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I've tried this recipe twice. First time tops burnt and center doughy and stuck
hard to the pans. Second try, tops too dark, center still undone, and tops
collapsed in the oven? Any thoughts??
All ingredients weighed out, can't get the recipe to load but 5 c flour, 2 c liquid, 3
butter, 3 eggs, 3 teaspoon yeast. Bulk proof 90 mins, shaped and proof 45min
before bake 350F. ???
Sounds like oven too hot and dough overproofed. Your oven temp might not be calibrated correctly....use a separate oven thermometer to verify.
Got it, thanks. Over proofed sounds like my main issue. Rookie question: should I still leave the first rise at around 60 mins and reduce the rise after forming to around 30? I've seen the poke test but not sure I understand how it works. This "rich" dough is so much different that the basic bread I've made in the past.
Thank you to all of you willing to share your expertise with us newbies.
Don't go by time....too variable.
Dust your finger with flour and poke your dough about 1/16" deep and draw back your finger. If the indentation slowly fills out, the dough is ready for baking. If it stays indented, you may be too late. Hurry!