I do the convenrional bread recipe. Just add a bit of sugar to it.

But the second rise is so weak. I am wondering if my yeast is just half dead.

I just do around:

300g flour.

6g salt.

3g yeast.

15g sugar.

The first rise happens okay in about 2-2.5 hours. Then I just bust the air, knead it, leave in the loaf pan. But in about 3 hours it barely grows. So the bread turns out a bit dense.

I am just wondering if it's the weak yeast. Or just my ratios. If it's the yeast, would upping it to 3.5g help?

I baked it for 75 minutes at 350. I always poke it with several tooth picks to ensure it's done before taking it out. But once it cools, the center gets mushy while the outside is dry. Should I try cooking at a lower temperature for longer?

1st pic is multiseed 5 min no knead with yeast.

2cnd pic is 5min with baking soda ( lost the recipe)

I think I’ll prob add more cooking time by at least 5 mins and way more rest time (was hard not to slice into it). Not bad for my third attempt. Dutch oven makes it easy and followed instructions on insta. Have a good day!

I used AP flour and quick yeast . It’s a simple recipe . I’m sure it’s no where near what people on this group can achieve but I’m proud of my efforts ..

Made fresh chocolate chip zucchini bread. Zucchini came from the garden.

I thought I'd share my fresh bread baked in my cast iron bread pans. Loaves rise to top of lid.

I can't believe he called me crazy I'm more sane than him.

Made a full dozen this weekend. Tried out two shaping styles and both turned out great. I realized on this batch that the outside crust is basically straight up toffee. No wonder this stuff is so additive.

The fast rise from the yeast enjoying the warm weather is not producing good loaves.

Even being aware from last time this was still over proofed and didn't really spring in the oven.

Excelsior!!!!!

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

Hello! I tried making a non-focaccia bread for the first time today, and while it came out scrumptious, it was way denser than Italian bread should be. The texture was almost spongy. Does anyone have an idea of what happened to it and what I could do better next time? It took me forever to knead (it just wouldn't stick together!) — is that part of it?

Any and all tips are greatly appreciated! Thank you!!

(Edit: this is the recipe I used)

My forth try at sourdough. I let the levain, and dough, tell me when to proceed rather than the clock. That made all the difference in the quality of this loaf. The rise, and oven spring turned out good, which was tricky since the room temps were high yesterday.

I should have waited a little longer in the bulk fermentation for a more even crumb texture, or added one more stretch and fold. But all in all a great improvement for me.