This is my second time doing brioche and I don’t think my bread is perfect yet. I am having problems in making the window test. Don’t know if I need to mix more the dough or if I need to add more flour

So this is my first attempt at sourdough bread. Did a 75% hydration, 500g of flour, 375g of water, 75g of starter and 10g of salt.

Mixed flour and water, let that shit chill for 30 minutes before adding my starter and the salt. Then stretch and folded the bastard every 30 minutes for 2 hours.

Then I baked it, but instead of getting delicious bread, I instead got a brick for when I build my house. Help?

Used the Mel’s Kitchen French Bread recipe which i love for garlic bread, to make some French bread pizza. Wife declared it “Way better than Stouffers”.

I see both from the real bakeries and from the reddit posts that people get really dark, almost black crusts.
Like this:
https://ibb.co/3mpvc7Q
https://ibb.co/mzxjLKV
https://ibb.co/DwndgjH

I bake mine in a cast iron pot ("dutch oven") covered at 220-230°C for 40 min.
And it gets baked fine, golden colour.
But if I wanted to leave it uncovered a bit longer to get this darker colour, it simply becomes a dry rock that has to go into trash.
It does get a bit browner but very dry and hard. And the dusted flour like on the photos isn't white, but gets brown too.

Should I bake it covered for longer and/or on a higher tempereature? How to get "black" but soft crust?

And I am talking about the purely white bread flour and not sourdough, if that makes any difference.

Does using aluminum baking powder instead of non aluminum baking powder make a difference in rising and texture?

Hello everyone! I’ve never run into the situation before, but over the weekend I made 2 sourdough loaves. I get ready to bake them and my oven isn’t working. Maintenance is waiting for parts to come in, meanwhile I have 2 loaves of bread in my fridge ready to be baked but I have no way to bake them. They’ve been in the fridge for 48 hours cold proofing and I think I saw somewhere 72 hours is the limit before it can affect the loaf. If maintenance cannot fix my oven by tomorrow, what can I do with the 2 loaves? Can I freeze the dough and bake when my oven is fixed, or will they be ruined? Here are some pics of some Christmas loaves I made for fun

Thank you!!

I'm looking to make a nice airy loaf. Can't figure out what I'm doing wrong.

75% hydration Stretch and fold and slap and fold only. 4 times

450 degrees covered with ice cubes for 20 min then 7 min uncovered.

What could I be doing wrong?

Ok so I’d consider myself an intermediate level bread baker. I make a sandwich loaf using 1-2x a week following either a modified Sally’s baking addiction or KA recipe. I call it tall bread cause I like the straight edges of my 9x4 Pullman pan but I found it too small for sandwiches if it wasn’t taller lol. I find the recipes mostly interchangeable at this point. I only ever use oil despite what the my card says (I think it gives better texture than butter) and I use a tablespoon of dough conditioner per loaf. It tastes great! It does the thing where if you press on it it springs back! Using tangzhong and dough enhancer means it will stay soft all week! However it fails a crucial test, I cannot make peanut butter roll ups for my toddler. It’s kinda hard to spread pb on. Mayo is fine but anything thicker it starts pilling. The bread folds nicely once but splits if I try to roll it up further. Same goes for making uncrustables, the center where the filling is usually splits in the mold. I feel like I’m definitely kneading enough. I usually go 12-15 mins on setting 3 on my mixer. But maybe it’s that? Is it just that I’m trying to recreate an industrial grade product at home and will never quite get there? Any tips to pass these tests would be appreciated!

Recipe will appear today or tomorrow on therapeutic-baking.blogspot.com

oopsie took my eyes off the oven for one sec

I'm new to baking and I've never made or ate focaccia before. Turned out pretty good but I worry it's too dense. Any obvious signs or things to improve on?

Sunday afternoon I was all full of life and expectations so I whipped up a batch of dough thinking I would bake it Monday morning. Flu showed up Sunday night things got a bit blurry and I'm fairly certain it's Tuesday now? Is there anything to be done with the dough that's had an extra couple of days or should I just pitch it?

I feel like this is the opportunity of a lifetime to learn from the best and maybe making of this passion something more, and I'm so excited to start! This is the course. Can't wait to share all I'll be learning.

How does this look?

Followed KA dill rye sandwich bread but decided to shape it into a boule because they're more fun. Turned this into an incredible Reuben!

https://www.kingarthurbaking.com/recipes/sandwich-rye-bread-recipe

I

Some garlic-herb rolls and a braided loaf

This was my first attempt making it. I did a no knead recipe that went into the fridge for 72 hours then pulled out for a 2 hour room temp rise. It was delicious yet seemed too dense for a focaccia. Help!

Been baking for a few years now, love seeing what other breaditors are up to, and thought I should start sharing rather than quietly lurking.

I tried making bagels for the first time and am pretty pleased with the results. I used Joshua Weissman's recipe

I will continue practicing, I am happy with my progress