u/MysteriousBuilding26

I’ve been craving this for a week na, literally thinking about it every minute lol. I found a good recipe on the internet. Check out Cambrea Bakes’ Milk Bread Cinnamon Rolls! Sobrang lambot ng bread, I swear, because it uses tangzhong. I also enjoyed kneading the dough by hand, at some point it felt like I was slapping and folding clouds 🥰 The house smells so good now!!

Hi everyone,

I’m a beginner baker and I want to ask for advice kung anong magandang brand ng spiral mixer na bilhin for kneading dough.

Ngayon, 1kg dough palang ang kinakaya kong i-knead by hand, but I want to sell breads eventually and I realized hindi sustainable mag-knead by hand lalo if for large batches ng tinapay. I’m thinking din if I should buy secondhand muna bilang di pa naman ako magaling talaga.

Baka po meron dito sa sub ang may-ari ng bakeries ang makapagbigay ng advice. Kung maaari po ay wag sana yung Kitchen Aid or anything similar na multi-purpose, kasi I want it for dough talaga. Salamat po!

Hi all,

I wanna know your tips on how to get a slightly more open crumb. I really like this crumb for sandwiches but I want to try having more holes in them.

This is my best loaf so far and I actually did a mistake when I was doing this. I mistakenly read the weight of the water for the weight of the bread flour so it was so sticky when I mixed it, it was only around an hour later that I realized why, and so I added the remaining amount of flour needed. Not sure if that was mistake led to a better loaf for me or maybe it was a combination of things.

This is my recipe:

Starter 50g
Water 190g, around 72% hydration
Salt 5g
Bread flour 275g

1. Mixed everything together and let sit for 20min (added only 190g flour instead of 275g)
2. Tried slap and folds and it was too sticky. I let sit for another 20 min
3. Realized I got the wrong amount of bread flour so added in the remaining 85g. Let sit for around 30 min
4. Did 2 stretch and folds 30 min apart
5. Did coil fold then let bulk ferment for around 1.5 hours until the dough in the aliquot jar was at 30% rise. I’m in a super hot and humid country, and the dough temp was playing around 30-31 Celsius
6. Pre-shaped then let rest for 10 min
7. Final shaped then put in the fridge to cold proof for 12 hours
8. The next day, scored deep and open baked at 250C with steam (bottom convection) for 25 mins then 220C without steam for another 25 mins, making sure to flip half way through each stage of the bake.

That is all. For me this loaf was a win honestly. I’d be happy to hear your tips. Thank you all

Hi all, this is my 8th loaf I think, I dunno what’s going wrong. Here is the recipe I used, I only do small loaves as practice. I’m still tryna find the perfect BF time because I’m in a super hot country (32-35C temp)

275g bread flour
50g active starter (been living for around 3 months)
190g cold water (72% hydration)
5g salt
Dough temp: 29C to 31C

1. Mix starter, water, flour until fully incorporated, rest for around 20 min
2. Mix in salt
3. Rest for 30 min
4. Stretch and fold 2x, rest 30 min in between
5. Coil folds 2x, rest 30 min in between
6. Rest for 2 hours
7. Shape then put into banneton basket. I decided to shape right away because it kinda looked a bit leaning to overproofed cuz a bit sticky, but I was still able to handle it well, needed a bit of help detaching from bowl but it was ok. Nice bubbles too
8. Put in the freezer for 20 min to accelerate cooling and to not overproof more
9. Removed from freezer and cold proofed for 1.5 days
10. Open baked with steam on 250C using bottom convection setting for 25 mins, scoring at the 5min mark and 20min mark
11. Removed steam and baked for 220C for another 15 min

I had to score again because I feel like it’s not opening up well, is it because of lack of steam? I preheated my oven with a steam source at the bottom (see photo) where I put wet towel and some ice cubes too when the dough entered the oven.

Also, does anyone observe that their baked loaf kinda deflates after cooling?

Any help is appreciated!

Does anybody else enjoy smelling their starter? I smell mine throughout the day and am pleased when it smells sweet! Just curious, does it have any bad effect on the starter given that air comes in more often? Btw my starter is 3 weeks old!