The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yet another failure :-(

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sadears's picture
sadears

Yet another failure :-(

It tastes like sourdough, but sure doesn't look or feel like it.  Think I beat the hell out of it.  I took my starter out of the frig and fed it.  Will try again in a day or two.  Will try to remember not to degas, and treat it with kid-gloves.

SourdoLady's picture
SourdoLady

Don't give up--it's a learning process. Sometimes we get lucky and it turns out perfect the first try, but we've all had our "oops" loaves! Your loaves look very pale, which suggests to me that your dough was over proofed. This causes the gluten to break down, and will also cause your bread to not rise well. Give it another try and chalk it up to experience!

jm_chng's picture
jm_chng

Yeah don't give up, you should see some of the stuff I've made in my time. We all have failures. Even after baking for years things can go wrong. That's how you learn what not to do. : -) I strongly advise you not to read websites for advice. There really is so much rubbish going around. There are one or two good places but few. They look under baked and look like you cut them while they were still warm. Always let the bread get cold before you cut it. Reheating is different. You can cut while it's warm then. Good luck. You will get there. We all did. : -)
Jim

Tess's picture
Tess

Name the two good places.  I also have tried 'tips' in the past that had to have come from a 'newbie' giving sourdough bread advice that wasn't well recieved by my starter, eyes, or stomach.  Sourdough is an art form that one obtains after much hands on practice and much reading of good advice in established books.  Yet, it is nice to ask and recieve an answer in a few hours.

Tess

sadears's picture
sadears

I can appreciate that bread baking in general is an art, and sourdough probably the toughest if you want the best result, and I'm learning patience if nothing else.  But, my problem is that every time I chuck something, I'm throwing away money.  Oh, well.  If I insist on succeeding, I guess I just have to suck it up and try, try again.

 

Steph

Tess's picture
Tess

Steph,

 

I tried a new cheese bread recipe (from a ‘good’ sourdough cookbook) yesterday.  After tasting it, I took broke it into small pieces, took it outside, and feed it to the backyard dog.  Maybe you should get a dog. J  Even after years of sourdough baking, I have less than successful bakes when trying a new recipe or technique.  Hang in there and just keep trying.

Tess  

sadears's picture
sadears

I do have a dog, Josie.  The joy, and bane, of my life.  Way to smart for her own good.  At first I thought she got into stuff because of separation anxiety, but now I believe it's because IT'S FUN!!  What else is she to do with her time while I'm gone!  I wouldn't feed her anything I wouldn't feed myself, but saying that I won't eat dog food, yet I give her that.  She got into the trash one day and got my very first disasters.  When I found a chunk under a table, I realized what I was feeling in my bed...CRUMBS!!!  I'm not going to dig out my disasters from the trash, and I don't know if I'd give her any other disasters.  I tried throwing stale bread into the yard for the birds...she ran around eating it.  Tried to leave it on the deck railing...she helped herself.  Way too funny.  Didn't even realize it until I caught her.  Suppose I could give it to her a bit at a time as a treat.  Only problem is she's on a diet.  When I got her she was 46 pounds and behaved as though she hadn't eaten in a month.  Guess I got carried away and now she weighs over 65.  Not good.  I've cut back on her ice cream (doggie ice cream if you can believe it, Frosty Paws ;-D).  I kid you not.)  Suppose I could throw it over a fence for the neighbor dogs, or another fence for the field mice.  We'll see.

 

Tell me more about this cheese bread.  Was it just bad tasting, or an oops?  Would it be too much trouble to post the recipe or lead me to a website ?  I tried (forgive the spelling) Aragiano bread.  Didn't care for it, but it was part of a Subway sandwich.  Still, I'm a little mouse at heart....I do love my cheese.

 

Steph

qahtan's picture
qahtan

 

This is my regular bread dough, with asiago cheese mixed int the dough

and grated cheddar over top..... qahtan

 



Tess's picture
Tess

The recipe was  Classic Sourdoughs: Cheese Bread, (p. 59).  It had a damp taste.  I should have checked the internal temperature instead of ‘eyeballing’ it the crust color.  Upon reflection, next time I bake this, I’ll lower the oven temperature, extend baking time, and do an internal temperature check. 

 

In all fairness to Ed Woods, I use his book:  Classic Sourdoughs almost daily. I feed my favorite starter twice daily so I can  fix a sponge or liquid  motherdough at night, choose from many recipes in his book the next morning, add additional ingredients, form my bread, proof, and bake the same day.  I have been using this cookbook since it hit the market years ago and this was the first major disaster with it. 

 

As far a cheese breads, I like Woods’ Cheese Batter Bread (p. 146).  It is easy and I often change the spices to complement the rest of my dishes.

sadears's picture
sadears

Yeah, I cut soon after I took them out, but I already knew what I'd find.  If I had any doubt, I would have waited until cooled.  I didn't want them sitting there reminding me of my failure.  They belonged in the trash, where they sit at this moment.

 

Steph