(no subject)

Bread Update #1

So I got some really good advice my last time around, and it's looking more and more like it's super over proofing. So the first test of proofing is using some kind of measured bowl to determine if a loaf has doubled in size.

Instructions said "this should take an hour." Mine doubled in 35 minutes. So. Yeah. Might be overproofing.

I'm in the second stage of ignoring the instructions, which say "let the dough rise for an hour." Instead, I'm using the poke test to put the dough in for baking as soon as the dough springs back slowly.

STAY TUNED.

(no subject)

Bread Update #2 - I checked on the bread in after 15 mintues with the poke test. It was already super spread out, and after poking it, none of the pokes sprang back. The instructions said an hour, this had overproofed in 15 minutes.

I was about to chuck the bread and call it "baking bread is not for me" when I figured, well, Why not just reshape it, and check on it every five minutes instead of 15.

So we'll see. I'm gonna really try with these loaves cause if they fail on me, they're likely the last homemade loaves of bread I'm gonna make.

(no subject)

Bread Update #3

So, instructions say 20 minutes to bake. I KNOW to ignore that, and take the bread out once the top is golden brown and the thump sounds hollowish. This was nicely done in 10 (my oven is way off kilter and is either too hot or too cold).

And it LOOKS like bread. Like...it puffed UP instead of OUT.

I did mess one thing up where I was supposed to steam the bread, so if it's a dryer than I'd like, I'll call that a genuine mistake versus "baking bread is not for you."

But it certainly is looking like I just need to ignore any times given in recipes and just go with what looks best. Which is hard when you're not taught what looks best.

I'm cutting this open when it cools down....

(no subject)

Bread Update #4.

Results...inconclusive.

I cut into it, and was dissapointed to see that it was still pretty dense. No real air pocketing, even thought the loaf puffed up instead of out.

I was about to call it, when I sliced a piece and ate it. It's actually not nearly as dense as before. The crumb totally looks dense, but it's fluffy and soft. Again, the taste is fine. Even better with a smidge of butter.

It more "bread" than any other bread I've made before. Maybe I will go ahead and try this again with a white bread, or my struan loaf.