Hi all - Returning Baker


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Feb 7, 2021
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Hi - I have recently returned to baking my own bread after many years of slacking off. Using both a bread maker and traditional kneading, double rise and oven bake methods

The problem I have with the latter is the same know as when I used to bake before - at the second kneading, however brief, the dough doesn't stick to iteself and I end up with "faults" in my loaves that sometimes slices will break along. It's not a huge problem, and most of my loaves are fine - but they always have the tell tale marks both on the crust and in the loaf where the dough has not become entirely homogenous. Has anybody else had this problem? Can anybody offer a solution? Thanks :)
 
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