With each failure I want to resign myself to the fact that I can't bake bread. This is my attempt at a French loaf. My water was a good temp, the yeast bloomed. I had a tacky dough, but not too sticky. The problem came with the rise time, recipe said 30 minutes. My dough hadn't risen much, so I let it go for 90 minutes. I'm guessing I over proofed the dough? 2nd rise was 30 minutes. Loaf is flatish, dense & gummy.
Any foolproof bread recipes you can recommend is appreciated.
by Brokebrokebroke5
17 Comments
I’d eat it.. a few minutes in the toaster, a bit of jam 👍
Search on YouTube “bake by feel”. Use to that approach. You can’t rely on exact timing.
Also, not sure what you do but start your journey with supermarket dry or fresh yeast. No sourdough starter. The simplest approach (hard to beat imo) is a straight dough approach, where you mix all the ingredients together at once.
Does that help?
What’s the recipe for this? It seems off.
Best bet when starting is using trusted recipes.
King Arthur has some of the best online recipes that are well written and support those recipes with a troubleshooting hotline.
Here’s a great one that uses a preferment to boost the final product it is still easy to do.
Edit: forgot to add the link!
https://www.kingarthurbaking.com/recipes/everyday-french-loaf-recipe
That’s a beautiful loaf!
Crumb looks fine, I’m guessing this was underbaked. Next time, if you have a thermometer, don’t take the bread out until it hits 200F
Yup, it takes a lot of failure.
I started with this [one](https://thebusybaker.ca/easy-white-sandwich-bread/) and found it a great foot hold to try other breads once I mastered it! Definitely recommend activating the yeast with honey and warm water first to make sure it’s active, it made a huge difference to the crumb
Have you tried the no-knead recipes?
What were you after? Something crunchier with more aeration inside?
That looks fine really. Maybe longer bake to crisp the outsides.
Still bread 👍🏻
perfect for some coffee
Change one thing at a time and make notes (or a spreadsheet).
Increase temperature, mist the inside of the oven when you first put your bread in (if you don’t have a steam oven), increase hydration for baguettes 🥖
I feel you OP!
Me and dough do not vibe.
I make great cakes. Delicious cookies, scones and biscuits. The best brownies. But dough is just impossible for me 😭
Looks good to me!!!
Buy a good baker book. Ken Forkish’s “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” is the first book I bought and it’s taught me most of what I know. If you want to get into other classics like bagels and other americanized breads, the “Baker’s Apprentice” is a trusted source. Even my very first bread was super edible, by the 3rd time I had it down. You can too.
Being patient is the key my friend 😉
A receita que você escolheu que não é fácil, baguete tem algumas particularidades pra virar uma baguete.
Eu começaria por uma receita básica,
500g de farinha de trigo branca comum
65 a 70% de água fria, começaria com 65 e depois testaria com mais pra ver se sua farinha suporta tudo isso de líquido
2,5% de sal
2% de fermento seco, ou 3 vezes isso de fermento fresco
Mistura tudo de uma vez,
Aí tem duas opções você pode sovar até a massa começar a ficar lisa e desgrudar da mão, ou segunda opção misturar tudo e a cada 30 minutos, fazer uma sequência de 4 dobras nela, (dobras é dentro da vasilha que a massa está, você pega um lado da massa estica e dobra sobre ela mesmo, hora a massa 90° e faz a segunda dobra sobre ela mesma, faz isso 4 vezes, ao final você fez 4 dobras estocando um pedaço da massa e dobrando sobre ela mesma).
Faz essa sequência a cada 30 minutos, umas 4 vezes já está bom.
Após isso ou sova ou dobras, você espera a massa dobrar de volume, nada de tempo, massa varia de mais o tempo de crescimento, por isso o mais indicado é o visual.
Depois de a massa dobrar de volume, aperta ela pra tirar um pouco de ar, particionar a massa do tamanho que você achar mais adequado, e já enrola no formato que você quer assar. Espera a massa dobrar de volume novamente agora já no formato pronto pra assar e assim que dobrar pode assar no forno em temperatura alta até ficar dourado, veja se seu forno esquenta mais em um lado que outro, aí é bom dar uma virada na forma.
Em forno caseiro leva de 35 a 45 minutos pra assar e ficar dourado, mas lembra cuida sempre do visual não se prende ao tempo.
Esse pão fica meio cascudo tipo pão italiano, é uma receita bem básica, e que pode servir de base pra várias outras.