[dyedinthewool]

I've baked a loaf of bread and it's eatable......

My first attempt a couple of weeks ago was disastrous OH could have built a block wall with it....
So I googled more recipes specifically for stand mixers and found this by a 'grumpy guy' who used a Kenwood.  I followed his recipe, he was using dried yeast ( I had fresh yeast - I had put it in the freezer in 12.5gr portions mixed in with 30gr of flour) so the yeast was slightly under weight.
While it was nice and soft/white inside and the crust was reasonable soft,( once it had cooled but not cold I wrapped it in a teatowel over night then put it into a plastic bag at breakfast time) -we had it for lunch today -  the crust was a little dark for my taste how can I stop it getting so dark.  Cooked at 200 degrees (non fan) for 37mins. Put water into a pan on the oven floor also had a clay stone on bottom shelf.
 
Can I put a bit of foil over the top like I do for a fruit cake for the last 15mins or so.
 
Any suggestion welcome

[Lesley Silvester]

I would try that.  It certainly wouldn't hurt it.  Or, if you want a crusty top, put foil over earlier on but take it off for the last half hour.

[bloomer]

i find it depends on the recipe a bit as well if the dough is too dry if goes very crusty a slightly softer dough will give a softer crust


for a very soft crust make a dough with milk instead of water creates a soft sandwich loaf, yummy!!!


my challenge with baking currently is getting loaves to rise consistently some are great others just won't rise!!!

[MikeM]

try baking it at a slightly lower temp for slightly longer. I've found for bread that times and temps are only a guide, you have to work out what works best for your oven. If you're nervous of undercooking it then just leave it in for a couple of mins longer than you thought. A loaf is pretty forgiving for a bit of overcooking (not like rolls, as I found out the other day  ).

[Hermit]

I cook at 220 degs for just about twenty five mins. Ovens do vary so that bit is practice. A good dusting of flour keeps a soft crust.

[Greenerlife]

My oven toasts pretty much everything, so I also reduce the temperature by at least 15%, and I use foil for the last 20 minutes.  i really must buy an accurate temperature reader - or a new oven!

[dyedinthewool]

Thanks for the helpful hints
 
Photo's of my loaf.....
Think the pics are as attachments... don't know how to put the pics into the body of the post???
 
I'm having another go with a loaf just incase it was a fluke
 
Going to try making a slightly wetter mix - it was a bit 'stiff'/dry? Didn't crawl up the hook just went into a lump, though I did scrape it down several times and gave it a total of 5 mins on speed one. It did 'slap' it around.  Will try both the foil and a bit more flour on top and see what happens with that.
 
 
 

[VSS]

Slightly lower temperature as already suggested. Another tip is to turn the loaf upside down in the oven for the last 15 minutes of so - once the top is hard and brown. Makes it much easier to get out of the tins too.

[anderso]

have you thought of cooking for less time 37mins sounds a long time to me --- I cook at 200 for 25mins then check colour and may take it to 30 max.
 
Have found Paul Hoolywood a good source for tips, used to use warm water to mix now use cold water and get a better loaf -
 
I use dried yeast fast action

[lachlanandmarcus]

I use fresh yeast, cook at 240 for 25 mins and then turn loaf upside down for a further 5 mins. Also use cold water. (but I do warm the milk in sweetened/enriched dough).

[Padge]

I'm cold water and 25 mins too...tho 220