The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Challenges

A forum for bread baking challenges.

Eric March's picture

Sourdough crumb gummy and moist

January 23, 2023 - 12:33pm -- Eric March
Forums: 

Hello! First time posting here! 

I've been struggling with dense, gummy sourdough loaves for a while. I finally got some decent rise on my most recent attempt, and thought I had it! But when I cut into it... alas, still pretty gummy inside.

Since most of the troubleshooting articles I've read are like "It's either over or under proofed. You either added too much water or not enough water. Your starter is either too weak or too strong." I thought I would try my luck posting for help!

For what it's worth, my process on this one was:

1hr autolyse:

Sammy's picture

Bread too dense at the bottom of the loaf

January 17, 2023 - 5:23pm -- Sammy
Forums: 

All the bread I make is great, except it always seems to be denser at the bottom of the loaf than at the top.   There are nice big evenly spaced air bubbles at the top that evenly change down to tiny air bubbles at the bottom.   What does one do to prevent or minimize that.   I have thought of tipping the oaf upside down half way through proofing, but I like to proof in the bread pan, and  that prevents me from doing that.   Thanks in advance.   This site has helped me improve my bread making skills over the years.

Epsilon's picture

Making bread with MSG instead of salt?

January 3, 2023 - 1:41pm -- Epsilon
Forums: 

Just to be clear, because the original post isn't clear as written:
I'm asking for people who have actually tried putting MSG in bread in lieu of salt, and their experiences with it. I'm aware of the various salt alternatives such as KCl, but I don't keep them on hand.

 

I've got someone I know who's on a sodium-restricted diet, and I tried making a salt-free sandwich loaf for him. I've forgotten the salt before, so I knew I had to add something - in this case, I did rosemary, garlic, Mexican oregano, and used some toasted sesame oil as the fat.

BrendansBakes's picture

Panettone: How to Correct the Balance of Pasta Madre

December 19, 2022 - 8:07am -- BrendansBakes
Forums: 

Hi All, looking for some advice from any experienced panettone makers out there:

I’ve been making panettone for a few years now, each year bringing new challenges. This week, going into the last week before Christmas, my pasta madre shifted to an off bitter/acidic flavor, I’m guessing too much lactic fermentation. Does anyone out there have suggestions on corrective measures to bring back the pasta madre into balance?  I would typically put it down to rest for a few days, but I don’t have the time to wait. I

skye1263's picture

Ninja foodie oven to bake bread?

November 18, 2022 - 7:51am -- skye1263
Forums: 

Hi everyone,

I am new here and came across this link on a pizza site. I'm not that great at making breads and stuff but I try. My big problem is that I don't have an oven to use. I bought this little tiny fixer upper house and there is actually an oven but it's such a mess I haven't even turned it on and I won't. I might end up cleaning the top part of it to see if the burners on the top work but I won't even use the inside of the oven. Eventually I'll buy a new one but can't afford one now so I have a ninja xl foodi oven that I've been using. 

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