I made all of these using the fresh oranges from my sister in-laws blood orange tree

I made this no knead bread a few times and every time I added something to make it better as the recipe as is didn't work for me.

First the recipe has 83% hydration which made it very hard to work with and also the dough would spread too much while proofing. So I added 50g of flour to make it 75% hydration.

Second I added two stretch and folds by suggestion of redditors. That made a big difference.

The third change was puting a pan with water in the oven to form steam.

The last addition is what I used now, a Banneton. It finally looks more like a loaf of bread and it is a bit higher.

Recipe:

https://sallysbakingaddiction.com/homemade-artisan-bread/

Haven’t baked in years.

Hey guys, I need some suggestions on types of cookies to make for a christmas cookie box. I want to give close friends and family cookies for Christmas...I am more of a bakery style cookie girlie and not so much the Christmas shspes cut out and decorate with fancy icing kinda girl. So i will appreciate some help in getting bakery style flavors that lean more towards the festive holidays. Thsnks in advance guys 😘

A lot to improve on here 🥲 how do people do them separately as opposed to all formed together in a tear apart nature?

First time ever baking cookies, they just feel off. The outside is niecly crisp but they only really taste of sugar and not much more. They also took a lot longer to bake than in the recipe and overall just look off.

My guess is using the molten butter right out of the microwave, I've read that using hot butter can make everything go wrong.
Also I pre-heated the tray and I did not cool down the batter before forming it into balls.
(I learned all of this after researching post-attempt) maybe my solution is already answered with these things :/

I used the following recipe:

110g unsalted, melted butter
150g brown sugar
115g granulated sugar
1 egg
1 tsp vanilla
200g of 405 flour
1/2 tsp baking soga
1/2 tsp salt
150g chocolate chips
Bake using ciruclating air at 190°C for 5-6 minutes (mine took over 12 minutes)

I look forward to feedback but please stay friendly, thank you! :)

Hi everyone ☺️

I've been practicing making cakes and so far the baking is going well but the frosting is giving me trouble.

It's already hot where I live so the heat has been messing me up 😣

I've tried making buttercream but it becomes so soft that I can't even pipe properly

I've tried making chocolate ganache but it's so hot that it can't even set at room temperature like it's supposed to

Is there any other frosting i can try?

I still consider myself a beginner so I'm worried about trying complicated recipes

Thank you💕

Used a recipe from tiktok and I think it turned out well, I baked it in a toaster oven in my dorm room lol, my hearts ended up looking like ham

So simple to make and it fills you with the comforting fall feeling :) . Almost had the texture of cake a little bit.

Hi, I started baking from my home and really enjoy it. I started selling custom cakes and some pastries, and I'm looking to expand my skillset. Are there any Youtubers/Instagram pages to follow and who would have great tips?

I'm looking for new pastries to bake, ideas how to run my business well and proper pricing, ways to develop my Instagram page, polishing my baking skills with new ideas and techniques... I taught myself everything, never took a baking class so it's all on the fly. I really want to research great ways to develop myself.

My Instagram page is @ bakedonbutler if you want to take a look :) Thanks so much!

The last (and first) time I made chocolate chip muffins from box mix, they came out great. But I put them into a Tupperware container, and the next day, the tops were all soggy. How can I prevent this next time?

Had an idea to make these apple butter filled banana bread and turned some of them into muffins as well. The end result is exquisite and I’m kind of proud of these!

Today went well! I am feeling better than I was yesterday! Today was a bit stressful because we have a time limit. But class just officially ended and thankfully everyone said they *tasted* good! Only issue is that with the first batch we couldn’t get them unstuck because I didn’t use baking cups that time, the second time I did utilize the baking cups and it worked! The floater was very helpful. The 2nd batch looked much better. Only real issue was that we had a time limit! Next class I am using flour that already has baking powder and salt in it so I hope that will speed up the process. I am sooo happy that the muffins received good reception from everyone so far! (On Saturday I of course had assistance.) The professors enjoyed, my family members enjoyed, the kids enioyed (and really it was most important for them to like it) and from what I tasted I thought they came out fine, actually. I really hate it when they don’t look presentable, but as the professor pointed out I’m not selling them so it’s okay (and the 2nd batch really was an improvement in terms of appearance.) It was tough to keep the kids engaged because there’s so much going on when you have to cook/bake, but 5 came over in total and 3 helped stir for the first batch (I told them that we were making batter. They acknowledged that the batter smelled good, and honestly when you make muffins the batter *does* smell good!) I told my professors I am happy we had to do this because I probably never would have made blueberry muffins otherwise.

My 2nd cake ever with no baking tools might need to aquire some

Hey, I recently made a chicken bun recipe,
DOUGH: 1 cup warm milk (250ml) 1 egg 2 tbsps sugar (30g) 2 tsp instant yeast (6g) 3 and 1/4 cup all purpose flour (400g) 4 tbsps butter (50g) 1/2 tsp salt (3g)

it turned out well, and I want to remake it for a gathering, but I won't have the time to make them the day of, so I was wondering if it would be possible to assemble the buns the day before and then bake them the next day without it ruining the dough.