| T O P I C R E V I E W |
| knittingmom |
Posted - May 27 2009 : 12:01:31 PM
Well yesterday I made my first two loaves of bread.  60% whole wheat, they turned out ok but kind of fell a bit. I suspect that I didn't knead my dough long enough. Experienced bread bakers am I right on that?
"There is no foot so small that it cannot leave an imprint on this world" |
| 5 L A T E S T R E P L I E S (Newest First) |
| Nigella |
Posted - May 28 2009 : 4:56:33 PM
Good advice ladies thanks! I just made my first two loaves on Monday and had the same problem where they turned out hard and sort of flat. I think my problem was that I let it rise too much!
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If the ways is long
Let your heart be strong
Keep right on 'round the bend
Though you're tired and weary
Still journey on to your happy abode
Where all that you love
And are dreaming of
Will be there at the end of the road.
-Laura Ingalls Wilder |
| knittingmom |
Posted - May 28 2009 : 12:20:37 PM
Thanks for your tip Sheri, I may have let it raise too long (lots of air pockets were in it when I cut it). I'll keep trying and am sure I'll get a decent loaf eventually. :)
I wish you were closer too, though geographically British Columbia is straight North of Washington.
"There is no foot so small that it cannot leave an imprint on this world" |
| Contrary Wife |
Posted - May 28 2009 : 06:22:41 AM
Good for you!!! There is nothing that is any better than a fresh loaf of bread from the oven. Warning tho, you will get hooked on it and that store bought stuff will never have the appeal it used to!!!LOL
Teresa Sue
Farmgirl Sister #316
Planting Zone 4
"Learn the rules so you know how to break them properly." The Dalai Lama |
| willowtreecreek |
Posted - May 28 2009 : 04:11:51 AM
Give MaryJanes bread a try! No kneading required! Here is a link to the thread www.breadthemaryjaneway.com.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| Sheep Mom 2 |
Posted - May 27 2009 : 9:39:23 PM
Another reason for them to "fall" a bit is if you raised it too long. If it get's too light then there is too many air pockets and they tend to collapse. Another reason is if it rose really fast like when it's really hot in the house. I've had summer bread that is actually rising while I knead it because it's so warm in the house. You can over knead dough as well. You Knead bread to develop the gluten. Just knead until it is smooth and elastic. Over kneading will make it tough or rubbery. I don't know if that helped or not. It's really hard to tell without seeing or feeling it. I've been baking bread for 40 years - it just takes a bit of practice to have a "feel" for the dough. Once you've done it a few times with the result you want you will know how the dough should feel when it's ready to rise. I wish you were closer I happily give you a lesson!
Blessings,
Sheri |
