Hi From Boston...... UK... here to make a decent loaf
I'm from the good old U of K, Boston (New York is just down the road - a hamlet of about 20 houses!).
Anyway, I've done a fair bit of baking but have not had the amount of success I think is deserved compaired to the amount of effort I have put in. Thats why I am here, to basically get acomplised at baking a basic white loaf. I see on this site that there is any number of recipes but all I want to do is concentrate on using the basics (flour, water, salt, yeast and maybe some oil) to make the basic.
The picture below is our last effort. Tastes nice but is as usual - rubbery and when cool a chewyish crust
Basically, whatever I use or do the bread always turns out with this rubbery texture. Different flours, different liquid - milk/water, different kneeding times and techniques, different yeast, different hydration, steam added/no steam added, bread machine baked from scratch, bread machine mixed & kneaded, manual mixed & kneaded, different proving times, no oil, olive oil. The only constant is the oven I cook it in which is a Toshiba Combi Micro/Oven but even with this I have used different times and tempratures. The pic above is not the best I've made but the rubbery mouth feel is the same (some italian bread is like this). I want to bake what I can buy in the bakery but at home. The bread I bake tastes nice warm (yes I know you should leave it to cool) but is just not so nice when cool.
This recipie was:
500g strong flour
7g yeast (dried)
glug of olive oil
320ml cold water
2 hour prove
2 hour prove
Recipe was from baker Paul Hollywood with about 30 years experience in the business and supplier to Harrods so I guess he knows a thing or two.... Anyway, this is just one recipe. If I tried any of the other ones I have tried they would turn out the same
Any help would be.. er.. helpful!
New here so If this wasn't the right place to post then sos..