August 12, 2008 - 7:49am
coarse texture bread threatening to stay
have been working on developing my baking skills for some time but one thing beats me. the texture of my loaf never seems to come out even and smooth like the pros do. have tried kneading recommended times and even adding oil and monitoring temp as well as good preheat at times with improvised baking stone. but eish !!
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"even and smooth like the pros"
Please don't take offense but what exactly do you mean? Got a picture of the crumb de delecti? Sometimes one man's crumb is another man's treasure.
Mini O
could not upload picture now but its the type that flakes down when you cutting sort of dry as well.
- just a matter of taste -
One of the strange traits of human nature is people want what they don't have. Even while other people are wanting what they have.
Most artisan breads have an irregular crumb, that's one of the tell tale signs the bread was made by a person, not a machine.
In general, if you let the bread rise, fold it (I don't think punching it down is good), knead it a bit, form loaves and then let it rise your crumb will become finer and more uniform
Mike
thanks a lot. tried it again and this time also comes with sort of flaky bread that crumbles when cut. have also been using instant yeast hence after first knead would shape, rise and bake. noticed though a considerable differece between pan bread which i have been doing all along and th other.
- just a matter of taste -
thanks a lot. tried it again and this time also comes with sort of flaky bread that crumbles when cut. have also been using instant yeast hence after first knead would shape, rise and bake. noticed though a considerable differece between pan bread which i have been doing all along and th other.
- just a matter of taste -