I’m not really sure what’s gone wrong… 600g Flour, 11g Salt, 3g Sugar, 380ml water, 10g Yeast… my dough rose beautifully, I made it into 2 baguettes… put it in the oven and it’s come out really quite doughy… and heavy… Tastes OK, but I don’t think you’d make a sandwich with it
by MissKLO
27 Comments
At first glance, I thought this was from r/OutoftheTombs Sorry OP. From the crumb, it looks like the bake was done with a temp too high.
I thought I was looking at two wrapped mummies. You should share your method and oven temp. It might be a proofing issue/or oven issue or both 🙂
Looks like temp too high – crust formed quickly and prevented spring. Lower temp may help?
I bet they make a most delicious mummy though.
everyone else is saying that the bread was done with too high a temp, but this can also be the result of cutting too soon. how long did you let it rest? def try a lower temp tho
I thought I was looking at [footwraps from skyrim](https://elderscrolls.fandom.com/wiki/Footwraps) 😭 I’m sure they’re delicious though
Welcome to baking. Good news is trial 1 is in the books! Take notes! Tasted good so ratios must’ve been okay! Just lower the temp about 50 degrees F, and try and change nothing else. Also, my guess is with the shape of the loaf, you didn’t have anything to cover it for first part of bake? If not, that steam is invaluable to making great breads that have a *crust, but won’t shatter the chicklets…
Keep everything else the same, change 1 thing you think, based on your gut, that’ll make the difference, then go again tomorrow, take notes, repeat and in less than a month, you’ll be churning out amazing loaves.
Continue lurking 😂
Hmmm.
Sorry. But quick glimpse of the picture, I thought they were egyptian mummies
But the crumb looks well done; I bet they tasted ok.
Keep practicing, you’ll work through to fine loaves
Those are definitely sweet potatoes
What temp did you bake it at and for how long? And did you wait for it to fully cool before cutting into it? Cutting into it too early can make the inside gummy
I love that Twix was the promoted ad for this post.
Bruh, that’s awesome. Keep going man, each loaf will get better and better!!
What was the mixing time / dough development in the mixing stage.
Folding dough during proof time will build structure as well.
Yeast can also be a factor with how active it can be with finished dough temperature.
Should finish with a skin temp to touch. Can also substitute 3% of the water with pil to condition the gluten.
If it’s too proved before moulding it’s partially exausted and wo t have the energy in final proof / bake which could explain the density.
Please make sure your ingredients aren’t expired!!! When I started baking (maybe 13/14) I used the flour that was in my house. The bread didn’t come out well. It was edible but it wasn’t right. I tried again and again, and it still wasn’t right. Eventually I was watching a video to bake another pastry and they said to check the expiration date. Surprise surprise, my flour was expired by 4ish years 😭😭
I’m so sorry but I thought they were weirdly shaped potatoes at first😭
Russet potatoes
I don’t think they look half bad for first attempt! Maybe that says more about how my first bake went? In either case, I don’t think you’re terribly far off from having some really awesome loaves.
Is that the bread they recovered from Pompei?
I disagree with people saying the oven is too hot. I bake with my oven set to 240 and get nice breads of various sizes (loaves to rolls).
I believe you either neglected to steam the oven, and/or used the oven on fan mode instead of top+bottom heat.
Oven position also matters a lot. I position my bread in the lower middle of the oven, and place a full size tray upside down below the top heat. My oven thermometer usually reads above 210c but doesn’t really reach 240.
You can pour boiling water into a tray at the bottom of the oven, while it is preheating. The size of the tray determines how much heat is sapped from the oven to produce steam (the transition of water from liquid to steam consumes energy, on top of the energy required to heat water to the boil).
As others have said, I recommend proofing, knocking the air out, then pre-shaping to a round, Let it rest for 20-30 mins, then shape again into baguette shape. Allow it to rise quite substantially, it will begin to feel quite delicate when it is ready.
Don’t open the oven door for breads this size, I’d say for at least 25 minutes. For your first time with a specific recipe, once it gets to a “should be nearly ready” time, start probing it with a thermometer. The middle of the dough should reach the mid 90c range. Overbaking results in a dry tasting, chewy bread that stales fast. Underbaking results in a gummy center. Once you know how long it takes, next time you can reuse baking time provided you preheat the oven to the same temp, use the same recipe and method etc,.
I think kneading is good for white doughs, it’s fine if you want to save the work, but it does only take 8-10 minutes! And it can be quite fun. You feel the dough improve in strength in real time, and by hand, white dough is basically impossible to overwork.
I look forward to your next bread!
Too hot
Its a new style…Bread of the Dead
Looks delicious!
Baguettes are one of the harder things to bake imo and your receipe seems a bit to basic to achieve a good result. I highly recommend the [video](https://youtu.be/n0U8RdRdFDU?si=-H9QMPh2hvjW2ikN) to understand the basics of a baguette. I probably bake a 100 loaves before I attempted baguettes though its a bit more finicky, but good luck!
Omg… I was so confused as to why there were mummies on a bread sub.
Most bakeries bake around 425f depending the product of course. However you are using a convection oven which can bake up to 25% faster. Check out convection baking online.
I thought I was looking at 2 cocoons
This looks like bread from The 13th century