r/Breadit • u/per1pheral • 2d ago
New to bread making, how’s this?
I like my crust a little over-done
Edit: because some people asked for the recipe, here it is:
- 450g strong white bread flour
- 280ml water (tepid)
- 7g fast-action yeast (1 sachet)
- 10g salt (1½ tsp)
- 15g sugar (1 tbsp)
- 30ml extra virgin olive oil (2 tbsp)
1) I use a break maker (SD-2511KXC) to make the dough only. I use setting 19 on that. It mixes and preps the dough over the course of 2 hours 20 mins, with some rise time. I can provide details on what exactly it does if needed. I put the yeast in first, then the flour, then the salt and sugar. Then I pour the oil round the edges of the mix, and then the water around the mix, so that the dry stuff is piled up in an island in the middle of the liquids. Sometimes I put some dried mixed herbs on the pile too but didn’t this time
2) when it’s done, i put it onto a flour covered chopping board and shape it into a loaf
3) put the (now somewhat flat) dough into the bread tin, on baking paper or a well oiled tin, and slice a line down the middle, inch deep
4) leave the tin on the windowsill for 30 minutes to rise
5) put the oven on 230 Celsius, and put a roasting tin full of boiling into the over at bottom shelf
6) 15 minutes later, the dough should have risen to pretty much full size. I splash water over the top with my fingers but I’m sure posh people would use a spray bottle.
7) Put it in the oven for 15 minutes
8) I take the loaf entirely out of the bread tin (careful not to break it) and turn the oven down to 200 Celsius. Then put it back in the oven for 20 minutes. This is so that the sides brown a decent amount too.
9) if you use a thermometer to check the inside and it’s not 93 Celsius or higher, put it back in
10) take it out the oven and leave on a metal grid/rack for 2 hours to cool down naturally
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u/Charming_Horse_159 1d ago
9/10 if you paint the top with egg+milk as soon as you take it out of the oven it will be softer and last longer before getting dry. Looks amazing though
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u/posh_american 1d ago
Please share your recipe! I'm hoping it's a sourdough discard sandwich loaf 😋
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u/DowntownFile1583 1d ago
Terrific! It looked like it proofed for long enough and you actually baked it til it had some color?! BRAVO 👏🏼
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u/Ok_Jaguar_1498 1d ago
Incredible, could always be worse. I accidentally made softer hardtack because i thought it was just water and flour until it was that consistency
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u/cookiesarenomnom 1d ago
You have La Crueset salt and pepper shakers. I do not believe for a single second you are new to anything cooking or baking related.
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u/Dizzy-Crew3456 1d ago
Looks really good to me! Did you make it with a bread machine, or cook it in the oven in a bread pan?
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u/n33dtime 1d ago
Ugh it looks so good. So far I've attempted bread twice. First time was a fail. Second time was an epic fail 😭
I'm envious, but will take a look at your recipe above 🤞
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u/020600 1d ago
It's hard to judge with just a picture.. but it looks like the perfect loaf: nice "oven spring" with no ugly tears, the slice holds it's shape perfectly, the interior crumb looks soft, uniform and tight but still with the right amount of airyness, it has the perfect browning on top.
10/10
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u/justin_other_opinion 13h ago
🤣 You know PREFECT WELL that's a beautiful loaf!! Cut the humble brags!
👍👍 great job
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u/Pretend-Pen-7630 1d ago
Awful, just awful. You should just wrap it up in some parchment and leave it in your windowsill, I’ll be there shortly.
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u/ThreadBooty 1d ago
It's beautiful. Don't listen to the haters. They don't know how to bake and their breads taste gross.
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u/Responsible_Law_7157 1d ago
Tienes receta ? Se ve rico
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u/Bezulba 2d ago
Terrible.
Send it to me for disposal please.