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Impressively inept
(lemmy.nz)
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this post was submitted on 27 Aug 2026
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The bread is "cheesed".
There was too much water and too hot when the dough was mixed - flour appears to be cooked, like choux pastry - which implies the yeast died instantly and never leavened the bread.
Then there as a failed attempt to rescue the dough by addind more flour. There is a tentative crumb texture along the cut area.
And finally, the oven was too cold. Or, even worst, the bread was put in the oven at a low temperature or while it was heating to force the dough to rise.
That bread, and we are being very generous by refering to it as such, is dangerous to eat atop being an obvious disappointment. A bit of heart burn, if they were lucky, serious diarrhoea if not.
I bought some instant yeast and my bread still keeps turning out super firm, it gets a nice crust but it wont rise and I dont know what im doing wrong
The yeast might be dead
Test the yeast. Put it on lukewarm water with a pinch of sugar, stir gently and wait. If it froths after a bit, it's good.
Simple, no kneading, recipe.
Dump the flour in a bowl, mix in the yeast.
In a jar, pour some warm water (if it burns your wrist or your fingers, it's too hot), mix in the salt, stir until dissolved.
Pour half the water onto the flour. Stir with a wooden spoon, turning the water into the flour. You are aiming at just hydrating the flour. Keep adding water until you no longer find dry flour in the blow. The end result should be a shiny dough. It can have some clumps; ignore it. Cover it and let it rest for about an hour.
After an hour, go back, wet your hands, grab the side of the bowl and pull a handful of dough from the side of the bowl, up. Pull it up as if you're trying to pick it up, allow it to stretch a bit, and fold it into the center of the bowl. Pull, fold, turn the bowl a bit, repeat until you went around it. Leave it be again. Repeat every 30 minutes, for 2 hours. The dough will develop the gluten with each visit and the dough will feel heavier each time and harder to stretch.
After two hours, dust your hands and roll the dough into a ball, still in the bowl, then leave it rest for a bit.
Pre-heat your hoven at 180ºC, line a pot or a tall side oven dish or tray, cut the dough in half. Form one half into a rough ball again, put it in the tray and slide it in the oven. Crank the hear up to 200ºC. Let it cook until golden brown on top. Somewhere around 30 minutes should suffice. Tap it slightly to test the crust.
Take the pan out of the hoven, dump the bread uncerimoniously on your table. Tap the bottom; it should sound hollow. If not, throw it back into the oven.
When the first loaf is done, repeat with second. Be extra careful to not burn yourself on the hot pot or just use another.
Try it and give feedback.
This one bakes! 🫡
For nearly 20 years, now. Why buy if I can make it?
Because I'm lazy and clumsy.
Lazy, I can understand. Being clumsy is not.
I've taught basic bread making to a guy while he was in the process of getting sloshed and he achieved it.
The best thing that happened to me in terms of bread making was learning that you could chuck ingredients in a bowl, mix them well, then throw it in a large Tupperware container and put it in the fridge. Magic happens overnight, something something fairies, and POOF! The next morning you have a usable dough!
Every Hanukkah I make about 15 loaves of challah for dinner and to give to family. Using the fridge this way has made my life so much easier.
For real? No kneading?
The other commenter already gave you the right answer, but I wanted to chime in that once I got over my fear of making dough, I realized the rest of it is just variations and technique. Bread, pizza crust, bagels - I make focaccia more than anything, but it's all doable if the time and energy are available to you.
Well I have the time, I guess, but no energy! That's why that comment was so appealing to me. I bake a bunch around Xmas, but that's it. Takes all day, multiple cycles of kneading and proofing :/
For real.
The flour only needs to be fully hydrated and mixed in with the yeast and salt.
Leave to rise in a cool place and the yeast does all the heavy lifting for you. Modern bread is forced to rise; traditional bread making relied on time to allow the dough to rise and mature, so to speak.
I'm not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn't warm up too much and then put it away.
Maybe I'll try with practically no machnine kneading next time, just run the machine until everything is mixed well.
I love my KitchenAid for certain things but for dough I'll usually use a dough whisk. It's a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol.
Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I'll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza.
Bread maker, if you have a bit of extra space. We got one barely used off of marketplace for €35 (~65% cheaper than new). I throw ingredients in the basket and let it do its thing for 3 hours.
bake me a space shuttle! ...please!
....Im not buying that! Too expensive!
Too dangerous. You'd eat it while using it. I can guess your plan. You want to go the moon and try that cheese.
Even though Im allergic to cheese....I kinda do wanna try that moon cheese though
Go for it. You can have my share.
That was part of my reasoning too. More cost effective to bake. Also fresh bread knocks out store bread.
If it gets cooked above 165, what is the actual danger in eating it? Apart from... being a choking hazard from being probably a horrible texture, I mean. Why would you get heartburn or diarrhea from flour, water, and dead yeast that's been baked to high temps?
The dough does not look, in any way, throughrouly cooked. Enough to have pockets in it where either living or dead yeast is deposited. That is enough to disturb your digestion, either by off-setting the pH in the stomach or by disturbing the intestinal bioma. That was why I said what I said.
Are there parts that do look cooked?
Along the cut you can see spots where a rough crumb seems to be trying to form. But properly cooked? No. That would be strait to the bin, for me.
Based on the crumb texture in the middle, it doesn't look like it got fully baked I.e. the middle may have never reached safe temp