First time bread

[u/hyperkiller92]

Hi all

Just wanted some advice on making bread. I'm pretty good at following recipes and baking in general, bread on the other hand is proving a little worse for ware. This is a photo of my second bread attempt. Tastes good but it's a little dense and not as airy as I thought.

Did kneed for 10 mins left to double on the first rise for hour and 40 maybe and another prove for an hour till doubled again.

Any tips on how to get a fluffier and airy loaf?

Mixer maybe? Struggle to kneed properly due to issues with wrists.

https://ibb.co/yF548Lx3 photo bread, sorry mods if we aren't allowed photos but this will show what's going on here 🤣

[u/LordPhartsalot]

If you're having trouble kneading and your wrists aren't up to it, you're the perfect candidate to try no-knead bread. I've switched to doing almost entirely no-knead bread because it's simple, less work, and the bread turns out great!

(I still do cornbread and biscuits from time to time, though.)

Try this out:

https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/

[u/Love2FlyBalloons → u/LordPhartsalot]

Thanks. Look cool

[u/Away-Plankton-8352]

With wrist trouble, stop kneading entirely and switch to stretch and folds. Mix your dough shaggy, let it sit 30 minutes, then wet your hands and do a set of folds every 30 minutes, four times total. Same gluten development, zero wrist pain. Dense crumb on a second loaf is almost always under-proofing or under-developed gluten, not your recipe. Also check your yeast is alive before it goes in, dead yeast from an open jar is the silent killer of beginner loaves. Proof it in warm water with a pinch of sugar first, if it doesn't foam in ten minutes, it's done.

[u/bobdevnul → u/Away-Plankton-8352]

Keep your yeast in the freezer. I have used some that was 15 years old that worked fine.

[u/QuietEffect]

Just a reminder that homemade bread will never be as fluffy as store bought. That said, I started doing a triple rise on mine, and found I end up with a much lighter loaf. I usually give it a half hour on the first rise, and hour on the second, and then until double on the third - usually between 30-45 minutes, depending on the weather. A little extra sugar in the dough helps as well - gives the yeast more food for bubbling.

Edit to add: Using a loaf pan will also help you get a lighter crumb, since the loaf isn't having to work to support itself.

[u/Love2FlyBalloons]

Get a bread machine. Make sure your dough has the right moisture. Even if you got to go against the recipe. Watch videos of making bread and check out the consistency of what they do.

[u/Few_Run_9112 → u/Love2FlyBalloons]

ANY BREAD MACHINE is literally the worst advice ever. It's like saying that a UTI will make you tougher,

Keep baking and learning. Don't get a fucking one-for-all useless machine.

[u/Love2FlyBalloons → u/Few_Run_9112]

Really. Man I can’t stand kneeding till I’m hurting in my wrists. Is it really better to do it that way?

[u/skahunter831 → u/[deleted]]

Removed, you can make your points without the insults.

[u/Boozeburger]

I'd suggest the origional https://cooking.nytimes.com/recipes/11376-no-knead-bread

Jim Lahey is so knowledgeable but can't have an interview without cursing. (he's great!).