Iām defeated š . I have tried making bread so many times, but each time it ends up looking like this. I was patient with the rising, and properly let it ferment and rise as much as the recipe called for. Does anyone have any guidance? Did I not knead it enough? https://www.diningandcooking.com/891628/im-defeated--i-have-tried-making-bread-so-many-times-but-each-time-it-ends-up-looking-like-this-i-was-patient-with-the-rising-and-properly-let-it-ferment-and-rise-as-much-as-the-recip/ https://www.diningandcooking.com/891628/im-defeated-%f0%9f%98%85-i-have-tried-making-bread-so-many-times-but-each-time-it-ends-up-looking-like-this-i-was-patient-with-the-rising-and-properly-let-it-ferment-and-rise-as-much-as-the-recip/
#baking
nostr:npub1gl8xasfx24cj76n706pnqm5zp9arealxa0ngmtwklla5lceuqneqp7q5y9
My bread making improved a lot when I learnt how to make bread without kneading. The technique is called autolysing, and it basically means letting the un-kneaded, un-leavened dough sit, so that the magic gluten fairy can do the work.
