Mutleyracers

Great reply. Thanks for sharing. Here is mine this morning from the cold overnight prooving in the fridge. Not tacky inside at all but still looks stretched if that makes sense? Oh, great rise out of this one as well as split seam on the top which I have read is a good thing...

Looks so sloppy. Excited to see the finished product.

Hi. It's a Siemens one. Has the water tank on the side that you fill and the evaporator dish at the bottom.

Thank you for reassuring me all is not lost. Persevere is what I shall do.

So made the Saturday white bread today. The dough felt rather wet from the beginning and I had a bit of a fight on my hands from the go. It just would not hold shape, tighten after folding etc. Just collapsed and then when trying to shape into loafs it would just stick to the worktop, hands no matter how much flour I put down. Finished product is a bit flatter than I wanted and still slightly tacky in the middle but wow, the crust is great. Like biting through glass. For the crumb texture, I am not sure if it is supposed to be very soft due to it being a sandwich bread but mine isn't.

Well today I am chuffed as this arrived from the USA today when it was scheduled for delivery on the 9th of July...

Started making the white bread on ken forkish. My dough is so wet it just keeps collapsing. Adding bits of flour but still drops. Hehe, fun and games.

Hi. Thank you tsking the time to post and give a link to ATK loaf. Will give it a look. I am indeed going to purchase some baking equipment. The pull man tin is one of them. Does anyone else use the quart containers that Ken Forkish uses to see if the dough had risen enough? Seems like a good idea to me.

Hi. Thanks for your response. I cook at 220c for 40 minutes or until it reaches 190f in centre and yep, the oven is preheated to this temp. Thanks for looking at my loaf in detail. I appreciate it.

Thanks for the reassurance

Thanks for letting me know. Just seen Ken Forkish's Water, Salt Yeast it £2.99 kindle addition. Worth a look for that price.

Has anyone read Bread Science by Emily Buehler by any chance?

Wow, Scotland the bread I like. I think I shall be sampling some of their grains. Thank you!

Hello. Thanks for your reply. Hehe, bread machines are still going hey. Never seen scotlandthebread before so shall have a wee gander! Thank-you

Hi Kayb. Thanks for your info. I do use a thermometer and all my loaves come out at around 190f. I do use my combi steam oven. Tried it with the bread setting and without. Turned out the same. I thought the idea with the steam was just during the initial rising stage/15 minutes of the loaf being in but my bread setting let off a little steam every 3 minutes for 44 minutes for a 850g loaf. I then tried doing it myself by using steam and hot air for 25 minutes and then just hot air for 20 but it made no difference. Here is a pic of my white sandwich loaf I made earlier... I have read that I should leave until it is room temp before cutting into it and I have but still the same. Hehe

Hi Kim. Thanks for the welcome. Glad you like the UK. It is a great place. I have never been to the USA but hope to one day.

Hi there. Thanks for your reply. In my household we do eat a lot of bread. Mainly a white loaf bought in a packet from the shop for £1/$1. Full of additives etc. Occasionally, we will buy a nice artisan sourdough loaf to have with soup etc. I want to have a good white loaf for a nice sandwich and toast which I stick with. From there, I want to be creative. Find a nice whole wheat flour, rye etc and add healthy seeds to fet a nice healthy nutritious loaf. Definitely keen for baguettes as we spend a couple of weeks in Paris and we queue up for the fresh baguettes for breakfast every morning. Thanks for the recommendations.

Hello. Thank you so much for your reply and recommendations. I shall look into these books at the weekend. Yay.

Hi. Firstly, thank you for replying to my thread. Secondly. Thanks for your recommendation of no Knead bread. I have not checked you link yet but I have tried to Jim Lahey one 3 times now. I get stuck as it is always a bit sticky in the middle. It does taste and look the part though!

Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make. I would like this to be in metric rather than imperial. Thank you

Thanks for the pointer and the welcome.

Hi. Thanks for the welcome. I am excited to read through the posts!

Hello everyone. I hope you are all keeping well in these strange times. I am Lee. I live in the UK and have been on lockdown since the 16th of March. Like many people I have started getting into bread from listening to the modernist bread podcast. Now i don't have the book (wife won't let me yet, but i am working on it. So I have been trying bread recipes online. I have a Combi Steam oven which I use but all my loaves end up a little sticky in the middle. I have tried a basic white bread loaf with Diax and Jim Lahey's no knead in a pyrex dish. 3 x each so far and they are all a little sticky in the middle. When I squeeze the bread innthe middle it springs back a little but could be turned into a dough ball i think. Any way, I have come on here in search of advice. Kind regards Lee

Hi, this looks great. Thanks for sharing. When you use the steam setting on the oven, how long do you use it for and then what temp just on convection? Thank you