New Baker Troubleshooting New Recipe
Hi there! I’m a relatively new baker, only really becoming serious over the last few years. I tried a new recipe—Paul Hollywood’s Bloomer Bread—and it didn’t quite turn out.
He says to use olive oil to knead the loaf as it is quite sticky. I’m not sure if I used too much water to combine the ingredients; it was so sticky I could barely work with it. I kept using more olive oil and I’m not sure if it contributed to the flatness of my loaf. I also used yeast that might have been past date (7/21 when it’s 12/21). I think the most probable cause is issues with the prove itself. I’m attaching pictures.
Though I baked it past the recommended time, the crust never fully developed that crispness and I found it to be far too crumbly inside and it almost looks bunched towards the bottom of the loaf. If someone could take a look and give me some advice on my mistake, I would really appreciate it. I love making bread and have had some amazing loafs; this wasn’t one.