680g King Arthur AP
400g butter block (flour incorporated)
450g 2 egg + warm water solution, + vanilla extract
50g sugar
16g salt
56g dry milk
7g yeast IDA

30min cold bulk ferment
4 books folds every 30-45 min
In fridge overnight

Roll out and shape croissant
In oven (oven off with boiling water) for 2.5 hours
Eggs wash (yolk + whipping cream)

425 degrees for 10 min
355 degrees for 20 min (reposition trays every 10min)

Some of the cheese escaped…but I shall figure out a better method next time! They tasted delicious nevertheless.

cheesy garlic bagel bites

Edited to add the recipe hehe

I baked Martin Philip’s 100% rye loaf this morning. (The recipe is on his Substack Sassafras Curio.). His method of using a scraper to move the dough from the bulk fermentation vessel directly into the banneton (and skipping the “shaping” of the dough on the counter) is so much easier and cleaner! I divided the dough in half and used 8-inch bannetons. They baked up beautifully. I really am such a fan of all his recipes.

Waiting 24 hours to slice into these loaves will be quite difficult. At least we can munch on his sourdough crackers!

First attempt at making croissant dough, turned out very flakey on outside but still soft on inside.  

Followed this recipe:
https://www.kingarthurbaking.com/recipes/fruit-filled-morning-buns-recipe

I need help. I baked some cinnamon buns on Friday. They tasted good and didn’t do anything to my stomach. I stored it in the fridge and ate it the next day and my stomach was aching with severe bloating. What am I doing wrong?

This is my second attempt at whole wheat bagels. They still flattened out a little bit, but not nearly as much as my first batch. I took some advice and folded the dough balls in on themselves a bunch and then rolled them around to create tension.

Another recommendation was that I use King Arthur's Golden Wheat flour which I tried, but my dough turned out waaaay too wet and sticky, even after adding an additional 5 or 6 tbsp of flour.

I also used filtered water from my fridge this time instead of tap water because my tap water was extremely cloudy for some reason. I ended up throwing away the King Arthur dough because it was completely unworkable.

So I tried again and went back to Gold Medal Whole Wheat and they turned out...OK. Taller than my last batch with Gold Medal, but still not quite toroidal.

Thoughts? Comments? Concerns?

Today's bake and definitely on repeat!! Dark Rye Sourdough Rolls with crushed pumpkin seeds mixed in and coated all over. Extra nutty, extra crunchy. Definitely a keeper!

What is everyone’s favorite recipe for rolls for Thanksgiving?

I’ve made Claire Saffitz’s pull apart sour cream and chive rolls many times and they always turn out good but I’m wondering what other people usually make.

Since I've started using bagel boards, I've really enjoyed the rise in my bagels. It took a while to get used to the switch, definitely a learning curve with new equipment. But I'm always excited to make more!

Bagel recipe is from The Perfect Loaf

I wonder whatt your thoughts are on the bread image I followed the recipe on breadtopia using 10g of rye based alaskan sourdough its only 8 days old believe it or not 🙂 shes produced 4 consistent rises for me so I tried my first sourdough. I did as perfect measurements as I I could and let it rest for 23 hours between 64-68f then let it rest for 2 hours and baked it in my dutch oven.

Its too bad I need to wait 24-48 hours but ill wait the 48 hours. I'll let you know ow how it tastes.

1 being the biggest and 4 being the smallest. Just to make it confusing.

I was in a rut for a bit and not happy with my loaves. This morning I baked this Jalapeno Cheddar sourdough and it turned out great! Could have used a couple more minutes in the oven but overall I'm super happy.

100% king Arthur bread flour

65% water

.5% salt

5% starter

3% jalapeno

12% cheddar cheese

More cake like texture then bread, less flexible... but still really good.

This rye bread was made with the same recipe I used here:

https://www.reddit.com/r/Breadit/comments/1xcg2o3/eastern_european_style_rye_bread/

and here:

https://www.reddit.com/r/Breadit/comments/1xml46r/homemade_fermented_rye_malt_vs_commercial_result/

but I used 100g of rye in the scald instead of 50g, and 400g of rye flour in the main dough instead of 200g of rye + 200g of a strong white flour.

I still used fermented rye malt so both the color and the aroma are still as amazing as ever.

I think I liked the 50% version more but I still liked this version a lot.

Next time I will try to make danish Smørrebrød by adding seeds in the dough to 100% rye bread.

Dusty knuckle recipe, with the polish swapped for a sourdough starter and a bulk overnight proof. Oven blistering hot at 270 and baking steel for 10 then turned down to 220. Still not getting the bubble size I'd like but the texture and taste is there!

I just recently switched from making GF bread to sourdough, and it’s a whole different beast!

I’m using a really good starter from a local bakery that they taught me to feed.

During the bulk ferment phase, the dough seemed off. It was really, really stiff and sticky. I could barely stretch it for the stretch and folds. I had to have my husband hold down the bowl so I could lift the dough!

After the bulk phase, it was still really sticky and didn’t pull away from the edges well. However, it was bubbly, had increased about 60-70% in size, was jiggly, and had a domed top. When I went to shape it, it didn’t hold the shape super well afterwards. I’m doing the cold ferment now, and it doesn’t have the “tight shape retention” that the instructions say it should have.

Any ideas what I did wrong? Sorry I don’t have pictures, I timed everything wrong and had to do the shaping at midnight and was very tired 😂 I’m wondering if my problems are from letting the levain sit for too long while I was gone?

Ingredients: 100g starter, 500 g white I bleached bread flour, 350 g filtered water at 80 deg F, 10g salt.

Process: I fed the starter 1:2:2 twice, once on Friday AM and once on Friday PM. I built the levain Saturday morning at 8:30 with a 1:2:2 ratio and made 100g total. The starter and levain both looked right. Around 5:15pm I mixed the water, levain, and flour together and let it autolyze for 45 min. (Is this where I messed up? I went to a baby shower and couldn’t do it 6 hours later per the instructions). I then added the salt and mixed it in my kitchen aid on low for 2-3 min. I started the stretch and folds around 6pm and did them every 30min x 4. Around 9pm it wasn’t looking like much was going on, so I turned on the oven light and put the covered dough in there. Our kitchen was 72 deg F, and inside the oven was about 78 deg F. I checked on it every hour and took it out at midnight to pre shape. I used the bench scraper and 45 deg turn method (not sure what this is called). I also tried the method where you fold in the edges to make a seam. It looked okay, but as soon as I gently lifted it to transfer it to the banneton it lost the tension. It’s been sitting in the fridge since then, I’ll leave it in there for 12-16 hours total.

Cross posted on another community

Hello there.

My wife has been baking sourdough for a couple of years now. She recently tried freshly milled flour and we loved it. For Christmas I want to get her a grain mill. I didn't know much about them and was looking for your advice. I think I would like to go with stone grind like nutrimill or komo. But also open to other opinions. She'll be using it 2-3 times a week. What do you use? Why? Would you buy it again? If you had experience with different mills what would be your advice? Thank you a bunch!

Pumpkin Chocolate Chip Bread

One 9x5 loaf, oven-baked quick bread. 350°F, 60–70 min.

Dry

• 1¾ cups all-purpose flour (spoon and level)

• ¾ tsp baking soda

• ¾ tsp baking powder

• ¾ tsp fine salt

• 2 tsp ground cinnamon

• ¾ tsp ground ginger

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

Wet

• 1⅓ cups pumpkin purée (plain, not pie filling)

• ⅔ cup light brown sugar, packed

• ⅓ cup granulated sugar

• 6 tbsp (¾ stick) unsalted butter, melted and slightly cooled

• ¼ cup neutral oil (canola or avocado)

• 2 large eggs, room temp

• 1½ tsp vanilla extract

Mix-ins / Top

• 1 cup semisweet mini chocolate chips (folded in)

• 2 tbsp mini chips (for the top)

• 1 tbsp turbinado sugar (for the top)

Method

1. Heat oven to 350°F. Grease a 9x5 pan and line it with a parchment sling.

2. Whisk the dry ingredients together. Toss the 1 cup of chips with 1 tbsp of the mix so they don't sink.

3. Whisk the pumpkin, both sugars, butter, oil, eggs and vanilla until smooth and glossy.

4. Fold the dry into the wet until just a few streaks remain. Fold in the chips. Don't overmix.

5. Pan it, level it, and top with the 2 tbsp of chips and the turbinado sugar.

6. Bake 60–70 min, tenting with foil at 40 min. Done when the center reads 200–205°F or a skewer comes out clean (except for chocolate).

7. Cool 15 min in the pan, then completely on a rack before slicing.

Notes

• Better the next day. Wrap it once it's cool and slice it in the morning.

• A 15-oz can is about 1¾ cups, so ~⅓ cup is left over. Freeze it, or use the whole can by making 1.25x the recipe in two 8.5x4.5 pans (~50–55 min).

• Upgrade: brown the butter before measuring.

• Swap: 1 tbsp pumpkin pie spice can replace the four individual spices.

Made this load and then made a massive steak sarnies with mustard mayo and blue cheese.

half garlic truffle half garlic rosemary

recipe at 80% hydration but added a bit more water

tasted great!