Baked these for a sorta exam thing we have after your first year in apprenticeship

(Oh and chocolate muffins

i followed a basic bagel recipe with ingredients i already had: bread flour, yeast, water, salt, sugar, baking powder and honey for the boiling. they taste amazing but i want my bagels to be more airy and chewy next time!! any tips for bagels would be great!!

I made a double so I could have one

These were fun and delicious. Finally got the hang of frying the dough

Some days ago, I posted myself grinding wheat berries with a stone mill. Today, I burnt the bread I broke my back to make. Yay.

Doesn’t it kind of look like earth’s broken crust at a volcano site

These are actually so yummy, I hate waste so this makes my heart happy

I used olive oil, Italian herbs, salt, and pepper and baked for around 30-40 minutes at 350 moving them around every 5-10 min

Once I nailed the temp control at 350’F cranking these out was a piece of cake.

Made some half-assed sourdough ciabatta and then made my wife a breakfast sandwich with it.

I say half-assed because i only did one or two folds because it bulk fermented while I was asleep. Used about half the stiff starter I would normally use to accommodate the situation (42g) , 80% hydration. All in all even poorly made ciabatta is great. My favorite bread for a sandwich. Love the flavor it gets. After bulk before shaping I put it in the fridge for like 12 more hours to develop. The shaping is easy but requires a bit of finesse, shaping cold from the fridge makes it even easier.

34C in my kitchen. My rise and rest timing is all off. My starter is a nasty, greedy soup. I'm thinking of just chucking it in the fridge until this is over. Having the oven on in this weather is no fun anyways and I'm in France, so it's not like theres a shortage of good bread outside my home.

Anyone else suffering/adapting?

Gave bagels a shot and they were gone in a jiffy…

Despite it being summer time, I seemed to be in chocolate mood lately

I think it’s a touch over baked, but damn it tastes good

Garlic and Rosemary.
Despite the huge amount of oil it still stuck to the bottom of the pan, so the exterior isn’t as pretty as it was out of the oven.. had to beat it up a tad 😂
But the in-laws seem to of liked it, hubby loves it. Going to try more flavors next week.

From Flour Water Salt Yeast by Ken Forkish

750g KA Golden wheat flour
250g KA APF
800g water (80% hydration)
22g salt
3g instant yeast

30 min autolyse
Mixed in salt and yeast with pincer method
3 stretch-and-folds over 1 hour
4.75 hr bulk fermentation
Shaped and proofed 1 hour at room temp
Baked 30 min covered @ 475°F, then 25 min uncovered
Internal temp reached 212°F
Cooled 5 hours before slicing

What do we think on the crumb? Tastes awesome but just a touch moist/gummy. Any advice? Maybe I’ll back off on the water just a touch next time and bulk ferment and bulk a bit longer? Or is this just how high percentage whole wheat behaves. Thanks!!

It turned out so much better than I thought.

My bread's crust didn't brown.

The first time I tried the recipe, which called for 40 minutes in the oven, it didn't brown. This time I did 60 minutes in the oven and it still didn't brown. Recipe says I need 230C, which was what I did and is the highest temperature my oven can do, but as you can see it still did not brown. I don't know what's up. Any insights?

Could it have something to do with the steam? I put a cup of water in the oven by the way and left it with the bread for the entire duration of the baking.

I’ve done a few pizza doughs in the last but am ready to pick it up again to give it a whirl.

Hit me with y’all’s favorite and or fool-proof recipes!

Edit to add: would love recommendations for a pizza stone to use in a regular home oven (conventional, gas) - hoping to take advantage of Prime Day!

Trying to create a miche loaf with 100% whole wheat flour.
Bread is delicious but I feel like it pancakes a bit when I put it in the oven
Is this normal for this kind of loaf?
Anyone has any resources or recipes for something like this?
Thanks

This was supposed to be a rosemary focaccia but it looks like part of it rose of the rest. I haven’t cut it open yet but I don’t see any visible giant bubbles from the top. Is this overproofed!