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/ck/ - Food & Cooking

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File: 64 KB, 600x899, white-bread3.jpg [View same] [iqdb] [saucenao] [google]
13883260 No.13883260 [Reply] [Original]

Everytime I try to make white bread in a loaf pan it sinks and the textures all off. I've maken freeform bread like french bread and Cuban bread and always been successful but I can never manage a loaf fit for sandwiches. After the first rise when I put it in the bread pan it never rises and spills over the sides like It should and idk what I'm doing wrong, I always follow every recipe perfectly. Am I just not kneading enough and the gluten isnt strong enough to hold the gas without collapsing? All I wanna do is make a proper sandwich loaf

>> No.13884845

>>13883260
Lol fag

>> No.13884857

>>13884845
Lol homophobe

>> No.13884897

>>13883260
Don't know really. It's easy as fuck to make white bread in a load pan. What recipes are you using? What wheat, yeast, etc.

>> No.13885111
File: 32 KB, 583x576, 839340.png [View same] [iqdb] [saucenao] [google]
13885111

>>13884857

>> No.13885632

>>13884897
Im using active dry yeast and all purpose flour, I figure i'd probably have better results with bread flour but with all the dumbass virus hoarders there isn't any flour to buy at the store at all so i'm stuck with what I have.

The first rise works out fine but the second rise never gets very big, I'm thinking maybe I might just need to make a bigger batch for the size pan I have

>> No.13885638

>>13883260
.

>> No.13885659

>>13883260
>Am I just not kneading enough
You have to figure that out own your own. There are enough ways described on the internet to check if your dough is ready or not.

>> No.13885708

>>13883260
Let the dough rise in the pan, you fucking dummy

t. Wholesale baker

>> No.13885780

>>13885708
All the recipies say to give it a first rise and then punch it down and give it a second rise in the pan.
Should I just rise it in the pan from the start and then bake?
My problem is during the second rise it never rises enough to bubble up over the pan like in the picture.

>> No.13885828

>>13885780
At the bakery i work at we let the dough rise in the pans, if you let them rise in the trays punch them down and give them a second rise like what you said they either don't come up much or have close to zero oven spring. Not only that but sometimes the texture of the bread can get fucked up. Let it rise in the pans, a cold proof will give you even more oven spring or poof if you are looking for that, but make sure to let the pan+dough get to room temperature first before baking it if you go that route to achieve maximum oven spring. Idk what recipes you're following but I bake ~3k breads a week all proofed in pan.

>> No.13885836

>>13885828
do you guys use powdered milk or real milk for the white bread

>> No.13885845

>>13885836
Powder

>> No.13885863

>>13885828
Alright, thanks man, I'll try that

>> No.13885926
File: 75 KB, 1104x971, Yeast Buns.png [View same] [iqdb] [saucenao] [google]
13885926

>>13883260

>> No.13886027

>>13885926
I dont know if this is supposed to be a meme with the addition of clearjel but either way I can make buns fine, my only issue is getting a loaf of bread to rise in such a way that it can be used for sandwiches instead of just a stubby brick shaped thing

>> No.13886126

>>13886027
make sure your yeast is good and if you're using enough then just let it rise for an hour-90 mins. it's that simple bro.

and clearjel is modified starch. it's included to prevent starch crystalization making a softer loaf that stays fresher longer.

>> No.13886157

>>13886126
ok anon, thats good info to know. I'm attempting right now what the other anon mentioned and just allowing it to rise in the bread pan from the start, I have high hopes now as its already looking decent, I'll update the thread once I get results.

>> No.13886365
File: 3.17 MB, 3024x2872, 20200406_155523.jpg [View same] [iqdb] [saucenao] [google]
13886365

Looking good, gonna bake it from here and see the results

>> No.13886406

>>13886365
That looks overproofed but it's hard to tell from pics, let us know how it turns out

>> No.13886510
File: 2.46 MB, 4032x3024, 20200406_162836.jpg [View same] [iqdb] [saucenao] [google]
13886510

I think the taste and texture turned out quite nice. Not too yeasty or anything, and its actually substantial and large enough to use for sandwiches. Thanks for the advice anons.

>> No.13886546
File: 2.93 MB, 4032x3024, 20200406_163226.jpg [View same] [iqdb] [saucenao] [google]
13886546

>> No.13886560
File: 81 KB, 996x750, loaf.jpg [View same] [iqdb] [saucenao] [google]
13886560

>>13883260
just do it right

>> No.13886587

If you aren't measuring by weight instead of volume, try doing that.

>> No.13886607

>>13883260
The bread is white, therefore is guilty of genocide and is racist.

I prefer brown bread. Less nasty.

>> No.13886629

>>13886587
The only issue I can seem to find is just trying to get much rise out of it after doing a first rise, I took the baker anons advice and just rose it in its breadpan and I think it turned out very nice, much much better than the square dense loaves I was getting.
All my measurements are by weight though yes.