Thread: Who bakes bread?

I figured as much on the grid pattern. I was referring to the "bunching" on the left end, towards the bottom of the loaf. If no foil was used: it is the result of how it was placed into the pan (positioning).

Forgive my scrutiny. Currently, I'm spending 40+ hrs a week watching loaf after loaf fall into pans. Ensuring they plop down just-so.

Originally Posted by Crawler

I figured as much on the grid pattern. I was referring to the "bunching" on the left end, towards the bottom of the loaf. If no foil was used: it is the result of how it was placed into the pan (positioning).

Forgive my scrutiny. Currently, I'm spending 40+ hrs a week watching loaf after loaf fall into pans. Ensuring they plop down just-so.

Yes, that's exactly it. As I was forming the loaf and rolling it, I found that it got a little too long and was a bit scruntched as I put it in the pan. I was trying to get some surface tension so it would get some good oven spring. Next time I'll go with a smaller rectangle knowing I can roll/stretch it some to fill the pan if its too short.

That makes sense. Reworking it to get the shape absolutely perfect would have fouled the texture, and possibly the rise & taste as well.

Looks tasty either way.

Originally Posted by Crawler

That makes sense. Reworking it to get the shape absolutely perfect would have fouled the texture, and possibly the rise & taste as well.

Looks tasty either way.

Not bad. Good for sandwiches, toast, that kind of thing. It's a young dough so it doesn't have those special qualities that make a bread really tasty. But the whole wheat flour, a bit of honey, and a touch of butter in the dough help make up for the effects of faster fermentation.

Learned something new with my 3rd attempt at a Crusty French bread

Dropped the use of the sugar with the warm water and Yeast and switched to just a sprinkle of Flour to feed the yeast

The taste is much closer to what I am after, need some more work with the Rise Rest & Rise part but getting darn close

Originally Posted by gssixgun

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The taste is much closer to what I am after, need some more work with the Rise Rest & Rise part but getting darn close

What were your rise rest & rise times? And I assume that it was something like "rise, punch down, rest, mix in additional ingredients, shorter 'proof' rise, bake?"

Just started making my first sourdough bread, with the starter my mum sent back with me today. started at about 9:30 this evening, and it'll probably go in the oven around 5 tomorrow afternoon

Actually short term, sugar pushes yeast but long term it actually retards it. Sugar forms acids which the yeast doesn't really like.

Originally Posted by gssixgun

Learned something new with my 3rd attempt at a Crusty French bread

Dropped the use of the sugar with the warm water and Yeast and switched to just a sprinkle of Flour to feed the yeast

The taste is much closer to what I am after, need some more work with the Rise Rest & Rise part but getting darn close

How is your window pane test doing prior to first rise? Just curious…

I find these to be a better option than plastic wrap or foil. You can have these made in custom sizes to accommodate any kind of loaf. The difference in price is minimal.

https://www.etsy.com/listing/1858001...?ref=related-0