Challenges

No knead sandwich bread - Alcohol smell lingers in loaf after baking

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My no knead doughs for sandwich bread are baking up great, nice crumb, crust, etc... but with a foul, very noticeable bad alcohol smell. The smell is in the finished bread after for days and when we eat it.

When I do traditional or fridge risen doughs, they smell great in dough and baked forms. But no knead? Smells, every time.

Any tips on how to fix? Here's the bread I'm making.

Ingredients

266g KA white whole wheat flour

133g KA bread flour

21g honey

170g milk

135 water

14g vegetable oil

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Red Bell Pepper Sourdough

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Challenges

I'm trying to get the following formula to look as nice as one my plain sourdough loaves. I'm not opposed to adding yeast so I'm going to try it next. The problem I'm having is developing gluten.

I try to stretch and fold but it's a no go.

I also tried mixing for about 10 minutes and that didn't help

Originally it was 50 less water.

The loaf is very dense, not as voluminous as another loaf with same with weight with no inclusions.

Should I increase the levain?

Add gluten Powder? If So what %? In relation to what, the puree? the Flour?

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Frisbee bread

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Challenges

Hi there

I've been baking bread for 3 or 4 years. I recently bought a nice banneton, but despite my enthusiasm I keep finding that things fall flat - literally. I turf the proved dough out of the banneton and it just spreads out into a puddle. It doesn't seem to rise much either, so I end up with frisbee bread - most frustrating.

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Parchment sticking to baked loaves

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Challenges

Hello! I am a new visitor. I love the ease of using parchment to transfer my sourdough boules to the hot Dutch oven for baking, but when they are done I find the paper has baked onto the surface of the loaves and is next to impossible to peel away. I see an old entry from 2009 where someone suggests using Reynold's non-stick foil instead of parchment. Does anyone currently use this? Any ideas about how to avoid the sticking issue with high-hydration doughs?

Thank you!

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Burnt Bottoms

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Challenges

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Questions about making Southern yeast rolls

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Challenges

Hi everyone! I'm a new baker, and I've got a few questions about this recipe I tried last night:

1. why would it suggest mixing it with a mixer for 15 minutes? Being a new baker, that seems like an awful long time to me. I wasn't able to do it that long (my cheap mixer doesn't always do well with kneading) so I kneaded it for about 5 minutes. It seemed fine to me, but I wonder if kneading it for longer would have made much of a difference.

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Flat Tartine Basic Country Bread

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Challenges

Hi All,

Looking for some pointers on my Tartine Basic Country Bread....

I've made a few loaves using the Tartine recipe but getting the same flat result every time. If anyone has any pointers or can forward me to any other posts dealing with this problem I would appreciate it.

I followed the recipe as accurately as possible and did all rises at ~ 29 oC (82 F) in the oven. As you can see from the photos the resulting loaves turned out very flat and thin.

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Collapsing english Muffins HELP

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Challenges

Hi! I'm a bakery manager that specializes in English muffins. We are running into a strange challenge with our muffins and are in need of some resolution ideas. We have muffins that are sporadically collapsing upon themselves, almost as though they are undercooked. It's happening to maybe 1 to 5 in 25 muffins, so it's not a large percentage. We are trying to determine what is causing the collapsing but there doesn't seem to be any constant factor contributing to it.

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Problem: Dark Crust but Moist Crumb

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Hi all, I have a recurring problem with almost all the loaves I bake (ciabatta to pain de campagne to baguettes) with different mixtures of flour, different hydration levels, and different oven temps. My crust turns out thick and dark but the crumb of the bread will still be moist and somewhat gummy. I'd like to get a thin, light crust and a much drier interior (whether the crumb is open or more dense).

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Bread decoration

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Challenges

hello fellow bakers! I think it is time now for me to experiment with some decorations:) from your experience what are the loaves most suitable for stencils/ art cuts? Smth that holds the shape and wont flatten on the board while i am practicing:) thanks!!!

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Challenges

No knead sandwich bread - Alcohol smell lingers in loaf after baking

Red Bell Pepper Sourdough

Frisbee bread

Parchment sticking to baked loaves

Burnt Bottoms

Questions about making Southern yeast rolls

Flat Tartine Basic Country Bread

Collapsing english Muffins HELP

Problem: Dark Crust but Moist Crumb

Bread decoration

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