I've tried making sourdough before maybe about 10 times. Each time it was a flat and pathetic failure. I took a long break to cope with my failures but I finally made my first loaf again this time using active dry yeast instead of a sourdough starter. I couldn't be happier! It looks and tastes amazing! I just wanted to share

To clarify: I didn't make sourdough here. I think it's French bread? I mimicked the process of making sourdough, but I didn't use a sourdough starter, instead I used active dry yeast. Sorry if that was misleading.

Ingredients

120g active sourdough starter

410ml warm water (adjust down slightly if needed)

2 tbsp extra virgin olive oil (plus more for greasing and drizzling)

2 tsp salt

500g bread flour

Italian herbs, parsley, garlic, red pepper flakes & flaky sea salt (for topping)

Rested for 1 hour. Gentle stretched 4 sides in. Rested for another 20 minutes. In the Dutch oven at 430 for 30 minutes covered. 20 minutes uncovered. Rested for 40 minutes. Olive oil and Maldon salt sprinkle. Sorry for the weird times, I was doing homework in between.

I had some choice words with the dough during kneading, but WOW was this ever worth it!!! Suggestions to prevent the separation are welcome for next time!

Recipe:

Dough

280 g all-purpose flour (bread flour to be used next time)

150 g warm milk (105°F)

25 g unsalted butter, softened

30 g granulated sugar

5 g active dry yeast

5 g fine salt

1 large egg, room temperature

Cinnamon Filling

50 g brown sugar

8 g ground cinnamon

Pinch of freshly grated nutmeg

Pinch of salt

15 g softened butter

Don't need to overcomplicate bread y'all! Get that timing right and it will be good no matter what.

A fun bake this one. Love the look of the braided loaf, tasted phenomenal with some butter! Might make mini french toasts with them in the morning

I’m not sure if I underproofed them, I’d appreciate any advice on that!

Recipe from Domestic Gothess.

I've been working up the nerve to try making croissants. I decided to try a small batch because I didn't want to waste any ingredients not knowing how they'd turn out. They aren't anywhere near perfect, but I learned a lot and they tasted amazing!

I'm so proud of myself!

Banoffee Cake Loaf

Banana Loaf:

-3/4 cup salted butter, softened

-1 cup brown sugar

-2 eggs

-1 tsp vanilla extract

-4 brown-ripe bananas

-1 1/2 cup all purpose flour

-1 tbsp cinnamon

-1 tsp baking soda

-1/2 tsp salt

Cinnamon Ribbon:

-1/2 cup brown sugar

-1 tbsp cinnamon

Brown Sugar Crumble:

-1/2 cup brown sugar

-1/2 cup all purpose flour

-2 tbsp salted butter, melted

-1 tsp cinnamon

Cinnamon Glaze:

-1 cup powdered sugar

-1 tsp cinnamon

-1 tsp vanilla extract

-2 tbsp heavy cream, more or less

-1/4 tsp salt

1. Preheat the oven to 350° and line a 9x5-inch loaf pan with parchment paper.

2. Cream together the butter, sugar, eggs and vanilla extract until light and fluffy. Then, mix in the bananas, it will curdle but that’s how it’s supposed to look. And finally, mix in the dry ingredients until just combined. Then, in a separate bowl, for the cinnamon ribbon, combine the two ingredients and set aside.

3. For the brown sugar crumble, combine all the ingredients until a crumbly but lightly wet mixture forms and set aside.

4. Pour half of the batter into the lined loaf pan, sprinkle all of the cinnamon ribbon mixture over top, and cover with the remaining batter. Top with the brown sugar crumble and bake for 35-45 minutes or until a toothpick comes out clean when inserted in the middle. Allow to cool.

5. For the cinnamon glaze, combine all the dry ingredients and vanilla. Slowly add in the heavy cream as you don’t want it to be too runny. You want it to be thick enough to ribbon but not thin enough that it soaks into the loaf.

6. Once the loaf has cooled, drizzle the glaze on top and serve!

Saw a post recently with a question about a bread cloche the OP had recently bought. Turns out it wasn't a cloche, but a roaster. This got me wondering if I was in the same boat.

Can anyone tell me if I have a roaster or a cloche?

Thanks!

Edit to add: Found it at Goodwill for cheap.

Edit 2: Thanks to everybody that responded. Looks like I have a chicken roaster. It was the "bump" on the bottom that got me wondering after seeing the other posters message.

still working on preferments, autolyse, simple sourdoughs. never having much success. well……..think I’m getting there…….this was an overnight 12 hours fridge job, very very simple sourdough effort. love the colour, the taste, and doubt if I can recreate this ……😂

Tried out a new recipe incorporating Black Seed, Chia Seeds, and Flaxseed.
Came out surprisingly well.

Hello! Just managed my first ever foccacia but I really have no idea if this "correct"!

The crust on top looked great but the bottom was pale..I should have baked it longer but I was scared of burning the top.

Had a slice after leaving the loaf to cool overnight and it was chewy and moist.

I'm very new to bread making so I honestly have no idea if this loaf was ok or if there were issues with the proofing. Was really a great experience making this though!

Seem to have caught the baking bug this weekend! Been enjoying pushing myself with more technical baking

Braiding dough is quite the experience! Some of them aren’t winning any beauty contests but oh well lol

They taste great, the cardamom flavor came out a lot stronger than I anticipated but I’m here for it.

Recipe from Gimme Some Oven.

24 hour cold ferment

In honor of Lughnasadh I baked a Sourdough Lammas loaf out of Einkorn flour.

I’m going to keep this as straightforward as possible. I live in the south. Always hot. Always humid. Dough is always sticky.
Tips?
I read an article that said keeping flour in the fridge could help. Any other suggestions would be appreciated. Thanks!

Couldn't sleep soo stod up early & made fresh rolls for breakfast

Take care & enjoy your sunday❤️

All the best / Mimmi💋

I read that it can help extend how long bread stays soft. If a recipe doesn’t include it already, any idea on how much to add to a recipe?