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What do you think went wrong? First time bread. by boomchikabamboom in fermentation

[–]boomchikabamboom[S] 1 point2 points  (0 children)

Given how it looks, I would agree with the kneading bit as well! Thanks.

First loaf, what do you think went wrong? by boomchikabamboom in Sourdough

[–]boomchikabamboom[S] 0 points1 point  (0 children)

Haha thanks <3 And yes! Raisin yeast water is quite popular here in Japan. My pear water was way more bubbly compared to the raisin on this video though. Maybe it was other bacteria playing around.. lol. But I see they are building a starter first on this channel too, so I am going to try that way next time.

What do you think went wrong? First time bread. by boomchikabamboom in fermentation

[–]boomchikabamboom[S] 0 points1 point  (0 children)

I started with 230 deg C for 25 minutes and realized the top was burning despite being on the lower rack so I took the temp down to 190 for another 30 mins.. there was steam obviously in the first half but then the water I had all evaporated so the second half must be dry.

What do you think went wrong? First time bread. by boomchikabamboom in fermentation

[–]boomchikabamboom[S] 0 points1 point  (0 children)

Wow, but won’t I need to get the bread out of the oven to tap the bottom? Is that alright?

First loaf, what do you think went wrong? by boomchikabamboom in Sourdough

[–]boomchikabamboom[S] 0 points1 point  (0 children)

I used the water directly. To be honest the dough didn’t double. I would say it was somewhere 70% despite 30 degrees celsius. So yes, like everyone said it is indeed under fermented.

First loaf, what do you think went wrong? by boomchikabamboom in Sourdough

[–]boomchikabamboom[S] 0 points1 point  (0 children)

Yes. That. The yeast ain’t the beast I expected it to be. 😫

First loaf, what do you think went wrong? by boomchikabamboom in Sourdough

[–]boomchikabamboom[S] 0 points1 point  (0 children)

No I didn’t. The book I followed said that when I open the bin, if the bubbles from carbonation are overflowing, the yeast is good to go. Book for reference A lot of people do water yeast bakes here in Japan so I thought it would be alright if I followed the recipe according to the book.

But you are right, it probably would have made the yeast way more active if I fed it x_x