The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

troubleshooting

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Errans86's picture

A Dozen Beginner's Problems in One Recipe!

April 12, 2013 - 7:01pm -- Errans86
Forums: 

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. 

absolutlyfab1's picture

Troubleshooting Lesson 2 Recipe

November 28, 2011 - 6:17am -- absolutlyfab1
Forums: 

What in the world am I doing wrong? haha! I followed the recipe for lesson two for the sweet butter bread and it comes out looking like it has ears and its very dense on the outside and crunchy on the outside. This seems to happen with all my bread. It also has an off smell when I cut it, almost chemical-y. If someone could give me a couple pointers that would be wonderful! Please let me know if more information is needed! :)

Thanks!

Jackie

amateur's picture

Sourdough disappointment

August 7, 2011 - 2:16am -- amateur

I can see that sourdough requires a certain amount of chemistry, which may be why I'm not doing well at it (I've never studied chemistry).

I made another attempt at it. My starter is doing quite well. It's USING the starter that's a problem. I used someone's basic dough recipe off this site and let it rise overnight. When it had risen, it was almost liquid, so I added more flour to it and kneaded it vigorously. It turned into a pretty fair-looking round, which I then left to rise again.

hungry_i's picture

Challah troubleshooting - help!

January 7, 2011 - 5:00pm -- hungry_i
Forums: 

Apologies if this isn't the best corner of the forum to post in.


 


Dear Fresh Loaf-ers.


Can anyone help me out with my challah questions? Or point me in the right direction of some resources?


 


I'm a super-newbie bread baker, so I'm a little overwhelmed by the variables involved, and I need some advice as to what may be going on.


 


Here's the deal:


 

Urchina's picture

Bland pizza dough -- what gives?

June 16, 2010 - 8:21pm -- Urchina

Tonight's dinner was homemade pizza. I put my regular dough recipe away in favor of trying an overnight, slow-fermented pizza dough. We ended up with a pizza dough that was crispy on the bottom, chewy and pillowy up top, but so unbelievably bland. This was even more surprising considering the long, cold ferentation (24 hours in the fridge). The recipe is as follows: 


 


20 oz KAF Bread flour


~ 2 cups water


4 t active dry yeast


2 T olive oil


3.5 t salt

kldickinson1's picture

Crusts don't stay crusty once removed from oven

June 7, 2010 - 10:17am -- kldickinson1
Forums: 

Every time I bake baguettes, a seeded torpedo, or a sandwich loaf, the loaves are nice and crusty when I take them out of the oven. However, within about thirty minutes, they're soft. I let them cool in their pans (where applicable) for five minutes before removing them to a wire rack.


My only guess is that I'm not baking them long enough and that the extra moisture is coming to the surface and causing the crusts to soften. Anyone else? This is really frustrating, so thanks in advance for your input!!

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