beat this
>uneven over spring
Guess I will give an actual response. Guessing you cooked on a stone? Crust on the bottom is a bit thick, too much heat there and the cause of the uneven spring. Give your oven a bit more time to preheat, make sure the walls are good and soaked. If electric, listen for the cycles and put the bread in either right at the start or right at the end of the cycle depending on what you are going for, airy quick cooking bread like your picrel are best put in right at the start, slower cooking breads at the end. Looks tasty, would eat.
I would love to, but you to a bloody pulp instead
>>22220499>blocks your path
>>22220578Work on your kneading. All those air bubbles of different size tell you you don't have good gluten which means poor heat transfer through the loaf and the resulting thick top crust. Crumb cooked too slowly. Does not look as tasty as OPs but would eat and it would make a better sandwich than OPs.
>>22220591Thanks for the tips, v helpful! My second proper attempt, so I’m quite a newbie
unfortunately I didn't take a picture of the crumb, this was last year. it was good though
last one
>>22220499>>22220578>>22220620>>22220624These all look really good to me, any tips for a breadlet to get into bread?
>>22220653Bagelflex anon hereget some fleischmann's yeast and some bread flour, not all purpose, bread flour. You can get the packets of yeast at the grocery store but if you really want to get into it, splurge on the 1lb package of Instant yeast. I've found instant yeast is better.If you get instant yeast you don't have to proof it. If you get active dry they recommend to proof it but I haven't really noticed a difference between proofing and not.Prepare to bake bread for at least a year before you really get the hang of it. You'll have wins and losses in between. Keep notes. Figuring out what you did right and refining your recipe is part of the fun.hydration % is important. get a large bowl with a lid to mix and let your dough rise in.location and elevation are important aspectsmost of all, every, and I mean every stove is different. you can bake bread at your house and it's great. take it to somebody else's house and try to bake the same thing at the same temperature and time and it flops.kneading is important, resting between kneads is important, finding out how long to knead is important. kneading is where you develop gluten strength, which provides strength to the dough to hold all those bubbles to make texture inside the bread. the bubbles also rise the loaf.when you start out you'll probably make dense loaves which aren't great for sandwiches. dense loaves can be used to make great french toast though.I recommend starting with french loaves and baguettes. Also, don't branch out too quick, it adds confusion. Find one good recipe and master it, then move on.
>>22220714Saved, thanks!
>>22220653bagelflex anon continued:find some reliable measuring cups. get a kitchen scale. bake by weight, not by volume. grams are grams no matter what. but 1 cup sifted flour is way different than 1 cup where you just put a cup straight in the bag. Do water this way too. Find recipes that have the weights listed in grams, not just the volumes. Use the hottest water your tap will provide, don't worry about people saying it'll kill the yeast, it won't unless you just put yeast in the bowl and the really hot tap water on top of it, and even then I haven't noticed too much of a difference. If you put a cup of flour in the bowl, then the yeast, then your remaining cups of flour, salt, sugar and pour your water on top, the flour will absorb a lot of that heat right away and I've found you actually end up at the perfect temp and the dough is more pliable.The window pane test is great for determining the gluten strength you've built in your knead. It doesn't always have to be perfect, but with practice you'll get the hang of it. You should be able to stretch your dough out pretty wide without it tearing. Be gentle but firm and stretch it out slow.A safe bet for taste I've found is 1 tablespoon yeast, 1 teaspoon salt, and 1 tablespoon of sugar. That works for almost anything up to 3-4 cups of flour. After that you're splitting the dough to make more loaves and may need more sugar, salt, or fat to add flavor.Want more info? let me know
>>22220499Sadly I can no longer partake of the devil's grain.
>>22220744gluten intolerance is a bitch, sorry for you, I couldn't live without pizza and alternatives never satisfy for the real thing.My apologies anon. I wish this ailment never afflicted anyone.
Don't have a crumb shot. Will have to trust it was good.
>>22220802>forgot to crop the screenshotGod I do actually wake up summer every single day.
>>22220797>and alternatives never satisfy for the real thing.Too true.Thanks, bro.
>>22220744Same. I use masa harina instead now which works pretty well for some things but is often a bit dry and crumbly, I don't think it'll ever completely replace wheat but at least so far it makes decent pancakes and of course tortillas. I just can't really figure out what percentage to hydrate it like I did with wheat.
>>22220811>>22220811>>22220744bagelflex anon hereNow, having said that. Cauliflower works really nice sometimes but you have to do it right. There's a recipe that involves egg and mozarella and you prebake the crust.there's a sweetspot with cauliflower.However, cauliflower, or however the fuck you spell it. If you burn it just a little bit, it tastes like fucking burnt ass. It doesn't have a good burnt taste like bread does if you char it a little bit. But, if you do it right, it tastes phenomenal.I'm sorry but I have to make a beer run right now. be back soon
>>22220935whoops, already made the beer run, i'm back now, it wouldn't let me post before i left. anywaysbagelflex anon here with anymore questions if anyone is still hanging around.
>>22220940ok, nobody's answering, so i'll drop my homemade pizza porn and then leave.bagelflex anon out (3 more pics incoming)
>>22220972I am completely dough mogged. Appreciate all the tips, fiddling with water temp was always annoying so I’m going to try that water one
>>22220499I make this bread every two days, my wife really enjoys it so that's good enough for me.
>>22220972Damn that looks good. I need to hop in my time machine to 3 days ago so I can make some fucking pizza tonight.
>>22220499>>22220505>>22220525>>22220563>>22220578Breadlet convention
>>22221026Hey fag, how come you don't post your mom's keys anymore? Tired of getting banned?
>>22220596The crumb and the crust will tell you everything you need to know once you learn to read them, can you see which side of OP's loaf was facing the the oven door? What about your loaf?Keep at it anon. >>22220742>find some reliable measuring cups. get a kitchen scale. bake by weight, not by volume.So why do we need reliable measuring cups?Truth is that neither method is particularly reliable, flour absorbs moisture from the atmosphere and gets heavier, which throws off the weight and you end up with less flour than you should have, or too much if your flour is overly dry. Whole grains bring out the worst in going by weight, white flour is not bad but still not perfect. Aim for a wet dough and adjust to the desired consistency during kneading, always easier to add dry than wet. >>22220653I would get a copy of The Bread Baker's Apprentice, it does a good job of building a foundation and does better than most at covering kneading and forming various loaves.
>>22220563Too bad that due to lack of carb energy you'd sink to the ground exhausted after the first hit.
>>22221029I’m not that anon, anon.
How’s this?
>>22221118It looks like you got the kneading down but not the baking but it is hard to tell, the crumbling crumb obscures the crumb. But the crumblyness of the crumb and and the thickness of the crust suggests it spent a little too much time in a not quite hot enough oven. Despite that, I think you nudged OP out of the lead, very even crust and crumb. Well done. >>22220578 still has the best sandwich loaf.
>>22221008Daww very cute :3>>22221080>The Bread Baker's ApprenticeI’ll check it out, thanks!
>>22220499That's a vagina
>>22221185Fr thank you. My kitchen aid has been messed up and I’ve put off making any more bread. This has inspired me though
I bake way more than my family eats so i just give half of it away to passerbys and neighbors
I'm getting back into bread making how am I doing
>>22223131No oven spring, loaf slumped. You look to have good gluten formation and it does no look like the dough was too wet to support itself so I would say poor technique in forming the loaf, need to stretch the dough as if you are trying to turn it inside out like rolling up socks. Probably want to let the oven heat up a bit longer as well, you can see on the right the loaf sprung outward towards the higher heat in the back of the oven and you got that slightly over done/over thick crust there. But a tricky loaf to judge solely off a picture, not all loaves are meant to double in height. Great crust overall, perfect for sandwiches.
>>22221835looks good, you willing to share your recipe?
