Bread baking mojo, where have you gone??
I think I followed the recipe exactly. I bought a cloche (from Daniel's Rustic Bread in Canada) and a stone (from Amazon). I read the instructions and reread them about four times and this is what I got:
My dough was unbelievably rigid (even though it rose as it was supposed to) and the gluten just never relaxed. I was afraid it would burn out the motor in my KitchenAid because it kept jamming up. It was as dense and inedible as any of the loaves that caused my fear of yeast. When the recipe called for stretching the dough and showed how supple it was, I knew I was on the wrong track, but I didn't know how to rescue it.
Be sure to check out the other members of the Slow & Steady subgroup. Nancy will post a round up at her blog, Corner Loaf. I'll be back when my back, which I blew out over the weekend, recovers enough so I can walk upright again.
9 comments:
Come look at my ciabatta - we're twins! I love ciabatta, but I'm wondering if it's just too hard to make at home.
Too bad it didn't work out for you. Try again, because it really is delicious.
Oh no! Don't you hate it when there is no explanation for something going totally wrong.
Bummer! I'm sorry it didn't work out for you. I made some bread this weekend (not ciabatta though) and it was a fail - I was so disappointed so I can imagine how you feel!
I'm no expert but I have had my share of failures. It looks to me like it might have had too much flour in it. When I screwed up a batch of cinnamon buns that's kinda how my dough looked and next time I added a lot less flour. Hope that helps!
I'm also no expert, but just a fellow bread beginner. Looks to me like you need more "hydration" (add more water) Things that helped me learn a bit more about bread dough: 1. kneading more by hand (but not this wet type of dough) and 2. using the food processor rather than the mixer. Would be so fun if we could all bake bread together, wouldn't it?
My holes were small, too, and it burned out the motor of my KA in about 30 seconds, seriously. Bad deal. Yours doesn't look like a fail if it tasted good! It looks delicious.
No holes in mine either, but guess we will have to try again - right??
Love the shapes.
Oh no! Don't worry though. Especially with these more difficult doughs, it takes a while. Nick has made so many baguettes and we are yet to be fully pleased. Keep on truckin :)
Sara/imafoodblog.com
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