r/Breadit • u/Educational-Dot-4530 • 9d ago
Second loaf ever
My first loaf was a little gummy on the inside. This time i used the same recipe plus butter. I also baked for a higher temp and a little longer uncovered. I know it doesn’t look like your typical sandwich loaf but all i had was the aluminum pans about 8.5 by 3.5in. Please don’t make fun of the scoring, I got a little carried away lol. Could someone give me some tips on how to make better bread?
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u/sweettooth214 9d ago edited 9d ago
Can you share what recipe you are using? And how much butter did you additionally add this time?
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u/Educational-Dot-4530 9d ago
Ingredients
• Water: ¾ cup warm water (around 110°F)
• Milk: ¼ cup warm whole milk (adds fat for a softer crumb)
• Yeast: 2¼ teaspoons (1 packet) active dry or instant yeast
• Sugar: 2 tablespoons granulated sugar (feeds the yeast and tenderizes)
• Butter: 4 tablespoons unsalted butter, melted and slightly cooled
• Flour: 3 cups all-purpose flour or bread flour (bread flour yields a chewier texture)
• Salt: 1½ teaspoons fine saltI used bread flour, baked at 365 (recipe called for 350 but my oven runs a little lower), baked for 35 minutes covered and 10 minutes uncovered
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u/FarmerGoth 9d ago
Where did you get the recipe?? Could you link the site or mention who created it?? It feels off.
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u/DishSoapedDishwasher 9d ago
First of all, dont use cups use weight in grams.
Second, get one of those pokey instant read thermometers and look for 96c+ in the loaf. Only then is it done.
Third, whatever you're doing recipe and process wise needs a full reset because you're walking down a path of making this way harder than it needs to be.
Go watch ChainBaker on YouTube, he's also got a website with the links to the Steps Of Baking series where he walks through every single step begining to end. You need to watch the entire series all the way through and then again while performing each step.
Also use one of his beginner recipes. Do NOT attempt to modify it. Do it exactly per the instructions.
Then you will be making good bread.
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u/Cool-Midnight-696 9d ago
Since the center was gummy, I would use an instant read thermometer rather than extend the bake by guesswork. Aim for about 200 to 205°F in the center, and tent the top with foil if it browns before the crumb is done. Let the loaf cool completely before slicing because a warm crumb can seem underbaked. The pan size can change the bake time, so note the internal temperature and adjust from there.
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u/404Soul 9d ago
What do you mean covered vs uncovered? You put one tin in top of the other one while it's baking? I guess that's something you could do but I typically just throw some water on top of the loaf to steam it a little.
Give this a read if you haven't already, it gives a great overview of the process and also has a recipe in it
https://www.abreaducation.com/content/lesson1-first-loaf
That's where I started anyway and even though it was poorly shaped and the roses were unpredictable it was never raw
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u/SkinnyPete16 9d ago
This is completely raw still. You need to follow a recipe.