How do ya’ll make your bread so crusty and your crumb so chewy? Everything I make comes out like store bought italian bread, which isnt bad but I want that aRTisAnal bread. Edit: Thanks for all the information, I now have a friday night goal.

6 points
*
Deleted by creator
permalink
report
reply

You’ve gotten some good advice in this thread, but I’ll throw in my two cents anyways.

First off, the flour mix can change the texture and flavor of your bread. I basically never have more than half of my flour be white. In your case, replacing as little as 1/4 cup of your flour with rye will cause your dough to be more sticky and have a noticable effect on the crumb and crust.

The biggest thing for chew though is making sure you’re doing autolyse, and work your bread after the final mix. After adding my starter/yeast and mixing thoroughly I regularly stretch the dough to develop it’s gluten. I pick the dough up and dangle it letting gravity stretch it down, then fold it together, and rotate and repeat to search in all cardial directions. I usually do this every 30 minutes for the 2 hours immediately after mixing the dough, for a total of 4 or 5 sets of stretch and fold. From there, let it rest and rise.

It’s worth noting that I like my bread very chewy, so modify as you need. I only got here through a bit of reading and years of trial and error. Good luck!

permalink
report
reply

I found this channel really helpful:

https://youtu.be/NMglhwp2lNs

My bread came out almost like that in the video on the 3rd or so try

permalink
report
reply

I will check it out.

permalink
report
parent
reply
3 points

In addition to Llituro’s very helpful suggestions, I’d also recommend (if you can afford one) an oven thermometer. Ovens can significantly vary in actual temperature. I found mine tends to be about 20 degrees cooler than whatever it says. As a result, my first loaves came out looking like yours.

I set my oven to 495 (for effectively 475) and bake in the Dutch oven for 30 minutes, then remove the lid and bake for an additional 15 minutes (or sometimes 20-30).

And the shape looks very nice. I think it just needed more time and heat.

permalink
report
reply

Thank you for the tip! Until I receive additional funds I will use the “does my hand burn instantly” method.

permalink
report
parent
reply

They are pretty cheap at least, looks like you can get an oven thermometer for less than $10. That said, I don’t have one either, for some reason.

permalink
report
parent
reply
Deleted by creator
permalink
report
reply

food

!food@hexbear.net

Create post

Welcome to c/food!

The place for all kinds of food discussion: from photos of dishes you’ve made to recipes or even advice on how to eat healthier.

Animal liberation is essential to any leftist movement.

Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.

Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, “disengage”.

Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.

Compiled state-by-state resource for homeless shelters, soup kitchens, food pantries, and food banks.

Food Not Bombs Recipes

The People’s Cookbook

Bread recipes

Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.

Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat

Cuisine of the month:

Thai , Peruvian

Community stats

  • 5

    Monthly active users

  • 2.3K

    Posts

  • 45K

    Comments