![]() We stick to a recipe for a while, bake and bake, make notes, alter just one thing at a time and see what result that yields before moving on. You are very right to try different things and techniques to get to know them but at the same time also stick to one recipe, really dive into that to get it just right. Maybe it is helpful to keep an eye on how much flour you add during kneading because if this is different every time it can also give a different result every time (with this recipe that states to use ‘extra flour for kneading’ you probably never know exactly how much you add and thus alter the structure of the bread). You can find the recipe here: Happy Baking, And maybe you can give our favorite Pain Rustique a try and see how that turns out. You can find our tips on how to create more steam here: Hope this will help you a bit. When we talk to home bakers, in a lot of cases we find that they do not create enough steam. There are certain types of bread that develop ears more easily than others.įinally it is very important to create enough steam in your oven for that all important oven spring to happen. This, in combination with flour and techniques used, can make it virtually impossible for your loaf to get ears. As far as we know a bloomer is a straight dough recipe with a lower hydration dough. You can find helpful tips here: Next to that you have to take into account the recipe you are using. it’s BS, every bakery has to be putting something in the flour to make it so big and light.ĭeflating can very well be a sign of over-proofing so check your dough regularly (finger poking test) to see if it is ready for the oven. I spent years trying everything out, I just wouldn’t bother with a Fan Oven, I’d just buy a Bread Maker and good flour like Wrights… don’t bother listening to people who say you just need four, salt, butter, water, yeast and Sugar…. ![]() ![]() I could never get anything good out of it, it also grows the Bread to one side which is annoying. The Humidity thing, I could only get with a fire Oven, putting a bowl of water in there and then when it’s all steamy, putting the bread in. However the Wrights Flour just seems so strong and it just keeps expanding and expanding no matter what. The problem I’ve been having is stopping the Bread from growing sideways and just being flat, because the process of moving the Bread just ruins it. So the Wrights Flour for whatever reason just stays in position, it doesn’t fall flat, you can bake it without any support. The only way I’ve been able to make good bread is using Wrights Flour and with an Oven with lots and lots of moisture. You can find them here!īread baking tips bread scoring, bread tips, lamé, scoring tool Reader Interactions Our own (designed by Ed) WKB bread scoring tools are available in our webshop. ![]()
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