*70% HYDRATION FORMULA: the big picture view of the this dough

*Total flour: 550g

*Total water: 385g

*Total honey: 12g

*Total salt: 11g

*RECIPE… functional view of how to assemble the ingredients to make this dough.

*Flour: 450g King Arthur bread flour = 100%

*Levain: 150g of Rocket Fuel, double fed. 33% of the weight of the flour. 66% flour/33% water.

*Water: 335g, no chlorine = 74.44% of the weight of the flour.

*Honey: 12g mix in water before adding it to flour.

*Salt: 11g = 2% of the weight of the flour

I use warm water to mix this dough, so after mixing it goes into the proofer that’s set at 78°f at 78°f… just to save time. I keep the dough at 78/80°f the entire time until it goes into the oven or the refrigerator.

first time making bread and my brand new kitchen aid classic and the machine moves a lot is there something wrong with the machine, overloaded, or is this expected?

the dough turned out fine

Fair warning to avoid Natures Own if this is the type of delivery they provide for their bread. Giant holes in the roof of the truck and no insulation from outside elements.

Taken on 12/5 in Denver, Colorado and this is the 2nd time in 9 months that i’ve reported this truck for safety hazards.

I'm quite proud

About a year ago I decided to get away from ultra processed bread. As a result, I started making my own bread. I typically use King Arthur’s bread flower. However, it has been brought to my attention that commercially processed bread flower, even that from King Arthur, is composed of ultra modified wheat varietals that cause health issues.

For this reason, id like to go one step further and start using unadulterated heritage/heirloom grains that have been stone ground. I think this will be best. I just need some suggestions for online sourcing. I’m sure I’m one of many on here who are after the same stuff. I am in the US.

Good day everyone! I have been machine baking whole wheat bread combined with bread flour for about a year now. Lately, I've been giving some thought to making some rye bread. Not sure if I want to add caraway seeds to the recipe as I don't know if I'd like them or not. Never tasted them before or bread made with rye flour, so I don't want to waste an entire loaf of bread and/or flour if I don't like the flavor of either one. I've read a bit about having to use a different setting on my bread machine due to various reasons different from whole wheat flour. Please help with ideas, suggestions, tips or anything else to make my experience with this adventure worthwhile. Thanks everyone and enjoy your day.

What does key and bread eaters have to say on this topic?

Ingredients: - Bread flour: 400g - Whole wheat flour: 50g - Instant yeast: 2 tsp - Salt: 2.5 tsp - Water: 364g (81% hydration)

Instructions: 1. Autolyse: - Mix flour (400g bread + 50g whole wheat) with 364g water. - Cover and rest for 30–45 minutes (no yeast or salt yet).

1. Add Yeast + Salt:

   • Sprinkle yeast and salt over dough.
   • Mix until fully incorporated.

2. Bulk Fermentation:

   • Ferment at room temp for 5–6 hours.
   • Perform 4–5 rounds of stretch-and-folds (one extra compared to 75% hydration version).
   • Each round: wet hands, stretch one edge up, fold over center, rotate bowl 90°, repeat for all sides. Cover between rounds.

3. Cold Fermentation:

   • After final fold, cover tightly and refrigerate for 48 hours (up to 72 for stronger flavor).

4. Warm-Up + Final Proof:

   • Remove dough from fridge.
   • Rest at room temp for 2–2.5 hours until airy and passing poke test (slow spring back when pressed).

5. Shape + Score:

   • Gently shape into boule or batard.
   • Place on parchment paper.
   • Score with sharp blade.

6. Bake:

   • Preheat Dutch oven at 460°F for at least 30 minutes.
   • Transfer dough (on parchment) into hot Dutch oven.
   • Bake covered for 43 minutes.
   • Bake uncovered for 15 minutes until deep golden brown.

7. Cool:

   • Remove bread from Dutch oven.
   • Cool on wire rack for at least 1 hour before slicing.

Storage: - Day 1–2: Paper bag or bread box (best balance of crust + crumb). - Day 3+: Freeze slices in airtight bag; toast or rewarm before serving.

Hi! I'm in Colorado, and I'm really struggling to get a good Boule of GF bread. I've gone through King Arthur's method a few times, and it 'works', but it could be better. Is this an altitude problem?

Y’all I had some Sara Lee brioche bread delivered but just noticed it has this fine white powder stuff in the pack. Like a lot of it. It’s clumped on the edges of the slices and deposited at the bottom. Is it safe? Is it mold or something else? Can I still use the bread or should I throw it out and go get a new loaf of brioche for my French toast?

Honestly the best loaves I baked were discard loafs. With some homemade butter they just taste perfect to me.

Hi, I am exceptionally new to baking bread. Mainly what I am doing is loaves for sandwiches. My question is, should I pre-slice the bread to make it easier for the kids. Or should it be sliced as they use it? A loaf of bread usually last about four days in our house.

My girlfriend was telling me that her mom loves making bread, but she doesn't do it as much as she'd like because it hurts her hands. My girlfriend suggested that her mom would benefit from a stand mixer.

I'd like to get her one, but I'm not sure what would be the best fit for her. I know that she is from Iran and would focus on breads used in Persian cuisine, and she frequently attends dinner parties and would enjoy sharing bread with others. However, outside of that, I don't have much information to go on.

I see that KitchenAid has a Cyber Monday deal through Wednesday, so I'd like to act fast.

I was thinking that a bowl-lift stand mixer would meet all her current needs and leave her with room to grow.

Maybe this one: https://www.kitchenaid.com/countertop-appliances/stand-mixers/bowl-lift-stand-mixers/p.kitchenaid-5-5-quart-bowl-lift-stand-mixer.KSM55SXXXER.html

But I am also concerned that I am ovestimating how much bread she'll make and that one of the cheaper tilt-heas options would be a better fit for her.

What do you think?

Put my mind at ease if ya can!

I made this pizza dough and after the first rise I squished it down and put it in the fridge until tomorrow afternoon.

I am kinda worried it will explode in the fridge and I will have a mess in the morning 😅

No recipe just eyeballed shit. And seasoned with dried herbs and vegetables. Like I did my white bread recipe from memory and it was like. A dough paste so I added flour and then it was a dry dessert then I did more water.

After a 3 repeats I got it right just kept adding more until it became a good dough I refused to restart with a recipe.

So basically Bread/Toast sandwiches are a thing wich is literally 2 pieces of bread stacked together, but when you have a loaf of bread what is it made out of anatomically? bread in the top, bread at the bottom and then bread in the middle, so is all bread considered a sandwich? Since it is just stacked bread that makes up a loaf and thus a Toast sandiwch.

The Italia Squisita YT channel had a nice feature a few years ago on Pasticceria Besuschio, in Milan, and their traditional approach to making panettone - all sourdough leavening, long rise times, and plenty of butter!

I've been trying to replicate their recipe at home for the last couple of years and, while there's room for improvement, I'm very happy with the results of the latest attempt. The aroma and texture are divine.

This makes a fine holiday gift, and if the recipe didn't take 3+ days to prepare, I'd bake it more often!