/ck/ - Food & Cooking

i think you overproofed your dough. that crust looks like shit. the crumb isn't much better. keep trying.

don't dump a whole cup of flour on each loaf. it doesn't look like you got much ovenspring. at what temperature did you bake them?

there's a million things that can wrong with bread and they're all interconnected. post your recipe and method if you want real answers.

for bread

>I can post the recipes if needed.
yes, they're needed.

I too, would like to contribute

>at least 10 hours +two bulking
probably overproofed

post your recipe/process if you want real advice.

>>14236963
>>14237042
too much steam can lead to pale bread. as can overproofing. you should get an oven thermometer and see what your oven really runs at, they aren't expensive.

everything

>>14041725
>105F
too hot for proofing
>for 3hrs
are you pulling these times out of your ass or do you let it proof until doubled each time? are you using commercial yeast or a starter?

you can knead too much, although it's practically impossible to do by hand. it's proofed just right if you gently poke it with a knuckle and the indentation fills in very slowly. you should slightly underproof some sourdoughs.

>Proofed for 3 hours at room temp in the form.
that seems too long. you usually proof it until it's about doubled and if you gently poke it, it slowly fills in the dent.

kneading it won't change the flavor.

>>7470919
what recipe are you using?

add a pan full of boiling water to the oven at the beginning

post the recipe you followed