/r/ArtisanBread
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
17,808 Subscribers
Soft Rye Bread Recipe Request
I lived in the Netherlands for a couple years and used to get this soft rye sandwich bread with seeds in it from Albert heijn. I’ve recently started making breads and was hoping to recreate it. Can anyone point me in the direction of a recipe to make something similar? I can’t remember what it was called
17:25 UTC
Need Oven Help.
I don't know how to handle my gas deck oven for sourdough baking, how I can create a steam for baking? Should I give water spray from out side or should I place a water tray inside? Please help.
09:03 UTC
Fro Dough Baggins
Nice and active
16:43 UTC
My first focaccia with caramelized onions! Yummy
00:34 UTC
How to describe this texture in english
06:23 UTC
Can i just use every type of bread dough in a Dutch oven ?
I recently got a Dutch oven pan for Christmas and i want to try to bake some bread in it , but i just cant find any good recipes (in grams, i don't have a cup measurement).
23:25 UTC
Perfect Moroccan Mini Brioche bread
05:39 UTC
First focaccia
11:24 UTC
Crumb a little Gummy. Big holes
500g King Arthur bread flower 390g water at 95deg 13g salt 1/8 tsp yeast 20 min autolyze Mix in salt and yeast rest then stretch and fold for 30 secs to 1 min 3 stretch and folds for 1.5 hours. 12 hr bulk ferment at room temp. 1:15 min proof Bake at 475 50/50 split covered/uncovered
I get good oven spring. But the crumb ends up pretty chewy even after resting for 30 mins or so. Just trying to get it to be airier and dryer. Following the bread making recipe from the Ken’s artisan guy for overnight white bread. One thing I think I don’t do well is mix the yeast in properly. I try but it’s hard once autolyzed to feel like it’s evenly distributed. Which is why I think I get the big bubbles. Appreciate any pointers here.
01:04 UTC
Homemade Baguette made easily
05:10 UTC
I made some sourdough bagels. They came out great and they aren't really hard to make. The recipe was from Little Spoon Farm.
15:15 UTC
How to make bread less dense? I am using refrigerator no knead bread recipe. Bread flour, yeast, salt, water.
15:26 UTC
I'm scared I might have over cooked this, its my first try with my cousins help
07:31 UTC
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!
02:48 UTC
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?”
04:59 UTC
🍞 Rye Sourdough 🍞
15:35 UTC
Test boule
Tested making a small loaf in the pellet oven. Turned out better than I thought it would.
Simple loaf. 80% hydration.
15:33 UTC
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/
10:16 UTC