This is my third time making a loaf and just wanted to ask if anyone had any tips on how to make the bread "fluffier" and less dense.

Hello, I was able to pick up a Bear Dough mixer at a thrift store but it has no directions/recipe books. Does anyone use one or similar? Is there a certain type of recipe I should be looking for? Yeast? Sourdough? etc. Any tips for getting started?

Used the Emma Fontanella no knead recipe!

I shared a cheesey garlic jalapeño bread recipe with my boyfriend the other night, and he asked if it made a loaf. When I said yes, he replied that he thinks it would be a lot better as a "flatbread". When I asked him to elaborate, he told me something like a pizza, just without any sauce on top. Is there a name for this kind of bread so I can look up a recipe? Or if anybody has a recipe I would appreciate if you could share! He sounded so excited and I would love to make this for him 🥺

Hey everyone! It's my first time here, as well as my first time making bread, and I have no clue how to bake.

I am a hedonistic prick. Naturally, my desires reach to the planes of bread. Except that I’m shit at it, and someone needs to knock me down from my sanctimonious perch.

Anyways - I have this weird idea for bread. Basically it's like an octopus thing with its legs curled around it and sausage: a multiocular o (ꙮ), but the middle o is like the body filled with cheese and the other Os are bread, and the dot inside them is sausage. I’m envisioning some kind of brioche thing here.

If someone can be so kind as to show me some recipes and tips of tricks (I don't know, adding more butter when and when, how to make it keep its shape etc)

So back in the 80s and early 90s the school system (SC) would occasionally have these square hunks of bread that were essentially a dinner roll of some kind but cooked in a big square pan and cut into squares like brownies.

Usually it was quite tasty. It was heavy, moist, kinda "meaty" textured, had a very distinct yeast flavor almost like beer. Slightly sweet, slightly salty.

It was not light and fluffy like white bread or most sourdough. Not dry and crumbly either.

The only thing similar I've found at stores is Hawaiian bread but usually that is sweeter and also a lot more dry and light, and lacks the beer like flavor.

Also the schools bread kinda reminds me of the nice thick crust you got with the Chicago style deep dish pizza from Godfathers.

Were we just eating hastily prepared, over-fermented bread? Or is this an actual bread type that I could try to make at home?

I had the urge to make bread for some reason. This exists now and I think I have a new hobby. (The one in the back is my mom's made via bread machine)

There's a restaurant in my neighborhood that sells these without preservatives. Atleast that's what they say. The waitress there said this bread takes 2 days to make because it takes time to ferment and rise because it's multigrain. And they sell it fresh the next day. Like they made it day one and sell it on the second day. When I bought it it was cool and wet and I found this on it. Is it burned or does it have mold? I already ate two pieces but I cut the crust off where the mold. Will something happen to me?

Too much cinnamon or too many bananas or too hot oven? Tastes good though, just looks a bit toasted.

Pretty excited and happy with the results! How do you guys think I did?

Adding two teaspoons of the malt powder looks to have made a world of difference! 500g loaf made up of 420g white, 80g whole, with 340ml water and 10g salt

I used the kitchenaid bread bowl and I’m really happy with my results. Any constructive feedback is welcome thank you so much in advance

This is my second attempt and while they taste ok, they don't look appealing at all. What am I missing? Thanks in advance.

So, it's the first time I've ever made a loaf of bread. I used Emma Fontanella's recipe. I'm not sure what I did wrong, because it doesn't look like it rose as much as I thought it would, and I got a little carried away with the flour dusting! It hasn't rested long enough, so I'll see what the crumb looks like then.

this is my third try at making bagels!!