I got the KA Big Book of Bread and am gonna up my bread game this year. This was bake 1! No idea what I’m doing, but it tasted good ;)

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My first try at bagels ever, using my sourdough starter. I think they needed more time to rest after shaping. Next time!

1- Hokkaido (Japanese Milk Bread) 2- Pain de Mei slice (Pullman loaf pan) 3- Pain De Mei loaves 4- “everything” pretzel buns 5- focaccia 6- KitchenAid Bread Bowl artisan loaf.

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

rustic artisan bread! i followed a recipe on tik tok(rip) whenever i make bread it comes out not tasting like much or a weird texture but this one tastes so good 😭🙏

Been making Lahey’s no-knead for about a year now. Always tasty tho almost always flat. This time I reduced the water and it bulked up like it should. Pretty stoked lol

haven't made bread since 2020 🫣 but i've been on a claire saffitz kick and had an ungodly craving for challah, so i had to do it to em. turned out sooooo so good. hand for scale, mightve overproofed it a little lol

My first time making focaccia (or any form of bread) from scratch :) It turned out soo good, much thicker than I expected for a Focaccia.

A little drier than I'd like, but the stripping turned out so pretty!

After years of only using my starter for small breads like rolls and sourdough pancakes, I decided to attempt a full loaf again. I’d been discouraged because I rarely got the nice oven spring and good crumb. It was easier just to make a batch of rolls to keep in the freezer. But lo and behold I got the best oven spring I’ve ever had. Used Modernist bread’s master sourdough minus the extra gluten and 30 ml less of water. Apparently I just needed a slightly lower hydration to get that spring. Sorry for the missing crumb picture.

Starting with an overnight sponge, I made French baguettes. They taste good! Next time, I want to improve the crust.

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?

As a person that deals with both fatigue and impatience (ADHD will do that to you), I can't begin to describe how much I appreciate being able to bake bread in less than two hours!

Decent bread for having started and completed it within 4 hours. I was a little underwhelmed though, unfortunately. It wasn’t bubbly (it was fluffy but the crumb was pretty dense) and the flavor wasn’t there. Maybe I’ll try to make my go-to Samin Nosrat focaccia in a smaller pan next time to keep the great flavor but get better height.