forum: Food & Drink

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#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!

wink

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#2 Sun 12 Nov 06 1:13am

The White Rabbit

Forum super champ
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.

smile

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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!

smile

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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 exclaim

My husband and I went to Fifteen in London on 2nd Nov and had an experience of a lifetime.  The food was FABULOUS!  thumbsup  big_smile

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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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