baking

Not bad, OP, but looks a little dense on the bottom. Try not to overwork the risen dough -- be gentle when transferring it for the final proof. You've got good spring, though.

>>9297272
Your dough is too young. Let it ferment longer.

>>9297289
This, too. You doing the finger dent test, OP?

>>9297289
>>9297296
dunno what that is, this is my first try

i did 1hr first proof, formed into a loaf, than 30 mins in the loaf pan.

my 2nd loaf (recipe made 2) i'm probably not even gonna bother posting. i only own one loaf pan. i formed the other into a loaf shape and left in the mixing bowl for lack of an alternative. it sat for over an hour (proofing + cooking time of 1st)

that sucker deflated like a balloon when i attempted to transfer to my loaf pan. boy is it ugly

File: 20170813_142614.jpg (1MB, 4656x2620px) Image search: [Google]

1MB, 4656x2620px

>>9297373
in the words of trump:

SAD

>>9297373
Basically you just poke the dough to see if it has risen enough. You want enough time that the gluten has fully developed, but not so much time that it starts breaking down.

https://www.youtube.com/watch?v=6oAfl1u0fIw

Next time stick your second loaf in the fridge while your first loaf is cooking -- that'll slow down the gluten development.

>>9297381
Oooomph yeah, that's overproofed as fuck. Again, next time either halve the dough or refrigerate the second portion!