baguette:very hard tough crust...not so many bubbles, help!
Alright ... tried this recipe the other day (a few times...3 to be exact...) first time making bread in quite some time... I want to really start baking a lot, as i love bread. but also because id like to donate alot of it to people and families in need...kind of just a personal thing... ok...
this is my recipe I used (from foodnetwork.com):
- 1 1/4 teaspoons active dry yeast
- 1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F)
- 3 cups, (13 1/2 ounces) unbleached allpurpose flour
- 1 cup, (4 1/2 ounces) cake flour (see note)
- 2 1/4 teaspoons Kosher salt
- 1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water ( 75 degrees F)
I kneaded, let sit for a while to rise to 2x size, then pat down and let rise for 6-7 hrs while at work...came home and baked at 400F for 10 mins with steam, and then about 15 w/o. The bread came out with o.k. texture, i forgot to score the loaves of the first two batches so they came out a little funky, the 3rd batch was the best. but on all three the crust is very hard. I used the method of a smaller pan inside and steaming the oven (which i know now to use metal that was preheated with the oven...) What can i do to improve it?? id like not such a thick crust, with more crunch (and less probability of breaking a tooth) other than that the taste of the bread is quite nice.
So can anyone help a newbie baker!! :) I d greatly appreciate it!!
I cant wait til i feel like i know what im doing and i can make a good dough :)