I donbt know what I am doing at the moment, but the last 3 batches of bread I have made have sucked.
Undercooked, no oven spring, dense, the only thing I can say is that they were tasty enough.
I tried the 5 mins a day master recipe and I didnt like it. I used whole wheat and that may have been the problem but I found it waaaaaaaaaay toooooo salty for my linking.
I used 1/3 of that to make a loaf and the oven spring was really nice so was the crumb, but I just didnt like the taste. I use the rest as a preferment and added it to approximately an equal weight of flour. I didnt add any more yeast or salt and it turned out nicely. By nicely I say It tasted much better, but the crumb was still a bit moist yet the outside was going to charr if I left it in the oven.
Then yesterday I made my usual oat bread.....and it was terrible.
UNDERCOOKED. My hubby who a. has a cold and cant taste anything and b. really, hasnt got a highly developed pallette for bread or food said the bread was fine and I even after tasting it before him and deciding it was cooked just moist from the oats....believed him and ate a piece..toasted....nope. TERRIBLE. UNDERCOOKED> It also was almost charred.
I had the oven set to 240 degrees celcius for 10 mins then turned it down to 190-210 for the remainder of the cooking time. It still didnt DO much at all.
I am not happy. What a waste offlour and money.
Thwe only thing I have been doing differently is not sifting the flour and not adding a bit of unbleached strong while flour. Its cheaper to buy organic WW strong bread flour than it is to buy Organic strong white/unbleached bread flour. I also began sifting my wholewheat flour as I suspected a bug infestation, and my bread which was already suprising me with its results, improved immensely. (No bugs though) So I kept sifting. Then a few days ago I decided to try not sifting again because I really DO LOVE the flavour of wholewheat bread (and not ading that 1/2 cup of white flour) and the bits that were cooked well were soooo delicious, the rest was doughy half cooked crud. *sigh* The thing is, I even had window pane! Window pane after autolyse and kneading my whole wheat OAT bread! yet it still didnt do anything :( Perhaps I over proofed yesterdays loaf. It collapsed after I slashed it.
Even my pancakes this morning were undercooked. I used a mix of white SR flour and my WW bread flour and they were just gloopy on the inside! I wonder if it has anything to do with the flour. :S
I am going to try one more time today. I will go back to my treacle loaf recipe and follow it step by step and see what happens.
Fingers crossed because I am missing my new standard of bread.
I am going to go bonkers if I cant eat yummy bread again! :(