tag:blogger.com,1999:blog-7286361593167190167.post5354341879874999990..comments2023-03-08T01:15:14.617-07:00Comments on Think, Love, Sleep, Dine: TWD Wheat Loaves--Help Please!Anonymoushttp://www.blogger.com/profile/06128184260634740233noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7286361593167190167.post-53041813096230549162012-09-20T18:49:49.390-07:002012-09-20T18:49:49.390-07:00I thought it might be too wet as well. I used som...I 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.Anonymoushttps://www.blogger.com/profile/06128184260634740233noreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-36002816579406940182012-09-20T18:45:49.659-07:002012-09-20T18:45:49.659-07:00I don't think it was a salt issue because I co...I 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 Anonymoushttps://www.blogger.com/profile/06128184260634740233noreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-67695880348187936622012-09-20T18:37:30.992-07:002012-09-20T18:37:30.992-07:00Hi Allison! So sorry about your dough! Nothing i...Hi 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 whenPennylane4647https://www.blogger.com/profile/06193275758700357864noreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-76958201405062589822012-09-19T22:46:58.509-07:002012-09-19T22:46:58.509-07:00Hi Allison, Wow! This is like a game of Clue! Sinc...Hi 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 handMarilynhttp://cookteachgrow.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-85774580466749426622012-09-19T15:06:10.706-07:002012-09-19T15:06:10.706-07:00No, it only happens one in a dozen times which is ...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.Anonymoushttps://www.blogger.com/profile/06128184260634740233noreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-55264594304466445692012-09-19T14:51:06.138-07:002012-09-19T14:51:06.138-07:00I never add gluten to bread made with AP flour, I ...I 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.<br />But it does look like the structure of the bread is not holding together, so perhaps you need to knead it some more.<br /><br />Does that happen every time you make bread?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-39447647195688416622012-09-19T09:58:24.462-07:002012-09-19T09:58:24.462-07:00For gluten bread, it is probably a yeast or temper...For 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.Inge and Gillianhttp://gfcelebration.comnoreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-50599790267351642962012-09-18T21:40:39.835-07:002012-09-18T21:40:39.835-07:00Thanks for the help everyone. My yeast might be g...Thanks for the help everyone. My yeast might be getting old, I'll check that. I'll try the extra kneading too.Anonymoushttps://www.blogger.com/profile/06128184260634740233noreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-25367637372670112412012-09-18T19:45:36.987-07:002012-09-18T19:45:36.987-07:00I think this is a yeast problem. I am not sure if ...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/<br /><br />Maybe it will help to narrow down what kind of yeast your are using and if it is still good. Blessings, Catherine Catherinehttps://www.blogger.com/profile/09578106595709937773noreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-70867104387856979642012-09-18T17:52:44.469-07:002012-09-18T17:52:44.469-07:00My first thought is kneading time - the gluten may...My first thought is kneading time - the gluten may be under developed. The dough could be a bit on the dry side as well. <br /><br />It 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.)<br /><br />Hang in there!Cher Rockwellhttps://www.blogger.com/profile/17067437991540780000noreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-64993809681155008452012-09-18T17:30:59.486-07:002012-09-18T17:30:59.486-07:00I'm sorry--no answers. Better luck next time. ...I'm sorry--no answers. Better luck next time. I do hate mistakes.Cindyhttps://www.blogger.com/profile/07693008883612962846noreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-29253029756678737852012-09-18T16:45:15.639-07:002012-09-18T16:45:15.639-07:00I would test your yeast to see if it's still a...I 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.<br /><br />But above all, keep trying!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-80908353775863169442012-09-18T14:56:21.728-07:002012-09-18T14:56:21.728-07:00We used molasses, too, so I don't think it was...We used molasses, too, so I don't think it was that. I'm sorry it didn't work out!Teresahttp://thefamilythatbakestogether.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7286361593167190167.post-56378445521741527562012-09-18T12:00:04.538-07:002012-09-18T12:00:04.538-07:00So odd! I'm not sure why that didn't work...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!Jules Someonehttps://www.blogger.com/profile/17363161091844652688noreply@blogger.com