Bread makers, talk to me

[starbuck]

For those of you who bake a lot, particularly bread, what resources did you use to learn?

I have had a bread machine for years, and tend to make sandwich loaves a few times per month. I use a recipe book or sometimes I find recipes online, but I feel like I'm just executing and lot learning more about the process. I also haven't had much luck making more artisan breads - while they are good, I don't get the right crust and chew. Can you recommend some blogs or books that I can dive into? Googling yields a million results, and I'm not sure where to even start.

[Pistol]

I just follow recipes. What specific problems are you having and what are you doing when they happen? Is the crust too hard or too soft? Putting a bowl of water under the bread can help it to get a good crust on it.

[tincupchalice]

Get a copy of the Bread Bakers Apprentice and read through the whole first part. It's wordy, but it goes into depth on the how and why and science behind bread baking.

[billyhorrible]

May 30, 2018 13:42:10 GMT -6 Pistol said:

I just follow recipes. What specific problems are you having and what are you doing when they happen? Is the crust too hard or too soft? Putting a bowl of water under the bread can help it to get a good crust on it.

This. Although I started with challah - no written recipe, just following my dad's instructions.

Alton Brown's "I'm just here for more food" breaks down the science of bread baking. That might help pinpoint where you're running into issues.

[starbuck]

May 30, 2018 13:42:10 GMT -6 Pistol said:

I just follow recipes. What specific problems are you having and what are you doing when they happen? Is the crust too hard or too soft? Putting a bowl of water under the bread can help it to get a good crust on it.

Well, it depends. I think generally, assessing the dough before baking is hit or miss for me. I had to change recipes because I started having issues where the finished product seemed doughy and I couldn't figure out why. I let them bake longer than the recipe, and checked for doneness with a thermometer and tapping on the crust - double confirmation, still having issues. After the third batch I looked for a new recipe.

Today I am making an egg bread - I've made it plenty of times but the past two times the dough has been suuuuper sticky. I'm not sure what has changed. Or if egg breads are supposed to be a little stickier and therefore this is ok, and then could it be an issue where I need more flour above the recipe, or if it's a gluten issue and just needs to be kneaded a bit more?

Then, I have made baguettes in the past, but mine have tended to bulk up more than the recipe photos, even when following them to the letter on how thin and long to roll them out. I don't get a ton of good flavor and my crust is thin and not crunchy. I'll try the water underneath next time!

[jubilantsquirrel]

I found this bread baking book by America's Test Kitchen. It looks like before each recipe there is an explanation as to why the recipe works, maybe this would be helpful?

[hawkward]

starbuck, it sounds like books that are good about breaking down the science of breadmaking would be good. I don't have a specific book rec, but when I'm baking/cooking and can't figure out why something does or doesn't work, America's Test Kitchen and Alton Brown are my go to sources.

For the sticky/not sticky and done/not done doughs, is your weather dramatically different lately? Humidity is such a huge factor in baking certain things.

[starbuck]

May 30, 2018 14:13:08 GMT -6 hawkward said:

starbuck, it sounds like books that are good about breaking down the science of breadmaking would be good. I don't have a specific book rec, but when I'm baking/cooking and can't figure out why something does or doesn't work, America's Test Kitchen and Alton Brown are my go to sources.

For the sticky/not sticky and done/not done doughs, is your weather dramatically different lately? Humidity is such a huge factor in baking certain things.

It's been raining a lot lately but today has been pretty dry. That may have something to do with it. So then you add a little more flour to counteract?

[starbuck]

May 30, 2018 14:10:24 GMT -6 jubilantsquirrel said:

I found this bread baking book by America's Test Kitchen. It looks like before each recipe there is an explanation as to why the recipe works, maybe this would be helpful?

Oh interesting! Thanks!

[vvvvvfee]

for a crusty/rustic loaf i've always had excellent results following the technique in my bread by jim lahey. you need a dutch oven for most of the recipes but the non-enameled cast iron ones are pretty inexpensive.

king arthur flour is an excellent resource. their recipes always work well and are very detailed. and they will respond to your questions and try to troubleshoot if you are having problems.

it does sound like maybe you're just using questionable recipes, though? a good recipe should give you info on how the dough should look/feel at various stages-- for instance, look at king arthur's baguette recipe.

+1 that weather certainly affects breadmaking-- rising time, dough stickiness, etc.

certain things IMO are just not worth it to me to make at home. for example, a rustic sourdough loaf, or even baguettes, i would have invest a lot of time on and i would still end up with an inferior product. why go through the bother when i can get a really good baguette for $3?

is there somewhere in your area where you could take a baking class? sometimes local bakeries offer them, or if there is a community college near you there might be a continuing ed class there. that would help you get that hands-on experience so that you can tell when dough looks/feels right, when it's risen enough, etc.

[starbuck]

vvvvvfee (I hope I got enough v's) I would looove to take a class,just have to find time. Thanks for the tips!

[Pistol]

Have you verified your oven is working right? Maybe get a small oven thermometer to stick in there and make sure when the oven says 350 it is actually 350? That or major weather changes (though if temp/humidity in your house is consistent I don’t know that outside weather should matter much) are the only explanations I can think of for a recipe that used to work, no longer working. Have you changed any of your ingredients (different yeast or flour)? How long has your yeast been open/is it expired?

[cdnfarmgirl]

I would check the yeast like Pistol said.
My bread kept failing and then I realized my yeast was expired.

[starbuck]

May 30, 2018 15:23:47 GMT -6 Pistol said:

Have you verified your oven is working right? Maybe get a small oven thermometer to stick in there and make sure when the oven says 350 it is actually 350? That or major weather changes (though if temp/humidity in your house is consistent I don’t know that outside weather should matter much) are the only explanations I can think of for a recipe that used to work, no longer working. Have you changed any of your ingredients (different yeast or flour)? How long has your yeast been open/is it expired?

I bought some new bread machine yeast maybe two months ago. The old recipe failed with the last bottle and the new bottle gave me a few good loaves before this last two rounds of issues with the new recipe.

I'll check the oven. It's kind of old so maybe there's a problem there.

[Pistol]

May 30, 2018 16:20:51 GMT -6 starbuck said:

May 30, 2018 15:23:47 GMT -6 Pistol said:

Have you verified your oven is working right? Maybe get a small oven thermometer to stick in there and make sure when the oven says 350 it is actually 350? That or major weather changes (though if temp/humidity in your house is consistent I don’t know that outside weather should matter much) are the only explanations I can think of for a recipe that used to work, no longer working. Have you changed any of your ingredients (different yeast or flour)? How long has your yeast been open/is it expired?

I bought some new bread machine yeast maybe two months ago. The old recipe failed with the last bottle and the new bottle gave me a few good loaves before this last two rounds of issues with the new recipe.

I'll check the oven. It's kind of old so maybe there's a problem there.

Are you baking or using a bread machine? I’ve never used a bread machine before. If you’re baking, I’d just buy the all purpose yeast. I’ve had luck with fleischmann’s rapid rise yeast.

[starbuck]

May 30, 2018 17:24:07 GMT -6 Pistol said:

May 30, 2018 16:20:51 GMT -6 starbuck said:

I bought some new bread machine yeast maybe two months ago. The old recipe failed with the last bottle and the new bottle gave me a few good loaves before this last two rounds of issues with the new recipe.

I'll check the oven. It's kind of old so maybe there's a problem there.

Are you baking or using a bread machine? I’ve never used a bread machine before. If you’re baking, I’d just buy the all purpose yeast. I’ve had luck with fleischmann’s rapid rise yeast.

Sometimes a machine, sometimes not. It depends what I am making.

I use Fleischmann's BM yeast and it says it can also be used in place of rapid rise? Hmmmmm...

[Pistol]

May 30, 2018 17:40:52 GMT -6 starbuck said:

May 30, 2018 17:24:07 GMT -6 Pistol said:

Are you baking or using a bread machine? I’ve never used a bread machine before. If you’re baking, I’d just buy the all purpose yeast. I’ve had luck with fleischmann’s rapid rise yeast.

Sometimes a machine, sometimes not. It depends what I am making.

I use Fleischmann's BM yeast and it says it can also be used in place of rapid rise? Hmmmmm...

Maybe try the actual rapid rise when using the oven? It’s so weird that it’s back and forth with working and not. Do you refrigerate the yeast when not in use?

[starbuck]

May 30, 2018 17:55:36 GMT -6 Pistol said:

May 30, 2018 17:40:52 GMT -6 starbuck said:

Sometimes a machine, sometimes not. It depends what I am making.

I use Fleischmann's BM yeast and it says it can also be used in place of rapid rise? Hmmmmm...

Maybe try the actual rapid rise when using the oven? It’s so weird that it’s back and forth with working and not. Do you refrigerate the yeast when not in use?

Ya I keep it in the back of the fridge to try to minimize temp changes. Maybe I'll switch it up.

[Pistol]

May 30, 2018 18:59:57 GMT -6 starbuck said:

May 30, 2018 17:55:36 GMT -6 Pistol said:

Maybe try the actual rapid rise when using the oven? It’s so weird that it’s back and forth with working and not. Do you refrigerate the yeast when not in use?

Ya I keep it in the back of the fridge to try to minimize temp changes. Maybe I'll switch it up.

Maybe it’s getting too cold back there? I know we keep our fridge extra cold but the back of mine actually freezes stuff. I keep mine in the door where you’re supposed to put butter.

[starbuck]

May 30, 2018 19:42:23 GMT -6 Pistol said:

May 30, 2018 18:59:57 GMT -6 starbuck said:

Ya I keep it in the back of the fridge to try to minimize temp changes. Maybe I'll switch it up.

Maybe it’s getting too cold back there? I know we keep our fridge extra cold but the back of mine actually freezes stuff. I keep mine in the door where you’re supposed to put butter.

That's so funny because I didn't keep it in the door because I thought it would get too warm.

[Pistol]

May 30, 2018 19:45:58 GMT -6 starbuck said:

May 30, 2018 19:42:23 GMT -6 Pistol said:

Maybe it’s getting too cold back there? I know we keep our fridge extra cold but the back of mine actually freezes stuff. I keep mine in the door where you’re supposed to put butter.

That's so funny because I didn't keep it in the door because I thought it would get too warm.

I’ve never had issues with it before. Yeast can be finicky but so far I’ve not had issues with it. But there’s so many different factors that go into bread. Make sure you use warm water but not too hot and you’re letting it sit long enough. Also, make sure yeast and salt aren’t being combined too soon. That can effect the yeast as well.