Very basic, nothing special! A little bit (or a lot) of butter, honey, or peanut butter made it delicious though. Already keen to try out different recipes.
your ancestors would be proud, I feel like everyone should bake at least one loaf in their lives just as a connection to our past (and one of our favorite foods)
may your dough always rise and your loaves taste great!
I'd recommend letting the next loaf rise for maybe double the time as this loaf. General rule is you want the shaped dough to expand to 3x its size before baking.
The crumb looks a little dense to me. I'm guessing due to shaping issues. Did you do this freeform or did you use a loaf pan? Loaf pan is generally preferable for beginners because the pan provides a lot of support. With freeform loaves if it's not shaped correctly it will often collapse. Generally when you're shaping you want two things: internal structure, and a tightly stretched skin over the top. I think a lot of beginner recipes don't teach this very well, since I often see first loaves that look like they were assembled into a shape but not really using proper techniques.
I did use a very, very simple video tutorial for my first loaf. It involved practically no shaping, and because I kind of did this on a whim (genuinely stopping after work to buy the yeast and flour to make it that night), I did not have a proper loaf pan. I used an 8" square pan instead haha.
I have since acquired a loaf pan! And a dough scraper/cutter.
King Arthur has great videos on shaping. Here's a short one on how to form a sandwich loaf. You can see that there are several internal folds which create structure, and the folding and sealing creates tension on the outer layer which traps gas inside the loaf as it rises and later cooks. Good luck!
Cool! Awesome!
The flour can be tricky. Some of them can really ruin a bread or need some special process.
A couple of years ago I got into bread, but I decided to try to make the least complicated bread that tastes good. So to do that I stick to the same flour and make other little adjustments. Maybe I'll experiment more at some time 😁
Man it took me way too long to see this photo correctly. I was like "did he cut a peice off of the top and then put a blunt on it? What am I even looking at?
Oh yeah I figured it out eventually. My eyes were playing tricks on my. It may not be the most beautiful loaf in the world, but if it tastes good, that's what matters the most.
29 Comments
iamthetot@piefed.ca · 32 pts · 177d
Far from the prettiest but I was quite proud.
SatansMaggotyCumFart@piefed.world · 16 pts · 177d
They all look the same at the end.
It's the taste that really matters so how was it?
iamthetot@piefed.ca · 17 pts · 177d
Very basic, nothing special! A little bit (or a lot) of butter, honey, or peanut butter made it delicious though. Already keen to try out different recipes.
SatansMaggotyCumFart@piefed.world · 13 pts · 177d
Awesome prepare yourself for a delicious addiction.
My favorite baking tools are a kitchen scale, proofing basket and a dutch oven.
barkingspiders@infosec.pub · 14 pts · 177d
your ancestors would be proud, I feel like everyone should bake at least one loaf in their lives just as a connection to our past (and one of our favorite foods)
may your dough always rise and your loaves taste great!
notwhoyouthink@lemmy.zip · 2 pts · 136d
Beautiful comment, I love this thought.
TheReturnOfPEB@reddthat.com · 11 pts · 177d
the first one is free
congrats feels good
defaultusername@lemmy.dbzer0.com · 11 pts · 177d
I'd recommend letting the next loaf rise for maybe double the time as this loaf. General rule is you want the shaped dough to expand to 3x its size before baking.
iamthetot@piefed.ca · 5 pts · 177d
So this would be the second proof, you mean? After I've put it in the pan?
Pronell@lemmy.world · 5 pts · 177d
Doesn't have to be in the pan, but yes, that would be a second proof.
iamthetot@piefed.ca · 4 pts · 177d
Cheers, thanks!
CidVicious@piefed.zip · 8 pts · 177d
Nice job.
The crumb looks a little dense to me. I'm guessing due to shaping issues. Did you do this freeform or did you use a loaf pan? Loaf pan is generally preferable for beginners because the pan provides a lot of support. With freeform loaves if it's not shaped correctly it will often collapse. Generally when you're shaping you want two things: internal structure, and a tightly stretched skin over the top. I think a lot of beginner recipes don't teach this very well, since I often see first loaves that look like they were assembled into a shape but not really using proper techniques.
iamthetot@piefed.ca · 10 pts · 177d
I did use a very, very simple video tutorial for my first loaf. It involved practically no shaping, and because I kind of did this on a whim (genuinely stopping after work to buy the yeast and flour to make it that night), I did not have a proper loaf pan. I used an 8" square pan instead haha.
I have since acquired a loaf pan! And a dough scraper/cutter.
homesweethomeMrL@lemmy.world · 5 pts · 177d
IT BEGINS . . .
CidVicious@piefed.zip · 3 pts · 176d
King Arthur has great videos on shaping. Here's a short one on how to form a sandwich loaf. You can see that there are several internal folds which create structure, and the folding and sealing creates tension on the outer layer which traps gas inside the loaf as it rises and later cooks. Good luck!
PixelatedSaturn@lemmy.world · 7 pts · 177d
If you want to get into it, the only advice is to make a lot of bread. It's a simple dish so experimenting is very satisfying.
If it's just a one time thing, congrats too!
iamthetot@piefed.ca · 3 pts · 177d
I have already made it a few times since and bought more accessories and different flour to try different things 😅
PixelatedSaturn@lemmy.world · 5 pts · 177d
Cool! Awesome! The flour can be tricky. Some of them can really ruin a bread or need some special process.
A couple of years ago I got into bread, but I decided to try to make the least complicated bread that tastes good. So to do that I stick to the same flour and make other little adjustments. Maybe I'll experiment more at some time 😁
Mandarbmax@lemmy.world · 7 pts · 177d
Looks tasty if a little dense. I'm proud of you and I bet your next loaf will be even better!
iamthetot@piefed.ca · 7 pts · 177d
It was certainly dense, and also tasty.
HornedMeatBeast@lemmy.world · 4 pts · 177d
Same as my first loaf. Dense boi.
Learned from it.
My father made his first loaf of banana bread ages ago... It was so dense you had to get into it with a serrated steak knife.
dandelion@lemmy.blahaj.zone · 2 pts · 177d
this is wrong to me on a visceral level, lol
GreenShimada@lemmy.world · 4 pts · 177d
Good work! Looks amazing
Pronell@lemmy.world · 2 pts · 177d
I'm barely a year into my bread obsession. It's one of the only obsessions my wife has ever fully supported.
In addition to a dutch oven, as others said, I recommend picking up some diastatic malt powder. Add 1-5% of your flour content to a loaf.
It really helps develop a nice crispy crust and adds a ton of flavor.
Rooster326@programming.dev · 3 pts · 177d
Where does one get diastatic malt?
I've been making bread for almost a decade and the only secret I have found is having proper hydration.
Pronell@lemmy.world · 1 pts · 177d
Online or from brewer supply places. I got mine through Amazon. It's pretty cheap.
Diastatic malt powder is sprouted barley that is then milled; those enzymes help break the starch down to sugar so the yeast can feed more easily.
It is definitely not required as the basic ingredients are the four you listed. But it's a nice thing to add.
MIDItheKID@lemmy.world · 2 pts · 176d
Man it took me way too long to see this photo correctly. I was like "did he cut a peice off of the top and then put a blunt on it? What am I even looking at?
iamthetot@piefed.ca · 2 pts · 176d
You're looking at a very amateur loaf with one end cut.
MIDItheKID@lemmy.world · 2 pts · 176d
Oh yeah I figured it out eventually. My eyes were playing tricks on my. It may not be the most beautiful loaf in the world, but if it tastes good, that's what matters the most.