(10-14-2024, 02:03 AM)VioletDove Wrote: The two times I tried making bread in a loaf pan have both been disasters. I don’t know what I’m doing wrong. I’ve made bread rolls with gluten free flour and they rise perfectly every time but whenever I try bread flour they don’t rise at all.
I bought flour and yeast today to try it one more time and here is this recipe. Maybe it’s meant to be lol.
There were times when the dough wouldn't rise well for me. It might be old yeast or not enough sugar, but temperature is usually the problem. So, as it seems I do my baking in colder weather, I will get the wood stove going and place the baking pans near the wood stove to rise. It gets at least 90F near the wood stove, so I wrote up 80 degrees room temperature in the recipe to get it to rise within an hour. Yeast won't do well after 110F, but at normal room temperature (around 70F) my bread won't rise much either. So I would put it in the oven on warm, but the oven warms a little too hot and I'd have to leave the oven door ajar and waste energy.
That is the experience part, and it's not that I have done much baking. I've baked white bread maybe a half dozen times. I looked up pretzel recipes and that would be far tougher than loaf bread. My interest in baking is knowing how to get by on my preps. In fact, I am going through the cupboards to rotate my stock and am trying to use stuff that has recently expired or is just plain old (like pasta, rice, and oatmeal). Plus I'm making my own survival/camping cookbook to have in my bug-out bag and caches.
ETA: While I'm talking about prepping and survival, I had just smoked some venison jerky and was eating it while I made the bread. A few pieces had me good until a late dinner. I skipped breakfast, and I had no need to do lunch that day.
A trail goes two ways and looks different in each direction - There is no such thing as a timid woodland creature - Whatever does not kill you leaves you a survivor - Jesus is NOT a bad word - MSB