The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Homemade Loaf

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ThickLoaf's picture
ThickLoaf

First Homemade Loaf

Today I baked my first homemade loaf, an Italian inspired bread with sundried tomatoes and cheese.

On the whole things went well but it didn't turn out perfect.

 

Firstly I used a non-glazed ceramic loaf pan (2lbs). The instructions said not to place the ceramic pan into a preheated oven so I cooked the bread for slightly longer than instructed (35 minutes instead of 30) to allow for the oven to heat up.

The bread didn't appear to be cooked fully, the base wasn't as hard as I would have expected and didn't give a hollow tapping sound.

The bread also stuck to the loaf pan.

Finally the bread had a nice crust but the inside was very dense. I wanted to create a nice soft light sandwich loaf.

 

Any tips which could help me correct these issues next time?

 

 

yy's picture
yy

That loaf looks like a great start! It would help to answer your question if you provided the following information:

1. The recipe you used, including the kneading and proofing procedure

2. baking temperature

3. a photo of the crumb (the insides of the bread)

ThickLoaf's picture
ThickLoaf

 

The recipe said to mix for five minutes, proof for 40 minutes or until doubled in size (I pushed out with the heal of my hand and then folded the stretched dough back onto itself), re-shape and finally bake for 30 minute at 210oC.

I was hoping that using a non-glazed ceramic pan would have loaf from sticking but I guess I may have to use baking parchment in future.

 

 

 

 

yy's picture
yy

Would you mind posting the ingredient amounts?

dabrownman's picture
dabrownman

fairly easy answers to what ails your bread.  I would try to bake the bread in a tin or Pyrex that can go in a hot oven - I get both at Goodwill for about a buck on dollar Thursdays - so they are very cheap.  I don't have as much luck baking from a cold oven in a clay baker or DO as I do with a hot oven start.   I would also get a instant read thermometer.  They are inexpensive.  Bake to 205 F on the inside and you never have a problem with under done again or the crust not right.   If you spray your tins, even your ceramic or clay,  with canola oil - nothing sticks. 

Hope this helps and happy baking