Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
It turned out really great and tasty! Was a little worried when making it as I didn't have everything the recipe asked for. As it wanted a loaf pan with a lid(?) Have never seen such, but it worked fine without ๐ A bit of a confidence boost tbh that it went so well for being the my first time. Look forward making more!
Nice bread!
Experiment with kneading (slap and fold) for 5-10 minutes if you want a more open crumb (more volume). Also experiment with changing the amount of water and switching the flour. Even when sticking with white flour, there can be huge variations. Pay special attention to the amount of protein. More than 10% is usually an indication of four with more gluten, which leads to more "professional", chewy bread. Another thing to watch out for is timing. If you put your bread in the oven while it didn't have time to rise to it's fullest, it will be too compact. If you wait for too long, it might collapse and be too compact again.
Also, cut your bread before putting it in the oven for a nice and tasty ๐!
Just my two cents. Do whatever you like, what works and makes you happy. Everyone has different tastes in bread and that's great :)
Some very valuable tips here, thanks a bunch! I will defo experiement further :) Have a great rest of your day ๐ป
Thanks! Be sure to post more pics of your baked goods!