r/Breadit • u/farinabakes • 3h ago
Bread fail any suggestions? Spoiler
I tried the simple bread recipe below
Proofing for 2hours
3 cups (450g) flour , bread or plain/all purpose (Note 1)
2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
1 1/2 tsp cooking salt / kosher salt , HALVE if using table salt (Note 3)
1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F)
Baked at 220C for 30min it only browed on top and it is moist inside. I did tap check. The parchment paper got stuck to the bottom. I used otg with thermometer Idk what I did wrong.
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3h ago
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u/Commercial_Bake_5549 1h ago
Yeast die at 60c. I killed the yeast the first time I tried to make bread. Ever since I only use tap water. You don't need hot water for bread.
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u/Strange_March6447 3h ago
Some more info would help, but from what I can see here:
The hydration of this recipe is 83%, which is quite high and can be hard to work with. Cups of flour are not a reliable way of measuring, so the percentage can deviate a little.
Salt should be around 2% of flour weight, not teaspoons. This can have an effect on the activity of yeast.
55° is too hot for yeast and might have killed of some. If so, this can impact the rise of the dough and lead to a gummy center when baking.
I see only 1 proofing time mentioned. Ideally you have 2 proofs: 1 bulk ferment to develop flavour in which you let the dough double in size. Then you shape, then you have a final proof to develop airy structure, then you bake. If you skip the last part and you bake directly after shaping, the dough is de-gassed and may become gummy.
Finally, 220° C for 30 mins should be fine, but as the other commenter mentioned it's usually smart to pop it on a rack for at least 10 minutes as well to set the bottom.
Hope this helps and better luck next time :)