Hey i made bread for the first time today, the texture was amazing, but the flavor was bland, anyone got any tips?
Hey i made bread for the first time today, the texture was amazing, but the flavor was bland, anyone got any tips?
by lildinkyactivist
13 Comments
SicilianChickMagnet
Try a slow fermentation (13 hours or so) by using only a pinch of yeast or putting it in the fridge overnight. Much better flavor profile that way.
brett-
How much salt did you add, and how much flour? Salt should be about 2% of the weight of flour, so for 500g of flour you want around 10g of salt.
In volume measurements that’s 1.75 teaspoons of salt for every ~4 cups of flour.
Maezel
More salt (2% of flour weight)
Longer fermentation (overnight)
Mix flours, add 10-20% of whole grain, rye, spelt, or mix.
HeyyyBigSpender
Salt.
Ok-Ride-9324
Replace up to a fifth of your dough’s flour with a wholegrain flour for some extra flavour. You can also mix a quarter of the flour (include the wholegrain flour in this) with an equal amount of water and a pinch of yeast and let it ferment overnight, then add it to the dough.
ElephantHopeful5108
Use poolish or bulk cold ferment to develop the yeasty flavor. 2% salt. Cook it a little more further for darker crust or start with higher temp.
Other than that, type of flour, coatings like seeds, etc.
ilovelukewells
Aimee’s banh mi buns from YouTube are awesome
WREN_PL
I’m using spices, I put in my bread Italian mix, olive oil and dried tomatoes!
Kamimitsu
Everyone has already mentioned salt and longer fermentation. However, longer fermentation can be “hacked” somewhat by using a pre-ferment, commonly poolish or biga. Slow fermenting an entire loaf can be tricky to get the timing right, especially if you have stuff do do other than wait for bread to rise. Pre-ferments like biga and poolish are basically a small amount of flour, water, and yeast that you make the night before and then mix into your actual dough. They impart quite a lot of that slow fermented flavor, but still allows you to use your “normal” recipe for the most part (meaning a 2-3 hour loaf with lots of yeast, rather than a 12 hour loaf with a tiny bit of yeast).
Abbreviations_Royal
Sourdough cold fermentation, higher quality / type of flour and salt. Your return reflects the invested time and resources.
Abject-Permission106
One of the most important things in adding flavout to the bread is fermentation. Less yeast but loooonf fermentation time add a more complex flavour and help to really boost your bread. Hope it helps.
eep_ekil_llems_I
Besides the 60-70% Hydration, High Enzyme Flour and 2% salt or 1.8% for overnight fermentation.
It’s just practice and consistency.
I am using an App called PizzApp which does all my calculations.
Once you managed to control any basic recipe you should up your hydration and additives lile different flours, seeds, vegetables.. Kinda anything you like.
Also try to give them a good score( cuts) it’ll help with the flavour.
AnonyCass
Definitely salt, if you want it to taste nice and salty without adding much salt sprinkle it directly onto the outside of the bread a little goes a long way
13 Comments
Try a slow fermentation (13 hours or so) by using only a pinch of yeast or putting it in the fridge overnight. Much better flavor profile that way.
How much salt did you add, and how much flour? Salt should be about 2% of the weight of flour, so for 500g of flour you want around 10g of salt.
In volume measurements that’s 1.75 teaspoons of salt for every ~4 cups of flour.
More salt (2% of flour weight)
Longer fermentation (overnight)
Mix flours, add 10-20% of whole grain, rye, spelt, or mix.
Salt.
Replace up to a fifth of your dough’s flour with a wholegrain flour for some extra flavour. You can also mix a quarter of the flour (include the wholegrain flour in this) with an equal amount of water and a pinch of yeast and let it ferment overnight, then add it to the dough.
Use poolish or bulk cold ferment to develop the yeasty flavor.
2% salt.
Cook it a little more further for darker crust or start with higher temp.
Other than that, type of flour, coatings like seeds, etc.
Aimee’s banh mi buns from YouTube are awesome
I’m using spices, I put in my bread Italian mix, olive oil and dried tomatoes!
Everyone has already mentioned salt and longer fermentation. However, longer fermentation can be “hacked” somewhat by using a pre-ferment, commonly poolish or biga. Slow fermenting an entire loaf can be tricky to get the timing right, especially if you have stuff do do other than wait for bread to rise. Pre-ferments like biga and poolish are basically a small amount of flour, water, and yeast that you make the night before and then mix into your actual dough. They impart quite a lot of that slow fermented flavor, but still allows you to use your “normal” recipe for the most part (meaning a 2-3 hour loaf with lots of yeast, rather than a 12 hour loaf with a tiny bit of yeast).
Sourdough cold fermentation, higher quality / type of flour and salt. Your return reflects the invested time and resources.
One of the most important things in adding flavout to the bread is fermentation. Less yeast but loooonf fermentation time add a more complex flavour and help to really boost your bread. Hope it helps.
Besides the 60-70% Hydration, High Enzyme Flour and 2% salt or 1.8% for overnight fermentation.
It’s just practice and consistency.
I am using an App called PizzApp which does all my calculations.
Once you managed to control any basic recipe you should up your hydration and additives lile different flours, seeds, vegetables.. Kinda anything you like.
Also try to give them a good score( cuts) it’ll help with the flavour.
Definitely salt, if you want it to taste nice and salty without adding much salt sprinkle it directly onto the outside of the bread a little goes a long way