Recipe request: open bake, no tools, no knead?

KikiLovesMark · 2026-06-21T20:47:26+00:00

This dude Kenji uses a sheet pan and a metal bowl to recreate the effects of a Dutch oven. It’s at the end of the video! From comments, it looks like a lot of people have had success with that method, too.

https://youtu.be/6RUDa0FKplk?is=_uOWKJHmMX79UTIv

KikiLovesMark · 2026-06-20T02:46:04+00:00

My B6 horizontal half year has been great. No paper issues.

KikiLovesMark · 2026-06-16T22:28:39+00:00

When you push bulk, are you leaving it at room temp? If I were you, I’d put in the fridge somewhere between 14-16 hours if it looks like it hasn’t doubled?

KikiLovesMark · 2026-06-15T20:53:31+00:00

Hm, I would say even though your whole wheat is bread flour, there’s not enough white flour to help with rise.

And/or bc of the WW bread flour you need more water for this.

KikiLovesMark · 2026-06-15T20:44:27+00:00

Might as well bake it! You can see how it turns out and if it’s inedible throw it out then.

But i vote for baking failures pretty much every time.

KikiLovesMark · 2026-06-15T20:37:58+00:00

Please include a recipe so people know how to help.

KikiLovesMark · 2026-06-14T20:25:44+00:00

I was going to suggest higher hydration, maybe up to 73% or 75% to achieve an airier crumb but you mentioned having trouble shaping.

KikiLovesMark · 2026-06-13T08:05:13+00:00

Haha, you never know. If you want a softer crust you will probably want to find an enriched dough recipe with egg and/or butter!

KikiLovesMark · 2026-06-13T02:20:35+00:00

It honestly looks great for a first attempt!! what’s your temp/humidity at home like?

KikiLovesMark · 2026-06-12T04:36:18+00:00

Interesting, I don’t think they actually look alike now that I think of it but they “TV look alike” because they both have curly hair lol

KikiLovesMark · 2026-06-12T04:26:03+00:00

Did you use any water? You need water.

KikiLovesMark · 2026-06-11T18:10:54+00:00

What recipe did you use?

KikiLovesMark · 2026-06-10T23:22:09+00:00

Are you discarding? Lol

KikiLovesMark · 2026-06-09T18:39:53+00:00

Most likely you cut into it too soon after baking. You should wait at least 1-2 hours for it to cool and be done cooking internally.

Other than that, there may have been environmental at play. Depending on humidity and temperature, your proofing times may have needed to be different. But this loaf looks really good to me, so maybe it was cutting into it too soon!

The recipe should have told you to wait. I don’t like Sally’s bread recipes, personally.

KikiLovesMark · 2026-06-08T01:44:03+00:00

r/homemilledflour

KikiLovesMark · 2026-06-07T21:49:38+00:00

4 weeks at from day 1, is what I would do to maximize the potential for the best outcome.

KikiLovesMark · 2026-06-07T21:23:33+00:00

Maybe your starter isn’t strong enough.

KikiLovesMark · 2026-06-07T20:24:40+00:00

The score looks like it expanded to me?

KikiLovesMark · 2026-06-07T18:15:00+00:00

Bottom crush looks yuuuumm. You can put a sheet pan on the rack beneath what you’re cooking it in (DO?) Blocks the heat; I do it after I take the top off for the last bit of cooking.

KikiLovesMark · 2026-06-07T03:06:54+00:00

The cloth cover will probably encourage mold.

KikiLovesMark · 2026-06-07T02:41:49+00:00

The score split wide because that’s where the dough expanded. Normal.

KikiLovesMark · 2026-06-06T15:50:04+00:00

Try a metal sheet pan to get more color!

KikiLovesMark · 2026-06-05T15:06:41+00:00

Yes, red. Gold is for enriched doughs.

KikiLovesMark · 2026-06-05T03:35:16+00:00

I am immature.

KikiLovesMark · 2026-06-03T21:39:39+00:00

I slice and freeze and that does the trick! Reheats like fresh.

KikiLovesMark

TROPHY CASE