This past weekend I was fortunate enough to be gifted a standing mixer.
My first project was James Beard's white bread. The end characteristics that I wish to improve on were:
- When attempting to de-loaf the bread to tap the bottom, the top crust was hermetically sealed onto the loaf pan
- It smelled yeasty instead of a nice baked smell. It didn't necessarily taste as yeasty as it smelled
- It was very, very dense
Some thoughts on why it had these issues:
- I was advised to mix for 5-10 minutes. I mixed for a solid 10 minutes
- For the 2nd proofing, I was advised to go 40-60 minutes. I barely went 40
- During mixing, toward the start, I didn't feel I had the best we/dry mixture. I played around a bit with the water and flour. When I took it out to place it in the bowl for the 1st proofing, the dough was very sticky
Any suggestions to make better bread?