I’ve been baking my own bread for six or seven years, and still think I need to take a bread-baking course.

Because I still make boneheaded mistakes, and keep making the same mistakes for months.

Couldn’t figure out why my bread kept falling. Turned out I was just overproofing it, using up the little yeast beasts before the loaves even went in the oven. Sometimes less is more.

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About Joel

You shouldn't ask these questions of a paranoid recluse, you know.
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6 Responses to I’ve been baking my own bread for six or seven years, and still think I need to take a bread-baking course.

  1. Ben says:

    Perhaps you just have a batch of short-lived yeast?

  2. coloradohermit says:

    Those loaves sure look good to me!

  3. Robert says:

    Baking can be tricky.

  4. Zelda says:

    Help is available on your computer. Anything you want help with is on YouTube. Free. (for now)
    Where I live the only yeast that is predictable for me is SAF either instant or regular. Nothing else seems reliable. But I am a survival baker, not an expert. It might have something to do with the combination of your pans and your oven. If you find a good heavy clay loaf baking pan at a good price you might try it – even heating that surrounds your loaf and cooks it gently.

  5. Joel says:

    Yeah, an internet forum is where I learned I should be spending less time with my slow-rising loaves. My last batch of yeast started to die prematurely, so I started giving the dough more (and more and more) time to rise, and then my loaves started falling in the oven. Kept happening even after I replaced the yeast. Took a while before I found a solution to the problem, which should have been obvious from the start. Yesterday I made these loaves, which are the prettiest to come out of my oven in months.

  6. I always overproof. I’ve been told that instant yeast (the super rapid rise stuff) can go into the flour dry and will still work, but I’ve never had the gumption to try it.

To the stake with the heretic!