I don’t have a wire rack so I used an inverted muffin tin and just rotated the loaf every so often to the airflow was even

Breads. It's a pretty bread and butter type of food

Just looking for healthier options and simple ingredients. I know I can make it myself but I need something for busy days. We tried Izzio organic sourdough and it's too hard for my toddler!

Hi everyone!

I'm based in Quebec, Canada, and I'm looking for a reliable spiral mixer for sourdough bread and eventually panettone.

Ideally, 110–120V, capable of handling 0.7–4 kg of dough, with reliable warranty, technical support, and replacement parts available in Canada.

Please, no Ooni Halo Pro recommendations. My experience with both the mixer and their customer service was disastrous, and I ended up returning it.

Any recommendations based on personal experience, especially from Canadian users?

Thanks!

Just made a loaf of bread for the first time for a friendsgiving, a simple no knead recipe. It was pretty easy and I'm interested in stepping it up.

What's the next level of bread to try?

As in bread lame. I’ve heard it pronounced “lam” with short A sound, but not sure.

No se si los alveolos son muy exagerado
No se que pasó 🤧

Thank you all for your positive feedback last time. I have made a new loaf today which was a variation on the previous loaf.

500g very strong Canadian flour 7g fast acting yeast 8g sea salt ground very fine 4 tablespoons of Red Pesto with blended sun-dried tomato tomatoes and pine nuts. 345g water 41°C

Baked 220°C in an open Dutch over with water bath underneath 22 minutes.

Followed by removal of water bath and continued to bake for 10-15 minutes.

It tastes amazing and I'm really happy with the texture.

Loving this baking journey I've started and the support from you last time.

Just out of the oven, dinner rolls for Friendsgiving later this afternoon.

Yeast risen with 1/2 cup unfed SD starter.

For the recipe I asked Gemini for 12 dinner rolls, yeast risen but with added starter for depth of flavor. It was a good recipe. I’ve had good luck with AI recipes because you easily fine tune them to your quite specific needs. But caveat emptor, sometimes they are way off. If you’re an experienced baker you’ll recognize an error right away. If you’re new to bread baking I’d stick with established recipes.