The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


A forum for bread baking challenges.

CinnamonGirlMT's picture

Inconsistency in crust vs. inside...maybe an altitude thing?

February 19, 2017 - 10:38am -- CinnamonGirlMT

I am a pretty new baker so still figuring out many, many things! My most recent challenge is that many things I try are baking noticeably faster on the outside than on the inside, so I end up with burnt crusts and raw dough inside. So far I have run into this while trying to do sandwich bread, english muffin bread and soda bread.

I initially guessed incorrect oven temp, but after getting an oven thermometer and several tests, it has been within 5-10 degrees of the temp setting each time.

jamm1234's picture

Needing help with a bad rise

February 18, 2017 - 8:59pm -- jamm1234

I have been baking "Ezekiel" bread almost every week for about a year.  The last 3 or 4 batches have not risen like they should.  They are rising about half of what they used to on both rises.  The only thing that has changed is my scale.  I used to measure my flour using 20 oz, but my new scale turns over to pounds.  So, I have been measuring 1lb 4oz, knowing that 16 oz are a pound.  is that not correct?  I have been trying to trouble shoot this.  Does too much or too little moisture cause a small rise and dense loaf?  Any help would be greatly appreciated.  

Cooper's picture

Good taste but many other issues - looking for advice

February 17, 2017 - 9:13am -- Cooper

I've been baking for a bit now, and managed to achieve good and pretty consistent taste and crumb, however I am definitely doing something wrong, since I can't get my bread looking nice.  The recipe I use is still measured in cups and spoons, but the dough consistency and feel is good, so I assume that's not the main issue.  Here's what I do:

1 3/4 cups of water
4 1/2 cups of AP unbleached flour
2 1/4 tsp of salt
1 1/4 tsp of yeast

breadcave's picture

Bread caverns? :( (Also, hi! I'm new)

February 13, 2017 - 4:04pm -- breadcave

Hi all,

I've been lurking to get info for a while as a relatively new sourdough baker, and lately I've been having a problem that I thought you all might be able to help with (since these forums have been a great reference resource so far!).

My boules lately have been really hit or miss, especially with higher hydrations. I can't quite figure out if it's a proofing thing or a shaping thing or what.

amateur4sure's picture

Sourdough starter

February 7, 2017 - 10:46am -- amateur4sure

If a bread recipe calls for a packet of instant dry yeast, about how much starter would be necessary to replace the yeast? I apologize to the community for so many questions. However, I am relatively new to baking and I have a severe learning disability besides. Thanks for being so patient and understanding :).

tanyaraz's picture

Oblong loaf has huge holes and dense in the middle

February 2, 2017 - 6:01pm -- tanyaraz

This is my 3rd bread ever. The 1st two were boules and turned out fine, this was the 1st oblong and as you can see the crumb didn't spread out leaving a dense middle and I have two large caves opposite to each other.

I use my own starter. I do the initial 30 mins of flour soaking up the water. Then every 30 mins for 3.5 hours I turn. Then shaped, 30 mins rest, shaped into a loaf and put in fridge overnight for over 12 hours.

gustatorian's picture

Issue with oven spring?

February 2, 2017 - 2:54pm -- gustatorian

I apologize beforehand: I'm new to baking and new to this forum.

I think I'm having an issue with oven spring.

I baked Ken Forkish's 75% Whole Wheat Saturday bread (750g whole wheat flour, 250g white flour, 800g h2o)

I allowed it to bulk ferment and it went well, tripled in size. 

I then placed the loaf in a preheated dutch oven and allowed it to bake with the top on. (425F - 50 degrees lower than recommended, but my oven scorches the bottom of bread if too hot)

When I removed the top 30 minutes later, I noticed there was minimal lift.

amateur4sure's picture

Soft bottom bread

January 31, 2017 - 2:50pm -- amateur4sure

The previous breads that I have been baking as well as the one today, have soft bottoms. The top crust is brown and the internal temperatures  have been within recommendations of 190-210. However, I've heard that if you tap on the bottom it should sound hollow to ensure that the bread is done. Is that an "old wives tale"? Would appreciate your opinions for the newbie.


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