Two loaves of white bread

[sandyut]

Its a bread day here!

First try at white bread. Looks and smells good. didnt get quite the rise I hopped for. but happy with them for a first try.

 

[JLinza]

Looks like a couple of fine loaves to me

 

[chopsaw]

Looks good David . I up the batch size for loaves . 500 grams flour is the minimum for me .
Nice color on those .

Its a bread day here!

My starter ( that I've been waiting on ) says the same thing .
Never ready when I am .

 

[sandyut]

Looks like a couple of fine loaves to me

many thanks! Im gonna try slicing it with my slicer in a little bit. Ive never used it for bread before only meats

 

[sandyut]

Looks good David . I up the batch size for loaves . 500 grams flour is the minimum for me .
Nice color on those .

My starter ( that I've been waiting on ) says the same thing .
Never ready when I am .
View attachment 712833

I used a little more than 500g of flour and split it in two. I tried full 500g a SD loaf in a beard pan once and it blew up and twice the height of the bread pan. still working on that.

thanks for the kind words

 

[chopsaw]

still working on that.

When I was trying to dial in burger and sausage buns , I weighed store bought buns . Lol .
Got me kind of close .
You can adjust the volume on the next one .

 

[sandyut]

I kinda f'ed up the yeast bloom. I put the full load of honey in and it BLOOMED big time. I bet that was the issue. first rise was super fast, second rise was underwhelming.

Taste is on point

 

[sandyut]

this is the recipe I used. TBSP of yeast seemed like a lot but it was my first dry yeast bread.

Ingredients

• 2 cups warm water (105-115 degrees) (474g)
• 1 Tablespoons active dry yeast*
• 1/4 cup honey or sugar (85g honey, 50g sugar)
• 2 teaspoons salt
• 2 Tablespoons oil (canola or vegetable)
• 4 - 5 1/2 cups all-purpose or bread flour* (500g-688g)

Instructions

Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).

Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.

Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.

Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).

First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.

Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)

Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

Second rise: Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.

Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.

Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

 

[voyager 663rd]

First guess--> over/under-proofed? but what did the crumb look like?

 

[chopsaw]

second rise was underwhelming.

After seeing the formula , I'm leaning hydration . I like a high hydration dough , but from my experience one rise is all you get .

 

[BGKYSmoker]

Oh yes

Looking good.

 

[BGKYSmoker]

this is the recipe I used. TBSP of yeast seemed like a lot but it was my first dry yeast bread.

Ingredients

• 2 cups warm water (105-115 degrees) (474g)
• 1 Tablespoons active dry yeast*
• 1/4 cup honey or sugar (85g honey, 50g sugar)
• 2 teaspoons salt
• 2 Tablespoons oil (canola or vegetable)
• 4 - 5 1/2 cups all-purpose or bread flour* (500g-688g)

Instructions

Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).

Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.

Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.

Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).

First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.

Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)

Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

Second rise: Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.

Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.

Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Thanks for posting recipe.

 

[BGKYSmoker]

Looks good David . I up the batch size for loaves . 500 grams flour is the minimum for me .
Nice color on those .

My starter ( that I've been waiting on ) says the same thing .
Never ready when I am .
View attachment 712833

Right

 

[nlife]

many thanks! Im gonna try slicing it with my slicer in a little bit. Ive never used it for bread before only meats

I use my meat slicer on bread just about every time I make it. It does a great job and other than dusting the crumbs off and putting it away, there's really no cleanup to speak of.

I do have a decent bread knife, but I also have a 13 y/o son and a wife that hack at bread like a blind woodsman...

 

[Fueling Around]

Sorry late to this thread
I love any home made bread.
Quick summary from my experience
1 Tbs of yeast is to hot for 500g flour, but OK for 688g flour.
Fold and form faster than the guidelines. Don't worry about the 1" above the pan. Bread will continue rising in the oven.
I don't like a sweet bread so you used too much honey for my taste as I also use 0.5% salt (to flour weight)

 

[Rafter H BBQ]

Nice job Dave… and thanks for sharing the recipe!

 

[sandyut]

I use my meat slicer on bread just about every time I make it. It does a great job and other than dusting the crumbs off and putting it away, there's really no cleanup to speak of.

I do have a decent bread knife, but I also have a 13 y/o son and a wife that hack at bread like a blind woodsman...

I tried the slicer and it worked perfectly! thank you!

 

[millerbuilds]

Beautiful Bread! Nice work!

- Jason

 

[DRKsmoking]

Nice looking yeast bread Dave. Little light on the full rise.

But like you said first two.

David