Budding Bread Baker needs assistance
My name is Dan, and I'm just out of college for baking, and I'm truly giving it my all to be the best baker I possibly can be. I've baked some loaves lately, and I would like you lovely folks to judge them for me.
This first loaf (above this text) I made ohh... about 3 weeks ago, this was my first attempt. The inside crumb was "closed up" - just like a regular loaf of sandwich bread.
This was my second attempt (once again, above this text) - Same exact recipe and everything. I'm just using the "Sweet French Bread" recipe from Peter Reinhart's "Brother Juniper's Bread Book". The crumb was the same, I'm trying to get one recipe (along with one hydration level) down before I change anything. This way I can hopefully get my shaping / scoring abilities better.
Last set of loaves I made, I made these about 2-3 days ago. Once again, same recipe, same hydration level, same proofing time, etc. The only differences that I made here were that I added a bit of dry milk powder to hopefully get better volume and I brushed olive oil on the outside before baking to get a crispier crust. I did score these differently, I scored these the way they're supposed to be scored, with a lame at a 45 degree angle, the other two loaves were cuts straight down.
Any other information that may be useful -
For ALL loaves, I used a 50/50 mix of King-Arthur AP Flour with Bread Flour
I only use plain spring water, our everyday drinking water
I attempt to create a steam oven by using a cast iron skillet in the bottom of the oven, and I pour boiling water into the pan fast and close the oven door ASAP
I baked all of these loaves just on a sheet pan
If anyone could be of assistance, it would be greatly appreciated!!!!!