Tasteless bread

EmptyPurse

I've been experimenting with HM bread recently. The texture and rise comes out ok every time but it's pretty tasteless, which puzzles me considerably as everyone raves about the taste of HM bread.

The recipe I'm using is as follows:

375g stoneground wholemeal flour
5g salt (I use sea salt)
7g fresh yeast (I use 7g Allinson's dried active yeast, mixed with warm water & sugar)
260ml room-temperature water

To make the dough, I mix it up for approx 5 mins in my Kenwood and then leave it to prove for 1 1/2 hours. I then shape it into a ball and leave it to rest for 10 mins, before putting it into a loaf tin and leaving to prove again for 1 1/2 hours. The dough is cooked at 200C for 10 minutes and then turned down to 180C for a further 25 mins.

Does anyone have any bright ideas about where I'm going wrong? Is it the recipe or my baking skills?

Pitlanepiglet

We use a similar recipe although we add a dollop of honey in as well and put in less salt BUT we don't use 100% wholemeal flour - we make a 50/50 loaf with wholemeal/white flour - I'm not sure how much of a taste difference that makes but I imagine you're getting a fairly heavy load with 100% wholemeal?

catch_me_if_you_can

You could try adding a tablespoon or two of skimmed milk powder (Exact quantity I found by trial and error) - I do this as my loaves were tasting "watery" and it seems to have done the trick.

I use 400g flour
2 tblsp milk powder
1teasp dried yeast
15g butter
1/2 teasp salt
1/2 teasp sugar
300ml water

You have to increase the amount of water slightly as you're adding a dry ingredient.

HTH

Raksha

5 mins doesn't sound like very long for kneading in a mixer, when I make bread (white) in my Kenwood, I normally knead for 8 - 10 mins after first combining the ingredients.

Also - do you 'knock back' between the first proving and shaping (this is knocking out the bubbles of air which have formed). The period between ending the first proving and cooking doesn't seem very long to me either, but I can't see how any of these would affect the flavour - maybe it's the flour?

lapis_lazuli

Raksha wrote: »

5 mins doesn't sound like very long for kneading in a mixer, when I make bread (white) in my Kenwood, I normally knead for 8 - 10 mins after first combining the ingredients.

The breadmaking leaflet which came with my Kenwood dough hook says it shouldn't require any more than 3 minutes to knead, and that was for an A701A. I've never had a problem with larger batches on my more modern machine using that timing.

squeaky

Hmmm...

This strikes me as part of the ever running war between healthy eating and tasty eating...

While "some" salt is necessary in our diet - it is also a taste enhancer. (poor man's msg ). As is sugar.

So the healthier your bread is with reduced salt and sugar - the more bland it will be too.

Another thing to consider is that they are both natural preservatives - so reductions here will also shorten the shelf life of your bread.

Since the amounts of salt and sugar in your home made bread are under your own control you can adjust levels (upwards?) until such time as your bread tastes as you would like it to - or you reach the point that you don't want to add any more and learn to live with whatever taste level you achieve.

Otherwise, instead of making basic bread; make any of the many flavoured breads available - my favourite of which is cinnamon and sultana. Simply add 3 teaspoons of cinnamon to a basic bread recipe, and add 3 ounces (75g) of sultanas at the appropriate time. (Three and three - easy to remember ) This bread is amazingly good when used for chicken sandwiches. No idea why... but it works a treat

Sambucus_Nigra

EmptyPurse wrote: »

I've been experimenting with HM bread recently. The texture and rise comes out ok every time but it's pretty tasteless, which puzzles me considerably as everyone raves about the taste of HM bread.

The recipe I'm using is as follows:

375g stoneground wholemeal flour
5g salt (I use sea salt)
7g fresh yeast (I use 7g Allinson's dried active yeast, mixed with warm water & sugar)
260ml room-temperature water

To make the dough, I mix it up for approx 5 mins in my Kenwood and then leave it to prove for 1 1/2 hours. I then shape it into a ball and leave it to rest for 10 mins, before putting it into a loaf tin and leaving to prove again for 1 1/2 hours. The dough is cooked at 200C for 10 minutes and then turned down to 180C for a further 25 mins.

Does anyone have any bright ideas about where I'm going wrong? Is it the recipe or my baking skills?

I use
500g flour
350g water
7g salt
7g yeast [10g if fresh]

Put it in breadmaker for the dough cycle, take out - shape - leave for 1 hour, slash and cook at 240 until it's done, usually 30 odd mins. I also put a cup of hot water into the oven just before the bread goes in but you can spray water in as well.

Recipe taught to me by an artisan baker. Works every time, for all types of bread including flatbreads and pizza.

I think you may have too much yeast in yours and perhaps not enough salt.

Mrs_Chip

If the loaf is fine otherwise, I agree that it is the amount of salt that is the problem. An all wholemeal loaf will need more salt than a white loaf, but the amount needed will depend to some degree on your personal taste, as everyone has different responses to salt (if you use a lot of salt in or on your food you need more to be able to taste it). As suggested, try adding a bit more until you find the level that suits you. Bread without enough salt is horrible!

Plan_for_Chaos

I always find a few tsps of dark brown sugar in a wholemeal loaf to be essential, I consider myself to be quite health conscious and I see no harm in less than 1g of sugar per slice. I'd also echo the recommendation of milk powder or you can substitute some of the water for sour cream or natural yoghurt. This creates a lovely soft loaf, just like you get in the shops.

On a side note is anyone else having trouble with their breads rising in this cold weather? :mad:

FairyPrincessk

I concur about the salt. Salt is almost always the culprit when bread tastes "flat" or bland.

You might also try increasing the flavour of the natural yeasts. There are a couple of ways you can do this. If you mix your yeast with warm water and sugar and let it sit for several hours, then the flavour (and smell!) of the yeast will develop more. You can also slow down your rise times by leaving the bread in a cooler place to rise. This will also allow the yeast flavours to develop more. A lot of artisan bakers will actually keep their dough very cold and go for incredibly long rise times for this reason. This will allow the natural yeasts in the air to combine with the yeast you've bought for a uniquely flavoured bread--but it might not be practical for every day baking!

rachbc

More salt and a longer, slower first rise - I find an overnight rise in the fridge makes for far tastier bread