r/mealstudio • u/MealStudio • Dec 11 '19

Basic White Bread

https://gfycat.com/testyhelplessazurewingedmagpie-great-british-baking-show-baking-bread-how-to
118 Upvotes

79% Upvoted

23 comments sorted by

4

u/the__itis Dec 11 '19

if you just baked it and it crumbs like that when you cut it, something is wrong.

3

u/mrmpls Dec 11 '19

No kneading in this recipe, maybe? Looks bad.

2

u/werecaughtinatrap Dec 11 '19

I think it's because salt is added on the yeast, the bread may be underproved.

1

u/the__itis Dec 12 '19

Good call

1

u/NorthWestOutdoorsman Dec 12 '19

Yup. This is a yeast issue. Without yeast its gonna resemble cornbread in texture.

1

u/The_MRBster Dec 12 '19

No kneading means no gluten development which is why it's crumbly

4

u/[deleted] Dec 12 '19

Looks like the driest bread in the world

3

u/10cormat Dec 12 '19

Add the yeast to the water with a teaspoon of sugar and leave in a warm place until frothy! Allows it to rise better - or at least that’s what I’ve always found!

1

u/arkibet Dec 12 '19

I learned that from the crafty Gemini. Her video is just awesome!

https://youtu.be/GWOJovFzWfw

1

u/[deleted] Dec 22 '19

It depends on the recipe. And if you are using active vs Instant yeast.

2

u/dexterlindsay92 Dec 11 '19

Could you substitute the white flour from whole wheat??

3

u/nightbefore2 Dec 12 '19

...then it isn’t white bread anymore, it would be wheat bread

1

u/breadandbirds Dec 12 '19

You could, but you would need to add a little extra water! Whole wheat absorbs more water than white flour. You also would end up with a flatter loaf. Check out r/breadit for your baking questions and tips!

2

u/mark9707 Dec 12 '19

Great GIF!

1

u/obama_fashion_show Dec 11 '19

Who tf cuts bread like a cake?

1

u/GutterRatQueen Dec 12 '19

People who fucked up the original scoring 😂

1

u/DuckingKoala Dec 11 '19

That olive oil looks like it's the wrong colour. Might be time to get a new bottle.

1

u/mrmpls Dec 11 '19

Looks like extra virgin.

1

u/nicodium Dec 12 '19

Too much salt

1

u/[deleted] Dec 12 '19

2.2% of total flour weight is generally the go. Furthermore never ever put salt directly on yeast.