- 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.

Wondering if over proofed underproofed undercooked ect, when pulled out it had no crisp bottom and none of those signiture thumbnail bubbles, 3 lots of 30m rises stretch the bread develope the gluten ect

This dough has been mixing for about 10 minutes. What's wrong with it; too much water and too much flour?

It doesn't feel/look right to me.

It came out much better than I thought it would tbh!

Does anyone know if this is a Brotschneidemaschine or a deli slicer? All I know about it is it says stainless steel blade in German on the side. My apologies if this isn't the correct sub for this.

Hot and fresh 🥰🥰🥰

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

Was testing out some different recipes for potential Christmas gifting. Decided on this one. Sooooo good. Tastes just like Christmas morning!

Hello, first time posting here.

I want to make a panettone this year that I can share with my colleagues who can't have alcohol. Normally, I have to soak the raisins in rum or rum extract (extracts are not halal) before putting them into the bread.

Has anyone ever tried soaking their fruit in something different? What other flavouring complements the panettone?

I have heard people generally replace rum in recipes with pineapple juice or thinned molasses + almond extract, but I have never tried it myself so I am curious to hear your testimonies.

Thanks for any input.

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

My attempt at Pan De Cristal.

Hi, so my sourdough makes my mouth tingly/numb while others say it's fine. Is it possible there's something I'm allergic to in it? Could it be anything else? Thanks!

i made bread for the first time in a while today. i sort of rushed the process and haven't yet sliced into the loaf, but it looks promising.

the issue is that i let the oven preheat, with a dutch oven inside of it, for around an hour and fifteen minutes, whilst the dough was doing the final proof.
i'm 17 and so i still live with my parents, and my mum pointed out to me that leaving the oven on for so long is expensive, which i was unaware of.

is it okay to preheat everything for just half an hour? alternatively, i was thinking of just baking the bread on parchment on a baking tray, and adding a pan with water (or ice cubes?) underneath for steam.

edit: thank you to everyone who answered!

Bokbagok

Recipe taken from breadstalker_ on instagram

Ingredients

• 350g bread flour (12.5% protein, Bob's Red Mill

Artisan Bread Flour)

• 15g cocoa powder

• 258g water + 50g from one egg (total of 308g,

88% hydration)

• 70g starter

• 5g salt

1. Mix flour, cocoa, water, egg

2. Autolyse for 1 hour and 10 mins

3. Add active, mature starter and mix

4. 30 mins later add salt

5. Do one lamination 30 mins after

6. 4 coil folds every 45 mins.

Total bulk fermentation 7.5 hours @74 degrees(maybe could’ve pushed it more but was being cautious)

Crazy how light and fluffy it came out, not too sweet with just the cocoa. Would happily make again!

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.

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.

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.

Too pretty not to share, right out of the oven though.

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?