The problem is this.
If you would like to see some GOOD examples of the bread check out Vegie Num Nums or The Family that Bakes Together.
Tuesday, September 18, 2012
TWD Wheat Loaves--Help Please!
This is not the first time that I've baked bread. I first started baking bread about 7 years ago. There was even a time where I baked bread weekly and that all the bread we ate was homemade. Despite all of that baking I still do not have baking bread figured out. Most of the time it turns out pretty good but I have a problem that comes up frequently and I don't know why.
The problem is this.
Lumpy bread. It looks great in the mixer but as soon as I start shaping it by hand it falls apart. I don't think it's the recipe because it's happened with multiple recipes. Sometimes they work, sometimes the don't. So I am asking for your help. How does this happen?
I followed the recipe except that I used molasses instead of malt extract (couldn't find any) and I added a little gluten because I didn't have bread flour. So no recipe or useful tips from me today. Instead I am begging for help. Have you had this happen? What causes it? Thanks for any advice!
If you would like to see some GOOD examples of the bread check out Vegie Num Nums or The Family that Bakes Together.
The problem is this.
If you would like to see some GOOD examples of the bread check out Vegie Num Nums or The Family that Bakes Together.
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So odd! I'm not sure why that didn't work. Is your yeast good? Did you over/under knead or did it over/under rise? Honestly, I would suggest baking it along with someone - we sometimes group bake on Twitter - or on the phone or in person. Weird!
ReplyDeleteWe used molasses, too, so I don't think it was that. I'm sorry it didn't work out!
ReplyDeleteI would test your yeast to see if it's still active and knead the bread longer. You should get a good windowpane by the time it's fully developed. Also, if you are using volume measurements for your flour, I would suggest switching to weight. It's much more accurate and tends to lead to more consistant results.
ReplyDeleteBut above all, keep trying!!!
I'm sorry--no answers. Better luck next time. I do hate mistakes.
ReplyDeleteMy first thought is kneading time - the gluten may be under developed. The dough could be a bit on the dry side as well.
ReplyDeleteIt is frustrating when things don't work out quite the way they are supposed to. (Like the batch of jelly I made this weekend that never set. Ugh.)
Hang in there!
I think this is a yeast problem. I am not sure if it is too old or too much yeast, but quite certain it is the yeast. Here is some really good information about yeast from Cabbages and King Cakes. http://gaaarp.wordpress.com/2009/05/18/yeast-equivalents/
ReplyDeleteMaybe it will help to narrow down what kind of yeast your are using and if it is still good. Blessings, Catherine www.praycookblog.com
Thanks for the help everyone. My yeast might be getting old, I'll check that. I'll try the extra kneading too.
ReplyDeleteFor gluten bread, it is probably a yeast or temperature problem in the oven. For gluten free, the lack of rising or elasticity in the dough, are the obstacles one faces, especially in bread baking, not so much with cookies and cakes.
ReplyDeleteI never add gluten to bread made with AP flour, I don't think you need to do that, and I never check for a windowpane, but I"ve never had that happen to me, and I bake bread at least once a week.
ReplyDeleteBut it does look like the structure of the bread is not holding together, so perhaps you need to knead it some more.
Does that happen every time you make bread?
No, it only happens one in a dozen times which is what really confuses me. It could be just that I am not the most careful baker and so I made a mistake with out realizing it. I did buy new yeast today so I'm ready to try again.
DeleteHi Allison, Wow! This is like a game of Clue! Since it sounds like a kind of random event and you've bake a lot of bread. Have you noticed what recipes it's happened with? Have you tasted the bread when it comes out this way? I'm wondering if it's a mixing problem. This recipe has you add the salt later in the mixing after the gluten already developed. Did you knead either by hand or machine long enough for the salt to evenly distribute and dissolve? If the bread tastes unevenly salty, that's the problem. I would really like to figure this out with you so post to my blog and we can work on it.
ReplyDeleteI don't think it was a salt issue because I couldn't taste the salt. The bread tasted fine but a little dense. It's happened with multiple different recipes. The recipe might be great but this happens one time and then I give up on the recipe (and give up on bread for a little while). I really should probably give it a second try with the same ingredients to see if it is an ingredient issue or a technique issue. Unfortunately I tossed my yeast and bought new so I guess I'll never know for sure.
DeleteHi Allison! So sorry about your dough! Nothing is more frustrating then a failed baking project! Your dough almost looks a little on the "wet" side...did you add enough flour? It looks like it probably rose for a bit, but then ran out of protein from the flour to support the gluten structure and then collapsed. Did it rise well for the first rise and then just give you problems when you had to shape it in the pan? Because if it rose fine the first rise, it is not a kneading problem and I doubt it is a yeast issue. Very strange indeed! I hope your second attempt is successful! :)
ReplyDeleteI thought it might be too wet as well. I used some flour when rolling it out to see if that would help but it didn't seem to make much of a difference. It rose well the first time and looked like great dough until I dumped on the counter to shape it.
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