@midnight I’ll start the ball rolling 😉😄 You can set up a bakery whereas I am limited to simple loaves and buns. Recently, I took a class on artisan baguette so that’s my new endeavor. Challenging to replicate at home because my oven refused to go above 205C and too small for a baking stone.
@linda-palapala I don’t have many recipes, just a couple of tried and tested ones. Hopefully, I will add more as I bake more.












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    I LOVE THIS! These are BEAUTIFUL!

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      I love the color of your top crust. My oven goes well above 250 but the crust just refuses to brown. If I leave it too long the bottom will burn. I have to use my oven’s grill every time to properly brown the top.

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        My oven is supposed to hit 250C but when I checked with an oven thermometer, it read a miserly 205! Could inaccurate temperature be your issue as well? However, mine is a microwave convection with no heating element or fan so yours maybe a different issue.

        I had to bake my boules in a corningware to create steam in an enclosed space. 25 mins with lid on and 20 mins with lid off. For the baguettes, I used an inverted rectangular aluminum foil tin(the disposable type used for parties), spray water and weigh it down with a tray.

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          I’ve checked my temperature and it is correct. I think the walls and the ceiling of my oven aren’t very well engineered to distribute heat uniformly, unfortunately. Your breads look perfect.

          I bake my boules in a Pyrex dish and the crust turns too thick and hard. I will try a corningware next time.

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            My crust is also thicker and harder than I would like it to be. I suspect one of the reasons is the longer baking time in order to achieve a brown crust. If the oven works perfectly, then we should have a good oven spring and nice crust in a shorter baking time.

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    Beautiful and tasty looking!!! 🥖🍞

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    yum yum yum..

    did anyone try the organge condensend milk drink from coffee friends? i want that

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    Can I just live in your kitchen please?? (eats all the bread).
    These look delightful, you’ve motivated me to bake something soon 😊

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    Oh myyy! Lovely hole patterns and color!

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    Wow, these look sooooo delicious!! is that cheese in the baguette? yummmmm

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      Yes, I had some Edam lying in the fridge so I threw them in. It’s yummy when melted and gooey although that’s not how I normally eat hard cheeses.

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        I love cheese! especially when they are melted and are stringy!! soooo good!!! I’m drooling just by seeing your post lol!!

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    those look beautiful and yummy~
    ancient time ago, I was into making bread and probably bake every weekend
    but nowadays, I am so darn lazy…

    p/s: mind sharing the brand of your m/wave convection? is it good? my kitchen cant fit oven & microwave so I was thinking to buy a convection

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      My oven is a Panasonic NN-SV30. I bought it to save space on my kitchen top. However, now that I want something where I can crank up to 250C or more, I am considering a built in oven. That will have to wait till I renovate my place. If I have space, I’d built a woodfire brick oven, LOL!. These combo ovens can’t crisp your pizza or good at making crusty bread. Maybe, I shouldn’t blame my equipment – there’s this Korean baker on Youtube, he or she does the craziest artisan bakes in a tiny convection oven. Check it out

      So cute but totally awesome!

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