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Started By
Message
First time making bread
Posted on 3/2/22 at 7:44 am
Posted on 3/2/22 at 7:44 am
I’m both really proud and somehow disappointed in my first ever attempt to bake a loaf of bread. I used a very basic recipient that
•started with a year, water, salt, and flower sponge that activated for 12 hours
•added roughly 3 cups bread flour
•kneaded until I got the consistency I wanted
•proofed for an hour
•placed in loaf tin and proofed for another hour
•scored down the center
•baked at 350 for just under 40 minutes
Fresh out the oven
Image of a slice from the middle of the loaf
For the second proof I placed it in a warm warming-drawer (drawer wasn’t on while proofing, but I did warm it up prior to the second proof) and I think that over proofed it a little bit, because when I scored it the loaf almost looked like I deflated it.
Secondly I think I underbaked it a hair, but I’m not sure. It’s certainly not raw or uncooked and has a nice texture to it.
Overall, I like my first attempt. It tastes very good and I like the texture, but I think I could have done just a little better with proofing at room temperature and baking ~5 minutes longer.
How does the board think I did?
•started with a year, water, salt, and flower sponge that activated for 12 hours
•added roughly 3 cups bread flour
•kneaded until I got the consistency I wanted
•proofed for an hour
•placed in loaf tin and proofed for another hour
•scored down the center
•baked at 350 for just under 40 minutes
Fresh out the oven
Image of a slice from the middle of the loaf
For the second proof I placed it in a warm warming-drawer (drawer wasn’t on while proofing, but I did warm it up prior to the second proof) and I think that over proofed it a little bit, because when I scored it the loaf almost looked like I deflated it.
Secondly I think I underbaked it a hair, but I’m not sure. It’s certainly not raw or uncooked and has a nice texture to it.
Overall, I like my first attempt. It tastes very good and I like the texture, but I think I could have done just a little better with proofing at room temperature and baking ~5 minutes longer.
How does the board think I did?
8
Posted on 3/2/22 at 7:54 am to Oilfieldbiology
I’m no baker but that sure looks good.
Posted on 3/2/22 at 8:02 am to Oilfieldbiology
Looks pretty good. I like a little less dense. I love king Arthur recipes especially their back of the bag oatmeal bread and regular white. Do you have a scale? Most recipes for bread rely on weights as a more accurate way of measure. Did your loaf pass the poke test after shaping? I don't usually score my loaf unless it's a boule or other rustic loaf.
I've learned that each time I make it it's a little different. Baking is so much about knowing how a dough should feel when kneading and knowing when it's done proofing.
I've learned that each time I make it it's a little different. Baking is so much about knowing how a dough should feel when kneading and knowing when it's done proofing.
Posted on 3/2/22 at 8:14 am to Oilfieldbiology
End result looks good. For something with a bit more zing, try adding herbs to your dough.
I have had many folks love both my Sweet Basil and Rosemary herb bread. Sometimes I'll add just a touch of parmesan cheese to each for another layer of flavor, but not enough to overpower it.
Besides having a nice homemade bread to eat, it sure puts a nice stink in the house while baking, doesn't it???
I have had many folks love both my Sweet Basil and Rosemary herb bread. Sometimes I'll add just a touch of parmesan cheese to each for another layer of flavor, but not enough to overpower it.
Besides having a nice homemade bread to eat, it sure puts a nice stink in the house while baking, doesn't it???
Posted on 3/2/22 at 8:18 am to puffulufogous
Thanks
Yes, but I didn’t use it as this particular white bread recipe called for volumes
Yep. On the first proof it was a little more firm/elastic than the second proof. The second one sprung back more slowly but still sprung back
The score for this one was a 1” deep score directly down the middle. I think it was to give the white bread that traditional/fro the supermarket look.
I’ve heard that. My house was fairly cold, around 67-69F when I made it. I’m curious how that will impact the bread making as the weather changes.
quote:
Do you have a scale? Most recipes for bread rely on weights as a more accurate way of measure.
Yes, but I didn’t use it as this particular white bread recipe called for volumes
quote:
Did your loaf pass the poke test after shaping?
Yep. On the first proof it was a little more firm/elastic than the second proof. The second one sprung back more slowly but still sprung back
quote:
I don't usually score my loaf unless it's a boule or other rustic loaf.
The score for this one was a 1” deep score directly down the middle. I think it was to give the white bread that traditional/fro the supermarket look.
quote:
I've learned that each time I make it it's a little different. Baking is so much about knowing how a dough should feel when kneading and knowing when it's done proofing.
I’ve heard that. My house was fairly cold, around 67-69F when I made it. I’m curious how that will impact the bread making as the weather changes.
Posted on 3/2/22 at 8:20 am to gumbo2176
Man y’all are some ballsy bakers. I’m taking baby steps before getting super fancy like that!
I do want to try a baguette next as I want that airy, light texture.
I do want to try a baguette next as I want that airy, light texture.
Posted on 3/2/22 at 8:35 am to Oilfieldbiology
quote:
I do want to try a baguette next as I want that airy, light texture.
Baguettes are a tad harder than making bread in a loaf pan. There is a lot more proofing needed to make good baguettes, so they are more hands-on in the end. I like to make my own and what I don't use quickly gets cut up to make homemade croutons out of.
Plus the need for some humidity in the oven to help them form a nice top crust----not hard to do, but essential.
Posted on 3/2/22 at 9:49 am to Oilfieldbiology
For a first time yeast loaf it looks great man. I wouldn't score it next time. Keep baking!! Recipes are easy but technique takes practice.
Posted on 3/2/22 at 10:06 am to Trout Bandit
quote:
Recipes are easy but technique takes practice.
And baking is one of those things in cooking that I follow recipes to a "T".
Just about everything else I cook, I just wing it and go by look, taste, feel, but baking is one of those things that pretty much needs to be more exacting.
Posted on 3/2/22 at 11:22 am to gumbo2176
quote:
Just about everything else I cook, I just wing it and go by look, taste, feel, but baking is one of those things that pretty much needs to be more exacting.
Posted on 3/2/22 at 11:34 am to Oilfieldbiology
quote:
First time making bread
Lord help me if I every start baking bread... You will see me on my 600 lb life with the quickness. Fresh, warm bread is gods gift to man.
Posted on 3/2/22 at 2:30 pm to Oilfieldbiology
Baking is chemistry. I prefer a little lighter loaf, but I also grind my own wheat. I just start my yeast in a little warm water with sugar in it, works great and is ready in minutes. I need to get it going because I use honey instead of sugar in my bread, and Honey will hamper yeast development. Hard white wheat with a little addition of gluten or white flour that helps it rise. Honey, salt, real butter. It is quite simple.
Posted on 3/2/22 at 6:38 pm to Oilfieldbiology
Looks good, man. I've tried a couple of times and it's always far too dense for my liking. Yours looks dense but no *too* dense, more like a store bought white bread.
Posted on 3/6/22 at 6:12 pm to Oilfieldbiology
So instead of baguette I tried to make an Italian barata.
I know it’s not perfect and it probably could have proofed better and baked a smidge longer, but biting into this one put a smile on my face that the other one did not.
This is a lot of fun and very rewarding.
I know it’s not perfect and it probably could have proofed better and baked a smidge longer, but biting into this one put a smile on my face that the other one did not.
This is a lot of fun and very rewarding.
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