The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

our first bread from lessons section

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scotty71's picture
scotty71

our first bread from lessons section

 

This is the first raising before we punched it down

 wE MADE A DOUBLE RECIPE  BUT AFTER PUNCHING IT DOWN AND PUTTING IT INTO 2 DIFERENT BREAD PANS I DONT SEE HOW DOUBLING IN SIZE WILL EVEN FILL  the pans.

Any thoughts on this??? :)

 

Excuse my caps-- i goof often.

Floydm's picture
Floydm

It probably won't fill the pans, but when it gets close to doubled in size, pop it in the oven.  It should get a final spring there too, adding another half inch or so.

Good luck!

-Floyd

scotty71's picture
scotty71

If the bread turnes out ok then it will be a  volume calculation i guess--- Thanks :)

scotty71's picture
scotty71

 

 The taste is great. It's not raw any where--The crust is  crunchy and tastes  good.

I was under the impression that there should be larger holes in the bread--

 

 Please comment and advise  me.

loafette's picture
loafette

Congrats on your first success!

Here's a small chart of various pan sizes/amount of dough per pan...using the properly sized pan helps achieve a nicely crowned standard 'sandwich' loaf. The first time I ever made plain ol' bread, I only had a 9x5 pan, and although it turned out/baked up great, I was disappointed in the look...until I found out I needed a 'standard' loaf pan, 8.5x4.5...big difference in appearance...lol!

Per the 'holes'...the crumb depends upon the hydration of the dough, the ratio of liquid/flour weight...a standard sandwich loaf is usually anywhere between 62-65% hydration...the higher hydrations will yield the more open crumb, baguettes/ciabatta, and so on.

For example, if you were working with a recipe calling for 1 cup of water, and 3 cups of flour...:

8/12.75 = 0.627450980392

 

 

Pan sizes - Flour Amounts - Dough Amounts.....

Jumbo - 10x4-1/2-inches - 4-5-cups flour - 2#+ dough

Quick Bread - 9x5 - 4-cups flour - 2# dough

Standard - 8-1/2x4-1/2 - 3-cups flour - 1.5# dough

Medium - 7-1/2x3-1/2 - 2-1/2 c. flour - 1# dough

Small - 5-3/4x3-3/4 - 1-1/2 c. flour - 8 oz. dough

Miniature - 4-1/2x2-1/2 - 3/4 c. flour - 6 oz. dough

You're off to a great start, and it will only get more enjoyable, as you continue!

Laura

scotty71's picture
scotty71

Thanks for the response Laura--

 

i  have to read and study your reply--- are you saying a  bit too much flour or more kneeding ?? i really would appreciate some simpler response at this  moment :)

loafette's picture
loafette

I apologize if I wasn't entirely clear...I was attempting to answer your question about the crumb of the bread. The breads you see with larger holes are made with a higher percentage of liquid, water usually...and most of the time they're what are called 'lean' breads, meaning no enrichments, like fats (butter/oils), eggs, milk, sweeteners. The doughs for the more open crumbed breads are handled somewhat differently, as well...the doughs can be very slack, and sticky. A 'normal' American style bread, a pan loaf, would have a more finely textured crumb, due to both the enrichments, and the kneading technique used. You get a soft, but not slack dough, with maybe a bit of tackiness, but it's not too sticky to work by either hand or machine. 

Perhaps if you tell us which recipe/formula you followed, we could get you closer to what you're hoping for.

Laura

 

 

 

 

scotty71's picture
scotty71

I am very pleased with the bread. It is the first bread recipe in the lessons section

3 cups flour 2 teaspoons salt 2 teaspoons yeast 1 1/8 cup water

 . We added a bit more flour ((about 5 tablespoons)) as it was kneeding because it wasnt pulling away from the sides of the bowl. This bread has very consistant texture with holes throught it- the  holes are the diameter of a wooden toothpick. some smaller and some a  bit larger. Perhaps i mis understood some of the things i read about  holes.  I'm not really hoping for anything but a loaf of properly made  bread whatever that is.  I forgot to add dough enhancer, The recipe did  not call for it  but i read that it would make a lighter bread.