Why is my bread so shite?

[Pumperthepumper]

I used to make bread all the time but got out of the habit and now every time I do it’s invariably terrible. The dough does this weird thing where it gets stickier and stickier as I knead it, it never goes smooth or silky. I’ve tried to do it in the mixer but then it just goes really solid. How can I produce a lovely, golden, round loaf instead of a lump of pale sadness?

Different flours absorb different amounts of water. Could it be the brand of flour? Or a whole meal v white problem?

@picklemewalnuts

Different flours absorb different amounts of water. Could it be the brand of flour? Or a whole meal v white problem?

I don’t know, I always buy strong white flour, usually from Tesco or Sainsbury’s. Should I try something else?

Today’s attempt

What recipe are you following?

Paul Hollywood’s from his first book.

How can I produce a lovely, golden, round loaf instead of a lump of pale sadness?
www.lakeland.co.uk/16147/Lakeland-White-Compact-1lb-Daily-Loaf-Bread-Maker
Throw bread-makey stuff in machine, remove lovely dough when machine shouts at you, dab a little flour on face for authenticity, pop dough in tin and bake until gorgeous. Is it cheating? Yarp. Do I care? Narp.

My bread was never successful until I found a recipe from The Pioneer Woman, white sandwich loaf.
It has melted butter in it so is beautiful and soft.

What yeast do you use? It might be that it needs activating first; active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients.

I've heard a baking tray of ice in the bottom of the oven helps

I use instant yeast sachets AND melted butter. My oven is shit though, maybe it’s that?

I just want to make artisan loafs and be the the envy of everyone with absolutely no effort or error. Is that really so much to ask?

Are you proving the dough twice?

Try another recipe. If you’re doing everything correct (follow yeast instructions, make sure water is warm, prove the bread twice) then it could be your oven.

This is the recipe I use. Hasn't failed me yet and I'm really a rank beginner to breadmaking. (Sorry about the measurements tho, I don't think there's a toggle to switch to/from metric)

King Arthur Sandwich Bread

Also use water or ice in the bottom. I think the root cause of the fuck up is in the ingredients or the kneading. I could knead it forever and it just gets stickier, if I do it a bit at a time it just smooshes away to nothing.

Yes, proving twice. Actually, it’s the second prove that also goes badly, it goes all massive and shapeless with a weird skin.

@HistoriaTrixie

This is the recipe I use. Hasn't failed me yet and I'm really a rank beginner to breadmaking. (Sorry about the measurements tho, I don't think there's a toggle to switch to/from metric)

King Arthur Sandwich Bread

Love the idea of putting milk and honey in!

Are you measuring or weighing the liquid? What yeast are you using? Do you need to heat your oven for longer so it's properly hot? As a basic recipe I use 500g of flour to 350g liquid, salt and yeast, knob of butter. Chuck everything in the food mixer with a dough hook. The game changer for me was buying a Brod & Taylor bread proofer (not on amazon, it's much cheaper elsewhere) which gives a beautifully consistent rise. Using it, I can make basic fougasse in an hour from scratch.

Is there icing sugar in the flour dredger? That happened to me in my school CSE Home Economics practical exam. Someone had put icing sugar in the flour dredger and I didn't check. My flaky pastry was getting stickier by the minute. I passed but have never made sausage rolls again

@dopenguinsdance

Are you measuring or weighing the liquid? What yeast are you using? Do you need to heat your oven for longer so it's properly hot? As a basic recipe I use 500g of flour to 350g liquid, salt and yeast, knob of butter. Chuck everything in the food mixer with a dough hook. The game changer for me was buying a Brod & Taylor bread proofer (not on amazon, it's much cheaper elsewhere) which gives a beautifully consistent rise. Using it, I can make basic fougasse in an hour from scratch.

Measuring the liquid, Sainsbury’s own dried yeast, don’t know what a fougasse is AHHHH! Starting to think I’ll never be that artisan baker, which has been my life ambition for six whole hours now.

@TroysMammy

Is there icing sugar in the flour dredger? That happened to me in my school CSE Home Economics practical exam. Someone had put icing sugar in the flour dredger and I didn't check. My flaky pastry was getting stickier by the minute. I passed but have never made sausage rolls again

I don’t think so but only because I don’t know what a flour dredger is. Should I get one? Is that the secret?

I think you are over proving.

The instant yeast- powder or flakes- only expects one rise. The needed yeast can go two.

@picklemewalnuts

I think you are over proving.

The instant yeast- powder or flakes- only expects one rise. The needed yeast can go two.

Ohhhhhhhhh really? That would make sense! So should I knock the air out still or just put it straight into the oven?

Fougasse is a really easy bread that only needs one rise, then you hand shape & slash it. Fast to make and lasts about 5minutes in our house! Look at Richard Bertinet's website www.thebertinetkitchen.com
He spends time on hand mixing & knocking back (but gently). I don't - I just bing it in the mixer with a dough hook and then fold it into a Boyle for a basic loaf. Could you be over-kneading? That can make the dough tough and prone to splitting as in your pic.

Hiw old is your yeast? I had a run of shit bread and bought new yeast it sorted the problem

Buy an oven thermometer to check your oven. Lidl bread flour is one of the best. Are you using a mixer?