I’m pretty happy with it! I just followed Adam Ragusea’s “Basic Bread” video, which gets you a pretty nice boule-style loaf with basically no measuring and no kneading. The big bubbles are nice, but the areas in between them are pretty dense and chewy, is that caused by a proofing issue? Or maybe a temperature problem? I’m not an expert in bread (and have no interest in becoming one) but I would like to at least be able to make this kind of bread again and have it come out better. The texture is a bit off but the flavor is awesome and it makes INCREDIBLE toast. There will be more Mr. Loafys in the future!
by CokeVandelay
4 Comments
Why do people post their beginner loaves in this sub? Does anyone really want to see this stuff?
I love your first loaf. It looks great. How’d it taste?
Nice work. I think it’s somewhat underproofed and that’s why you’re getting the big bubbles as well as the dense crumb. What happens is that the yeast still has a lot of potential activity when you put it in the oven. But the outside set before the yeast had done it’s job so it inflated the big bubbles rather than causing the dough to rise. There are videos on YouTube about how to tell when your bread I fully proofed but a lot of people use the “poke test”. YouTube will have examples.
Another possibility for the dense crumb may be that you cut into it too early. You should let your bread fully cool before cutting it. Even tho it’s super tempting to cut it while warm.
Why did you kill Mr. Loafy?
You’re a bad, bad person UwU