Why is Making Bread so Hard?

As a home baker, I've taken joy in mastering a lot of recipes and techniques.  I like when my food tastes good, and I like serving it to people and seeing the satisfaction they get from eating it as well.

So, it can be disheartening when a recipe doesn't go well.

For me, this usually happens when baking bread.

I have no where near mastered the art of bread making  yet.  Which, I don't fault myself in the least considering how many factors go into making the perfect loaf.

Bread Making Considerations

There's the yeast, the flour, the kneading, the environment/humidity, the type of butter you use, proofing the dough, and probably even more factors that I can't think of off the top of my head.

It's really crazy that so many different factors can affect the way your bread turns out.

Take croissants for example, I have baked croissants at least five times now, and never been happy with the way they turned out.

Something has always gone wrong when baking them.  Whether it be the butter melting, the butter leaking out of the dough during the "laminating" process, baking them at the wrong temperature, not leaving them out to rise long enough, etc.

It seems almost impossible to make the "perfect" croissant.

How to Make Good Bread?

Even a "simple" loaf recipe can go wrong quick if you make a mistake during any of the steps.  Thus, making good bread still eludes me.

I would love to know if any of you are experiencing the same sort of problem.  Is bread-making still your worst nightmare or did you master it in no time?

Leave me best bread-making tips below!


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