My 1hr bulk fermentation seemed fine. I knocked it down and then formed the dough for the final proof which I gave another hour. The issue is I got zero oven spring. The shape and size you see is exactly how it went in the oven. I even used a bit of steam when I put it in and that did nothing except make the crust a bit chewy. The unexposed portions of crust are also oddly smooth and unbreadlike. Recipe in comments.
by Chimbo84
8 Comments
To start, it tasted fine but the crumb is too moist and cake like. If I had added some sugar and chocolate chips, it would have made a great treat. This is the third time I have failed to get the right shape and a dry open crumb. Any suggestions are appreciated.
* 250g King Arthur bread flour
* 160g of water
* 5g active dry yeast
* 5g salt
I mixed the ingredients in my stand mixer and then threw them in the counter to knead for 5-6 minutes. It built good gluten and was not very sticky when I started the fermentation. I let it rest for and hour and it doubled and made good bubbles. I knocked it down and degassed it for shaping. I folded and rolled it into a 1lb lightly oiled loaf tin and let it rest for another 2-3 hours (it was late and I accidentally fell asleep). I baked it for 20mins at 450F.
Hmm you may have knocked too much of the air out. Handling my dough too much can be really detrimental. If it did, in fact, rise (double or triple), then it’s not an issue of dead yeast. I’m sure someone here can give more knowledgeable info than I can though
You’re probably not shaping correctly so the gas isn’t being retained
What did the bread taste and smell like?
Love that a loaf can look unsatisfactory but is still yummy and gets eaten. Bet it’s making the best toast today.
Use an instant read thermometer to check that it’s baked through. I’d expect a rich caramel color to the crust baking at 450F. Bet when knocked out of the pan the bottom crust wasn’t crisp. I go for 200F although it’s supposed to be done at a lower temperature.
Set a timer next time so you don’t forget to check the rising loaf. I tend to go by the clock now that it’s 75-85F in the house. 1 hour for the sponge, 1 hour to proof dough once it’s kneaded and stretch/folded and 1/2 hour to rise in pan. Much better to bake a little too soon than a little too late since I’m hopeless catching the perfect point. Scoring the top just before it goes into the oven releases the crust so it can expand better while baking. This summer I’m baking in a solar oven at ~300F and scoring helps even at super low temperatures.
I’d also look at whether your oven temp is accurate. Seems like the sides and bottoms are quite pale.
Ludicrously overproofed.
Looks overproofed and underbaked. Dunno if “underbaked” is a word, it’s a word in Germany.