I’ve had this starter in a jar for maybe 2 months now? I started it, thought it died, then restarted, went out of town for a week, and now it’s just been sitting on the counter for almost 2 months. Just haven’t taken the time to clean it. Would I be fine to just feed it again or should I empty it out and completely restart?

There’s no mold and when I opened it there was a rush of gas and then a neutral(?) smell.

So, I recently tasted a bread that I thought was a walnut golden raisin, but today I learned that it was indeed apple pecan bread. It’s a rustic loaf that has some whole wheat flour in it, but perhaps not as much as 50%. I made a walnut raisin with half whole wheat and half bread flour, it tasted like too much of whole wheat than the bread I was trying to imitate.

Does anyone have a good recipe for apple pecan bread? A lot of recipes I see online are softer loaf bread like banana bread. This bread I am looking for is a crusty bread.

It’s a lower hydration recipe so that I could use it for sandwiches. 😊 I didn’t score it deep enough so I didn’t get an ear but oh well, it tastes delicious!

Hey Breaditors, first time poster here asking about some dough I have in the fridge. As indicated by the title it is both old (20 days old, to be specific) and has started to turn gray. While the yeasty aroma has become very ripe and concentrated it doesn't smell moldy or foul. Do you think it's worth salvaging or is it too far gone? Also, what would be a good use for it? It's a large batch of pizza dough FYI (originally to be used for a mixed vegetable stuffed pizza with a ratatouille style vegetable mix along with mozza, tomato sauce, & feta) made from 19 ounces of 00 flour, 1 and a 1/3 cups of water, a teaspoon of instant yeast, 2 teaspoons of salt, & 4 tbsp of olive oil (2 mixed in the dough and 2 to oil the bag so the dough doesn't stick).

Last week I made pizza for the first time in a pizza oven, and I think I was too excited to make more pizzas so I made more doughs at the start of the week (Tuesday) for another pizza night planned at the end of the week (Friday).

This is what's been done to the dough so far:

1. Mixer to make the dough

2. Soft rise at room temp until doubled in size

3. Split into dough balls and refrigerated

I have had to punch down the dough 1-2 times per day for two days whilst refrigerated due to rising too much.

Each time I punch down the dough, it ends up becoming hard to stretch and begins tearing by the end, even though I am trying to be gentle with it to remove air bubbles.

Tomorrow the dough will be used, and I am planning on putting the dough balls onto one tray, covered, and letting it rest at room temp for (4-6?) hours before using the dough.

Does my dough sound ruined given how much it's been handled so far? Or can I expect it to become normal again after the final rest at room temp tomorrow?

FYI my dough recipe:

• 600g 00 flour

• 6g dried yeast

• 15g salt

• 20g white sugar

• 4 tbsp olive oil

• 330ml warm water

Thanks for your input!

10/10; would bake again!

Is there any reason I should get the Plus version rather than just an older Bosch Universal off of Ebay? I've never tried either mixers.

My first time making bread in a looooooong time.

I decided to properly break in my 15 year old, freshly-refurbished Kitchenaid Pro600 stand mixer and... had a mishap.

Standard ~1600g pullman loaf recipe on the second half of a 20 minute knead. I left it alone for a minute or two and heard the biggest clatter from the kitchen ending with the noise from the mixer stopping.

I found the mixer on the kitchen floor several feet away from its corner countertop home, dough still in the half-ejected bowl. Review of camera feeds revealed it walked off the countertop.

The floor was intact, no ingredients were spilled, the bowl and dough hook were undamaged, as was the mixer itself. I discarded the dough out of an abundance of caution and remade the dough, taking care to shove the mixer far back into the corner and watch it like a hawk. Naturally, it didn't budge an inch.

Loaf came out decent for a first attempt. Lesson learned.

Tl;Dr: KA Pro600 kneading dough survived an unplanned lithobraking maneuver intact.

I made this one using sourdough but I can’t say I appreciate the tang so I’ll try yeast next time. Alternatively I might research techniques for making sourdough less tangy. I think the starter has to be very fresh and you use a relative high amount.

What do you prefer?

I am waiting for it to cool down, so excited! I think I may have over baked it because of the darker crust, but I wanted to reach certain internal temperature. We shall see when I get to cut it after it cools down.

I have made a 85% hydration focaccia dough , I have folded it atleast 4 times to help in gluten development but now I don't know if i should put in in the fridge or not , the temperature is around 30°C and i will have to ferment it overnight for six hours , I don't want the dough to be ruined , it has been fermenting for 4 hours now but I had constantly folded it again and again so it's really soft and I am confused

Starter: 20g sourdough, 100g water 50g rye 50g wholewheat left overnight. Mixed starter, 800g white flour, 100g rye, 100g wholewheat, 680g water, 45min autolyse, 20g salt added and kneaded on Kenwood machine for about 2x5min intervals with 3min pause in between. 4 x stretch and fold every 30min and 4h counter rise. Shaped and into bannetons and it's been in the fridge for about 4h, plan was to have it another 10h. It still regains shape super fast if poked. WHYYYY did it break 😞😞😞

Made with Cairnspring Mills Glacier Peak flour, 13.5% protein

Baking bread for years and noticed that more recently my crumb has been coarse. I had too little flour after getting a new machine, so I tweaked a little. But now the center of the crumb has a coarse texture (pic). The outer crumb is soft and good but center is rough and a different texture.

What can I do to fix it? Thanks.

Just purchased an USA Pan non stick loaf pan which I want to use for bread, but can't find any guidelines on whether i need to use something for bread not to stick to the pan

The pan can go up to 450F and I am planning to bake at 430-440

I was thinking to apply a bit of cooking oil, but I have none with smoking point above 440, so it seems unsafe to use

Another idea was to use parchment paper, but I hate how sometimes it goes into the bread, no matter how I wrap / cut it

Applying gluten/non gluten flour to the pan - I can put it on the bottom, but how would it stick to the sides without oil?

I am puzzled. How do you guys use non stick bread pans? Did anyone try to bake in a clean non stick pan? Does non stick coating actually work - would bread release easily?

Edit:

Decided to try some oil - wiped just a little bit to the bottom and sides and sprinkled with a non gluten flour. It didn't stick to the sides and fell to the bottom. But when the bread was done, it just slid from the pan, I don't think oil / flour were actually needed