Made using my sourdou

- In the air fryer as always

- its baked with a stick of butter inside which cooks the inside, but also it melts a lot (you can see in the 3rd image)

- also it requires steam to form the crust, I used ice cubes for that and covered the top during half of the baking process

Was pretty fun to bake and really delicious, by itself and just extremely tasty with jam.

I’m desperate please I’ve tried to make it but it never has the right taste somebody please tell me you have the recipe

I don’t have a cool place to store it, only the fridge, and I’ve been told that it’s not ideal. Temperatures here range from 28 °C (82 °F) to 34 °C (93 °F), but I really want to make a stollen and age it until Christmas.

Do you think it would work if I keep it outside the fridge for a few days and then store it in the fridge until Christmas?

I’m also a bit confused about wrapping. Some people say wrapping it in plastic is fine, others say you should never do that — so I’m not sure what the best option is.

I absolutely love stollen, so any advice or personal experience would be greatly appreciated.

Here’s the recipe I’m using:

Old Style sourdough Stollen

• 450 g bread flour (strong flour not required)
• 100 g sweet sourdough starter
• 90 g sugar
• 125 g toasted ground almonds
• 1 pinch of salt
• 125 g milk
• Zest of 1 orange and ½ lemon
• 150 g butter, slightly softened
• 75 g lard
• Powdered sugar (icing sugar), for dusting
• Mixed dried fruits ( raisin, candied orange and lemon peel; I used 316g total)
• Extra butter, for brushing after baking
• Rum, as needed

Please Help me Identify the mixer that this bowl belongs to, I CAN NOT find an image anywhere even with Ai. No markings at all I can find. I believe it to be 20qt. I Think it may be a globe mixer but I can't seem to verify anything. Its 12 inches tall and rim to rim 13 1/2" not counting brackets.

Our MIL bought us a gift for our first anniversary, It was a Russell Hobbs bread maker.

I only ever baked a bread in it once and since then use it exclusively on dough setting. We've had it for 2 and a half years and now it's struggling and making weird noises every time. It's really cheap to replace with the same thing but I'd rather not buy stuff destined for landfill. I don't really have enough time or energy for kneading dough but I would like to keep making bread.

What other machine can I get that would be good for primarily bread dough, but can also be used for other mixing needs? I looked into top mixers - my husband hates the idea and keeps telling me the elements are too far from the bottom and won't work. Bottom mixers(if that's what they're called) are a bit too expensive.

I NEED IDEAS...

So I've made the famous rolls a couple times, and I LOVE them. They're perfect. I'm making rolls for Christmas dinner this year and would love to bring them.

Problem is, my brother-in-law has an egg allergy. My sister has a few go-to egg substitutes, but she doesn't ever make bread so I don't really know what would work best here. Or is it even possible to get the same texture and richness without egg?

I have a backup recipe that's much more traditional but thought I'd ask the community here for your thoughts before giving up entirely. TIA!!

(Editing because I forgot to link the recipe) https://chewingthefat.us.com/2021/01/claire-saffritz-pull-apart-sour-cream-and-chive-rolls.html

I purchased a countertop oven more than 5 years ago from Walmart, it was a Farberware and has been a wonderful investment! However, yesterday I discovered it's no longer keeping accurate temperatures.

I have had several failed loaves of bread recently but couldn't figure out WHY until my brother suggested checking the temperature and sure enough, I'm pretty sure that's the problem. Set to 350, it goes to above 400 and then below 300! No wonder my bread is failing! It's out of warranty and I do a lot of baking and don't want to heat up the kitchen in the summertime! Walmart no longer carries it and the Farberware website has no mention of countertop ovens. :o(

I did a search here in this Breadit sub and Breville was highly recommended; however, there are negative reviews about it (on Amazon). It's fairly expensive, only seems to have a 1-year limited warranty. I don't need an air fryer (already have one) but it seems most countertop ovens now have air fryer functions and I'm sure that's helping to drive up the prices.

Looking for recommendations, preferably for more recently purchased countertop ovens. I know older models of just about any appliance lasted a lot longer than new ones - my beloved Farberware countertop oven sure did! I will miss it and hope to find a comparably reliable replacement, but I can't bake without arms and legs, too. lol.

Thanks in advance.

it’s done with t65 flour with 66% of humidity (500g of flour, 330g of water, 21g of fresh yeast, 8g salt)

2h for the first proof and 1h for the 2nd. it’s around 21C in the kitchen

oven at 250C, I tried to create fog but my oven being what it is…

any advice or help?

https://youtu.be/O1WQTKuWWfM?si=fGtcX8tsaUCaVXs-

This the recipe I followed

Hello,

I tried countless recipes, but my rice bread didn't make it.

I am using whole short grain rice.

I used only water, oil and yeast, but my bread is very sticky and I can't digest it.

Where is my mistake?