The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Newby

excman's picture

New Newby

I live in Toronto Ontario Canada, originally from England 58 years ago. I am new to breadmaking at home, without the bread machine that is. My first four tries have been disastrous, even though I follow the directions to the nth degree.  Can't get my whole wheat bread to rise enough. Last try was white bread but same result. It could be many things I know, or just one of many things. The directions I follow may work for the baker that wrote them, but not for me.

I won't be beat though and I'll keep at it until I get it right.

mrh0726's picture

I just decided to tackle bread making at New Years, so I'm only 2 months into it.  I am a good cook, with 30+ years in the kitchen, but had some bad memories of using yeast, so stayed away.  Finally, I decided to face my Yeast Demons.  I have started with recipes from the King Arthur Flour website, and their big baking cookbook.  It's a much simpler bread than the folks on this site seem to make - it's not what is called "artisan".  But that's fine with me, I need to learn simple before I head toward "artisan".  Check out something like Vermont Maple Oatmeal bread on the KAF site.  Also, I didn't try to make-do with what was in my kitchen, I bought Instant Yeast, big bowls, King Arthur flours, and commercial grade loaf pans.  I weigh all ingredients, according to the recipes.  I follow all directions to the letter.  So far - I've only had to toss out one batch!

Good luck to you!  There are a lot of helpful people on this site, and I'm sure they'll chime in.

BobS's picture

Try this:

Check out the lessons on this site at

Do lesson one and report back on your experience.




hamletcat's picture

I'm new to bread making at home as well.  I was having trouble getting the rise due to poor gluten formation.  I finally had success by using the no knead recipe and using my bread machine to do the mixing for the dough cycle.  No knead is basically 3c. flour, 1 1/2 tsp salt, 1 1/2 cup water and 1/4 tsp instant yeast.  You put the water and salt in first.  Then add the flour and yeast on top.  Set it on the dough cyle.  Once finished, but it in your proofing bowl or bread pans and let them rise on the counter top.  Once they get the height you want it, you would bake it, covered at a high temperature (425 to 450)  For about 25 min.  Then you take the cover off and let it bake another 10 minutes uncovered to firm up the crust.  If everything works right, I find rising time somewhere between 8 and 12 hours on the counter.  It works well with whole wheat or white flour.