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**troymeister** · January 22, 2024, 08:38 PM

Here is a Sourdough Rye Bread that I baked along side the above loaf. It came out a little denser that the loaf on the previous page. But Rye flour has far fewer glutens than regular bread flour. I forgot to add a little vital wheat glutens. But it still came out nice and delicious.

**shify** · January 22, 2024, 09:05 PM

Sourdough sandwich bread.

Used the recipe I previously posted in the SUWYC thread. This time I dialed the dough size down 5% as the loaf pan was a bit too small for the dough and couldn’t let the final proof go as long as I wanted before it started spilling out over the pan.

still the family favorite so will continue making it. May start adding in whole wheat flour or rye (I think I have some??) just to mix it up and see what happens as I’m still a very much beginner baker.

**J-Melt** · January 23, 2024, 07:25 PM

Second attempt at sourdough came out great!!! I’m really excited that what I learned from my last bake made a difference.

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**Richard Chrz** · January 26, 2024, 04:53 PM

Baked 16 loaves over the last 2 days, kept one regular for myself, also starting to advance my ciabatta loaf, I just have a few tweaks to figure out.

Here is my standard loaf that I baked for myself.

**troymeister** · January 27, 2024, 12:36 PM

This morning's bake using Richard Chrz method. 70% hydration. For whatever reason, my oven isn't letting me get enough moister from the water pan beneath. I think I'm going to experiment with some type of cover. I have to get a little better at scoring. still very nice oven spring.

**troymeister** · January 27, 2024, 07:03 PM

Richard Chrz This is the crust with the Dutch Oven. This one had exceptional oven spring which I would only achieve 1 out of three times.

So far I'm 3 for 3 times with oven spring using the RC method. (Your method now has a name.)

**hoovarmin** · January 27, 2024, 09:02 PM

I've embarked on a quest to make sandwich bread good enough that my kids will not ask for the Publix bakery bread again. They have never eaten mass production bread with preservatives in it, but they are very used to the Publix bakery bread and don't cotton to change in the culinary realm as readily as their dad. This is my second attempt and I'm disappointed in the oven spring. But while proofing in the loaf pan we got a dinner invite to a local sushi restaurant and I threw it in the fridge and slowed it down. Proofing is a part of the process that doesn't come very naturally to me. I know the finger test, I just always screw it up. Anyway, for now I am going to keep on keeping on until I stumble into something that works, and I won't have to pay $5 for a loaf of crappy Publix bread twice a week. I used Gold Medal bread flour for this one, and I will be using the bread slicer that RonB made for me to cut this baby up.

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**Thunder77** · January 28, 2024, 05:28 PM

Buttery croissant like crescent rolls courtesy of chefsteps

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**J-Melt** · January 28, 2024, 09:22 PM

My third time using the recipe from The Perfect Loaf. This has done well, so I will start trying other recipes and seeing how it changes my loaves.

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**hoovarmin** · January 29, 2024, 12:16 PM

This is my 4th attempt at a sandwich loaf. It's the best one yet. I scaled the recipe up by 1/3 on the last try, but the internal temp was not high enough (I didn't measure), and one side was higher than the other. So I went with the same recipe, turned off the convection fan in the oven, and baked until the internal temp on this one was 190. I can't wait to try it out.

**hoovarmin** · February 1, 2024, 07:40 PM

Iteration #5 of the sandwich loaf. Getting better every time. I brushed the top with melted butter this time per RonB 's suggestion, and that was a winner.

**Richard Chrz** · February 3, 2024, 09:29 AM

I kept one from this week. Looking forward to cutting it open. These are 3 of 10 baked.

**J-Melt** · February 3, 2024, 07:33 PM

My youngest decided that today is the birthday for one of her stuffed animals or “sweetie honeys” and we have cake flour that is set to expire in a few months. So we made cake! I love the recipes from sallysbakingaddiction.com. I wrote happy birthday in my best attempt at frosting writing while my wife was at rehearsal at church. Cake turned out great!

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**troymeister** · February 4, 2024, 05:38 PM

A fun short video I made.

**texastweeter** · February 4, 2024, 11:03 PM

Back in the summer me and the family took an extended trip to Galveston. I had forgotten and left my starter out instead of refrigerating it. When I returned it had a bacterial colony living in it, so it had to be trashed. Sad, it was about 5 years old and wild native yeast. Richard Chrz came to my rescue and sent me some dehydrated starter of his. Up until now I had not baked with it, only sourdough waffles and biscuits from the discard. Here is the first bake...looks like it will work just fine. Oh BTW the new starters name is Richard the Lionheart, lol.

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