look good to me! I would not be disappointed pulling those breads out of my oven. There is an art to slashing the dough, and it is one I have not mastered. Like your loaves, some of my slashes work beautifully and other parts of the loaf "burst" instead. I think some of the problem is uneven heat in my oven. But it is a minor thing, because the bread tastes great. Plus, it gives your breads a true "hand-made" look. Happy baking!
Thank you! Good call on the uneven heating in the oven though. I've noticed that before and have rotated my loaves to ensure even browning, so that may be the culprit. Whatever the case, you're right, it still tastes great!
Many thanks! It's taken a while to get to this point, but you'll make it there eventually, trust me! If it helps to know I started learning with regular white dough using fresh yeast---it leads to much more predictable rises, easier shaping, and overall it's less time-consuming. Then I started working in whole wheat flour and using sourdough. I'm looking to incorporate rye flour and seeds/grains soon. Always good to keep learning!
I'm not new to baking in general, I was an devoted cake baker for the last few years then I discovered bread! So I've been through the learning curve but bread is very different, a lot more challenging imho. I'll take your advice and nail the basics before I venture into sourdough and the rest of it. Thanks for the comment :)
When I started out, I was eager to try a lot of different ingredients, recipes and methods right away. That made it more challenging than it had to be. Thankfully, it wasn't long before I was given and took the advise to slow down and not to try to do so much so soon. Since then, I've been able to learn to use various ingredients, recipes and methods in a much less challenging manner by implementing one or two at a time instead of a bunch. I'm sure other people can learn and improve faster, but for me at least, I'm more comfortable this way than trying to go faster.
I just finished reading the bread bakers apprentice and there's so many formulas in there, its tempting to jump around and try lots of them at once. I won't be doing that though! :)
Nothing so disappointing as baking bread over the course of two days and finding that he crumb is underfermented and inedible. Well, if it happens again, it isn't quite inedible if you toast it!
look good to me! I would not be disappointed pulling those breads out of my oven. There is an art to slashing the dough, and it is one I have not mastered. Like your loaves, some of my slashes work beautifully and other parts of the loaf "burst" instead. I think some of the problem is uneven heat in my oven. But it is a minor thing, because the bread tastes great. Plus, it gives your breads a true "hand-made" look. Happy baking!
Thank you! Good call on the uneven heating in the oven though. I've noticed that before and have rotated my loaves to ensure even browning, so that may be the culprit. Whatever the case, you're right, it still tastes great!
Your loaves are beautiful :) For a new bread baker like myself, its so encouraging to see such improvement!
Many thanks! It's taken a while to get to this point, but you'll make it there eventually, trust me! If it helps to know I started learning with regular white dough using fresh yeast---it leads to much more predictable rises, easier shaping, and overall it's less time-consuming. Then I started working in whole wheat flour and using sourdough. I'm looking to incorporate rye flour and seeds/grains soon. Always good to keep learning!
I haven't ventured into sourdough yet, i'm trying to get the basics nailed with commercial yeast.
I'm not new to baking in general, I was an devoted cake baker for the last few years then I discovered bread! So I've been through the learning curve but bread is very different, a lot more challenging imho. I'll take your advice and nail the basics before I venture into sourdough and the rest of it. Thanks for the comment :)
Right on, sounds like you're well on your way then! Good luck and hope I'll see some of your successes on here in the future!
When I started out, I was eager to try a lot of different ingredients, recipes and methods right away. That made it more challenging than it had to be. Thankfully, it wasn't long before I was given and took the advise to slow down and not to try to do so much so soon. Since then, I've been able to learn to use various ingredients, recipes and methods in a much less challenging manner by implementing one or two at a time instead of a bunch. I'm sure other people can learn and improve faster, but for me at least, I'm more comfortable this way than trying to go faster.
I just finished reading the bread bakers apprentice and there's so many formulas in there, its tempting to jump around and try lots of them at once. I won't be doing that though! :)
Nothing so disappointing as baking bread over the course of two days and finding that he crumb is underfermented and inedible. Well, if it happens again, it isn't quite inedible if you toast it!
These loaves look great. Nicely done.
Thanks!
ery well done indeed. Happy baking
Many thanks!
Mmm, I'd definitely eat that.
Congrats on troubleshooting and several fine loaves!
Zita