Hi folks,
Newbie baker here, been lurking for a while and just encountered a problem that I think I can learn a lot from if someone just tells me what exactly went wrong. Which is going to be tricky, since I think the answer is about a dozen things. I've had a handful of successes so far and only three failures, but this latest one captured every issue I've had and rolled them all up into one.
Compared to my bread, Papa John's pizza crust is lighter than the non-crunchy bits of popcorn.
I use whole-wheat flour. I'm afraid that I am not very scientific with my bread, but I've determined that my cheap-for-orbital mixer can only handle about one cup if liquid. The only consistency I've gotten is dense, fine-crumb bread. With the mixer, I actually leave the dough stickier than what I would do buy hand. I tend to do a quick final-shaping and just leave it to rise; no touching except experimental pokings after it's out of the mixing bowl.
Hello,
I'm so glad to find this place with great resources. This week I've made my first loaf following recipe from a Hovis yeast package. It smells and taste great, but it was very dense. After some googling and watching youtube and Good Eats (Dr. Strangelove) episodes, I knew my method was wrong. Didn't know about folding, and the day was too cold didn't have proper rise before bake.
I've just returned from France and bought a loaf 'boulle'? in a bakery in Lille. It's exactly the type of bread I love and would like to be able to make myself.
So this is my second attempt at making this bread. Actually, the first one turned out beautifully, but this is what I did differently.
I made a rustic white bread using Nancy Silverton's recipe from her Breads from La Brea Bakery book. This is my first time baking in cold weather and I'm thinking low fermenation temperatures might be the problem, since I've used this formula before with no problems. I know my starter is healthy and performing well, so I am confident we can remove that from the equation. Here is what happened:
Hi
I am an amateur yeast baker, just wanted to ask, because all the thing I've baked have come out great in terms of taste, but their crumb is often really dense and heavy. I was wondering whether anyone knows what the cause of this is? I've used all purpose flour and whole wheat flour, with rapid rise yeast.
Thanks!
