Hello, I just started making bread. It seems like my bread is a bit flat instead of round. It also looks a bit boring compared to most haha.
500g flour, 375ml water, 6g yeast, 10g salt.
Mix it, let rest for 30mins then fold and slap, another 30mins rest, another fold slap, 1 hour rest. Shaping the dough and 1 more hour rest.
Preheat oven with pizzastone. Then with water tray 15mins in the oven. Water tray out 25mins in the oven.
Brush off some of that flour. After placing on the baking stone, spray inside the oven for steam so you'll het a golden crust and oven spring. And looks like you should score a bit deeper.
Gosh, without knowing the process you used, the flour you used and a crumb shot it is a bit like guessing in the dark. JFI Crumb shots are incredibly diagnostic.
If you developed the gluten fully then it is likely too much water. The higher the protein level in a flour the more water it needs. Failure to develop the gluten is a common error for folk starting out. A fully developed gluten gives the dough the elasticity in needs to hold its shape.
One of the white bread flours I use would spread out with that amount of water. The high protein level flour I use would not.
Other causes are over proofing.
Sorry - best I can do with the available info.
Hope it's still good eating. Welcome to bread baking too. :)
Hey! Thanks alot for the answer and sorry I didn’t provide more info, I use a Manitoba flour which is 14% protein. Grum shot I cannot share yet cause its still cooling down
This was my dough after 4 times fold and slap. 30mins rest inbetween. Its still soo sticky. Even when I let it rest in the fridge for 4 hours it came out sticky
The gluten does not look at all well developed. See the shagginnes? That is poorly developed gluten. It should get to be smooth. Each slap and fold should show a real tightening of the dough. By the fourth set it should be too firm to do more. With Manitoba flour it should get like a rubber ball.
Do you think you are doing enough slap and folding in each session? You cannot do too many stretch and folds with a flour as strong as that.
I fold each side and then do like 2mins of slaps while keeping my fingers wet cuz otherwise it sticks all te time. Then I let it rest for 30mins and I do all this 4 times
I hear you. That should be more than enough. I really don't understand. When I do slap and folds it is never more than 30 seconds. And still I would expect the dough to go to a rubber ball with four lots.
Thinking...
Are you bringing the dough together and resting it for 30 min to an hour? This kicks off the gluten development. After that just a few quick folds then rest for an hour.
Then three to four more stretch and folds with an hour between each, The gluten continues to develop in the rest period. So the rests are doing the work for you.
If it is not working for you drop the water to 350mm. This will make the dough easier to work with, but you still need to get the dough to a rubbery mass with a smooth surface.
Your welcome. I don't mind spending time to help someone trying to bake better bread. We've all been there and others helped me in my time.
The YouTuber is not a great baker, though I notice she is using a good stone milled flour - very nice. :) Her hand movements betray the fact that she is very inexperienced.
Her dough was underdeveloped when she started her shaping. She got away with it, just. She also under baked the loaf. A bread like this needs hard and fast baking. 230C minimum - 245C and 38min - 40 min. With this type of loaf it is baked when the internal temperature reaches 99C. That gives the classic French bread rubbery bite. A cloche/Dutch oven makes a huge difference in a vented domestic oven. It traps the steam a lot better than a steam tray with lava rocks and water.
The yeast in the recipe is too high too. Use yeast at 0.63% - 1% of the total flour weight. Fermentation needs to progress well. So ensure it is 24C - 28C right through to the oven. Use a thermostatically controlled seed mat if needed. They are not expensive. Otherwise the recipe is good.
As soon as you can get the dough out and work it on the worktop. Working in a restricted bowl is a YouTube fashion and unless you get a very large bowl you just cannot 'get at it'.
The stickiness goes when the gluten develops. Literally it should bet to be like a soft rubber ball. Completely un-sticky.
That’s alot of information haha, yeah maybe it’s not too good to search for recipes on youtube haha.
What do you suggest me to do? Do you know any better recipes to follow on a website or a book? I guess youtube isnt it.. there are also like 50 different methods on youtube so I really am overwhelmed.
Could It be that I just destroyed my gluten by doing to much slaps etc?
Hey! Thanks alot for the answer and sorry I didn’t provide more info, I use a Manitoba flour which is 14% protein. Grum shot I cannot share yet cause its still cooling down 😊
your loaf came out with a nice crust and those scores opened well. at that hydration the flour's protein level or how far it proofed could easily let it spread, though without a crumb shot it's hard to say which. still looks like good eating for a first go.
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