The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Second Attempt at Making White Bread

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Bread In Brooklyn's picture
Bread In Brooklyn

Second Attempt at Making White Bread

This is my second attempt.  I don't have loaf pans yet so I used a small pyrex pan.  The crust turned out thin but crispy.  Would appreciate any feedback on what I can do to improve the loaf.  

golgi70's picture
golgi70

But its hard to see details due to your lighting I suppose.  What is your formula and process?  Any chance at uploading a pic in better lighting?  

From what I can see the crumb is pretty good but if anything it looks like you may have overproofed a touch as it looks like your starting to "lose the roof" a bit or a "flying crust?"  When the top of the loaf separates leaving a hole.  This is common to the final rise being too long.  

For a second attempt from what i can see i think your doing fantastic. 

Josh

Bread In Brooklyn's picture
Bread In Brooklyn

Thanks, Josh!  Yes, it's the lighting and, unfortunately I gave the bread away so I can't take additional pics.  I couldn't figure out why the top separates the way it does.  There's also a thin line of dough in the middle that is a little more dense/moist than the rest.  As for process, I let it rise for an hour in a large bowl covered with a cloth, then tried folding it in overlapping thirds, covered for 10 mins., then shaped into a loaf and let rise again for about 45 mins.  Formula is a basic recipe in the Joy of Cooking, water, yeast, then adding liquids, sugar, salt and finally all-purpose flour.