Bread baking question (Prof)
We love fresh bread. Who doesn't. But very often my dough has a problem and if you have a suggetion/cause/solution, please contribute. On the second rise the dough looks beautiful, nice and high....
View ArticleRe:Bread baking question (love2bake)
It's possible you need a little bit more flour to help it hold the structure. However, first let me ask you a question: when you've stopped kneading it, does it pull away from the sides of the bowl...
View ArticleRe:Bread baking question (Prof)
love2bake, I use a stand mixer and the dough pulled away quite nicely, nice first rise, felt just right on kneeding before second rise. So I don't think I needed more flour for that loaf yesterday,...
View ArticleRe:Bread baking question (ann peeples)
My husband makes hand made bread all the time-never, ever shakes it when he puts it into the oven. Just a thought.
View ArticleRe:Bread baking question (love2bake)
I agree with Ann--you work hard to get that rise--combination of air and structure--before baking, and shaking too much could definitely be a problem. Also, try spraying the sides of your oven with...
View ArticleRe:Bread baking question (3 Olives)
It's overproofed. You need to put it in the oven earlier.
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Re:Bread baking question (Foodbme)
Problem could be the oven temp calabration. Have you checked your oven temp to make sure it's reaching the correct Temp?
View ArticleRe:Bread baking question (Prof)
I think 3 Olives got it. I was overproofing on the second rise. I have only had one chance to put everyone's suggestions into play. I did not allow nearly as large a rise as I usually do. The loaf...
View ArticleRe:Bread baking question (Earl of Sandwich)
This is all very interesting...I've had a hankering to make some bread. I made bread many years ago and loved it but haven't done it for a long time.
View ArticleRe:Bread baking question (Prof)
Hi Earl, I got this idea from the book Artisan Bread in Five Minutes a Day. I mix enough dough for two large loaves, let it rise once and then refrigerate the dough. There are only two of us at home...
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Re:Bread baking question (CajunKing)
I have to admit..... I use my bread machine Makes great bread, I have several bread books, my favorite(s) Breaking Bread with Father Dominic (1 & 2) and More Breaking Bread with Father...
View ArticleRe:Bread baking question (Earl of Sandwich)
Shout Outs to both Cajun King and Prof ( what do/did you teach?). Prof I loved your idea, it's just my wife & I, and I am going to get both book choices and I'm really excited. Thanks so much...
View ArticleRe:Bread baking question (Prof)
Earl, FYI in Fresh Bread in 5 Minutes @ Day, the authors state that you don't need to knead the bread. Just one man's opinion but I found that mixing and kneading in my stand mixer improves the loaf...
View ArticleBread baking question (Prof)
We love fresh bread. Who doesn't. But very often my dough has a problem and if you have a suggetion/cause/solution, please contribute. On the second rise the dough looks beautiful, nice and high....
View ArticleRe:Bread baking question (love2bake)
It's possible you need a little bit more flour to help it hold the structure. However, first let me ask you a question: when you've stopped kneading it, does it pull away from the sides of the bowl...
View ArticleRe:Bread baking question (Prof)
love2bake, I use a stand mixer and the dough pulled away quite nicely, nice first rise, felt just right on kneeding before second rise. So I don't think I needed more flour for that loaf yesterday,...
View ArticleRe:Bread baking question (ann peeples)
My husband makes hand made bread all the time-never, ever shakes it when he puts it into the oven. Just a thought.
View ArticleRe:Bread baking question (love2bake)
I agree with Ann--you work hard to get that rise--combination of air and structure--before baking, and shaking too much could definitely be a problem. Also, try spraying the sides of your oven with...
View ArticleRe:Bread baking question (3 Olives)
It's overproofed. You need to put it in the oven earlier.
View Article
