Was wondering what you guys think of my first loaf of bread it is cooling down now
first one:-) Looks a little pale though.....Well done and happy baking
Well done on your first loaf!
But we really need (want!) to see inside... And how did it taste?
I'm guessing white flour? Standard "back of packet" recipe, or anything else?
To me - it looks a bit "blonde" and sunken on-top - possibly under baked and over proofed, but I'm sure it'll still taste OK, but get that thing cut open and post the crumb shot...
I did not use any butter in this recipe but two tablespoons of shortening
I am going to try butter next time did not have any
Also I put Chopped DIll in the dough while kneeding it
I let it sit for 1 hour then needed it and then put it in my baking pan with a towel over it I baked it in that Glass Baking Dish I hope that is good for breads, that is why I paid 30 for it for on ebay.
Just getting the ball rolling maybe in 10 years when I have 100,000 I can start a bakery or how much money do you need to start a bakery?
You don't need much, but the thing you do need is somewhere to sell it and a willing market.
I run a microbakery at home in the UK - I'm guessing that by your use of crisco and Fahrenheit that you're in the US where it seems the laws/procedures are much tougher to make work in the home bakery sense...
I started the regular bread stuff 2 years ago with the domestic oven and kitchen, making 2 a day. I made (& sold) 32 this morning and will do the same or slightly more tomorrow... I now have 3 ovens, 3 mixers and a dedicated room to do it all in.
Don't give up the day-job ... Yet.
Thanks for the tip, I live in Portland Oregon, people go crazy for artisin pizzas, breads, and stuff like that, gonna learn everyday how to make better breads
If you have a reasonably sized back yard you could set up a wood fired oven for a reasonable price.
Portland has a lot demand for bread, but it also has world class bakers like Ken Forkish in town.
I was reading Peter Reignharts book and he said something about a Local Brewery here called Rock Bottom then he said he lives near by so I think he lives in Portland Too
I baked it for 45 minutes at 375 degrees, should I turn it up to 425 degrees for 1 hour?
Because the bread still bakes while it is cooling down I did not want to overbake it
Can you give us the actual recipe? It should of baked through at 375 degrees for 45 minutes. How long did you let it rise in the pan? With the sunken in top and pale color... it does look like it over proofed. But it's hard to tell without the actual recipe.
I used yeast, sguar, salt, no butter but crisco shortening instead, and warm milk = parts warm water added all the ingredients together with a fork I started adding the flour to the mix until it formed a ball then I transfer it to the counter top then kneed it for a few minutes, then I let it rest for 1 hour then kneed it again to a log shape then put it in the baking pan witch was layered with crisco so the loaf does not stick to the pan, then I let the rise for 1 hour, preheated the oven for 45 minutes at 375 and baked it for 45 minutes then transfer it to a rack to cool before cutting