First attempt at Pain suisse using croissant dough. Pain suisse are filled with crème pâtissière and chocolate chip. They can be made with different type of dough. I chose leavened puff pastry. I wanted to try those for a while but I was intimidated by the specific lamination technique required.

Far from perfect as I messed up the lamination of my dough 🤦🏻‍♀️ , had trouble rolling the dough thin enough, and could have baked longer. I highly recommend watching « boulangerie pas à pas » on you tube. It’s in French but they have subtitles (traduction is not super good though) . But his technique is always great and I learn a lot from him.

I did not use his recipe as I bake only with sourdough, but I tried to use his technique.

I made pains aux raisins using the same dough. Just different shaping and raisins instead of chocolate chip.

My recipe is for the dough : 325 g flour 82g milk 83 g water 35g of butter 8 g salt 110 g sweet stiff starter All ingredients mixed and knead in a kitchen aid . 3 hours fermentation at 76f . Then rolled into a rectangle and in the fridge for 24hours ( fridge has to be cold, I put my dough at the bottom) .

200g of butter for the butter block . I use kerrygold .

2 double folds .

I shape them on Saturday night and let them rise overnight . In a proofer at 78f , it took 10 hours.

Title.

How did I do? Any suggestions? Here is my process.

• 100g ripe starter
• 150g whole wheat flour (Yecora Rojo)
• 300g organic AP flour
• 320g water

Mix and fermentolyze for an hour. Add:

• 12g salt
• 10g water

Stretch and fold to incorporate, then 4 more 30 minutes apart. Bulk proof for 3 hours at 78F/26C. Preshape and rest for 20 minutes. Shape a boule, plop in a basket, and bench proof for 2 1/2 hours. Put in the fridge for 3 hours. Preheat oven and cocotte to 475F/245C. Flip bread onto parchment and score. Drop in cocotte and spray with water. Turn down oven to 450F/230C and bake for 20 minutes. Take off lid and turn down to 425F/220C. Bake for another 25 minutes. Et voila!

How’s the crumb look to you ? I’ve never had anyone else’s sourdough bread.

They came out looking ok with nice layers, albeit no honeycomb. More importantly, they taste almost perfect! What should I look to improve next time? I used the Tartine Bread recipe

First time trying to make these please tell me every way I can improve 🧎‍♂️

Second time making this loaf. One of my favorites

I posted a few days ago about alternatives to the 6 min score. I ended up trying this eyedropper method, where I gently flooded the score to keep it moist (technically used a straw and cup of water and the principle of displacement)

I like how it turned out, that the rice flour stayed visible and a good amount of oven spring. One note is lack of mega ear, but that could just be angle of scoring.

Recipe: basic sourdough from KA Big Book of Baking Dutch oven, no ice cubes.

My 7 year old daughter has gravitated toward baking so I've been doing everything I can to make that happen. Here's our first try at Marbled Rye. The recipe is straight from the King Arthur Big Book of Bread. Pretty happy with it as a first run and it is absolutely delicious.

After so many mistakes, finally got an open crumb for my ciabatta!

Not saying it's good or perfect, but just wanted to share I am getting better.

I’ve been trying to learn how to bake a decent baguette lately. I grew up in a French city where incredible baguettes were available everywhere. I now live in small town southern US and my options are nonexistent. So this is my fourth bake. I’m more satisfied with the shape and scoring and rise on the baguettes, but I’m chasing an airier crumb. I’ve included some photos from my process (after final stretch and fold and 2 hours proof, after pre-shape, after final roll out, and after proofing 30 mins more and scoring.

I use the Taste of Artisan recipe as a base. I don’t do the 12 hour overnight ferment because as I’m still learning to bake, I care more about repeating the techniques and learning them rather than getting the best flavour right away. How important is that overnight 12h to developing the crumb? Would I get more air pockets in if I did it?

Do you have any other tips for improving my bake?

I've finally done it. It may have taken me 6 attempts, 2 different recipes, and a ton of trial and error, but I finally got a loaf I'm happy with. It may not be perfect, but it's almost exactly what I set out to make when I started this journey over a week ago.

Can anyone tell me how I might be able to achieve the open crumb of my first cut throughout the entire loaf? That would be my dream bread.

I used this recipe and this guy's towel steaming method since I don't have a dutch oven.

Thanks and happy baking!

Recipe is from Sally’s Baking Addiction.

Baked in a 9x4x4 loaf pan until 195F internal.

This was my second try with croissants and it went marginally better than my first try! I followed the NYT croissant recipe by Claire Saffitz and couldn’t be more proud of myself.

The first time I really struggled with the lamination & this time it went so much more smoothly. I can’t wait to make them again!

I think she’s getting pretty good at this

Cutting into it cold, not sure if it’s too deep, too shallow, not the right angle, not sharp enough, steady enough…I can never seem to get a clean cut…any thoughts?