bread or rock?
I made bread! my sour dough starter is still being made, but I attempted to make artisan bread.
I DID NOT kneed it long enough. the flavor is amazing, but it's dense. like VERY dense. the next time I make some, I'm going to knead the soul out of it.
lesson learned! excited for the next one!
Making bread at home can be both rewarding and challenging. For those new to baking, achieving the right texture and flavor in artisan bread often requires practice and patience. Using a sourdough starter is an excellent way to develop unique flavors, but it's crucial to knead the dough thoroughly to ensure proper gluten development. Dense bread, while flavorful, can be a sign of insufficient kneading. To enhance the texture, consider incorporating techniques like autolyse, where flour and water are mixed and rested before adding additional ingredients. This process helps hydrate the flour, making kneading easier and improving the dough's extensibility. Additionally, let your dough rise adequately to achieve that coveted airy structure. For those who might find the process daunting, don't hesitate to explore online baking communities where you can find tips, share your experiences, and connect with fellow baking enthusiasts. With each attempt, you'll learn more about the science of baking, leading to more successful and delightful results in future endeavors.
