Making bread for the first time

how long did you knead if for? if you take a corner and stretch it, can you see through it like a window, or does it break?

Looks like you need a lot more flour and kneading.

That picture is such shit its impossible to tell. If you let it sit at room temp and in 2 hours you come back to check on it and its doubled in size you are probably fine to knock it down, fold it, let it rise once more and throw it in a 450 degree oven.

otherwise...>>9423377 is right. it looks ridiculously wet. I've seen wet doughs like that work out.. but its odd.

>>9423389
Yeah, agreed. I've made plenty of high hydration breads that look like this to begin with, but doing stretch and folds during the bulk fermentation adds the structure needed. For a kneaded dough to look like this, though...

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OP here, I added a fuckton more flour, is it good to leave it alone now? Thanks for your help by the way

>>9423459
Doesn't seem kneaded enough.
From experience you will know when to stop kneading.
Try some more, stop when it gets a little bit harder to knead

>>9423459
Looking better, but I'd knead more. Check out this video on "the windowpane test," it'll help you know when you're done kneading

https://www.youtube.com/watch?v=iyb86ECObTM

>>9423489
It's done kneading when it's elastic and springy and smooth -- that's when you know the gluten is properly developing.

>>9423475
>>9423489
Thanks, anons. So all I have to do is knead it more? No more flour?

>>9423496
See what the bread is like after another 3-4 minutes of kneading!

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>>9423525
It didn't pass the window test but I got tired after kneading it for at least 40 min. I used up all the whole wheat flour I bought too so I'm gonna see how it goes. Thanks again, anons

>>9423665
well, it certainly looks better than your original pic. i'm weirdly emotionally invested in your bread adventure now, anon, so please keep me updated!

>>9423665
>kneading it for at least 40 min. I used up all the whole wheat flour
did you add any all purpose flour? you should of
did you really knead for 40 min. since you added more flour? oh my

>>9423676
I left it to rise overnight, I'm going to give it a few more hours before I tackle it again. Anything I should know about the punching down process?

Also yeah, I basically was doing nothing but kneading in-between posts. Watching the bread come together was really satisfying, so it wasn't as much of a chore.

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>>9424607
There was kind of a crust on the top (while it was wet on the inside, probably because I used oil to grease the pan after butter wasn't working), but it definitely rose.

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>>9425160
Wasn't sure about the punching down process so I tried to not agitate it as much. It smelled like alcohol/yeast, which was concerning for a bit, but we'll see how it turns out. Next up was panning. Wasn't sure how to do that either.

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>>9425167
First is the actual 9x5 pan. Wasn't sure how much to put in, only that I needed to let it rise until it gets to about an inch above the pan. Not doing that, I'll start baking them in 10-20 min, making it an hour of waiting for this step alone.

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>>9425173
I neglected to buy another bread pan, so I decided to toss the remaining dough in a 9x9.

>>9425167
why would you think not to agitate it much when it's called punching it down? you should of got all the air out when punching it down, then knead it a few more times. divide then smooth it out by turning it inside itself. then put in your buttered/oiled pans and let rise another hour before you bake.

I would of mentioned this earlier but you didn't answer my earlier question >>9423709
>did you add any all purpose flour? you should of
still wondering about this though

even if this turns out not to your liking, it's good to get practice, you'll be more confident next go around. let it sit for a hour after it comes out of the oven before you go cutting into it

this is gonna be some fucked up bread

>>9423459
D E S I G N A T E D

>>9425243
>should of should of should of should of

it looks like a fucking disastah anon what's your hydration

>>9425243
>would of

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>>9425243
i didn't.

>>9425244
>>9425266
Yeah it'll probably be ass but oh well it's my first time. Probably should 't have drank while doing jt but oh well.

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>>9425309

>>9425309
it's fine anon how did it taste

>>9425372
>it's fine anon
it's really not, you shouldn't encourage failure

>>9425372
>>9425423
It cam out alright. It tasted like a wheat version of the loaves my dad used to buy whenever we had spaghetti when I was younger. It was a little thick for my tastes, but hey I have bread now and I have an idea of how to make it again. I wish I knew what else I did wrong besides kneading/probably baking. 5 cups of bread flour and 2 fucking pounds of whole wheat flour seems like it's a lot.

>>9425423
at least he tried anon now it's up to him if he wants to improve it or leave it at that

>>9426555
stick to 1 method of measurement anon and maybe try 65-70% water so it won't come out like fucking flubber

>>9427784
When do I add more water? In the first stage?