The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scores didn't burst, hard as a rock!

kora66's picture
kora66

Scores didn't burst, hard as a rock!

Ugh! This is my third attempt at this recipe. This time I did the final proof (shaped loaf) in the fridge so it wouldn't spread so much. As you can see, I had almost no rise in the oven, and I'll be lucky if I can slice it, it's so hard. Here's the recipe I used. I added maple syrup/molasses and dried fruit and walnuts. https://minimalistbaker.com/easy-homemade-wheat-bread/

kendalm's picture
kendalm

Thats a tricky combination for sprimging bread. Commercial yeast in general is very fast acting yeast and requires final proofing times that short and theres onlyba small window od opportunity to max out the spring which is also aided by the right oven temperature. All these little details make bread baking much more difficult than it appears - alls I am saying is it might take more than 3 attempts !

kendalm's picture
kendalm
BobBoule's picture
BobBoule

is the best I have ever seen and worked very well for me.

bread-scoring-tutorial-updated-122009

As for your loaf. I would pick a very simple recipe, get it to work well, then practice slashing on it. Once that is perfected then adapted to the recipe you attempted to do here. Good Luck!

Mini Oven's picture
Mini Oven

and let the moisture inside soften the outside crust.  Give it 24 hours then try to slice.

Santa Barbra Baker's picture
Santa Barbra Baker

Don't be yourself up the recipe is horribleThe water ratio to flour RatioIs only 50%Your breads can come out like a rockNot even going to rise in the oven Not to mentionThat the water is far too hot. If you're using 110 degree water That almost kills the yeastIt's too hot for yeastAlsoIf you're going to use 110°WaterIt's far too hotFor the flour. You should be shooting for desired dough temp Of 68°. The recipe that you're looking atNeeds far too much workIf you like biscottiIt's a great recipeBut if you want breadFind a different recipe. Best of luck to you in the future.

 

PS I've always foundThen when I find A goodBread recipeIt's going to be in gramsOr kilos

Santa Barbra Baker's picture
Santa Barbra Baker

Don't be yourself up the recipe is horribleThe water ratio to flour RatioIs only 50%Your breads can come out like a rockNot even going to rise in the oven Not to mentionThat the water is far too hot. If you're using 110 degree water That almost kills the yeastIt's too hot for yeastAlsoIf you're going to use 110°WaterIt's far too hotFor the flour. You should be shooting for desired dough temp Of 68°. The recipe that you're looking atNeeds far too much workIf you like biscottiIt's a great recipeBut if you want breadFind a different recipe. Best of luck to you in the future.

 

PS I've always foundThen when I find A goodBread recipeIt's going to be in gramsOr kilos

Matt H's picture
Matt H

Don't beat yourself up. I wouldn't expect a lot of loft or oven spring from a loaf with so much whole grain.

Go with a tried and true recipe from a trusted source. Try one of the recipes linked in the sidebar on this site, a quality cookbook, or anything from kingarthurflour.com. I suspect you'll have better luck.