The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sandwich bread... thinkin I am startin to get the hang of this.

BKSinAZ's picture

Sandwich bread... thinkin I am startin to get the hang of this.

Think I am starting to get it right. Still not certain on the crumb, but leave a comment on how I can improve.



RonRay's picture

Looks like a nice sandwich loaf - love the seeds ;-)


Syd's picture

Nice looking loaf!  On the second to last picture, see how the nice and browned the top of the loaf looks and then compare the bottom:  it's pale and a little doughy looking.  I always remove my tinned loaves from their pans for the last ten minutes of baking.  By this time they have already set up so there is no fear of them losing shape.  It helps brown them a little ( you will still have a contrast between the top and the bottom but it won't look so much like raw dough) and it also helps to crisp up the sides, too. 

What recipe were you using?



BKSinAZ's picture

Syd, thanks for the feedback.

Used 3 3/4 cup of unbleached flour (gold metal brand)

1 cup water

1/3 cup 2% milk

1 1/2 tbs sugar

1 1/2 tsp salt

2 1/4 tsp yeast

recipe called for shortning, but as always, I left out.

ds99302's picture

Looks fine to me.  In fact, it looks pretty darn good.   The important thing is how does it taste to you?  I'm my own worst critic when it comes to baking.  I'm constantly trying to improve recipes.  There comes a point however when I say, "Hey, this is pretty darn good."  At that point I stop trying to improve whatever it is I'm making.  If you like the taste and texture of your bread then I wouldn't try to improve it.  However, if there's something not quite right about the taste or the texture then maybe somebody here can help you improve that.

rhomp2002's picture

Seems like it should be 2-1/4 tsp yeast instead of tbsp.

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BKSinAZ's picture

I corrected it. Was a typo.