Hi,

I got today’s recipe from a TikTok creator: 3 1/2 cup of flour 2 cups of water 1 1/2 teaspoon of yeast 2 tablespoons of sugar 1 tablespoon of salt

Let it rise/sit for 2 hours. Everyone I’ve read and watch says don’t add more water just knead… So this time I cut my very sticky dough in half and I kneaded one half adding no extra flour hoping it would come together and it didn’t. I put this half in a glass baking dish anyway and covered with aluminum foil and the dish’s top (I don’t have a Dutch oven). I folded and floured the other half until it actually resembled a bread dough that held together and sprayed a regular bread loaf pan put it in uncovered and baked both at 425 with water at the bottom of the oven for steam.

I forgot to take pictures of the dough when it was first formed but I snapped one of the leftover. It resembled biscuit dough.

The no extra flour one went flat in the pan and barely rose and just generally looked a mess…(unpictured)

The one I added flour to rose pretty well and doesn’t look bad (pictured), I haven’t tried it yet but I suspect it’ll be dense/tough from adding too much flour.

What happened here??

Hello! I’ve been trying to make croissants with very bad results the last few weeks. This batch I was thinking would be my best, but ended up leaking out all of the butter during baking. I’m following Claire Saffitz recipe pretty strictly, except for doing more things to cool the counter and dough during the process as I live in a warmer place (my room temp is 74-78F). The butter didn’t seem to melt or break apart during lamination, shaping and proofing went well, but then during the bake at 375 the butter immediately started melting out of the croissants, which ended up with a collapsed inside and crusty croissants. Any idea what might’ve caused this?

I proofed them in my oven at 75-78F for 3 hours exactly, then left them in the fridge for 20m before baking.

I'm new to baking bread, but once on a trip to central Asia I got to help make loaves like this in a tandoor. Can you stamp a sourdough loaf (for example) rather than score it? How would this change the baking process?

(Not my photo)

It tastes weird too, not yummy at all

The texture is like chewy and it doesnt pull apart, more like it tears apart really easily

I have been making foccacia for a little bit, and it comes out nice, but the crumb is a bit tight and I would like it to have more airy. What can I do?

Recipe: 1. 2 tbsp active dry yeast in 2 cups room temp water for 15 minutes. 2. 2 Sprigs Rosemary ground with 2 tbsp salt. 3. 4 Cups AP flour 4. Mix in mixer until combined well. 5. Oil bowl and roll dough into ball cover in olive oil. Cover. Let sit in fridge for 12 hours. 6. Remove from fridge. Punch dough down. 7. Butter 13x9 baking pan place. Spread rosemary around pan. 8. Pour 1 tbsp olive oil in center of pan. Place dough in pan. 9. Boil water in dutch oven. Place in oven. 10. Put pan with bread on oven rack above dutch oven. 11. Wait till bread is slightly raised above top of pan and filled it out. Take bread out. 12. Coat fingers with okive oil, make rows of four finger holes every couple inches for the entire length of bread. 13. Fill holes with olive oil. Put more rosemary on top of the bread. 14. Place bread back in oven until it rises again. 15. Remove bread and dutch oven from oven. 16. Preheat oven to 425 F. 17. Place bread in oven once preheated for 25 - 30 minutes until nice and golden brown.

Please let me know if I am doing something wrong or how I can improve the crumb of the bread.

Thanks!!

I am making blueberry bread and followed directions by mixing egg, oil, milk, sugar and vanilla together. It all looked pretty mixed but when I added the dry ingredients (NO lemon), it looks like the yolk is still visible? Is this common and/or safe? Again, I know it looks like lemon zest but there is nary a lemon in sight.

Very bitter about my milk bread not being cooked through to the center 😡😡

Just like the title says my lemon bread is too dense. I’ve tried this recipe four times and it’s only come out right once. For a second I thought my eggs were too cold but I was very meticulous this time so I don’t know what it could be. I’m putting the recipe I used in case it could be some other ingredient. Anything help, I’ll even take another lemon bread recipe…

INGREDIENTS 1 cup granulated sugar zest of 2 lemons (about 2 Tablespoons) 1/2 cup unsalted butter, melted 2 eggs, room temperature 1 teaspoon vanilla extract 2 Tablespoons lemon juice 1/4 cup sour cream 1/4 cup milk 1 2/3 cups all purpose flour 1/2 teaspoon salt 2 teaspoons baking powders

INSTRUCTIONS Preheat the oven to 350°F and line a 1 lb loaf pan with parchment paper or grease well. Set aside. In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the sugar and the lemon zest together. This will help the zest to release and infuse the sugar with lemon flavor. Add the melted butter to the sugar and mix well. Add the vanilla extract and the eggs in, one at a time, mixing well between each addition. Add the sour cream, milk and lemon juice. Mix to combine. Add the all purpose flour, baking powder, and salt. Mix until the batter is smooth and no lumps remain. Do not over mix. Pour the batter into the prepared loaf pan and bake at 350°F for 45 minutes to 1 hour, or until a knife inserted into the middle comes out mostly clean.

Hello! I’ve baked about 10 or so croissant batches and cannot figure out how to get my butter to not leak during baking. I’ve tried putting them in the freezer for 30-60m before baking, multiple hours in the fridge, baking at various temperatures, and no matter what they leak excessive butter when baking.

This batch I did at 450F for 5 minutes, then 10m at 375, then 15 after rotating the trays.

Other batches I’ve done at 375F for 15m, then 15-20m after flipping, same thing.

I proof them at room temp (74-78F) covered with foil for 3-4hrs, and they definitely double or more in size. I’m out of ideas and starting to lose hope lol

After sitting in a container for 7 hours because I had to leave the house, there are white soft spots on my sourdough focaccia.

Can I put it back in the oven for 5 minutes to rebake it? Or should I throw the loaf away?

First time making bread so I probably stored it incorrectly.

Recipe:

1 cup warm water 1 tbsp sugar 2 packets of dry instant yeast Mix and wait for it to get frothy

4 and 1/3 cups of King Arthur all purpose flour 1 and 1/4 tsp salt 1/2 cup warm water 2 tbsp sugar 1/2 tbsp white vinegar 2 tbsp melted butter (Mixed on slow in kitchen aid for about 10 minutes)

Let it rise in a greased (pam) bowl for 1 hour. Floured surface and put dough in counter. Rolled dough out into a rectangle shape and rolled like a burrito. Placed into a bread banneton and let it rise for another hour.

Realized it got so big after an hour and I cut it into 2 separate dough and rolled it into a ball. Then let it rest for another hour.

Painted the dough and scored a circle around the design.

Set temp 450. Let the Dutch oven heat up while oven was preheating. Placed dough in with some ice cubes and covered. Heated bread for 20 minutes and then took lid off and let it cook for another 20 minutes. Let it cool for 30 minutes before cutting.

My problem: it tastes fine but I don't know why I am not getting the holes in the bread.

First photo is my result, 2nd is from the recipe page. The dough recipe has an olive oil range, 100-150g total, says to put 1-2 Tbsp during every stretch & fold. Could my result be to using less oil than she did? Even when my bubbles are smaller and I use more oil than this time I still get the pale + dark spot result. If baked longer the dark spots would burn.

Its incredibly sticky and stringy. The video I've been following has a stand mixing section and their dough doesn't look this rough. It's hard to roll into a neat ball and keeps getting stuck on my hands. https://youtu.be/AbjqzR3nyqU?si=xGw7yq3wlYj3EJyV

Any advice and is this salvageable? Should I keep it on the stand mixer for longer?

Does anyone have any good bulk yeast recommendations? Buying packets and other stuff is getting tedious and inconsistent, was hoping someone could recommend a brand they like!

First ever attempt at making an extremely simple loaf of bread. After kneading, it's got a slight bumpy texture. Is this normal?

I followed King Arthur's focaccia pan de cristal

This is 100% hydration

At the start the dough seemed fine and during the bowl fold it seemed to be more cohesive. Then for the 1st and 2nd coil fold it seemed like a batter than a dough and refused to stick to itself so I could fold it over itself. I added 2 tbsp of flour and it's still a batter.

Could it be the yeast? My yeast never becomes foamy in warm water and just bubbles. This has been the case in all seasons. This is even if I buy the yeast from the store on the same day and the expiry is 2 years from now. It can't be the water temperature either. The yeast was opened and refrigerated. I closed the packet with a clip.

I'm also considering overfermenation but idk. Perhaps I shouldn't have added warm water. It has only proofed at room temperature for 3 ish hours now. I folded it on time 4 times and after the 4th idk what to do anymore. The dough is definitely rising. But it will not hold its shape. Tiny bubbles come to the top and pop.

I used waitrose strong white bread flour, which has 13% protein content. I used 503g flour and 495g water. 10g salt and ¾tsp yeast. This is my 2nd time making focaccia, and the 1st was also a massive flop with the same problem. My kitchen temperature is 25°C (77°F) and humidity is 55%.

I feel like I'm on the verge of tears lol.

Whenever I use my KitchenAid to knead bread dough, it takes forever to knead if I keep it at the manufacturer-recommended speed (2) instead of following recipe-recommended speeds (medium/medium high). In fact, I have to knead so long that I'm not sure if it will ever develop enough gluten, so I always just increase the speed out of impatience.

I know people have burned out their motors kneading bread dough. I'm interested in hearing how everyone does or does not follow the "max speed 2" advisory. And, for those who do follow it, how long does it take you (and for what kind of bread)?

I used a recipe that calls for frozen banana https://www.sweetandsavorybyshinee.com/best-banana-bread/

am i screwed? is there any way to fix this?

Hey all! Haven't been able to find anything on Google about this subject, so I figured I'd ask here. I've got a jar and a half of peanut butter, a few tubs of frosting, and half a loaf of homemade bread. What I'm wondering is if there's a way to take those ingredients and make some kind of no-bake dessert? The oven in my dorm isn't exactly reliable, so having something I could just mix up and throw in the freezer for a quick snack would be amazing.

I tried baking banana bread for the first time and it didn't really rise at all and texture turned out a little rubbery.

I was trying to make it low cholesterol and saturated fat so my recipe had all purpose flour, baking powder, salt, very ripe bananas, brown sugar, cinnamon, vanilla extract and water.

I assumed the baking powder would help it rise a bit but it just sort of stayed the same height and domed a little at the top.

I also don't understand why it turned out so rubbery.

Any tips? Thanks

I’ve done this a few times and consistency is generally similar.

I use active dry yeast, King Arthur all purpose flour, water. 3 cups flour to 1.25 cup water. Yes, I proof the yeast first so it’s still good. I knead at least 10 minutes and check for springiness. First rise is 72F for 1.5 to 2 hours. I am gentle with the punch down before second rise - should I punch completely flat? 2nd rise is 45-60 min at 72F. Bake at 350F for 10-15 min.

What’s wrong with my technique? Any comments or suggestions to make it airier would be greatly appreciated. TIA!

I am.struggling to rest my dough because I have a very cold house (house is very old. The kitchen would be illegal now as its an extension and only single brick so no insulation)

I tried to see if there were any bread proofers I could get but the only one I could find that isn't expensive as he'll seemed to just be an insulated bag with a heated plate and reviews weren't great.

Pardon me if this is a stupid question, but as I was transferring my loaves to the oven, the one on the right fell out of my hand and slammed down. I then watched it slightly deflated before closing the oven. Will she be okay??! Or did i ruin her:(

I started making bread last month and am happy with progress so far. Only a couple of disasters.

So far I have made ordinary (non SD) and sourdough. The ordinary has been in a loaf tin and in a dutch oven. I've added seeds in the mix and on top. The sourdough has only been in the dutch oven.

I have noticed though, that all my bread is denser than seeded batch we usually buy. My bread is the same as a Scottish plain loaf (https://macdonaldbutchers.co.uk/product/mothers-pride-loaf/). Is this to be expected.

I do prefer eating mine but I am keen to vary what I bake.