The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Second Attempt at Making White Bread

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.