I have been baking bread for awhile, I have been able to solve most issues/problems that I have encountered. I have one issue that has been annoying me almost from the time I started baking,my bread will not toast to nice golden brown like store bought bread. My roast will get crunchy but never really golden like I would expect. What am I doing wrong? Most of my bread recipes are bread flour, yeast, water maybe a little salt, sugar and oil.

So I recently started a new gig at a bakery. And they're doing 9cm x43cm which is wild to me. Im pretty sure the dimensions are usually height is double of width. For example 12cm x 24 cm right? Or am I crazy?

What do you recommend the croissant dimensions should be?

I’m totally new to this world. Let me start there. Never baked at all till recently.

I have gotten into both: making homemade ny style pizza as well as keeping a sourdough starter. I do not use my starter for the pizza dough, just to make bread occasionally.

I feel bad wasting left over pizza dough as well as wasting the starter when I feed it etc.

What can I be doing with this stuff instead of throwing it out.

65% hydration King athur bread flour 3hours fermentation with stretch and folds in light on oven Long cold ferment overnight

Baked in glass pot, preheated 240 for 20mins then lid off at 180 for another 35mins

First time making pan sobao for my Puerto Rican friends. This was the dry run for future loaves to make tripleta sandwiches. They were ecstatic 🥰

First time making sourdough bagels or bagels at all, following this recipe: https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/. First time sharing my bake on Breadit, so any feedback is welcomed. They were quite tasty.

Proud Challah Mom

Just wondering if there's anything I can do to keep it from drying out so quickly? I have a wooden bread box, and I'm talking within 3-4 days. When I cut a slice, I put the loaf back in the box so that the cut side is pressed against the edge of the breadbox.

Any other tips?

I'm about to start a new sourdough starter and was wondering if anyone had tried using a pickle pipe on top of their jars. I think it should work fine, but I'm concerned about potential mold issues, and not letting wild yeasts in.

We always make burgers together, but we were just buying buns from the store all the time. Today was different <3

A friend gifted me 50lbs of Miller’s Baker’s Flour. The dough seemed really sticky. The baguettes I made didn’t have my desired crumb. The packaging of the Miller’s makes it seem like it can be used like strong bread flour.

Nope. Miller’s is 11.1-11.9% protein compared to Sam’s Club bread and pizza flour 13.7-14.3% protein.

It does make awesome dinner rolls. And the baguettes I made weren’t horrible but they weren’t what I wanted. Same with the focaccia. I didn’t get the oven spring and crumb that I got with the Sam’s flour.

Guess I’ll add vital wheat gluten to the dough to help the gluten structure and the absorption of water. And I’m going to make lost of dinner rolls and cookies.

Miller does have a premium high gluten flour which is comparable to the Sam’s Club bread and pizza flour.

I started my own starter two months ago using rye flour. Here’s today’s loaf! Feedback appreciated.