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Stefanie
@galazio
Bread making advice needed :) I’ve been learning how to bake bread with yeast this year. Often I find that my bread turns out quite dense instead of chewy and soft (see the sandwich bread photo below). Does anyone have any advice on how to improve homemade bread’s texture? Any tips and/or beginner friendly bread recipes would be much appreciated! :)
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Kristina Thiele 🎩 🐙
@kristinathiele
I would try a different recipe. Looks like a proofing issue potentially. I have baked a lot of bread and sometimes it is the flour that is at fault also. I have some very easy recipes for awesome baguette and a seeded loaf if you fancy, let me dig them out.
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Kristina Thiele 🎩 🐙
@kristinathiele
Seeded bread loaf In a large bowl add: • 450 g wholemeal bread flour • 50 g strong white bread flour • Scant teaspoon (3–4 g) fast action dry yeast (you can double this if you want it to move faster but I find flavour and digestibility better with more time) • 1 generous tsp salt Mix In a jug, dissolve 1 tsp treacle (or honey, or skip) in 450 ml lukewarm water, add most of it to the dry ingredients and stir it all together. Add all of the liquid if needed – It should be damp and un-shapeable, like a mud pie – look at consistency in the video above. Scoop into a well oiled and seeded 2lb loaf tin (oil even if using a non stick tin, if tin isn’t non stick you might want to line with parchment but I live dangerously and rely on the seeds). Contd 🧵
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Kristina Thiele 🎩 🐙
@kristinathiele
Text is too long 🧵 Sprinkle seeds on top and cover, then leave at room temperature 6–8 hours. I’m finding it takes quite a while now in winter but if you are in warmer climes do check on it earlier. Once the bread has risen to the top of the tin, preheat oven to 220C. Pop bread in, reduce to 200 after 15 minutes. After another 30 min remove bread from tin and bake another 10–15 min to crisp up all around.
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Stefanie
@galazio
Thank you for sharing these recipes! :) I love seeded bread!
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