Made some full puff about 2 months ago and froze it. Forgot about it till last week and remembered I needed to go ahead and use it, so I tossed it in the fridge to thaw. That was 8 days ago, is it safe to use still or should I just toss it?

Oh darn, looks like I’ll need to continue baking conchas until they all look perfect. Shame.

I pulled some old discard out of the back of the fridge today, this is what it looked like! It smelled ok but I threw it out anyway. What is happening here? Was it on its way to rising up and becoming my overlord?

It was so good, of anyone has an ID id appreciate it!

It surprisingly turned out pretty good. Considering how my first bread was hard as a rock lol

Just some plain bread but turned out pretty well. Wife approved!

For the top I finely chopped Feta stuffed green Olives. It's delicious

Hi there!

Has anyone here used Banneton Proofing baskets before? Has there been anything that you wish was better about them a) quality wise b) feature/convenience wise?

I'm trying to do some research on different products. Thanks

I've made fewer than 10 bread units in my life. I made a Brioche once. This was my first Challah. I think it turned out pretty nice looking. It also tastes delicious. I'm using the seriouseats rum and orange zest French toast recipe tomorrow morning for her. I bought some real Vermont maple syrup. I'm going all out, and I'm really excited.

First time using add-ins and winging a recipe! Used a trusty sourdough discard recipe but added cocoa powder and chocolate chips to the dough. Bottom is burnt because I think the oven was too high but the inside came out pretty good for not knowing what I'm doing :D

I baked a bread with poolish following ken forkish's recipe. And it turned out really well and tastes great but I notice there's spots of people throughout the crumb. I just used white bread for the recipe so I have no idea what's caused this.

Any ideas?

Hi any have any advice with bread making in FL. I feel like this humidity / heat is doing something every time I follow a recipe to the T. TYIA !

Same day bake. Next time I will ferment for 48 to see the difference. This turned out delicious though. 90% hydration, 1% yeast, 3% salt Baked at 425 for 25 minutes on a pizza stone. Pan with ice on bottom of oven for steam

Breadit,

I can't find anything on the internet about combing these ingredients. I'm going for a dessert dinner roll, using pistachio and chocolate jello mix. Some thing sweet yet salty and tangy. Let it sit in the fridge a few days on the first rise. Knead in some chopped pistachios before the second rise.

Give me your suggestions. Am I a madman?