I can not stop making bread even I have a plenty of them in the freezer 🤣 Anyone else love baking like me 😃

I’m very pleased with how my loaves have come out as I came here specifically to be able to really nail bulk and shaping traditional loaves so I had to share! @David Bachman Pain au Levain recipe are the boule and loaf pan loaves. This recipe is made weekly for my sister and best friend and is a family favorite. Highly recommended & both had the 7 minute score thanks to @Ann Snow pushing me out of my comfort zone to try it and now I’m loving it! Also David’s Pane Siciliano recipe that I’ve been loving to play with. 100% semolina flour and it was trying me this weekend with the heat but pleased with the results considering my struggles. Thanks to @Donna Angelo for the black seed inspo!! And finally Pan de Mie - using my Pullman for the first time! Didn’t quite get to the top to get the fully square shape but I’m still happy with it! Thanks for the link @Candi Brown-McGriff! Just look at the tags in this post - what a true testament to the community we have here on Skool. I wouldn’t have been able to accomplish any of this without so much input from everyone here. So grateful!

Last week on Saturday we all made pizza dough. Today I am going to use the last of my dough balls out of the freezer and make that Reuben pizza. Should be fun! I got my ingredients this last week so I am ready to roll!

This one is for @JoAnn Amato since we have a shared love for giardiniera! Took my focaccia and folded in giardiniera and Italian beef along with a little bit of mozzarella and Parmesan. Once ready to bake, topped very generously with pizza sauce, pepperoni, more Italian beef and giardiniera, and some mozzarella 🤌🏻 bon appetit!!

Today’s the day. The bread that’s been on celebration tables for thousands of years is going into our ovens, and this is the thread where it all happens. Here’s how it works. As you mix, shape, braid, wash, and bake, post your photos and your questions right here. I’ll be in the kitchen with you all day. Ask anything. Show me your dough fighting you. Show me your first braid. Show me the rope that didn’t quite cooperate. The information is in the dough, and the answers are in this thread. 🥖 Recipe: https://pantry.bakinggreatbread.com/recipes/special-round-challah One dough, your choice of shape: 🪢 Three-strand braid: Most approachable. If this is your first challah, this is your braid. 🌾 Six-strand braid: Classic Shabbat shape. We walked through it this week. Take your time. ⭕ Round: Traditional for celebration. Beautiful at any table. A few last reminders before you mix: This dough is enriched, so it proofs fast. Don’t walk away thinking you’ve got two hours. You might have one. Start checking at 45 minutes. Cold dough fights you. If yours came out of an overnight retard, give it 60 to 90 minutes on the counter before you braid. Egg yolk on the bare rope for that deep mahogany shine. Pinch of Maldon salt if you’ve got it. Keep your aluminum foil ready. Enriched dough browns fast and the top will get there before the inside does. Tent it the second the color’s where you want it. Basil-style rule applies to add-ins too. Raisins go in the dough. Seeds and salt go on top. Hold the egg wash for last, right before the oven. Drop your tracks below. Three-strand, six-strand, or round. Show me your starting dough, your ropes, your braid, your egg-washed loaf, your oven shot, and the moment she comes out. I want pictures all day long. The wins, the wobbles, the absolute disasters. The mistakes are where the learning lives. And if you’re new in here, this is the room. Pull up a chair. We bake together.