The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I have been away for a while

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Thegreenbaker's picture
Thegreenbaker

I have been away for a while

And I have forgotten how to make bread.

 

Not only has life gotten so much more busy with the onset of school, new friendships to maintain and entertain, but I just cant get it right!

 

My bread is heavy, moist or dry (just depends) and even though it rises when being ferments or proofed, it doesnt do much in the oven. It is crubmly although it has that elastic bread feel.

It is just so dense. *frustrated look*

I cook with wholemeal flour. I wonder if I just got used to eating "Comercial Bakery" bought breads that are light, soft and usually 70% white highly processed bleached flour, and 30wholemeal flour.

I never buy packet off the supermarket shelf bread, but the bakeries around here are few and far between, so I have been buying from a bakery called "bakers delight" Nothing like real bread but closer than plastic bread hey.

 

Anyhoo, I digress somewhat,

I am wondering if anyone had any suggestions as to what the *insert curse word here* is going on. Have I lost my knack? Do I ned more practice? Do I need different flour?

 

I just puirchased some high gluten flour and was thinking of mixing it with my wholemeal flour to give it extra strength incase it is the flour quality.

I know I could search the archives, but please forgive me, time is short ATM.

 

Thanks in advance.

 

I hope you all had a lovely holiday season :)

 

its almost time for the next one isnt it?

 

thefrustratedgreenbaker.