Has anyone made a sandwich bread with both tangzhong and a poolish?

If so, do you have a recipe?

It seems like it would be a great combo, but I can’t figure out the math.

Ever had a run of minor bread fails and need a good redemption?! It’s refreshing at times to use a simple yet solid recipes like King Arthur Quick Rolls to get bread for lunch boxes, dinner, or just that good bread smell in your house.

Excuse the bad picture please. I’ve only made focaccia twice and I haven’t done it in a few years. I made this one on a whim. I forgot to add salt on the top but it still came out good. I roasted the garlic ahead of time. Only problem I really had was it got stuck to the bottom a bit because I didn’t use parchment paper.

Recipe

First time trying 76% hydration. Dough was pretty sticky and hard to work with, and while the bread came out ok and tasted good, I'm not sure that it was worth the effort for the wet dough.

I think I'll also need to go bigger next time to fit my Dutch oven, this one stayed flat like a pancake. Lessons learned.

What do you use for hydration, looking to try something new next time.

Getting more open crumb with practice.

I wanted a soft bun but one that looked like a bagel.

My bread was baking at the dentist. I asked my partner to take it out of the oven and place it on the cooling rack. I came home and found this.

Sometimes a man just craves a homemade soft pretzel and doesn't want to wait hours for it lol. Yes I had one straight out of the oven.

I have 7 children, so any cooking I do is already what most people would consider large amounts. I mill all of our flour & bake all of our bread. It was a rough learning curve at times but now it’s just life. (Bonus, really big health perks for everyone with the fresh milled!!!)

Every other day I make 2 sandwich loaves. I have an old kitchen aid mixer that has been a work horse but just doesn’t have the capacity I need. for 2 nice sized loaves, it gets overheated halfway through kneading & I have to finish by hand.

A couple people have asked if I would consider selling to them— the idea of extra cash is appealing, but I need to invest in a bigger + better mixer.

What at-home industrial mixers do you recommend? Probably 15qt minimum.

I have small children and work full time so I really have to fit baking into my life rather than work around my baking. This is fine for cakes and biscuits because I just make lots of individual components for the freezer and assemble last minute. But with bread I'm finding it hard - everything's under baked or over proved because I'm getting pulled in all directions. I've started doing overnight proves in the fridge but I'm not sure if it's better to do that for the first or second prove? I assume it depends on the bread, I'm after nice crusty loaves and rolls for now.

A recent bake for context - I'm quite happy kneading and shaping, definitely need to get better at scoring, and am still not remotely confident knowing when things are done.

Tips and encouragement welcome!

These are the best ones yet! Taken about half a dozen attempts and a f*ck-ton of YouTube videos (shoutout Richard Bertinet!). Vewy Pwoud.

No crumb photo, still cooling and I’m not eating them till tomorrow 😁

I made a fresh batch of pumpkin spice bagels this morning.
They seem a little bit softer than my regular bagels. I think that it
Is from using the pumpkin purée. But they are absolutely delicious.

I knew I would be healthier but I wasn’t expecting it to ✨taste✨ healthier 🤣😅

I was expecting a fail since I was baking bread for the first time. But surprisingly, it went great and tasted amazing. I'm so proud of myself 💗

It seems easier to find a replacement maker vs just the paddles, I misplaced one of the ones that came with it years ago and I’ve seen some “legit” ones but I can’t exactly afford $60-$70 for new paddles 😭

I'll see if I can upload a video, I got some on Amazon that reviews swore up and down that they worked and they did..but after one use (didn't even bake) the coating started peeling off and by the second loaf the spindle (I think it's called?) Inside of the hole just spins inside of it vs moving the paddle. Amazon refused a refund so I was out $30. 🤦🏻‍♀️

I'm okay If it's just for dough cycles too, i don't have a kitchen aid either (one day 😫 I never had a gma to pass this stuff down lol which is apparently how you acquire the old ones 😂

I have health issues and I never know when my body is gonna rock hand kneading so it's very helpful to have.

Any suggestions is highly appreciated! Thank you in advance.

Is it okay to use 1 paddle for a smaller loaf?

Asiago sourdough

🍞 My First-Ever Sourdough Bread in an Air Fryer!

Finally baked my first sourdough loaf using my homemade starter! ❤️ I baked it in an air fryer, and this is how it turned out.

I'm a complete beginner, so I'd love some honest feedback!

How does the crust and scoring look? What should I improve to get a taller loaf and a better crumb next time?

Still learning, one loaf at a time! 😊

#Sourdough #BeginnerBaker #AirFryerBaking

I made some really simple, but tasty yeast rolls last week and I want to recreate. I did feel they were missing the tiniest bit of the flavor that I like in rolls (think texas roadhouse). I want to add a touch extra sugar or honey to add some of that extra sweet bit. I added a little honey butter on top, which was good, but I still felt the rolls were missing something in the dough. Can a little extra sugar or honey be added to the dough without impacting terribly?

Recipe: 1 cup warm milk

2 1/2 tsp active dry yeast

2tbsp sugar

4 tbsp melted unsalted butter

1 egg

1sp salt

3 cups flour

Looking for tips on how to sell my sourdough bread on Facebook marketplace. If anyone does this do you do porch pick up or do you drop off? How do you take orders and get payments? For reference I live in Georgia, United States.

If anyone does it any tips are appreciated!

Got to enjoy a slow morning baking a few tried and true favorites, semolina bread and orange cardamom brioche buns. They are beyond scrumptious! Recipes linked below for anyone who wants to try (not my recipes).

https://kickassbaker.com/semolina-bread-recipe/

https://iambaker.net/orange-bread/?utm_source=Pinterest&utm_medium=organic#wprm-recipe-container-83086

Notes:
- I make three smaller loaves instead of two for the semolina bread (adjust bake time down 3-4 minutes).

- I make the orange cardamom bread as braided buns instead of one large loaf. Follow the recipe through the filling portion, then, slice 10 equal sections to braid and place in muffin tins to rise/bake.

I'm so proud of myself

https://youtube.com/shorts/z3W9P3Vcu_Q?is=Ob2PH_RQ9HQB9qfB

Here's the link to the tutorial I followed if you want a perfect loaf like mine

Thanks for the support everyone- I'm sure my next attempt will be far better!