/r/ArtisanBread

Photograph via snooOG

A subreddit dedicated to the art and education of hand-crafting breads with "natural" ingredients. Topics include:

  • Recipes & formulas
  • Techniques
  • Critiquing & troubleshooting
  • Starter cultures
  • Home milling
  • Clay ovens & wood-fired baking
  • Anything related to artisan bread

All are welcomed to join.

"All sorrows are less with bread." ---Miguel de Cervantes Saavedra

A subreddit dedicated to the art and education of hand-crafting breads with "natural" ingredients. Topics include:

  • Recipes & formulas
  • Techniques
  • Critiquing & troubleshooting
  • Starter cultures
  • Home milling
  • Clay ovens & wood-fired baking
  • Anything related to artisan bread

Frequently Asked Questions (FAQ)


Submission Guideline:

When submitting bread recipes and/or formulas, please ensure that it does NOT contain two or more ingredients falling under any of the below categories (otherwise it may be removed):

  • Artificial or man-made substances
  • Commercial or baker's yeast
  • Goods containing any of the above

List of permitted, restricted, and exempted ingredients.


Other Rules:

  • Be polite & respectful
  • No submitting irrelevant content
  • No spamming
  • Reddiquette

Resources:

(*) External link


Baking Related Subreddits:


Other Related Subreddits:

/r/ArtisanBread

17,605 Subscribers

44

Made my first artisan loaf of bread today.

1 Comment
2024/11/23
14:58 UTC

8

Dutch Oven Artisan White Bread

1 Comment
2024/11/20
09:46 UTC

10

Fragrant soft bread with walnuts, cranberries & black sesame seeds.

0 Comments
2024/11/16
04:49 UTC

14

I made some sourdough bagels. They came out great and they aren't really hard to make. The recipe was from Little Spoon Farm.

2 Comments
2024/11/14
15:15 UTC

2

How to make bread less dense? I am using refrigerator no knead bread recipe. Bread flour, yeast, salt, water.

6 Comments
2024/11/08
15:26 UTC

10

First Artisan bread I made.

0 Comments
2024/11/07
16:46 UTC

6

I'm scared I might have over cooked this, its my first try with my cousins help

2 Comments
2024/11/03
07:31 UTC

1

Ciabatta loaf

Crusty, airy, and full of flavor—this ciabatta loaf is the result of high hydration and a lot of love. 🥖💧 The hydration brings out the flavors and gives it that beautiful open crumb, perfect for all your sandwich or bruschetta needs.

🔥 Why High Hydration? The extra water makes a softer, more elastic dough that bakes up with a thin, crispy crust and those gorgeous holes. It’s all about balance and patience to get it just right.

Tips for Home Bakers:

1.	Embrace the stickiness! Don’t add more flour; the stickiness is what gives it that airy crumb.
2.	Stretch and Fold. Instead of kneading, let time and gentle handling work their magic.
3.	High Heat. Bake it at a high temperature for that perfect golden crust.

Drop a comment if you’d love to try this or need tips on handling high-hydration dough!

0 Comments
2024/10/30
02:48 UTC

2

Subway Style Rolls

“Just baked up some homemade Subway-style rolls with a twist! Seasoned these beauties with Spiceology’s Rosemary Dijon Parmesan blend and added some chopped jalapeños for a little kick. The result? Soft, flavorful rolls with just the right hint of heat and herbaceousness—perfect for sandwiches or eating on their own. Any sandwich ideas to take these to the next level?”

3 Comments
2024/10/29
04:59 UTC

25

🍞 Rye Sourdough 🍞

0 Comments
2024/10/15
15:35 UTC

7

Test boule

Tested making a small loaf in the pellet oven. Turned out better than I thought it would.

Simple loaf. 80% hydration.

0 Comments
2024/10/07
15:33 UTC

1

Banana Bread Calculator for Perfect Loaves Every Time!

I recently built a Banana Bread Calculator that has been super helpful for baking banana bread. 🍌🍞 Just input the amount of flour you have, and it gives you the exact ingredient measurements to make perfect loaves. It even helps you experiment with add-ins like nuts or chocolate chips. If you want consistent, delicious results every time, check it out!

Here's my Banana Bread Calculator: https://asuratoom.com/banana-bread-calculator/

1 Comment
2024/09/30
10:16 UTC

7

I Made a Bread Calculator to Help You Get Perfect Dough Every Time!

0 Comments
2024/09/19
22:39 UTC

24

FWSY Country Brown from yesterday

0 Comments
2024/09/16
16:02 UTC

11

Loaf 11

Yep, we’re getting there friends!

2 Comments
2024/09/15
21:41 UTC

15

Loaf 8, 9 and 10

A fun little loaf for the kids included for breakfast. Tried something new, artisanal 1/3 wheat: mix, 3 stretch and folds and then a rest in the fridge overnight. Fresh baked for breakfast this morning.

I think I’m ready for my sourdough journey now. But that’s a topic for later.

0 Comments
2024/09/11
10:51 UTC

7

My 6th and 7th Loaf

What a wild experience. Each loaf a little better than the last. Having fun experimenting and not chasing perfection just yet!

One loaf in dutch oven, one shaped and baked free standing on a cookie sheet.

1/3 Whole Wheat, roughly 70% hydration

0 Comments
2024/09/09
22:45 UTC

2

Sourdough starter

Hi! I’m looking for advice on sourdough starter. I’m really struggling and can’t get it right. What brand/type of whole wheat flour should I use? Just any advice would be great! Thank you!

5 Comments
2024/08/31
02:21 UTC

4

Stone vs. Steel

I am considering buying one of these for my bread. Up to this point I have been using Dutch ovens. Does anyone have any advice as to which is a better appliance? I appreciate any help.

7 Comments
2024/08/27
23:25 UTC

2

Overnight drink with water yeast and sugar

I’m sure I saw someone say they used to get their b vitamins from drinking a glass of warm water with 1/2tsp yeast and 1/2tsp sugar they’d left on the kitchen bench overnight. They get up to find a lovely yeasty drink with a froth on top in the morning. Can anyone concur?

And does anyone have specific recipes? I’ve done it with Edmonds Red lid yeast and it was just cloudy with grains at the bottom. The Yellow lid yeast was slightly better and had dissolved yeast at the bottom which quickly sinks again after stirring. Neither result are anything I’d rave about. In fact I wonder if I should be drinking it at all.

Does anyone have any knowledge that would be helpful?

8 Comments
2024/08/08
20:40 UTC

9

Bread was too dense

I made wheat bread. Not sure if I proofed it for too long (3hours) or maybe I added too much flour. I did 3 cups of whole wheat flour, half teaspoon of instant yeast, 1 and half teaspoon of salt, and 1 3/4 of lukewarm water. Any advice on how to make less dense?

6 Comments
2024/08/06
05:19 UTC

1

Question!

I’ve herd painting egg whites on your crust right after you bake it and putting it back in the oven for a few minutes keeps your crust crunchy.. but I also don’t want to fuck up the loaf I just put hours into making. Can anyone tell me if this is a real thing?

0 Comments
2024/08/05
02:09 UTC

3

Quick Question

Im trying to make artisan bread for the first time but I’m unsure whether or not I can let the dough rest for more than 6 hours and how it would be effected if I do? Please help me.

6 Comments
2024/07/28
05:50 UTC

3

Hydration question

I've just dipped my toe into the bread making waters, and like a lot of beginners, I am doing low knead bread using 75% hydration.

However, when I do the stretch and fold, I wet my hands to keep the dough from sticking and do this multiple times. Do I need to account for this extra water? Should I lower my hydration percentage a point or two?

I am unsure if it matters, but I use 3:1 bread flour to whole wheat flour for my bake. I appreciate any insight.

9 Comments
2024/07/19
13:48 UTC

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