Any Home Bakers Here?

[Aria]

Sally....sometimes mistakes are OK...we LEARN from them. This TIME....It WAS GREAT.

 

[pennyJo1960]

Check the temp in the house maybe ?

 

[Sally PB]

mathematical number sequence called the Fibonacci sequence.

That sequence is so cool. Love the quilt, Jared!

The design it creates is found in nature in a lot of places.

 

[jnicholes]

Check the temp in the house maybe ?

It’s on top of a hot oven. It’s almost there now, actually.

That sequence is so cool. Love the quilt, Jared!

The design it creates is found in nature in a lot of places.

Thanks. I’ve seen it in nature myself.

 

[jnicholes]

Can someone help me with some bread troubleshooting?

I made this recipe:

https://www.kingarthurbaking.com/recipes/a-smaller-pain-de-mie-recipe

For some reason, I let it rise for two hours, and it didn’t rise that much. Didn’t reach the top of the loaf pan. Even in the oven, it didn’t rise that much. It only got to half of the pullman loaf bread pans height. Here’s a picture:

Any idea what went wrong? What can I do again in the future to make sure it gets a better rise?

If you need more details on what I did, I will post them.

Jared

 

[BigBlueHen53]

View attachment 3138753

Making a quilt using a mathematical number sequence called the Fibonacci sequence.

I just need to put the batting, backing, and this top together, and it’s done.

Thumbs up if you can spot the Fibonacci sequence.

Anyway, I’m making a pullman loaf right now. It’s taking a lot longer to rise than anticipated.

I see it, Jared. It's a spiral starting with the tiny blue sqaure near the center. Well done! It's seen a lot in nature, like in the spiral of a nautilus shell, a pine cone viewed from the tip etc. The Golden mean, or the Golden curve, it's called. Do I go to the head of the class?

 

[ronott1]

Can someone help me with some bread troubleshooting?

I made this recipe:

https://www.kingarthurbaking.com/recipes/a-smaller-pain-de-mie-recipe

For some reason, I let it rise for two hours, and it didn’t rise that much. Didn’t reach the top of the loaf pan. Even in the oven, it didn’t rise that much. It only got to half of the pullman loaf bread pans height. Here’s a picture:


View attachment 3139146

Any idea what went wrong? What can I do again in the future to make sure it gets a better rise?

If you need more details on what I did, I will post them.

Jared

There was a comparison of rise you get from yeast when adding salt, sugar or just warm water when proofing yeast. Adding just water made a better rise.

Use the warm water method to proof the yeast. Use water at about 100F and sprinkle the yeast on top. Let it go bubbly-- it should take about 10 minutes.

The yeast might be old so if it does not proof, buy new yeast.

Heat kills yeast so it is important that the place where the bread is proofed is about 85F.

I hope this helps!

 

[BigBlueHen53]

Just water, @ronott? I usually add something for the yeast to feed on when proofing the yeast, such as a Tbsp of honey or sugar. Is there an advantage to using water only?

ETA: Bedtime, I'll be back tomorrow for your answer.

 

[Blooie]

I had a loaf of Amish bread that behaved in exactly the same way. I dunno if it applies in your situation, but after a little troubleshooting (and two more failed loaves that did the same thing), I figured out that I had let it overproof in the first rise, so there was no structure left. From a ‘fixing bread mistakes guide’ I found this info,

“the cell membranes tear, releasing the gas and deflating the dough“ and the bread can’t rise as well after that because there are no spaces to hold the carbon dioxide. But it’s fixable by just punching down the dough, reshaping it, and letting it rise again.

 

[Aria]

Jared Ron gave you great advise...I always check my water temp add the yeast and let it bubble to make sure the yeast is ok. Then I add the honey, oil, and the flour NOT all at first. The salt last with/ after the flour....then I mix and start adding the remainder of the flour. MANY TIMES...it does not Need all of the flour. Last of the flour little by little as you mix. The dough should always be smooth and soft. NEVER too dry. I place in a greased bowl. Cover and keep in a warm place no drafts. RISE till double. The one time the dough did not come to top of tin...I had added too much FLOUR and the dough was a bit on the dry side.