Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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I made bread for a few weeks, but the bread never rose properly. It was always rather flat and dense, and while tasting good, never really hit that spot. Today, I pulled the first really fluffy bread out of the oven and it turned out great. Really happy with it.
Any thoughts on what was holding you back and suddenly worked this time?
For me, it was always hydration levels. Had to hit 72-73% then boom! I'm a baker.
the more water, the happier the cultures, and steam puffs it some too.
Steam gives that great crust. Love it.
Looks good. I struggle with timing my sourdough.
Reveal your secrets unto us! I have that exact same problem with my sourdoughs!
I honestly didn't really change a lot. I left it for an hour longer in the box (4hrs vs 3hrs) but more because I forgot it, not because I wanted to. Other than, same procedure as always.
I suspect that the starter I made is now strong enough to cause the bread to "fluff up" ... but that's just a theory.
Longer bulk ferment worked for me
Finally