r/Bread

I over proofed em a bit and let them go 5 minutes too long but so proud of the end result!!! Used Claire Saffitz’s recipe and the total preparation was around 16 hours. So worth it

Hi, I have been trying and trying to get a high (tall) loaf for ages and I finally have a successful one!!
My only problem is that I still haven’t been able to get any of my breads to have an ear.
I even slit this one with my butcher knife and it split wide open, then I put it in the Dutch oven and well, I guess it closed up.
Does anyone have a tip or trick to get the ear?

3 classic ones - just topped with rosemary and salt, and 1 with fresh garlic and herbs de Provence 😋

Poor Mr Grumpy … he got overproofed (long story went to Costco for TP only I swear) ended up too big for the LeCreuset with a FUPA and then stuck to the lid and his parm hair got burnt … his little sister is fine because she got to bake in the round oven.

Just getting in the groove! Been making sourdough for 6 months and now my addiction is Pretzel loaves. Tell me what you think?

1000 grams of flour
900 grams KA BF
100 grams Whole Wheat
80% room temp filtered water 800 grams
Starter 18% 180 grams (fed 1:3:2 night before)
Salt 2% 20 grams

Mix and sit 10 mins with towel on top of bowl (don’t add salt till 2 set of stretch and fold)
Stretch and fold in bowl
Rest 30 mins with towel on bowl
Add salt and dimple in like focaccia
Coil and fold
Rest 30 mins
Ball and toss in container for Proof
I use the aliquot method with a kit I got for free
You wanna see double the size
Pull out and divide into 2 balls
I like to sprinkle a little flour on at this time as well
Preshape and let sit on counter for 30 mins (gives it a skin on top)
Spread into rectangle
Shape, ball, and into banneton
Cold proof 24hrs
Preheat oven with DO inside
Bake 450 for 25mins
Bake 425 for 20 mins lid off
Let rest 1 hour min

Pretzel was done with Lye
I used 4% lye with water
I think I had roughly 1600 grams of water and 64g of lye to cover the loaf
20 secs while holding it under
Pretzel salt topping when done
Wait to score after 7 mins
The lye was the game changer

June 30, 2026

Experiment… 78% hydration / cold proof overnight in fridge

Formula: 100/78/2/10 With 100% hydration starter

Recipe: 2 loaves
540g high gluten flour
540g all purpose flour
816g water I held back 36g water to dissolve the salt to be added after the Fermentolyse
240g Hank = 120g h20 + 60g HG flour + 30g WW flour + 25g dark rye flour = 10% of total flour weight.
24g salt
—————-
2160g total weight

600g HG flour = 50%
540g AP flour = 45%
30g WW flour = 2.5%
30g dark rye flour = 2.5%
——————————————-
2:30pm: mix using warm water… for 1 hour Fermentolyse. Dough temperature 86°f.

3:30pm: add salt & water. Do through mix using pincher/Rubaud/slap & folds methods. Bench rest 25 minutes. Dough temperature 84°f.

4:00pm: slap & folds. Dough temperature 83°f. Bench rest 25 minutes.

4:30pm: coil folds. Passed the windowpane test. Put dough in cambro + put cambro 4.5” on heat pad set at 82°f. Dough has risen 12%. Dough temperature 80°f. Keep heat pad warm until dough has risen 55%.

5:00pm: 4.75” = 19% rise

5:30pm: 5” = 25% rise

6:00pm: 5.5” = 38% rise

6:30pm: 6” = 50% rise

6:53pm: 6.2” = 55% rise.

6:53pm: divide into equal portions + preshape + cover with mixing bowls. Bench rest 20 minutes.

7:13Pm: final shape + put in bannetons + bench rest 10 minutes + lace bottom seam to add surface tension + in fridge for overnight cold proofing.

Everything seems to have turned out just fine…

Sorry for the poor light!

Put these in the oven last night, still super fluffy this morning!

I definitely recommend this recipe. I did cut back on the sugar (added sugar in the pre-ferment and the honey later, but not the extra sugar), still nicely sweet.

I found it simple and straightforward like most of Natasha's recipes I've done so far.

You can find the recipe here https://natashasbaking.com/honey-yogurt-sandwich-bread/

I cut a huge slice of the bread, toasted it, topped with feta and sliced tomatoes w salt and pepper. Tiny bit of olive oil. Highly recommended.

The rest of the loaf is perfectly fine- it’s JUST THIS ONE. And only on the crust

Dough:

440g water

600g bread flour

10g yeast

27g salt

Stir together, cover and leave out overnight

1x stretch and fold, let double in bulk.

Filling:

1 package frozen spinach, thawed and as much water removed as you can (I use a potato ricer)

Sun dried tomatoes

Block of feta cheese, cubed.

After letting the dough double, place on greased counter top/workspace. Stretch it out into a rough rectangle, then evenly distribute the filling ingredients, leaving 1-2" empty at one of the edges (this is your seal). Starting at the edge opposite the 2" empty edge, make a long loaf trying to keep the roll relatively tight with no air pockets. Flour your work surface and roll the loaf to thoroughly coat it, place it in a couche or cover lightly with plastic wrap.

While the loaf is resting/rising again, turn your oven on to 550f with a pizza stone or steel plate (I use a steel plate, I find the results much better). When oven gets to temp, transfer the loaf either directly onto the steel/stone or place on parchment paper first and then transfer to the steel/stone (I like to use parchment with inclusion loafs in case of blowouts which can get messy and smoky if directly on the cooking surface). Bake for 10-12 minutes, remove from oven, let cool completely before cutting.

Formula: 100/75/2/10

Recipe: 2 loaves

1080 bread flour
700g h20
240g starter
24g salt

Fermentolyse 1 hour…

Add salt/water. Mix using pincher, Rubaud and slap & folds.

Bulk ferment on a heating pad for 2.5 hours set at 84°f… until it reached 70% rise.

Divide + preshape + final shape + final proof.

Baked on a Brod & Taylor baking steel with the shell for trapping the steam for the first 20 minutes.

Everything turned out alright…