Bread Making Failure-Tips and advises are welcome
Today I "tried" to make some bread, I'm a novice. Before saying how I did it I'd like to tell you how it came out: flat, moist inside and doughy, without any leavening/proofing signs.
I wanted it to get nice and big, with a crunchy crust and not moist.
Here's what I did:
500g strong white flour
150g chestnuts flour
1 tsp salt
30g sourdough yeast powder
480 lukewarm water
1 tsp apple cider vinegar
mix flours and yeast
mix water with salt and vinegar
gradually add water to dry ingredients and mix
put the dough into a bowl and cover with plastic film
let stand for two hours
move the dough to a floured surface and shape
cover with a cloth for one hour
preheat fan oven to 200°
put the tray in the middle of it
place a pot of boiling water in the bottom of the oven
slash the dough
sprinkle with some flour and bake for one hour or until nice and crisp(exactly how it didn't come out)!
-The sourdough powder label says to proof three hours and to use about 45g every 1000g of flour.
I'd appreciate some constructive criticism and some advises from the certainly more experienced than me members of this nice website.
Thanks in advance