|By Jonesb (Jonesb) on Friday, June 25, 2004 - 07:31 am: Edit|
my bread is rubbish.
the edges are really hard.
its really heavey.
it does not feel like it has risen properly.
its everything that bresad should not be.
|By Jap1148 (Jap1148) on Saturday, June 26, 2004 - 11:39 pm: Edit|
well, where do I begin? What type of flour/yeast do you use- do you proof your bread ensuring it really doubles? There are containers that proof with measurements along the side to aid in determining whether it is doubled. Also, how hot is your oven? Too hot and the crust is hard- get a reliable oven thermometer and check it before you bake again. Too much flour, not enough kneading, yeast that's too old...almost an endless list will produce the results you speak of. It does sound as if the bread may not have risen properly. Buy a book on breadmaking that explains thoery-it was a huge help to me and now my breads are consistently good. Hope this helps!
|By Cvincolorado (Cvincolorado) on Sunday, June 27, 2004 - 12:52 am: Edit|
Give out a little more info and you will get alot more suggestions on how to make better bread. Are you baking at home or in a restaurant? Convection oven? Type of yeast? Type of bread you are attempting? How long are you allowing for rising? What part of the country do you live in? How many loaves are you making at once? Etc. I have gotten my bread making to almost perfection and would be happy to share my insight and recipes with you if you like. CV
|By Jonesb (Jonesb) on Sunday, June 27, 2004 - 06:20 pm: Edit|
thanks for your helpful suggestions...
next time i make bread i will write down everything i do and the exact measurments of ingredients etc...
yes i do realise there are alot of factors that affect the outcome of bread... i will try and be more concise on this...
i only bake at home... dont work in a restaurant any more
|By Corey (Corey) on Sunday, June 27, 2004 - 10:36 pm: Edit|
err, baking is a science.
once you know the science, you can bake anything.
|By Jonesb (Jonesb) on Monday, June 28, 2004 - 09:45 am: Edit|
i have worked out that i am definately not proofing i correctly. it only rose another half its starting size.
can i proof the bread in an oven on the lowest temp but with the door open?
|By Jonesb (Jonesb) on Monday, June 28, 2004 - 01:54 pm: Edit|
my bread is rubbish no longer ;)
on to my next challenge!!