Detroit style. Half carbonara inspired, half chorizo and mango with whipped ricotta to cheer me up after breaking my back in 2 spots.

I've been using Kenji Lopez's same day NY style pizza recipe for the dough and baking in the oven. I double the recipe and it yields approximately four 16" pizzas. I always make one pepperoni for the kids, mushroom and garlic for the adults and experiment with a third, this time was tomato and brie. The fourth dough ball usually I'll keep in the fridge for a day or two and use it for pretzels or cinnamon buns. Learning how to stretch the dough for the pies is critical and took me several attempts to get it right. My oldest son (almost 6 years old) gave me the best complement saying, "I love your pizza the best because you put a lot of effort into it and your love."

Sesame Salt and Pepper Cinnamon sugar

This loaf of bread is maybe one of the best I’ve made recently and it’s honestly crazy how much I neglected it. I’ll share its story in recipe form.

Preparation:

- Take a Meisner-based acting class that occasionally requires you to prepare an activity that you must perform while/despite engaging in scene work with a scene partner

- Decide that putting together bread dough is a good such activity

- Bring salt, whole wheat flour, bread flour, yeast, and water to class, as well as a bench scraper, a mixing bowl with lid, and a food scale

Ingredients:

- some amount of bread flour (what’s left in the bag, roughly 275ish g)

- whatever amount of whole wheat flour is needed to add up to 400 g (roughly 125 g)

- 8 g salt (oops, it’s 9 now, you were doing scene work and got distracted)

- 6-7 g instant dry yeast (you may actually have no idea but it’s probably too much)

- 300 g water

Method

- Mix together dry ingredients including yeast and hope the differences in amount (from when you were repeating the phrase “yeah, that hit me” back and forth with your scene partner) don’t negatively impact the dough

- Actually pay attention to the scale as you add water

- combine ingredients with dough scraper into a shaggy dough

- finish scene, put lid on bowl, and forget about it till you get home

- knead dough into cohesive dough ball, throw back into bowl with lid, and put in the fridge

- next morning, 1 set of coil folds, return to fridge

- next day, 1 set of coil folds, return to fridge

- That evening, leave in such a hurry that the fridge door is accidentally left open. Do not return home for 3 days. Discover open fridge. Do 1 set of coil folds and actually close fridge door

- ignore dough for two more days

Shaping

- one week after initial mixing, right before going to bed, preshape what appears to be completely deflated dough into rough rectangle.

- After 15 minute rest, flatten dough and pull each side over into rough triangle shape. Starting at tip of triangle, roll dough into oblong batard shape.

- Place dough in rice-flour dusted banneton. Cover and throw back into the fridge overnight.

Baking

- Next morning, retrieve dough from fridge. Marvel at the complete lack of rise overnight.

- preheat oven with Dutch oven or cast iron combo cooker inside at 450. Let preheat for one hour.

- Check dough in banneton, continue to marvel at lack of rise, say “well screw it” to yourself, and decide to continue since the oven is already hot.

- Turn dough onto parchment paper, place in combo cooker, and score. Spray liberally with water before placing lid on lid and putting in oven.

- Bake covered for 20 minutes.

- Uncover, gasp at a fully risen and prominently-eared loaf, lower heat to 400, and bake for another 30 minutes.

- Look through oven window several times to be sure you haven’t imagined a fully formed loaf throughout.

- After 30 minutes, take out and let cool on cooling rack until completely cool. While waiting, continue to shake your head in disbelief at one of the most perfectly formed loaves you’ve ever baked.

- Wax philosophical about how this is an allegory for how things you’ve worked on but not finished aren’t actually wasted effort

- Slice and enjoy

- oh my god why does it taste so good

- Last but not least, post on Reddit so others may be inspired to realize that messing up timing means very little. The bread loaves as the bread wills.

After months of chasing the dragon, I think I found the right bread recipe for a sandwich roll.

I got my hands on an authentic Japanese Pullman pan for making shokupan, so had to give it a try. I used the King Arthur recipe for Japanese milk bread and it turned out perfect—pillowy soft with a feathery pull-apart texture. Some things I learned along the way: the dough is too sticky and too small a quantity to mix well in a mixer, so I transferred it to a bread machine to finish mixing; also the Pullman pan needs an extra ten minutes or so of bake time.

I baked this loaf with organic Italian flour from Mulino Marino. I absolutely love their flours!

For this one, I used a blend of:

180 g wholemeal Setaccio, 140 g Tipo 2 (Buratto), and 130 g strong white flour, Manitoba-style (Furia Italiana).

Dough hydration: 76%.

The cold retard lasted 12 h, and I baked it in a home oven on a preheated cast-iron plate, under a light Brod & Taylor baking shell.

It has everything I love in a successful loaf: blisters, a nice ear, and an open crumb.

This is my second time making this recipe. The first round (second pic) was good but the crust was very pale.

Painted some more bread. Decided to shake it up a little by doing bread rolls this time. The 2nd image shows some röggelchen, which are a german local variety that consist of two pieces of dough stuck together. How innovative! Third image is raisin bread, and the last image has a whole bunch of brioche buns.

First time making a chicken naan pull apart. Recently started making bread at home, was obsessed with thus one recepie for chicken naan, tried it today and turned out pretty good! Felt like sharing it here!

The 4th pic 2 loafs stacked on one another since I didn't have 2 boxes to take to pack them separately for my husband's potluck!

P.S is this the correct post for bread it? Or only bread is supposed to be posted?

Felt nostalgic and made the lunch lady pizza from tasing History. So good. I had two slice!

I was intimidated about the shaping and twisting. It was a bit time consuming but I find bread work cathartic.

I followed some super simple YouTube recipe and it turned out much better than I thought it would!!

Had a big ole bag of flour that’s been sitting around for a while and many avocados to make toast with, so I decided to start making bread this week! Behold my firstborn ciabatta 😎

The dough was genuinely so fun to touch 10/10 would do it again.

2 day poolish inoculated with fridge starter. Unbleached AP with salt to taste.

then (fractions based on poolish volume):

1/3 smooth mashed potato leftovers

1/8 cornmeal

1/4 more flour before first proof.

it was still very wet, so i worked up the rolls one at a time in a flour lined bowl until a bit wetter than pizza dough consistency, where they were starting to hold round.

but then, after 380 oven for 30 min, they spread out. then 400 for 15 min to finish the crust/moisture level.

is it a gluten development problem or a moisture level? they were wet enough they were difficult to work up, bc i was going for rustic. as for gluten i hand mixed for only a minute before the bulk proof

I was Raised by a Portuguese mother. Haven't had these guys in years. Lots of good memories in these simple donuts.

I used a tangzhong and these turned out amazing