Hello yall,

I'm entering a bread making competition through my school and found out it's only being judged on looks not taste 😂. (Going to commence around spring time) The ideas I had, had some striking flavor and not very extravagant designs. My question is do yall have some recipes for some really extraordinarily looking breads. I'm no rookie in the baking scene so would love a challenge. I need a total of three breads but do plan on doing a braided challah bread. All help greatly appreciated!

Tasted great, need to work on my shaping.

I have a chambers b oven from the 50s, and my hubby calibrated it, so thought that I would give bread a try. So very good!

I was inspired by a TV program with Sergio Herman (3 star chef) in which he eats bread in Iceland that is cooked in a milk carton in a warm pit. In the Netherlands we have a local specialty: Frisian Rye Bread. After some research on the web, I came up with a recipe with this result. It really tastes great. A delicious moist bread

Hey y’all! I’m wanting to make a big batch of pizza dough for the month & thought about adding garlic knots to freeze as well. I’m wanting to make the garlic knots, bake, & then freeze. Should I take them out a few minutes early, let them cool, & then freeze? Or should I cook fully, cool, & freeze? Also when I go to thaw and make them, what temp & how long should I cook them for? They normally cook at 450 for 10-15 minutes but since I’m baking then freezing, I don’t wanna burn the bottoms.

I'm going to be baking a sourdough loaf and the instructions are to bake it in a preheated Dutch oven with the lid on for most of the time and then lid off for the last little bit.

That being said, my oven has a steam bake function, whereby I pour some water into the base of the oven, preheat it, and then bake (with fan on).

What I'm wondering is whether both of these methods will yield similar loaves in terms of crust and rise. Obviously the Dutch oven gets super hot and retains it's heat. If I use the steam function, I would just bake the bread on a cookie sheet.

Thoughts?

my first focaccia that didnt stick to the parchment. the trick? i didnt use parchment. idk why every recipe uses parchment

I can do all sorts of loaves but my boules always turn out the worst despite being the first thing i did and probably the easiest. I just can’t get them to form well. Thank you!