I have spent the weekend baking bread. Yesterday I baked a country malt loaf and binned it as it had the density of a black hole. Today I decided to do another malted loaf, the result is the ball-shaped one above, and I also made a sourdough loaf, on the right.
If I am truthful, neither rose the way they should have. I thought that maybe the yeast was dead, but after activating the yeast on its own rather than adding it directly to the flour I thought it would rise better, but no, it is a football size loaf weighing about 3 tonnes. The sourdough, however, is a bit of an odd one as it rose one side but not the other. But the good news is that my sourdough starter smell fantastic, and exactly the way it should do, sharp, sour and it’s bubbly, that’s one in the bag that I am counting. I have not tasted them as yet, but am hoping beyond all hope that they are good. Something inside says not though.
The thing which is odd, I used to bake bread all the time and never ever had a problem, everything worked, everything looked good, and tasted fantastic. This last attempt is making me wonder what I am doing wrong. Hell, I can make some of the finest French pastries, and I have made every type of bread successfully. I am at a loss. But, not to be defeated, I will keep going but will get some fresh yeast rather than dried.
Okay, since starting this post and now, I have just tasted the sourdough bread, and it was okay in taste, not the full sourdough taste, but not bad, the crust was crisp, there were air holes in the bread itself, but not enough, and unfortunately it was too dense, which means back to the drawing board.