It's always amazing to me that just a little sugar and yeast, with some salt, water, and flour, can make THIS... in like three hours. With only maybe 10-15 minutes of actual work. I hadnt made some in a couple months and I felt like I was forgetting something. But no, it's just that simple.

This is my first piece of homemade bread in a long time.

What do you think about the looks? Any tricks for it to be more airy on the inside?

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Hi all! I’ve made plain focaccia a few times and it’s SO GOOD. I wanted to try garlic focaccia to bring to family dinner this weekend. I don’t like the idea of having whole garlic cloves on top which is mostly what I’ve seen online.

So I roasted half a large bulb of garlic, made my focaccia dough as I usually do, then mashed up the roasted garlic and kind of spread it out on the left side of this loaf before dimpling. It was good but i think the garlic flavor was a little overwhelming.

Anyone have suggestions for yummy garlic flavor that’s not overwhelming?

I read that I can mix the roasted garlic directly in with the dry ingredients before adding water but roasted garlic is so thick that it kinda scares me, lol.

I use Alexandra cooks overnight refrigerated focaccia recipe.

Hello! 1st time poster, long time lurker.

I have been using the recipe (linked below) to make a dutch oven cheddar jalapeno boule loaf, but as the loaf cools, it deflates and makes a pit in the middle. the edges remain strong enough not to deflate. On top of that issue, I'm having an issue on consistency on the inside, where sometimes I get a layer of dough near the bottom. Sometimes it's an inch thick and sometimes it's less than half and inch, but I've never made a loaf without a dough layer.

Does anyone have advice on how I can solve both problems?

Link to recipe: https://www.thechunkychef.com/jalapeno-cheddar-dutch-oven-bread/#wprm-recipe-container-17507
NOTE: Only change to recipe I make is using 1tbsp or 16g of salt

Picture of collapsing loaf:

https://preview.redd.it/xuzwinoz7f7e1.jpg?width=3024&format=pjpg&auto=webp&s=a5201556ea185b7acd35ed219e72697f7ef2f064

I have noticed that a lot of old bread recipes say to scald the milk first, what for?

I've just made a lovely no knead bread dough (which I usually make) and at the last minute I've noticed I don't have any baking paper left to line my Dutch oven.

If I simply sprinkle a thick layer of flour in base of the pan, will this work? It's quite a sticky soft dough.

Thank you all ♥️

I like sourdough for certain flavors of sandwich, but it's not may go-to bread craving. For that, I love a piece of buttered crusty French. I make my loaves with yeast and cook them in a Dutch oven and I love the flavor. I notice that people always ask if it's sourdough as if that's the pinnacle of bread. I want to learn to cook sourdough for the health benefits, but how can I do that without that overwhelming sour aftertaste I find disappointing? Is there a starter I can buy to have a more mild flavor?

I'm trying to save up while still appreciating the wonderful women who teach our kids and the $12 bag of bread flour at Sam's Club has made this a cheap way to treat them.

Made a butter crust beef pot pie first baking I’ve ever done. Thanks to this group for the flour discussion.

I have used gallon ziploc bags for years and never had any problems. I saw an article online saying the best way to store your bread is in a cloth bag. I have seen some on Amazon and wanted to see what people here used to store their bread.

Thanks!