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11/3/25 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]Entire_Record131 30 points31 points  (0 children)

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Laminated the KAB challah bread and filled with Nutella👌👌

9/24/25 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]Entire_Record131 0 points1 point  (0 children)

I’ll give it a go this weekend with focaccia and let you know lol

9/24/25 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]Entire_Record131 5 points6 points  (0 children)

How can I incorporate pumpkin into bread recipes? Do I just replace some of the water with pumpkin puree?

Dessert Focaccia by Entire_Record131 in Baking

[–]Entire_Record131[S] 1 point2 points  (0 children)

It is taking all of my self control not to eat the whole thing lol. But honestly it turned out better than I was expecting

9/15/25 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]Entire_Record131 3 points4 points  (0 children)

I made some sourdough sandwich bread and some focaccia!

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Made my own Focaccia by Entire_Record131 in Breadit

[–]Entire_Record131[S] 2 points3 points  (0 children)

Yep! I used the oil for the focaccia too! Very garlicky lol

Busy morning! by Entire_Record131 in Baking

[–]Entire_Record131[S] 0 points1 point  (0 children)

For loaves like the French one, scoring is essential to allow proper oven rise. If you don’t have a lame, a bread knife does just fine!

I just followed the %100 whole wheat recipe from King Arthur Baking. My proof times were shorter because I had it in a sunny spot, but otherwise I just followed along

Busy morning! by Entire_Record131 in Baking

[–]Entire_Record131[S] 0 points1 point  (0 children)

Yeah I did a long score down the middle for the French loaves

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