When you get used to loaves appearing, looking wholesome and presentable, (they sometimes turn out like ski slopes
or mini bricks) there is always that little feeling of disappointment, that in spite of my best efforts, the final product does not look quite right. I think I got too complacent. For sometime I have had to change the recommended water measure, as the packs of flour - note plural- required it. It is difficult to predict, (indeed, for me, it is impossible to predict ) how a pack of bread flour will behave till I have seen what it does when transformed into a loaf.Growth patterns, like too much rainfall, or, drought, lack of warmth, or, sunshine, in essence, Nature's vagaries, all affect the efficacy of bread flour. I think the new bag of flour I used has just reminded me of it.
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6 comments:
I think that taste is more important than looks, and there's nothing better than freshly baked still warm bread. Flighty xx
Hi Mr F,
I agree 100%. xx
Ah yes....I can smell it from here!xxxx
...not much left now, Snowbird xxx
Too bad you didn’t give us a picture of that loaf of bread. I love bread and use to bake it myself. In recent years I discovered those machines, and ate some of the bread made by them and loved the bread. Since it seemed simpler, I bought one of the machines and encountered the same problem. It seems to be dependent on the amount of yeast we use. I’ve gotten very good loaves, and also some problematic one. Keep experimenting.
There was no doubt, Shimon, that the symptoms were indicative of too much water in the loaf mix. The next loaf will be a little drier.
The machine I use is my third, in more years than I care to remember. I used to experiment quite a bit with machine bread making. Some of my favourite bread is too heavy for a single-blade machine. I have one bread recipe book that has never failed and another, with a few different loaves, where some work well. I used to successfully make brioche using a machine. I must try it with the machine I currently have.
Thanks for your comment Shimon.
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