Hi all. I am fairly new to bread baking. First few loaves baked a while ago, took a long break, tried again. I get small dense bricks consistently. I've read a lot of advice here and elsewhere, and I'm going to try a bunch of things based on what I read. That said,I noticed a couple of things that might be clues. Any suggestions would be welcome.
I'm using Reinhart's French bread recipe from BB Apprentice. For consistency I would like to stick to just one recipe for a while. I want to learn to make kneaded yeast breads -- just a goal I have. I weighed all the ingredients (except salt and yeast). Used instant yeast, about 2-3 months old, kept in freezer. Flours are 50/50 mix of all-purpose and KA bread flour. (This is what Reinhart says to use). I checked the water temperature -- high 90s. I mixed and kneaded by hand and would like to keep doing that. The only difference from his method is I made round loaves, not baguettes. I proofed in medium sized mixing bowls, lined with dish towels sprayed with oil, covered with cling wrap. Got lots of rising both times.
Seemed OK:
Initial dough was on the sticky side (to me anyway). I thought I had a decent windowpane (but what do I know....) I stuck a probe in and got about 77 deg when I was done kneading.
Seemed weird:
The recipe doesn't specify any folds during first rise. It says push down if dough doubles in less than 2 hours. Did that. Not folds though.
After first rise, recipe says divide, careful not to degas, form baguettes. (Rounds for me). No bench rest? No pre-shaping?
When I tried to score the dough, it closed right up every time. Kind of soft.
End results were small, wet, dense. loaves.
Thanks for any suggestions.
Aram
Aram, welcome. FIrst, you are right on the money to want to stick with one recipe, and keep making it till you master it. I suggest, however, you start with http://www.thefreshloaf.com/lessons/yourfirstloaf I have read a number of the Reinhart books, but don't recall that recipe. The recipe I linked is designed for the purpose of a good introduction. Once you get that mastered, and you want to go back to the Reinhart recipe, you will need to give us some more info on your work flow. In general, if you knead it enough , then allow a bulk ferment to nearly double, then shape and allow to final proof to anywhere from 1 and 1/2 to a little less than twice the size, and put it in a hot oven, it shouldn't be dense if the recipe is good. If it is too dry, or too wet, it can come out dense, or if you stop the bulk ferment or final proof too early or too late, it will also be a bit dense.
Thank you!
Can I use bread flour for that first loaf recipe? I have a bunch.
Bread flour should be fine