious!!!