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Not exactly bread. But gingerbread. Made a few of these for my mother when I came by to get her Christmas tree up.

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Outstanding.

Highest marks.

Outstanding!

That’s a handsome looking loaf. Beautiful crumb, beautiful color, sesame seeds. It’s got it all going.

I’ve been making this oat bread weekly for. Y morning toast. It makes a great French toast too. I swiped it from the King Arthur site and made a few changes to slow down fermentation, making it a two...

Brioche in various forms.

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This one has a little white rye, a litttle dark rye, a little whole wheat, and a lot more white.

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Nice looking loaf. If you can make that, there’s no point in buying bread from the store.

I have an “on again - off again” (mostly off again) relationship with dill. I love a good pickle as much as the next guy but when dill shows up anywhere else we don’t get along.

It’s pearled sugar. And thank you.

I made these mini brioche this week. If you're not using the A/C in the summer, you don't want to be playing around with a dough with this much butter.

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For me it depends on the bread I'm making. For baguettes, I preheat the oven to its max, 500. I use the max heat because I'm going to be opening and closing the oven door in the initial part of the...

I used to buy a "Lithuanian" rye that looked a lot like that. It was great with a a little salted butter.

Outstanding!

Nothing new here. I make a Kougelhof every couple weeks. Here's today's.

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If you were working with volatile compounds that required 100% accuracy this might not be the right scale. But we're making bread here not curing cancer. Its plenty accurate for that purpose.

I have that scale. It works just fine. I do recommend that you get a 100g calibration weight to ensure that its lined up correctly. But for making bread, you won't find that the very minimal...

Could not agree more about the kitchen scale. I actually suggest getting two. One for bulky items and another for small measurements (yeast, sugar, salt). You'll find it difficult to get an accurate...

Lolita, yes your dough has all the traits of a very young dough. An initial rise should take two hours, the second st least one hour. I know folks want to get over the finish line fast but time is a...

In a commercial setting you can nail things down real tight. At home the ingredients and circumstances are more fluent. It pays to be as precise as possible but you have to be prepared to make small...

Yes, you want to roll with a cupped hand putting little pressure on the dough itself. Like any forming of a loaf or roll, If you're doing it right you're creating some surface tension with the gluten...

Was busy today. Baguettes and pumpkin bread.

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Laughing? They look great.

If your loaves are dense, I suspect that you have a problem with your yeast. Either there isn't enough, you're not giving it enough time to rise, or the yeast is dead. The density is from there not...