Newbie is about ready to hang up her apron
I am here in California and have joined your lovely site after ANOTHER failed yeast recipe :( I totally SUCK at yeast breads and I have no idea why lol. It appears I am getting the proper rise out of the products its the end result that is the disaster. 1. BLAND BLAND BLAND 2. Not soft and supple in the middle. The crusts are turning out good but the middles are not. Could it be I am so scared of over kneading that I am actually under-kneading? Am I not putting in enough salt and they are turning out bland? I just tried a no knead roasted garlic and caraway bread - beyond bland and the center was - weird - not soft -kind of hard. It looked good with lots of holes. It just totally stunk and we threw it away. I feel it was close but I am missing something. I have only used AP Flour and granulated yeast.
Does anyone have a fail proof basic recipe? I have some fresh Rosemary or Asiago cheese I could add to it. Maybe I should knead by hand instead of letting my KA do it? Any input would be greatly appreciated. Thank you!!!