Bread

sniffles

All my bread tastes fine when it cools, but the next day it is yeasty and sour. I try my best to follow the gram measurements, but how do I do that exactly?
I am almost about to give up after 12 months.

thenanny2die4

Tell us more:

Are you making by hand, in a machine or a combination?

What type of yeast are you using?

What's your recipe and especially are you adding enough salt?

Linda32

I won't be of any help but I take my hate off to you for trying for 12 months :T


I can't make bread at all.

Meadows

What yeast do you use & are you using too much, and are you baking it for long enough? This is the basic recipe I use and have no issues.

Basic Bread 500g Loaf
Place in the bowl in this order (zero scales add bread tin, zero scales then add water etc., zero after each ingredient. Water can be weighed in grams is a more accurate measure than mils and saves you changing the weights on the scales).
320g of warm water (can be fairly warm but too hot and it will kill the yeast)
500g Strong White Bread Flour
10g salt
6g Dried Yeast (I find the Easy works best/less mess (and should be the yeast used in a bread maker) either individual sachets or the Doves for orange pack, not the Dried Active Yeast).
(For a fruit loaf add sultans or raisins, don’t add too many or the loaf may not rise well and be too heavy).

By hand: Add ingredients to a bowl and mix well, then turn out and knead on a work surface for about ten minutes. Form into a ball place back into the bowl, cover with a clean tea towel (best kept just for bread) and leave in a warm place to double in size (or overnight in the fridge covered with cling film - large bowl).
When doubled in size, knock back and then shape or put in a greased and floured loaf tin.

Leave again to double in size (or fill the tin 1lb tin). Set the oven to 220° then when hot enough put the dough into the oven and reduce the temperature to 200°. Cook for 40 (depending on your oven) minutes until browned and when you tap the bottom with youknuckles until it sounds hollow.

Remove from the tin or tray place on a wire rack and wrap until cold with a tea towel.

Play with recipes adding oil, butter, sugar, herbs, spices etc. to taste when you are happy with the basic recipe.

Or here is a quick one rise recipe that uses butter & sugar:
500g of strong plain white flour 15g butter 1.5 teaspoon salt 1 teaspoon sugar, 1 sachet of yeast 300ml of lukewarm water.
Knead for 10 minutes then put in a tin
This recipe is great as it does not need to rise twice. Leave the bread to rise for an hour and then bake.