Relatively new to bread making. I have become fixated on making a whole wheat sandwich loaf, and this is the second time I have tried a similar recipe. The taste is good, 80% whole wheat with a little honey and some oats. Both times I have made it though, the loaf isn't smooth on top. It gets holes. Is this a sign that it is over proofing? Or is it possibly too little kneading? Something else?
Help! My transitional - 50% whole wheat bread flour & 50% unbleached bread flour - naturally leavened bread is ugly in the score area. Please reference the top photo. Does this appearance suggest what the problem may be? Another batch baked just before this one looked better. Please see the middle photo. This has happened previously - one batch turns out and the other does not - please see bottom photo. I've tried a number of things to figure it out and have not yet. Thanks for any assistance.
I'm a very new to bread baking, and am having issues with the consistency of the dough. I was attempting to make an Artisan Wheat Bread, and my dough turned into a complete crumbly disaster. After slowly mixing in the flour by hand, the doughbecame very dry and crumbly. So I tried adding water, which didn't help.I ended up adding about 1/2 c of water, then the dough started to stay together, but still cracked. I tried to keep mixing, but it became to tough and to even handle. I seem to have this problem fairly often. What am I missing?