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Subscribe to forums RSS#1 Sat 11 Nov 06 11:05pm
rayray
- Member Occupation Graphic Designer
- From London
- Member since Sat 11 Nov 06
Brick Bread!
Hi there!
I am very new to this forum and was wondering if I could ask for some advice?
I am trying to make bread using Jamie's 'Basic Bread' recipe from his first book. However, I am having a lot of trouble with the results. My problem is the end result is usually a rock hard brick of bread that is very doughy and almost soggy in the middle and rock hard on the outside.
I usually knead the mixture for around 10 minutes, first prove for around a hour and 45 minutes for the second. I then bake it for about an hour.
Can anyone see what I am doing wrong?
Many thanks in advance!
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#2 Sun 12 Nov 06 1:13am
The White Rabbit
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: Brick Bread!
Maybe you need to prove it for longer. Is it doubling in size during each prove? Is it warm enough in the place it's proving? There are other people here who are more experienced with bread than me but that might start you off (and keep this topic on the front page).
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#3 Sun 12 Nov 06 10:16am
Sandi.B
- Member Occupation Manager
- From Pietermaritzburg, South Africa
- Member since Sun 12 Nov 06
Re: Brick Bread!
Hi...also new at this!!!
Afraid I cannot help you except you only need to bake the bread for 25 minutes and it is possible that your oven could be faulty. Tried Jamies's bread from his 1st book and then went on to doing the Ciabatta at step 8. Everthing turned out very well except for the texture which was kinda like ordinary bread inside and not the usual ciabatta texture inside.
How does one achieve this kind of texture.
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#4 Sun 12 Nov 06 9:08pm
rayray
- Member Occupation Graphic Designer
- From London
- Member since Sat 11 Nov 06
Re: Brick Bread!
Many thanks for your advice!
Keep it coming!
Thank You!
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#5 Mon 13 Nov 06 12:26am
WaiferThinMint
- Member Occupation Student, Chef on the side
- From Philadelphia, PA, USA
- Member since Tue 22 Jun 04
Re: Brick Bread!
I had that problem a while back as well...It turned out that I was baking the bread at too high of a temperature, perhaps try lowering the temp and giving it slightly more time.
Trial and error works well...but it may take a while
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#6 Tue 14 Nov 06 1:55pm
Sandi.B
- Member Occupation Manager
- From Pietermaritzburg, South Africa
- Member since Sun 12 Nov 06
Re: Brick Bread!
Thanks for the reponse waiferthinmint....will give it a bash 
My husband and I went to Fifteen in London on 2nd Nov and had an experience of a lifetime. The food was FABULOUS! 
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#7 Sat 03 Mar 07 11:00am
angelanl
- Member Occupation administrative
- From Barendrecht, Netherlands
- Member since Wed 13 Oct 04
Re: Brick Bread!
Brick bread? Maybe your oven is to high in temperature? (as waiferthinmint sais)
And indeed trial and error works.... good luck!
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#8 Mon 05 Mar 07 1:41pm
itsdanny
- Member Occupation Web Gimp
- From W Yorks
- Member since Mon 14 Aug 06
Re: Brick Bread!
Hi, two things to watch out for:
Water may be too hot when adding it to the yeast (thus killing it). Hand hot only (approx 37 to 40 oC).
Too much salt kills the yeast, or at least stops it from working (as a rule of thumb i go for 1 teaspoon per 500g of flour).
If the mix is right and it's warm and moist all the time then you should have no problems.
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