Any Home Bakers Here?

[cavemanrich]

I don’t understand it. This is the third time I’ve tried making this recipe this week, and every time I make it, the bread splits.

Jared,,,, consider making more slits,, (AKA vent openings) on top.
I did these with scissors. It make an interesting look.

Even with those multiple vent openings,, bread slightly cracked on end

This was another bake,, where I didn't make vent slits. Note the cracking on side. But nobody said anything negative about these breads. They just enjoyed the delicious taste.

Jared,, also consider increasing your hydration in your recipe. Different flours will require different amounts of liquid portion.
Experiment,, and don't let anyone's criticism, get you to be SAD.

 

[Noodler]

Hello thread! I love baking and majority do sourdough breads.
Does anyone have any advice for baking in a shared kitchen with someone who's gluten intolerant? My cousin ended up having serious trouble after I made bagels last week. I don't want to hurt her but also really love baking and don't want to just fully give it up.
Anything helps, thank you for reading.

 

[Sally PB]

Hello thread! I love baking and majority do sourdough breads.
Does anyone have any advice for baking in a shared kitchen with someone who's gluten intolerant? My cousin ended up having serious trouble after I made bagels last week. I don't want to hurt her but also really love baking and don't want to just fully give it up.
Anything helps, thank you for reading.

I am GF (gluten free). My husband doesn't do anything special in his baking to keep the kitchen GF. My problem is very mild (compared to some), but VERY annoying, and lasts for weeks.

Your cousin has a much bigger issue than I do, I'd guess. Some people cannot have wheat/rye/barley in their house, they have such a strong allergic reaction. There are posts here on BYC asking about wheat-free chicken feed, because being near the feed is a problem.

My only suggestion is for the two of you to alternate days for baking...? When it's your turn, close off the kitchen, if that's possible. Do your baking, and then clean/wipe down everything.

Can you find some GF recipes that you like? I know GF baking and baked goods will (sadly) never be the same experience in either the baking or the eating.

 

[ronott1]

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I don’t understand it. This is the third time I’ve tried making this recipe this week, and every time I make it, the bread splits. It just doesn’t look good, to me at least.

I’m going to open up a little bit. I may get emotional, so don’t be too hard on me.

In my mind, if it doesn’t look good to the eye, it won’t taste as good to the mouth. My grandfather taught me this, rather harshly, when I tried to cook for him once.

He criticize me so badly and so harshly it took me several years to be able to cook again, because it was so traumatic when I put so much work into a dish (in this case, it was clam chowder,) and my grandpa completely rejected it and told me everything I did wrong. He did this very harshly. He wouldn’t even eat it, even though I made it with love and it took me two hours to make.

This is why I seek perfection and making meals look good. I don’t want people to snap at me again for my mistakes.

Its completely trauma related.

Anyway, what can I do to make sure my bread doesn’t split again? I need to do better.

When the dough expands in the oven, the expansion has to go some where. If you give it a deeper slash at the top, it will go up and not split at the bottom sides.

That said, your bread is beautiful and I bet it is very tasty!

 

[pennyJo1960]

I am baking the all beef dogs in dough tonight.
Will make it very thin dough.
Hello Home Bakers.

 

[R2elk]

I am baking the all beef dogs in dough tonight.
Will make it very thin dough.
Hello Home Bakers.

We used pizza dough to wrap hot dogs before baking them.

 

[jnicholes]

Thank you all for the input in the advice. I deeply appreciate it. I still need to see a therapist about the trauma portion of this, but I appreciate everything you all have said.

I’m going to try again right now. I actually found a bread lame in my birthday presents. I’m gonna try using that and see what happens. The bread is rising as we speak.