this post was submitted on 23 Feb 2026
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Bready
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Nice job.
The crumb looks a little dense to me. I'm guessing due to shaping issues. Did you do this freeform or did you use a loaf pan? Loaf pan is generally preferable for beginners because the pan provides a lot of support. With freeform loaves if it's not shaped correctly it will often collapse. Generally when you're shaping you want two things: internal structure, and a tightly stretched skin over the top. I think a lot of beginner recipes don't teach this very well, since I often see first loaves that look like they were assembled into a shape but not really using proper techniques.
I did use a very, very simple video tutorial for my first loaf. It involved practically no shaping, and because I kind of did this on a whim (genuinely stopping after work to buy the yeast and flour to make it that night), I did not have a proper loaf pan. I used an 8" square pan instead haha.
I have since acquired a loaf pan! And a dough scraper/cutter.
IT BEGINS . . .