I made the NY pizza dough today. The recipe says you can do a window pane test if you like. Is this a decent test when trying to determine if the dough is ready to move to the next step?

Just finished working on sourdough baguette. I have to practice to shape the baguette. It doesn’t look like a baguette at all 🤣 oh.. I’ve been busy and let it rest for too long until it’s over proof 🤦‍♀️ Any suggestions for getting better my friends?

If you are using freeze dried anything in your breads/enriched breads, come discuss it with us. Tell us what you use, and what you liked/disliked about it. Whether you added it in, as is, or rehydrated or even cooked it first. I use a variety of things, so I’ll start. Freeze dried blueberries Freeze dried diced blueberries Freeze dried sliced strawberries Freeze dried diced strawberries Freeze dried apple slices Freeze dried strawberry powder Freeze dried raspberry powder Freeze dried black raspberry powder Freeze dried pumpkin powder Freeze dried apple powder Freeze dried lemon powder Freeze dried orange powder Freeze dried chives

Thanks for the add. I already like what this site looks like. Seems to be a lot of knowledge in here. Made first loaf today. Great rise. Exterior was very nice. The inside dough was dense. My dough was pretty sticky going into Dutch oven. 150g. Starter 300g water 450g bread flour 12 g pink salt 4 Stretch and folds over 5 hours Then into fridge for 13 hours. Out of fridge for 2 hours before placing into preheated covered Dutch oven at 450 for 30 minutes. Lid off for an additional 18. Pulled at 203 internal. Rested on rack for an hour before cutting open. What are some next steps I should try?

Good morning, bakers. This is our home base for today. 🔥 Two versions, same bread, same 80% hydration, no shaping, no scoring, all flavor: 👉 Yeasted with Poolish: pantry.bakinggreatbread.com/recipes/rustic-italian-ciabatta 👉 Sourdough with Levain: pantry.bakinggreatbread.com/recipes/sourdough-italian-ciabatta (Swap these for the trackable community links from the recipe card share button.) 🧭 How to use this thread: 📸 Post your poolish or levain photo first thing. Show me what you woke up to. 💬 Drop questions in the comments as you go. Mixing, fermentolyse, coil folds, bulk rise, divide and cut, final proof, bake. Every stage. I’ll be in here all day. 🏷️ Tag your photos with the stage so we can all follow along.“Poolish ready,” “Coil fold #2,” “Just divided,” “In the oven,” “Crumb shot.” ⚠️ A few reminders before you start: 👀 Watch the dough, not the clock. 50 to 70% rise on bulk, not doubled. Doubled means overproofed, and ciabatta will go flat on you. 💧 Wet hands and a wet bench scraper are your best friends today. Don’t add flour to a wet dough. Trust it. 🎥 The coil fold video I posted yesterday is pinned. Watch it once before your first fold if you’ve never done one. 🔥 Steam matters. Cast iron skillet of hot water on the bottom rack, or a Brod & Taylor dome — either works. Don’t skip it. 💡 If your bake doesn’t come out picture-perfect, post it anyway. We learn more from honest bakes than from highlight reels. 🚀 Let’s go. Drop your starting photos below. Perfection is not required. Progress is. Henry ⭐🔥