The slice shown is the end, which is why it looks shorter than the picture. It was supposed to be an overnight dough, but either my scales registered the yeast incorrectly, or my kitchen was too hot (probs a pinch of both) because this doubled in 2-3 hours. instead of 12-18. I know experts looking at this can identify any issues, so please offer hints/tips/observations.
by ash894
12 Comments
That bread is yugeeeeee
Big Boy
I want to be this bread so bad 😩 would you mind sharing the recipe?
One reason for a much bigger/faster rise is if you forgot salt. Hope this isn’t the case, loaf looks great!
Nice! What is the dish you are using for baking? I need it 😅
Looks fabulous!!
Good god that looks amazing
Looks so delicious!! Great job! Random question: How do you store your bread after it’s baked? Like for the next couple days? I baked a loaf yesterday but put it in a ziplock and my crust isn’t crunchy anymore 🥲 I toasted it and ate it w butter this morning but is there a way to preserve the crunch without it drying out?
Recipe pls!!
Yes… Just yes
Recipe:
860g white bread flour
2g dried instant yeast
16g fine sea salt
720ml warm water
10g honey or agave syrup
Method:
1. Mix the flour and salt together in a large bowl. In a jug add the warm water
(about 37 /40*C) and honey, stir together until the honey is dissolved. Sprinkle
the yeast evenly over the surface of the water, and stir to combine. It will be a
murky, light brown colour, and it’s okay to see some lumps of yeast floating around
2. Add the yeast liquid into the flour and mix with a fork until you no longer see any floury patches. Use the dough scraper to help scrape the sides down.
Cover with a tea towel and leave it to rest in the bowl on the worktop for 15 minutes.
3. Next perform your first set of ‘stretch and folds’. This helps to build up gluten bonds, and improve the structure of your bread.
To stretch and fold your dough, use wet hands to prevent the dough sticking to
your fingers, wetting your hands again when needed.
Imagine the bowl as a compass with a north and south side. Grab the north side
of the dough, firmly pulling it upwards, feeling the dough stretch down. Then
fold the dough over itself, towards your body, in a north to south motion.
Rotate the bowl 90º then repeat, stretching the dough up and folding it over,
north to south. Do this action 4-6 times only. As you repeat this, you will begin
to feel the dough tighten up into a ball and it will be harder to stretch up and
over each time, which is what you want and you should learn to feel for it.
Cover again with the tea towel and allow to rest on the worktop for another 15 minutes
Beautiful bake! Crust looks like it has the perfect amount of crunch to it.