Hi all,
(This is my first post). Been trying to make my own bread. Did it successfully the first time but not since then.
Below are my ingredients and the method.
Personally, i think its my kneading as the dough is not elastic when i put it into the bread tin.
Any help/advice/tips on where i am going wrong and how to improve would be welcomed, thanks!
500g strong wholemeal flour
7g yeast sachet
3 TBSP olive oil
pinch salt
pinch sugar
300ml tepid (warm) water
add the flour to the mixing bowl and add pinch salt
make a well and add the oil
add yeast to tepid water and sprinkle some sugar
mix the yeast mixture and then leave for 5mins
after 5mins add the yeast mix to the mixing bowl and begin mixing dry and wet.
knead for 10mins
leave to prove for 2hr with clingfilm covered
after 2hr knead for 5mins and then add to bread tin
place warm teatowell over the tin and leave to prove for 1hr
then place in oven at 200 degrees for 30/35mins
The first change I would make is the point where you add the oil. Get the flour and water together first without the salt, before the oil is added. The oil added directly to the flour is probably inhibiting the formation of gluten. Although I use ghee instead of olive oil I've found that making it the last ingredient into the mix improves the dough and its subsequent rise by giving better gluten development. If that tweak makes too small of a difference, try upping the hydration slightly.
Thanks for the reply. Will try changing when adding the oil. But when do you add the salt?
The salt can go in after or during the autolyze. I go with after because salt is hydroscopic and I want the water to be making gluten not salt water. My recipe uses 600g of flour, a 60/40 combination of freshly milled hard wheat and store bought bread flour to which I add the water and then let them 'get acquainted' for at least 45 minutes before the IDY yeast, sorghum molasses and salt are added. The last in is the 15g of ghee. I'm using a KA mixer with the paddle for mixing flours and water then the hook when the other ingredients are added and for kneading.
Congratulations for setting out on bread. A couple questions.
Are you getting a doubling on your first proof?
Are you getting a doubling on your second proof?
Kneading is probably not the problem. Dough will rise even unkneaded. Kneading will make some difference in the texture of the final loaf.
yes, i am getting a doubling on the first proof.
No, am not getting a doubling on the second proof but it does rise
I think i will see how much it rises on the first proof and then just stick it in the oven.
...and thank you for the support
Jay
1. You should be getting a near-doubling on 2nd proof, especially if you are kneading before the 2nd proof. I would leave it to rise in the tin until you get that.
2. 175 C might be worth trying. You should be leaving it in the oven until well browned. Ovens vary.
3. Consider starting with http://www.thefreshloaf.com/lessons/yourfirstloaf and baking that until you get it right. You can also post pictures of the cut-open loaf here. There are folks on the forum who are wizards at diagnosing a loaf from a picture.
just an update. I tried again yesterday and though the bread rises it is not cooked inside looking doughy! The temperature is 200C for 35mins. This is what I have been told but feel I may need to lower the temperature and leave for longer.
just an update. I tried again yesterday and though the bread rises it is not cooked inside looking doughy! The temperature is 200C for 35mins. This is what I have been told but feel I may need to lower the temperature and leave for longer.