The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introductions and Ideas

  • Pin It

Please introduce yourself and give us your feedback on the site!

Rafal's picture

I need help with getting my bread to rise

July 26, 2015 - 6:16pm -- Rafal

Hi everyone,

I have been baking bread for a few months, mainly focusing on the simple french bread recipe. Some times it works out well but I have one problem. the loaves usually come out fairly flat and the crumb is fairly compressed. I usually let the dough rise for 1.5 to 2 hrs. Knock it, let it rise again for about 1.5h, divide it and let it rise again for about 1.5h. I then put it in the oven warmed up to 480F for 5 min and then at 430F for another 18 min.I sometimes also glaze the loves with milk or cream.

Melissa Roberts's picture

bread comes out heavy and not done in center

July 24, 2015 - 7:59am -- Melissa Roberts

Hi my name is Melissa Roberts and I have just started trying to bake bread. I have aluminum loaf pans and have the bread in the center of the oven but the recipe I use ses to cook the bread at 475. Is this to high because they brown really heavily and sound hollow so I end up taking them out early but they come out with a not done appearance.

tiemu's picture

Baking badly for years and it's time to try learn doing it right

July 19, 2015 - 9:49pm -- tiemu

I'm a pretty decent cook, but my baking breads are always sub-par.

They're usually dry and hard, or airy without any taste or character. I seem to follow recipes but it doesn't turn out right. I realise that some things simply can't be made properly without a woodfired oven (eg. pizza oven, tandoor), but surely some breads made at home can taste as good as a bakery. My idea of a good bread is one so nice when you taste it out of the oven that you can't stop eating it even though it's without any topping.

Yog sothoth's picture

Hi everyone. Question: bread crock?

July 4, 2015 - 4:57am -- Yog sothoth

Hi folks. I've just joined the forum. I've been baking bread for about 18 months. Mostly it's been good butI still have issues which I'll raise on other threads. 

My current bane is storage. I bought a nice looking glazed bread crock a few weeks ago to keep my bread in. Unfortunately the crust tends to go soft and rubbery after a day in there. I tried removing the rubber seal, then drilling an air hole, but to no avail. In desperation, I eventually perforated the lid with about 15 half-inch holes, but my crust still goes soft. Any advice?


Subscribe to RSS - Introductions and Ideas