| T O P I C R E V I E W |
| N Marie |
Posted - May 17 2008 : 12:02:51 AM
I made a round, rustic loaf of bread last week, using whole wheat flour, yeast, honey, as close to room temp water as I could manage with a brita filter, and a recipe from the Naked Chef. I followed his instructions word for word, let the dough rise for about 90 minutes (I was so proud, though it didn't rise as much as I'd liked), punched it down, let it rise again, then baked it at the recommended temperature.
I cut into my bread once it cooled, and was devastated to see a big, round, uncooked/unrisen spot towards the bottom, and a big air pocket towards the top.
I let it rise in the oven, set to 175*F since my oven light is broken, but it didn't rise as much as I'd seen other bread recipes do. Did I not wait long enough for the yeast to eat up the honey (it wasn't bubbly yet, though the recipe didn't say to wait for that)? Or was the water too cold (it wasn't body temp, my kitchen was cold that day)? Or was it the weight of the wheat germ and bran from the whole grain flour and too little leavening?
I love a learning experience, so I don't see this as a total failure, just motivation to do better next time. If anyone has a whole wheat bread recipe they'd like to share, I'd be in your debt, and you would be forever remembered as my Fairy Baking Mother.
Farmgirl #181
http://yarnfoodcoffee.typepad.com/
Save our oceans! Eat more prey fish!
http://www.sciencedaily.com/releases/2007/06/070624132617.htm |
| 4 L A T E S T R E P L I E S (Newest First) |
| juliet79 |
Posted - May 19 2008 : 1:49:28 PM
You can come to my house and experiment anytime you want with your bread recipe ! *giggles* I hope your next loaves work out better! Good luck! |
| Alee |
Posted - May 17 2008 : 4:23:47 PM
It sounds like you are really close to having yummy bread though!
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our new blog:
www.farmgirlalee.blogspot.com |
| N Marie |
Posted - May 17 2008 : 10:46:00 AM
Thanks, Alee! I figured as much. Oh well, back to the baker's rack (drawing board.)
Farmgirl #181
http://yarnfoodcoffee.typepad.com/
Save our oceans! Eat more prey fish!
http://www.sciencedaily.com/releases/2007/06/070624132617.htm |
| Alee |
Posted - May 17 2008 : 06:53:44 AM
I usually shoot for water that is around 90 degrees and let the sugar, water and yeast proof for about 10 minutes even if the recipe doesn't say it should. Also, your oven might have been too hot and killed the yeast instead of rising. I usually put my bread bowl on top of my fridge. The fridge lets out a lot of hot air as it cools the contents of your fridge, plus it gets it that much higher and since heat rises that is the warmest part of my kitchen. All my bread books say to proof (let rise) in an 85 degree environment.
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our new blog:
www.farmgirlalee.blogspot.com |
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