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December 13, 2021 - 7:50am
Ireth.nenharma's picture
Ireth.nenharma

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. 
https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/paul-hollywood-swhitebloomerbread.html

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. 

Thank You!!!

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Source URL:https://www.thefreshloaf.com/node/69458/new-baker-troubleshooting-new-recipe

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[1] https://www.thefreshloaf.com/file/d36a4bc86a7b46138ae02060e602a458jpeg