I think i need to let the last proof 2 hours instead of 1 and maybe take it out the oven 5 minutes earlier

I made this with my sourdough starter but I don’t remember the exact ratios I used so I won’t bother posting over there. I just wanted to share this beautiful bastard, look at that ear!

I recently found a couple of open baker/pastry positions that are willing to train someone, and I’m seriously considering applying but I have zero professional kitchen experience, and honestly, I’m scared lol.

I’m very passionate about food and have pretty decent skills as a home baker, but I know that working in a professional kitchen is a completely different world.

The idea of going from baking at home to actually working in a kitchen with experienced people is intimidating, especially with the whole fast-paced environment and being afraid of messing up.

For those of you who pivoted from completely different careers into baking/pastry (or food in general):

• What made you finally decide to make the jump?
• What was your experience like when you first started?
• How much did you actually know going in?
• how did you get over the fear/social anxiety and just put yourself out there?

I prefer savory. Sweet does not appeal to me in sourdough. Mine would be bacon, cheddar ranch. Sundried tomato and gouda, and dill and swiss.

I use belle chemical sodium hydroxide food grade lye

I was doing 2 TBP lye in 1500 cc water

Now I’m trying 2 tsp lye in 1500 cc water

Either way I still taste a slight chemical burn in my mouth

Trying a 10 sec dip, 1 min dip, and no dip option at 450 temp for 15-20 min ( see photo ).

Trying a pat dry method before I actually put the pretzels in the oven to prevent pooling of lye, which may be causing the burn.

Very annoyed.

I feel like I’m in the homestretch of understanding this baking process but it’s the lye/heat/dip time that’s throwing me off.

Hello! Ive been trying to make oatmeal bread for the last 2 weeks. I have this recipe

https://tastesbetterfromscratch.com/oatmeal-bread/#wprm-recipe-container-28122

and ive tried it on x1 (makes 2 loaves) at first but then I started just making 1 loaf (0.5x) I did exactly word for word what it said to do. I used the least amount of flour I could with it still coming off the sides and it not being too sticky. Everything seems to go right but when I am done and its cooled down all the way completely and I cut it, it is very crumbly! No matter if I use the least amount of flour it lists to use of the all purpose, its a bit less crumbly but still crumbly. What can I do to make it not crumble to where it can be used as a sanwhich bread? The taste is absolutely great its just the crumbly part thats driving me nuts! It falls apart as I touch it or make a sandwich. Since im trying to perfect it for a 6 year old it has to be able to not crumble while he eats it at school! Any help at all is greatly appreciated! (Also for knowledge in case its needed, I scoop the flour with a measuring cup then use my finger across to cut any extra out. I saw some people on Google say to measure it out with a kitchen scale but I do not own one)

The yeast is those packaged dry instant ones ?

Give me the quickest and easiest recipe for bread with only those 4 ingredients so I could have bread by lunchtime today?

Hello there. im new in this homemade bread way of life. I've tried making it in a dutch oven and it turned great and healthy but my oven in oavl. any suggestions how to make it more round instead of buying a smaller round dutch o. Thanks

I found this 1.75 cast iron bread oven at homegoods today and it was on clearance for $40 when it retails for around ~$110? Would love to hear opinions about it.

Just a 50% Doves mill wholemeal and 50% Doves white bread flour. Both moderately strong. Both perform well enough.

The secret? The starter was used straight from the fridge without feeding. This allows me to get the dough going without waiting for the leaven to 'ripen', double, become bubbly, or whatever people often look for.

I see no difference between it's performance and a leaven people refer to as being at its peak.

Whatever starter is not used in the bake is fed, given twenty minutes to an hour to get going and then put back in the fridge. There it ferments very slowly and more importantly the microbes multiply. It is the population density of a starter that matters and not how bubbly it is.

It's a great time saver.

I've been rebaking some of the breads we did at the King Arthur Artisan Skills Intensive and today is a Sourdough Sesame Duram loaf (called Semolina in the recipe). The sesame flavor was much stronger in this one than the one we baked in the class and I suspect it has to do with the toasted sesame seeds I used inside. At the class we used untoasted which gave the crumb a cleaner appearance and made the sesame flavor much more subtle.

Still extremely tasty though. The super strong sesame flavor does lean them toward a burger bun quality but the crumb is soft and delicious so I can't complain.

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Well I've made just plain artisian bread which I personally love probably at least 10 times and everyone's liked it. My sister wanted me to make some jalapeño and cheddar bread and she gave me a recipe and I was just thinking this was another bread and then I forget that 2 cups of cheddar is gonna add a lot more moisture. All I gotta say is damn did it smell good and it tastes even better 😂 but that dough was stressing me out.

Sorry I forgot to get a cut picture but theres a few holes in it since I couldn't fold it much. Just need more practice

Whenever I go on holiday, he makes me bake him a stash of cardamom buns so he can survive while I’m away

Another round of funky boys. This time they’re a little more straight thanks to a new oven throwing technique.

Still working on the ear, not sure why mine aren’t as pronounced yet. Photos as reference what my scores look like and what angle.

I think I have a problem! I am loving this new hobby tbh! So far working my on focaccia and ciabatta which kinda is the same thing tbh, I tried to make a starter for sourdough but failed big time!

I won’t give up I will def keep trying and I also want to try to make loaf bread! But so far this is my only and fav bread since I was a kid actually!

My friend had a party the other week and I wanted to make something 'good' so I improvised some jalapeno cheddar sourdough. I know these recipes are common but I never really understood why this is one of the first inclusion combos that people like to make. But holy crap now I get it. That sourdough tang really just marries the flavors of the bread, the peppers, and the cheese. Everyone at the party loved it too!

Recipe:

100g Activish starter (mine was not peaking when I mixed)

450g AP flour

300g Water

10g Salt

100g Jalapeno Slices (cores and seeds removed)

100g Shredded mild cheddar

Mix everything but the cheese and peppers. 3x stretch and folds at 5 minute intervals. Continue stretch and folds but add in the cheese and peppers, don't wait between folds just keep going till it's all in there. Ferment 10 hours, shape into boule, proof for 6 hours and place into the fridge 7 or 8 hours (overnight)

Preheat the dutch oven to 465 and take dough out of the fridge. After heating the oven for an hour add the dough to the oven and bake covered for 30 minutes. Remove the lid after 30 minutes and bake until it's your preferred color.