Is my dough ok
I've been making a basic white loaf for a while now with mixed results. Sometimes it takes hours to rise and sometimes the texture is off. I'm not quite sure what I'm doing wrong and could use some advice from more experienced bakers.
500g strong flour (13% protein)
Sometimes I mix the yeast and water with a little sugar first. Sometimes I do a poolish in the morning or I just mix everything together and go. Knead in a Busch Compact on no.2 for 10 mins. Rise 1 hour + until doubled then knock back, shape and rise in tin until about 1 inch over the top. Bake at 190c for 30 mins then take out of tin and place directly on stone for a few minutes to crisp the crust.
I've watched lots of videos and the bread dough doesn't look like mine at all. I wondered whether it was because I enhanced mine but this gives me a sandwich loaf that lasts for 3 days and my husband is the only one who eats bread.
The dough below was left to rise for around 1hr 15mins and had doubled in size. It is always smooth and when pressed the finger hole stays in but very slowly fills back but only a very little bit. I just want to know if I can improve it at all.