Love your delivery of this recipe mate, and the fact that I would never be baking a loaf of bread if it were not for being on furlough....and who knows what happens next....🧐 I look forward to the next video.
Jason Clowser cheers Jason, much appreciate to hear it helped you. For my bread recipes, I’m thinking about baguettes next, done as simply as possible.
Hi Steve, I used your recipe for the first time this week and it tasted fantastic but I have a problem. The base of the loaf was very dense but the upper part was lovely and light and airy-a perfect crumb. This has happened on several of my various bakes and I wondered if you could advise what is causing this. I can add a photo if this would help you to diagnose the problem. Regards Ted
Hey Ted. Great to hear from you, but sorry this recipe isn’t quite working out for you. Well, I’ll try to help. It sounds like your getting a good rise from the yeast you’re using, but something is hindering it’s development lower down in the loaf. I’m going to have to make an experienced guess that it might be something to do with salt. Salt kills yeast, so lower down in the loaf fermentation the salt is inhibiting the development of the yeast, and the gasses that make it light and fluffy. Try using a little less salt, and add weigh it out and add it during the kneeling process instead. A second fault which can cause a dense base but fluffy middle is the tin you’re using or the heat might be uneven - so the loaf is baking from the top down (this is rare but sometimes can happen). I’ll try and think of some more, but try the salt thing first.
I cant think of any reason why not, the yeast would thrive in the milk if at the right temperature. it contains lactose and h20 so reckon would be absolutely fine.
Since making this, I think there’s too much yeast in it but I need to experiment again. According to the manufacturers of the yeast I use, you double the amount for fresh yeast - BUT I think you should use around 12g of fresh yeast and your bread would rise perfectly. Hope this helps. :)
Looks good
Brilliant. Love the jolly end of the world banter at the end.
I could listen to you commentating all day, even a blind badger dropping big ones. Watch out Attenborough.
Love your delivery of this recipe mate, and the fact that I would never be baking a loaf of bread if it were not for being on furlough....and who knows what happens next....🧐 I look forward to the next video.
Jason Clowser cheers Jason, much appreciate to hear it helped you. For my bread recipes, I’m thinking about baguettes next, done as simply as possible.
Hi Steve, I used your recipe for the first time this week and it tasted fantastic but I have a problem. The base of the loaf was very dense but the upper part was lovely and light and airy-a perfect crumb. This has happened on several of my various bakes and I wondered if you could advise what is causing this. I can add a photo if this would help you to diagnose the problem. Regards Ted
Hey Ted. Great to hear from you, but sorry this recipe isn’t quite working out for you. Well, I’ll try to help. It sounds like your getting a good rise from the yeast you’re using, but something is hindering it’s development lower down in the loaf. I’m going to have to make an experienced guess that it might be something to do with salt. Salt kills yeast, so lower down in the loaf fermentation the salt is inhibiting the development of the yeast, and the gasses that make it light and fluffy. Try using a little less salt, and add weigh it out and add it during the kneeling process instead. A second fault which can cause a dense base but fluffy middle is the tin you’re using or the heat might be uneven - so the loaf is baking from the top down (this is rare but sometimes can happen). I’ll try and think of some more, but try the salt thing first.
@@feedwithsteve2895 Hi Steve, thanks for your quick reply, I will try your recommendations and let you know.
Can I use half milk half water?
Thanks
I cant think of any reason why not, the yeast would thrive in the milk if at the right temperature. it contains lactose and h20 so reckon would be absolutely fine.
Thanks a lot quick reply really appreciated.
what is the measurements for fresh yeast instead of dried?
Theresa Butler hi Theresa. Let me calculate that for you. Bare with me a short while.
Since making this, I think there’s too much yeast in it but I need to experiment again. According to the manufacturers of the yeast I use, you double the amount for fresh yeast - BUT I think you should use around 12g of fresh yeast and your bread would rise perfectly. Hope this helps. :)