I mentioned the water issue earlier.Ive started another batch adding the recommended ¼C of extra water. It’s kneading properly now. The dough ball isn’t nearly as dry (but it’s not “wet”). I also added some gluten because this is in fact “all-purpose” flour rather than bread flower. This should be interesting.
I try to keep the bread at the same altitude as myself when I am kneading it
sometimes we are both a little higher than ..normal??
Bread is in "bake" cycle now. When I pulled the paddle just before the final rise began, I noted the the dough was somewhat "sticky". Is that how it should be? Yesterday's attempt was not sticky at all. It was pretty much dry on the outside of the ball.
Just the top?20 minutes into the bake cycle, I notice that the bread has collapsed (fallen). What did I do wrong this time?
I usually check for stickiness during the first few minutes of mixing. I check to see if the dough is sticking to the sides once the dough starts making a nice ball. If it is, I add a little flour until it gets nice and smooth.Bread is in "bake" cycle now. When I pulled the paddle just before the final rise began, I noted the the dough was somewhat "sticky". Is that how it should be? Yesterday's attempt was not sticky at all. It was pretty much dry on the outside of the ball.
20 minutes into the bake cycle, I notice that the bread has collapsed (fallen).
What did I do wrong this time?
Happens in bread bakers sometimes, more often in ovens because of over-rising; also what is the weather like in Texas right now?
Humid weather, approaching storms and especially lightening can have some issues - you might want to try using the dough function on the bread baker (if you really just want hot bread) take the dough out and make it into rolls (even rough ones) or roll them out flat on a cookie sheet for either rolls or flatbreads (add some olive oil and a bit dried oregano and garlic - presto focaccia bread or a pizza base).
I find that when the weather is just too humid, like today is; rolls and flatbreads are my friends a properly raised loaf is more tricky and often turns out dense and hard (or crumbly).
From the article I posted.20 minutes into the bake cycle, I notice that the bread has collapsed (fallen). What did I do wrong this time?
20 minutes into the bake cycle, I notice that the bread has collapsed (fallen). What did I do wrong this time?
From the article I posted.
Collapsed loaf / Open texture / Raw on top
My bet is on too much liquid.
- Too much yeast. Adjust amount of yeast downward by 1/8 to 1/4 teaspoon.
- Too little flour / too much liquid. Add in 1 to 2 tablespoons flour
I have a decent scale, but the measurements in the recipe book are by measure rather than weight.
As to temperature and humidity, I keep the house at 72 deg and 50% humidity pretty much all the time.
Use 1/3 fresh ground wheat to 2/3 white flour for a well risen loaf. If you use all fresh ground wheat, if will be very thick and dense. Or, if using all fresh ground wheat add more (1/3) yeast and use dough setting. Then, put in bread pans, cover with towel, and wait for it to double. Takes several hours.Post mortem: it came out like a brick. The Canadian flour is definitely hard red wheat and makes dark brown whole wheat bread. Thus, I’ll have to mix it with white flour. That being said (and bear in mind I made it using the french bread recipe), once I sawed through the crust, the flavor is outstanding. Rich and full. But definitely needs to be lightened up some.
Weigh the ingredients that are given by volume and keep notes.
There are many weight/volume references online, print and stick inside a cabinet door.
Millwright's Mom is a fantastic baker, she approaches things from a background in chemistry.
She works by weight not volume.
Pretend it is edible science. All cooking is anyway.Here’s the deal. I don’t have the amount of flour necessary to run 20 experiments. If a couple folks have some 5 lb packages of white flour they’d be willing to send, I’d sure take it. It’s a certain fact that you can’t get flour in the greater austin area.
There’s no cry in baseball, either.As I said, there’s no flour in austin.