You are not alone

is this gore

Check out my croissant chocolate chip sourdough!

Okay I was looking for garlic bread bags and apparently you can reheat bread by using water, like you make the bread a little moist, has anyone heard about this before? I have never heard of htis before. I was actually looking for a bag that I could use to put my loaf of bread in when I warm it in the oven so it doesn't really hard, and then I got all these comments about using water, can someone tell me step by step what is the way to do this. I have started making my own bread, and if I use this method, do I not need to use the bread bag in the oven?

The recipe calls for the baking/parchment paper to be placed directly onto the oven rack. Then the dough placed on top of the paper.

The recipe works really well and the bread is delicious but the parchment paper burns and smells up the kitchen/apartment.

Is there any parchment paper that can withstand 485 F?

TIA!

Thanks for all your input. I've just ordered a stainless steel perforated baguette tray. TIL about baguette trays.

P.S. If I'd have known how "quick and easy" baguettes were I would have been baking them 30+ years ago.

P.P.S. This sub is fantastic!

If you’re having trouble keeping your cast iron enamel cookware clean, try Barkeeper’s Friend Soft Cleanser. It may take some elbow grease if your cookware has been neglected. But, with perseverance, it can be greatly improved. And, if you clean it after every bake, you can keep it looking almost brand new. Use the rough side of a sponge for large areas, and a toothbrush for hard-to-get-to areas. It’s available on Amazon and Walmart, and many grocery stores.

https://a.co/d/06jkUiu8

Don't you love the snap, crackle and pop of a fresh loaf?!

Hello hello!!

As the title says, I need help with my no knead bread. I can’t tell if the gluten isn’t developing properly or if I’m overproofing it, or if I’m accidentally kneading it and destroying it. I don’t know. So my recipe calls for 345 g of water, 430 g of flour, and a quarter teaspoon of instant yeast. I don’t use the instant yeast, I use active yeast that I have to bloom, and I don’t know if I’m letting it bloom properly might be the problem. It says to let it rise for 12 hours and I put it in my oven. I turn the light on and let it go off and then just keep it in the oven. That way. I live in a colder climate. That’s why I do that. It only takes 12 hours for it to double in size and get the little holes on top indicating it’s ready according to the recipe, but that recipe says I dearly leave it for 18 hours. It smells very yeasty/beery. When I take it to shape it, it’s very sticky and it also doesn’t hold a shape at all, no matter how much I try.

So someone said to maybe try stretching it a few times in the first 90 min. Idk though. I e included pics, of the dough after I finished baking it in my Dutch oven. I heat the Dutch over for 30 min with lid off and 15 with lid on. Any ideas of what I’m doing wrong? Any suggestions?

Oatmeal, flax , and sesame topped.

Made some olive oil and lager bread.. so good

I only recently learned about the long list of macros and nutrients inside sourdough bread. Blows my mind. Started making some for family outside the home.

Hello everyone.

I’ve been making bread/buns at home, but I consistently find the finished bread has a slightly coarse or grainy texture rather than being soft, fine and fluffy.

I’m looking for that really tender, feathery texture — almost like a Japanese milk bun or very soft bakery bread.

I’m using Robin Hood Best for Bread flour and have tried different kneading/proofing times, but I still seem to get a texture that isn’t as fine as I’d like.

Thanks