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BREAD BAKING

Michael
Michael 30 de Agosto de 2010

I have recently started making bread and biscuits They come out tasting good, but not always looing good. But my biggest problem is that eveything comes out "HEAVY" instead of light and fluffy. What am I doing wrong??

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Claudia lamascolo
Claudia lamascolo Lunes, 30 de Agosto de 2010 a las 11:33 PM
Re: BREAD BAKING

First you need to be in a warm spot and make sure you have kneaded the bread properally. Do you use an industrial size mixer or by hand. The kneading by hand is quite different. Make sure you rise the dough till doubled. If you have to put it on a stove top with it on to heat the top do so to get the dough warm. Also, another trick, the water must be luke warm or it kills the yeast, warm to the touch but not hot. Make sure you are doing all those things first before getting discouraged. Hope that helps.

Michael
Michael Martes, 31 de Agosto de 2010 a las 04:10 PM
Re: BREAD BAKING

Thank you Claudia for your help. I knead the dough by hand , and I do make suren the water isn't to hot to kill the yeast. I am wondering if it is my kneading process that is the problem. My dough will usually rise the first time but not the second time..Any tips on this problem? Thank you again.

Claudia lamascolo
Claudia lamascolo Martes, 31 de Agosto de 2010 a las 11:30 PM
Re: BREAD BAKING

I am wondering if its the area it is left to rise, I always put on the top of the oven that is on so that underneath the bowl the heat rises and it will activate. I havent kneaded dough without the mixer in a long time now, but mine always came alot denser by hand than with the machine...good luck michael

Amos Miller
Amos Miller Viernes, 04 de Febrero de 2011 a las 05:46 AM
Re: BREAD BAKING

Hi, Michael - I am wondering if you punch it down after it rises. And Claudia is correct - any draft will foil your efforts. Its like making yogurt - you need a warm draft-free cozy place for action to take place. You may also want to actually take the temperature of your water before you proof the yeast. I recommend a digital, like a Tru-Temp, with a cord and a probe. You can really measure temperatures of everything from the preheated oven, to liquids and meats with one. Good luck - and do not give up!

Michael
Michael Sábado, 05 de Febrero de 2011 a las 05:22 PM
Re: BREAD BAKING

Thank you Claudia and Amos for your replies to my concerns. First Claudia, I have done exactly like you have suggested. I use a big glass mixing bowl, I do all the mixing by hand because I do not own a stand mixer with dough hook. When I am ready to let the dough rise I set the bowl on top of oven & turn the oven on to preheat. I place a good heavy cup towel over the bowel to let the dough rise, usually an hour to an one & half hrs, before I raise that cup towel up to check on it.

Second, Amos, After my first few attempts and thinking I had gotten the water to hot I went and bought digital thermometer to make sure. I'm thinking that maybe I am not punching and/or kneading the dough enough.

I haven't given up yet, in fact I am thinking of trying again today. Thanks guys.

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