Lately I have too much time to do many things, one of which is experimenting. As someone who loves the bakery world (but usually likes to just buy it and never make it myself), I am curious about my abilities in the bakery world. At least I have tried to make bread and some of them have succeeded.
However, as the saying goes; practice makes perfect. For example, if you cook rice every day, then you will be good at making it. No one can be good at making something in one try, everything needs to be tried and can be called, the first time..
It wouldn't be me if i didn't want to try. If you fail, try again, if you fail again? Of course try again until you can. At least if it fails, then you know that you have tried. Everything takes a process, and the process is never easy.
Wait, this is my first time making whole wheat bread, from flour made from 100% wheat. In many bakeries, I always find some bread that is called whole wheat bread but tastes like tissue, is still mixed and has not totally used wheat flour. I wonder what whole wheat bread actually looks like, because I am very curious about artisan bread and often watch videos about whole wheat bread.
As a country that is not a wheat producer, of course no brand of flour uses wheat, so, usually wheat flour is imported from several wheat producing countries, one of which is India. Like the flour I used this time. here I will not explain how to make whole wheat bread, because this bread really failed and was very hard on the surface.
I made 500 grams of wheat flour that would be processed into whole wheat bread, I used Uttarak brand wheat flour, here it is written that they use 100% wheat and it seems so.
Making bread must be related to yeast. Yeast as a starter that will develop bread, I used yeast that was still active with a warm water experiment sprinkled with yeast, then it rose within 10 minutes. So, the failure in making bread this time did not come from inactive yeast.
I have used the right scales and did not miscalculate this time. I also used the right water and I hope everything will be fine. The process that takes a long time is also done, like I let it sit for 1 hour after the dough is mixed, but it seems to be a big failure.
Having waited for 3 hours, the results of the size when left also reached double size, the wheat bread should be very soft and have a firm texture but not hard like a rock. As you can see from the picture I took, the bread looks like a rock on the riverbank, even very hard when I tried to cut it into 2 parts.
So, what happened to this failed wheat bread making process? anyone, tell me what went wrong in the bread making process that I did this time.
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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Whole wheat bread can definitely be tricky, but each attempt brings you closer to mastering it. 💕
I'm still far and always fail to make bread. But strangely I keep trying :D
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I've experienced this before, when the final loaf is harder and the hard texture is very annoying. But then again, baking at the wrong temperature also causes that hardness to happen to me. Another one is when the dough is made, it should also have a slightly mushy texture and be a bit sticky in the hand.
I also read you rest the dough for 3 hours, maybe that's too long, I usually only do it for 1 hour. Ahh it's funny to guess but in my experience learning to make bread that's what happened. Try again I'm sure you will succeed!
i think i never back again with bread LOL 🤣
😆
Wow congratulations. I was thinking about practising making some bread too. I usually buy it and when I make it, I sometimes fail. But as you say practise makes perfect. I know I will never be a great bread maker. It's satisfying though right.
You have inspired me. Thank you for the recipe.
It seems like the bakery world is not my strong suit either. I've also been having a hard time making starter for sourdough lately 🤣
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