🎋🤟🎉
- My first attempt at sourdough! A little flatter than Id like but in the end it tasted good and had a good texture.
𝐋𝐀𝐑𝐊 ł 𝗍𝗋𝖺𝗌𝗁 𝗈𝖿 𝗍𝗁𝖾 𝖼𝗈𝗎𝗇𝗍𝗌 𝖿𝖺𝗆𝗂𝗅𝗒 ł
- Closeup underside of the ear
- [HOMEMADE] Sad Bread
- comidas sin gluten
- Finally got a decent ear!
- Second attempt at FWSY White Bread with Poolish
- Herman recipe
- I made the Saturday White Bread from FWSY. It didn’t spring much in the oven (and I scorched the bottom) but I’m getting better!
- Cakes+ Breads
- My Monday Rye Boule
- Spelt, AP and bread flour sourdough bread
- Baking pastries, cookies, Bread
- It’s Wednesday! My Bread told me so...
- New baker walking a different path in search of soft loaves
- First sourdough using my own starter - Overnight Country Blonde from FWSY
- bake it - bread and savoury biscuits
- Todays Sourdough. I can still hear it crackling in the kitchen.
- I did it! The Tartine-style loaf. And it only took 7 months.
- Bakery
- The bottom blew out, so it looked a bit lopsided, but here’s the crumb from my second bash at sourdough
- Is this likely over proofed? (country blonde, fswy pure levain)
- First crack at charcoal BBQ bake. Came out a bit crispy on bottom. Need a better heat shield.
- Second attempt at a same day white. It was delicious!
- My second sourdough
- First time making this PAO
- No-Knead Cherry and Almond 75% Hydration Sourdough
- Afternoon loaf
- Tartine Cross-section [73% hydration]
- Ive peaked as a baker
- Help me troubleshoot
- First time using 50% spelt flour in my sourdough. I call that a success!
- ~First time croissant~ :D
- My 2nd ever sourdough batard. A bit of a rough finish (it got stuck to the banneton 😬) but Im very happy with the crumb & ear!
- 100% Whole Wheat sandwich loaf
- Bread
- Exam post 2. Written exam in less than 1h30. I need your good vibes breadit! Here is pretty spelt, rye and wheat bread that my teachers invented for Bread day this year.
- First time making the Saturday white and using a proofing basket. It came out perfect!
- Yum!
- TASTY VEGAN RECIPES
- Baking
- My very first sourdough bread made with my own levain!
- In Norway we eat ALOT of bread (2-3 meal a day), so making delicious bread is a superpower. This is my multigrain bread.
- Overnight Whole wheat 106% hydration (crumb pics in about 30 min)
- Saturday haul! Playing around with different flours
- Third try at sourdough, turnedout pretty good.
- Finally gave in to the dutch oven method after many less pretty loaves. My oven cannot hold steam to save its life.
- Left: 100% fresh ground whole wheat. Right; 100% store bought bread flour
- Greek tiropita
- today was a very good day! a well-deserved pat on the back and a beer is in order
- fermented foods
- I bake this french bread for 15 years, and it never gets old.
- I did it. I finally did it!
- My best loaf so far!
- This Weekends Sourdough Boule
- In honor of National Sourdough Day, here is my second quarantine loaf!
- First tartine loaf. More to come.
- Vines on sourdough! 70% bread flour, 20% red fife, 10% Einkorn, 85% hydration
- Rye starter, whole wheat, AP and honey.
- Chia and Sesame Seeds Sourdough
- Im a little proud of how this bread came out of the oven.
- Heard we were posting baguettes today.
- Todays bounty (and first time getting any sort of ear!)
- Natural leaven crumb shot (78% hydration)
- 5% cocoa powder sourdough inspired by an earlier post. The color is spectacular!
- Bittman/Leahy No-Knead bread
- Bread Stenciling
- [Homemade] Yummy morning sourdough.
- Seedy Sunday Sourdough Loaf
- Pretty decent for my second loaf...
- Cinnamon raisin bread, two ways. Love seeing the swirls!
- Hokkaido Milk Bread variation of Cinnamon Raisin Toast.
- 650g boule, Tartine method [75% hydro, 5% dark rye]
- Walnut sourdough
- Working from home means I get to practice on my sourdough. Giving away extras to the neighbors!
- Second sourdough loaf. Scoring is hard.
- Breaking Bread
- My loaf this week
- Day 1 of my very first sourdough starter (120g whole wheat flour + 1/2 cup water). Looking forward to many loaves to come!
- Chocolate sourdough - 80% hydration, 15% brown sugar, 10% cocoa
- My first loaf of classic white sandwich bread came out pretty well!
- Learning Croissants in the Louisiana Heat - Attempt #2
- After 3 months of baking I finally got my first ear!
- Happy With This
- Sourdough baguettes, or the story of How I Learned to Stop Worrying and Love the Scale
- Weekend experiment: Earl Grey Tea-infused sourdough with a flask of Carolina Reaper-infused olive oil
- Got A Good Ear This Morning
- Is this crumb yay or nay? It certainly tastes delicious
- First loaf! Thoughts?
- First time using seeds when I make a loaf
- After the millionth attempt I finally got decent oven-spring and an ear on my sourdough!
- My third attempt at a pure levain sourdough bread, and the first one I consider a success
- Breads , biscuits and rolls
- [Homemade] Sourdough bread
- My first sourdough! Thanks for the constant inspiration r/breadit!
- Kinda proud of this one! (recipe, tasting comments, crumb in comments)
- Viele von euch haben mich nach dem Sauerteigbrot nach einem Anschnitt und der Porung gefragt. Hier nun das Ergebnis.
- When I’m sad about the world I bake some love into it.
- Recently started to make Shokupan, Japanese milk bread 🥛🍞
- Made a cracking loaf over the weekend. Baked in a Dutch oven! Turned out beautifully
- Really happy over how this hybrid white turned out. And even some blisters
- Love baking sourdough, dont know if I can go back to dry yeast!
- Got a Decent Swirl Going
- So I finally got to try the no-knead bread
- Shaping failed again and tossed all in my load pan, then this happened.
- Einkorn Bread
- I asked for Dutch Oven Breadcipes yesterday, this is is result! First successful bread!😃
- Milk Bread Recipe in comments!!
- IBS Bloating
- Sourdough Batard
- King Arthur Crusty No Knead White
- I botched the score on the round a bit, but the batard gave me a perfect ear! .
- Made some hybrid leavened baguettes!
- Homemade Hokkaido Milk Bread
- [Pro/Chef] Sourdough
- I think I have finally got a good crumb structure!
- Rye and spelt sourdough. Im finally proud of one
- Baking again after a looong hiatus. Went by feel instead of meticulously following a recipe for this loaf, and I think it worked out well!
- More bread practice, Tartine boule.
- I made a cranberry / sliced almond bread today
- Pretty happy with the crumb today
- What went wrong?
- Finally something Im proud of!
- [Homemade] Whole Wheat Bread :)
- Bread so hot my husband’s glasses fogged
- Very happy with todays sourdough loaves [85% hydration, ~35-40% spelt/ww/rye]
- Sourdough sandwich bread during isolation. Recipe inside!
- My mum got me into Sourdoughs a month or two ago. This is my best so far.
- Steel & Stone Home Oven Wombo Combo!
- Baguettes
- Received FWSY for my birthday, obligatory first bake post
- A little burnt on top, but definitely my best loaf yet!
- I am proud of this one!
- My first ciabatta using sour dough starter in place of the sponge in the recipe. Works a charm. Recipe from https://www.bakedbyanintrovert.com/ciabatta-bread/ but used 440 g (100% hydration starter fed about 6 hrs prior), 360 g strong flour, 260 ml tepid water, 1.5 tsp salt.
- Bread
- My first FWSY bake. Its not perfect, but its mine!
- My first time making bread ever! So happy with the result, started my sourdough starter right after seeing it come out of the oven!
- Bourbon Cinnamon Raisin bread w/ recipe in comments
- Sourdough production
- I never get sick of that strong gluten stretch. Half whole wheat sourdough
First bake from the Southwest Grain Collective’s Sonora White wheat from Anthony, NM. Owl Peak Farm harvested last week. Jacob Brenner of the Bake Shop is testing the qualities of the flour. - @owlpeakfarm on Instagram
- A Crumb Question
- Super happy with this crumb!! Defo back in the game in the game now!
- I did it!!! Open crumb 100% whole grain sourdough!! 90% hydration, 79% white whole wheat, 15% whole wheat, 4% spelt and 2% rye. Crumb in comments. 😂👨🏼🍳🙏
- Had a photoshoot for my bread and it’s giving me r/accidentalrenaissance vibes
- Morning love!
- My first bread! Saturday white 😊 will keep practising.
- Dough moisture = no oven spring?
- Friendly reminder to cut deep enough when scoring
- My first loaf made with poolish. Came out well, but would like help tweaking the recipe/process. More info in comments.
- First successful loaf (french peasant) using my week old sourdough starter, Dandeleaven! 😊
- Do you consider this to be open crumb?
- Ive been working on my baguettes. My wifes been working on her photography.
- Holla at this challah! (First attempt)
- Feast Day Treats
- Healthy Recipes
- Have a great day everyone!
- First attempt at sourdough bread!
- Pagnotta 85% hydration
- My least flat Frisbee yet!
- 80% whole wheat sourdough.
- From Tartine No. 3 - Oat Porridge Bread (my 2nd attempt, first was a dense albeit delicious cake)
- Trying to get better at bread and photography = more baking for more photos.
- Light Whole Wheat Sourdough Batard
- I think I have something behind my ears...
- This is my best ever sour dough!
- A quick throw together
- Made a 73% hydration sourdough bread today
- My new wallpaper!
- Sometimes, all you need is the house to yourself and bake bread.
- Trying out a new basket, thyme french bread
- Sourdough Baguette Crumb Shot
- Pain Noisette de ce matin 😉
- honey bread
- Success at last! Latvian scalded rye bread named after capital city of Riga.
- 85% Hydration Sourdough. Finally I baked a somewhat successful loaf 2 months later!
- In the land of Mordor where the Sourdough lie.
- Very happy with this weeks bake. Sourdough at around 68% hydration.
- croissant
- Latest sourdough bakes! Love the colour on them & a super crispy crust.
- Crumb tho!
- Been making all of my own bread for a little over a year. Im finally getting the hang of this oven rise thing!
- It was a good morning
- Everything Bagel Bread!
- Here’s my first try at overnight white.
- [I ate] Sourdough Bread
- Update on my experiment from earlier. Not too bad but seems a bit gummy. Does anyone have tips on baking with spent grain? I adjusted for a longer bake time on the second batch. It might just be that it turns out dense.
- Cross post of my first naturally leavened loaf!
- Overnight Country Blonde from FWSY
- Poppy seed mini boules two raw bastards ready to get hot
- Hot date on a Saturday night - Everything Bagel seasoning FWSY: Overnight Country White sourdough
- 76% hydration sourdough loaf
- The taste is not quite where I want it to be, but I’m pretty pleased with the looks of this loaf. I’m a beginner and any CC is welcome and appreciated.
- What went wrong?!
- Rustic Sourdough. Homemade Butter.
- After weeks of not being able to get it up, I finally got a nice rise today
- Sourdough Baguettes
- BOOM! Nailed it! So happy with how this loaf turned out, getting more confident with my scoring!
- Two differently braided Züpfe
- An AP + bread flour mix gives me consistent results
- I did an experiment where I test 3 types of agitation of the same dough: stretch and fold, one-handed stretch and fold and coil fold and examine what it means for the finished bread
- I really don’t understand how people make photorealistic renders. How does a cube become this?
- [Homemade] Sourdough Bread
- Burebrot - a farmers bread from Switzerland. Very aromatic!
- Loafin’ around.
- Wish there was an ear, but Im perfectly happy with todays crumb
- First try at Sourdough (in a Dutch oven)!
- This couldnt have been and better
- My ugliest loaves are always the tastiest. Garlic Asiago Sourdough.
- First attempt at french bread in a long, long time. Slow fermentation, 550 degree oven and steam. Crust not as flaky as Id like but happy with the crumb.
- [Homemade] Rustic Italian loaf
- First decent attempt at sourdough!
- No-Knead White, think I might have got it right this time.
- These came out so great! Rosemary loaves sprinkled with fleur de sel. Super easy recipe with delicious results.
- kit tasted, mother approved
- I have failed you...
- Oatmeal Maple Sourdough Bâtard - I never tire of making this, my oatmeal bread, which was inspired by a Belgian baker. Although Ive never managed to make an exact copy of his loaves, Im pretty happy with what I now consider a home classic!
- Outback Bread Recipe
- Made a couple whole wheat loaves today. Came out pretty good if I may say so myself
- This sourdough bread was made using 4,500-year old Egyptian yeast. The yeast laid dormant since the Old Kingdom era and was recently extracted from vessels using syringe and sterile cotton.
- The outside and shaping of my Challah turned out to be a disaster, but I think the crumb is pretty good.
- Very proud of this baguette
- 4th sourdough attempt and Ive finally got one to be proud of!
- Todays crumb
- Croissant
- My attempt at a rustic type loaf for a snowy night.
- I made a mini loaf. Blessed be the blisters!
- Loaf pride is the best kind of pride. Made this one early this morning before work for breakfast toast
- 50% Stone Ground Rye, lil bit of whole Milk and some Maple Syrup.
- Portrait mode: not just for people and pets
- Finally got a decent rise on my sourdough!
- [homemade] I baked a 75% Whole Wheat loaf. Crumb inside.
- consistent spring is the best gift I’ve received in a long time
- My (twenty-) first time baking sourdough!
- Nothing like sourdough in the morning
- After so many failed attempts... I made it.
- Date Walnut Vanilla Sourdough
- Who needs wheat? 70% light rye, 30% oats, soured and scalded.
- Not perfect, but okay for bread attempt nr. 2!
- I made some whole wheat dinkel bread!
- Spent Grain Bread
- Second time making « pain de campagne » - Tartine style Bread
- finally managed to bake a loaf Im proud of. batard at 84% hydration
- All ready for butter!
- First Sourdough Batard
- [Pro/Chef] San Francisco Sourdough
- Walnut Bread Cutting Board with Crumb Catcher
- Fuck I love baking bread
- Turns out, you can make a sourdough starter with Self-rising flour. Rye & flax sourdough, my first!
- My best loaves yet: baguettes with poolish from a recipe I found here.
- Bread
- Im All Ear(s)
- My first sourdough loaf. Theres certainly room for improvement, but I couldnt be happier!
- Im either adventurous or stoopid. Spelt-Wheat from Tartine 3
- [Pro/Chef] Challah
- The day I got an ear 😁 - 70% Semolina 30% white bread flour
- Seeded Sourdough (fennel, sunflower, poppy, flax and sesame seeds).
- France is torn apart, help us to find peace. How do you call this?
- Had a meeting, couldnt get away from computer. One nice bread, one crunchy Frankenstein
- 65% rye and 35% wheat bread
- Aaaaand its all gone:)
- I decided to do some kneading
- Finally tried baking a sourdough with additions (olives, dried herbs, lemon zest). Tangy & briney. Delicious just simply dipped in olive oil.
- That feeling when you finally achieve your dream crumb
- Sourdough tsoureki fresh out of the oven. This one is going to a friend, and Im just worried if its baked in the middle. Tsoureki is a fiend in braided shape.
- Dutch oven is a life changer
- Orange cardamom loaf! I don’t know what I should eat it with but I might make it again just for the fragrance
- Recently got into bread making. This is my latest bread.
- Minsk Rye again!
- Sweetpotato sourdough bread.
- Prepped, proofed, baked, and served all in a single Panibois
- Sourdough
- Some challah I made at work
- Sesame-wheat from Tartine No. 3. (second attempt)
- [Homemade] Walnut meal and freshly milled wholemeal flour bread
- Home-milled Whole Wheat Sourdough
- Øland wheat sourdough
- Bread bowl
- Sourdough loaf #2, first time trying for an ear. Not bad Id say.
- More hydration + less folding = the crumb Ive been searching for!
- Jalapeño-cheddar overnight white
- Andy & Diana Low Carb..
- Spring, Anyone?
- Bread tin
- Brot backen
- Cardamom and clementine zest sourdough loaf! 🧡15% whole wheat, 10% spelt, 5% rye. ~79% hydration. 60g starter and ~470g total flour. More photos in comments 🌾
- The ear on this one!
- Saturday baking - Croissants and 50% whole wheat boule
- Blisters - No Dutch Oven Required ;-)
- Homemade Nutella! [OC] [4000x3000]
- Light rye sourdough
- Im proud of this one. 24 hour ferment cinnamon raisin sourdough
- Dat crumb. Saturday white/wheat.
- Combined the rich flavor of rye with the nutty flavor of spelt by 40/60 along with my rye sourdough. The taste is just wow. Goes with savory and sweet. Topping with butter and honey is just out of this world.
- Seeded Whole Wheat Oat Bran Sourdough
- Rye with caraway and seeded epi baguette.
- bread maker
- Something different, a rye-wheat bread 65/35
- Another One - 400g Loaf
- Chive blossom, pine nut sourdough, ate most of the first loaf before remembering to take a pic of the crumb. oops.
- First time using Einkorn. Home-milled flour, 80% Einkorn, 20% whole wheat, 90% hydration sourdough. Tangy and delicious
