OK first thing I’ve learned is not to improvise too much.
Yesterday’s bread I scored with hashmarks using a lame
When you find a recipe if you think that adding extra salt because you like salt or letting it rise longer will make it fluffier, stop thinking.
There are ratios that you use that are there for a reason- too hot of water, too much salt, too long a proof time can all destroy the structure of the glutens in your bread.
If you are a beginner like me, just stick to a couple of simple tried and tested recipes and through the making of the bread you’ll begin to understand the reasons why you do certain things.
One little thing I learned is that there is such thing as too long a proofing time. If you’re supposed to leave it overnight, 24 hours is going to be too long…
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