Due to a processing error, I am now the proud owner of 36lbs of AP flourOct 2021 ⋅ DFlyingShark ⋅ r/Breadit ⋅ #f
First loaf of 2018 versus first of 2019. Thanks for all the help Breadit!Jan 2019 ⋅ themodernmanhustle ⋅ r/Breadit ⋅ #f
I’ve been baking for about 7 years and this is the best result I’ve gotten to date - country loaf / 82% hydration :)Dec 2019 ⋅ nicechemtrailsbrah ⋅ r/Breadit ⋅ #f #7
Haven’t baked in months because I’m a fat man who needs to be less fat. Used my friend’s new baby boy as an excuse to relapse! (2 FWSY Saturday whites/frangipane and dark chocolate croissants)May 2019 ⋅ Asbol-lutely36 ⋅ r/Breadit ⋅ #frangipane-and-dark-chocolate-croissants #F #2-FWSY-Saturday-whites-frangipane-and-dark-chocolate-croissants #2-FWSY-Saturday-whites #2
Joining the Star Bread Club! (First attempt and first bake of 2019)Jan 2019 ⋅ sai38 ⋅ r/Breadit ⋅ #f #First-attempt-and-first-bake-of-2019 #2019
Stay home club. Baking all the sourdough to gift to neighbours. 78% water | 90% BF | 10% WW | 21% levain | 2% saltMar 2020 ⋅ Teasoph ⋅ r/Breadit ⋅ #F #21 #78 #90 #2
Average Weights of 7 Different Types of Flour (source: CA olive ranch)Apr 2020 ⋅ kaimkre1 ⋅ r/Breadit ⋅ #f
King Arthur hamburger buns are a new favorite at our house. We agree with the thousands of 5 star reviews.Feb 2021 ⋅ literally_lite_rally ⋅ r/Breadit ⋅ #f
The mother. My starter of 3 years. Sometimes it goes months in the fridge without a feed but always come back to life when neededDec 2019 ⋅ victoriasecretgalaxy ⋅ r/Breadit ⋅ #f
Lemon Blueberry Sourdough with a honey butter sauce is my newest N S F W (Not Safe For Waist) breadApr 2019 ⋅ takephotosmakethings ⋅ r/Breadit ⋅ #Not-Safe-For-Waist
Finally getting the hang of it. Third Sourdough Bread, 75% hydration, 90% BF, 10% WWDec 2018 ⋅ killerasp ⋅ r/Breadit ⋅ #F #75 #90
Thankful for this hobby:) 80% BF, 20% Kamut, 15% levain, 2% salt at 80% hydrationNov 2019 ⋅ UnrequitedFarts ⋅ r/Breadit ⋅ #F #15 #80 #2
First Bread of 2019 is a delicious brioche! (Crumb in Comments)Jan 2019 ⋅ Shnoz98 ⋅ r/Breadit ⋅ #Crumb-in-Comments #f
Top one is the first bread I made in 2019, bottom one is the first of 2020. Keep trying!Jan 2020 ⋅ boma7e ⋅ r/Breadit ⋅ #f #2019
My most handsome sesame bagel (out of 15 others) from last nights batchJul 2018 ⋅ akikashi ⋅ r/Breadit ⋅ #f #out-of-15-others #15
70% BF, 20% WW, 10% spelt, 78% hydration, 44hr cold fermentJan 2021 ⋅ oneoftheunderdogs ⋅ r/Breadit ⋅ #F #10 #78 #44 #70
The adventures of doughboy. Brioche ciabatta and pizza dough. A total of 17 loaves and 40 pizza doughsAug 2017 ⋅ Bjw4k8 ⋅ r/Breadit ⋅ #f #40
S&F 4 T/3h at room temp > cold bulk fermentation 13 hours > 30 mins in the freezer > bakeJun 2019 ⋅ cookedbychi ⋅ r/Breadit ⋅ #F #250 #220 #13 #83 #30 #50 #6 #3 #1
Started a new starter at the start of 2018. Here's its first bread.Jan 2018 ⋅ psychfunk ⋅ r/Breadit ⋅ #f
Yesterday’s loaf, only 400 grams flour instead of 500Oct 2018 ⋅ stringcheesetheory9 ⋅ r/Breadit ⋅ #f #400
Starting off 2017 right! Blueberry loaf number two turned out so much betterJan 2017 ⋅ CountryBunkin ⋅ r/Breadit ⋅ #f
Someone told me the anchovies I had on my last pic was F****** disgusting so here’s just the bread loveMar 2019 ⋅ raaaaaandyb ⋅ r/Breadit
A massive loaf of 1/3 rye bread made with caramellized honey and tangzhong. Stupid soft.Dec 2018 ⋅ SnigelDraken ⋅ r/Breadit ⋅ #f #3
A little family photo from yesterdays madness. 30% whole wheat loaf, 20% buckweat boule, and 50% whole wheat crostini loaves.Jul 2018 ⋅ subtxtcan ⋅ r/Breadit ⋅ #f #30 #50
Pure sourdough garlic rosemary loaf, 30% whole hard white wheat. Recipe and notes in comments!Nov 2017 ⋅ garthmuss ⋅ r/Breadit ⋅ #f
Overnight sourdough pizza. Experimented with half 00 and half AP.Sep 2017 ⋅ iamcasen ⋅ r/Breadit ⋅ #f
Looking for tips on how to improve oven spring. Do i need a lower hydration recipe? Strategic score? Lower the oven temp (cooked at 447F)?Aug 2021 ⋅ q-zip ⋅ r/Breadit ⋅ #F #cooked-at-447F #447
It must be love (or madness): Baking bread while it’s 88 F / 31 C in hereAug 2018 ⋅ canario_aleman ⋅ r/Breadit ⋅ #or-madness #F #88
I made this Jalapeno Cheddar loaf in the bread machine with 5 whole jalapenos (with seeds) instead of 5 tsp of unseeded Jalapenos and it was so hot, it gave everyone in my house a stomachache and I'm suffering through one slice a day because I'm too emotionally attached to throw it away.Jan 2020 ⋅ I_logged_in_4_this ⋅ r/Breadit ⋅ #with-seeds #f #5
Its going to be 20°C (68°F) this weekend, and in the UK that's BBQ weather.Apr 2017 ⋅ iatetoomanysweets ⋅ r/Breadit ⋅ #68 #20
3rd ever loaf 2nd attempt on this ciabatta. I think it could've been in the oven a bit longer, but I'm still happy with my progress.Dec 2017 ⋅ Kk183461 ⋅ r/Breadit ⋅ #f #3
First loaf of 2018! FWSY overnight white I took to a New Year’s Day partyJan 2018 ⋅ mbwebb ⋅ r/Breadit ⋅ #f
Hi Breddit! I was given a piece of 9 yr old starter from Iron Chef America Champion Maria Hines. Here's my first Sourdough effort using it.Jan 2016 ⋅ kristabelle777 ⋅ r/Breadit ⋅ #f
Cold kitchen 12 hour bulk fermentation (about 20 folds). Took forever. Made dough on Monday and baked loaves Wednesday afternoon. Worth the wait! Very strong and amazing tasteJan 2019 ⋅ bum_leg ⋅ r/Breadit ⋅ #f #about-20-folds #12 #20
Loaf 90 - 80% T85 malted and 20% T70 malted from Central Milling @82% hydration - 24 hours of fermentationAug 2016 ⋅ ChicEats ⋅ r/Breadit ⋅ #f #85 #20 #24 #82 #80 #70
Using Jim Lahey’s recipe and adding a 1/4 cup of 1600 count pollen honey(Why is this so good?) I produced this.Nov 2017 ⋅ PMPicsOfDucks ⋅ r/Breadit ⋅ #f #1 #4
First loaf in a long time. 80% white 10% whole wheat 10% rye 80% hydration. 12 hr proof 12 hr rise in the fridge.Jul 2015 ⋅ fatryan13 ⋅ r/Breadit ⋅ #f #12 #10 #80
amp;@ing inedible because I forgot">This loaf with perfect crust, perfect crumb, perfect texture is f id="root">
Sourdough troubleshooting: the loaf is fluffy except for a spot in the middle that is sticky and kind of gummy. 4 hour bulk fermentation, 76% hydration, baked to an internal temp of 206°. Can you help me figure out what happened to the middle of this loaf?Nov 2019 ⋅ drcrunknasty ⋅ r/Breadit ⋅ #f #76 #4
F* it sourdough loaf (added dry yeast after natural starter failed to make it rise waiting >24 hoursApr 2016 ⋅ HexKrak ⋅ r/Breadit ⋅ #24
I have no f*ing clue what I'm doing. Google is no help. I need tips please!Jun 2018 ⋅ throwawayrbn12334567 ⋅ r/Breadit
Trying to get rid of 25+ lbs of flour by the end of the month. This week Im working with Pizza Crust, experimenting with Whole Wheat Flour Crust for the first time. Wish me luck!Aug 2018 ⋅ PutASausageInYoButt ⋅ r/Breadit ⋅ #f
First sourdough of 2015. Getting ready to start a bakery with only naturally fermented bread.Jan 2015 ⋅ Celery_Man_ ⋅ r/Breadit ⋅ #f
Baked FWSY Overnight Country Blonde at 4 am to beat the heat of the day. Has 90% white, 5% whole wheat, 5% rye flour, 78% hydration. 100% Levain (no added yeast). The fermented dough was 5x in 9 hrs vs 12-14 expected. It proof in 2 instead of 4. Anybody have hints why?May 2018 ⋅ ELKopps ⋅ r/Breadit ⋅ #no-added-yeast #f #100 #12 #78 #14 #90 #5 #2 #9 #4
Two day old starter... started on the evening of 01/01/2021. I’ve never had a starter take off like this.Jan 2021 ⋅ IronBridge1 ⋅ r/Breadit ⋅ #f #2021 #01
What bake would this dough be good for? (T55 flour)Aug 2022 ⋅ berendpronkps4 ⋅ r/Breadit ⋅ #f #T55-flour #55
Thank you Redditer (tor?) that posted sale of Tartine on Kindle. 80% hydration Semolina Sesame Loaf recipe. Different final stages. Bulk proof 12 hours. 20 min shape then baked. Crumb in comments when cooled.Aug 2018 ⋅ silischips ⋅ r/Breadit ⋅ #f #20 #80
Made my first 100% Whole Wheat loaf. Used Ken Forkish's Overnight White Poolish recipe but increased hydration to 85% up from 75%. Also I added about 80g of 75% Gluten Powder. Might add more next time to try and achieve more/larger holes. Any suggestions to get more holy are much appreciated!Jun 2017 ⋅ bullybae ⋅ r/Breadit ⋅ #m #f #100 #85 #80
The first baguettes I’ve been happy enough to post a photo of. Still need to get the hang of scoring and shaping, but getting there! (Made with T65 flour)Dec 2018 ⋅ FromGoth2Boss ⋅ r/Breadit ⋅ #f #Made-with-T65-flour #65
