I wanted to make french bread for our French Dip sandwiches. I usually use the french bread from the bakery at Publix, but since I went shopping a few days before we were going to make the sandwiches, the bread just wouldn't stay glorious for that long. So, I found a recipe online and started my journey into the bread making world. I followed the instructions and everything seemed to be going smoothly until I went to pull the bread out of the oven. The loaves were very heavy and didn't seem to have risen much (I noticed that before I ever stuck them in the oven). But, they tested done, so I removed them and very impatiently waited until it wasn't too hot to cut.
We tried..it wasn't bad, very dense, but not bad. It had a nice crust from the egg white wash. So, back to the computer I go to research why they were so dense.
Recipe: Mix dough and let rise until doubled...did that
Recipe: Punch dough, divide and let set 10 minutes...did that
Recipe: Roll out, roll up, and let set for 35-40 minutes (until nearly doubled)...did that (only they didn't double...my first hint)
Upon my research, I found that my dough probably needed more air, so I should hold it up when I am kneading it or it needed to rise more. So next time (which won't be too far down the road, and yes, it's a separate line item on my project list), I am going to make sure the loaves rise more before I bake them.
I really need to get better at taking pictures during the different stages of my project. But at least I have some.
|This is actually step #4. This is after mixing the dough, letting it rise, separating it in 2 and letting it set. You roll out the 2 sections into large rectangles and roll up, using water to seal the edge.|
But, it wasn't a complete disaster! Better luck next time!!!