Any Home Bakers Here?

[wyoDreamer]

Thanks! I make pizza once or twice a week, if not pizza then "calzones" (quotes bc they are basically folded over pepperoni pizzas without the sauce) or bread sticks, which is just pizza dough with parm and italian type spices on top. These are the only foods that he and I can agree on without "the groan." And since my aunt got us pizza stones for Christmas, I've been eyeing the artisan bread section of my cookbook. I tried a simple one a couple weeks ago, but while it was rising, suddenly it fell, and we had flat dense bread. More practice!

In my experience, when bread dough falls like that you let it over rise. I read that if the dough over rises, it breaks the gluten strands that were built while kneading the dough, and it goes flat. Gluten is what holds the bubbles in and makes bread rise.

Try it again, but check it at about 30 minutes into the rise to see if it has doubled in size.
The One-hour Bread recipe from this site is my go to on nights I want fresh bread but didn't bake it earlier in the day. It is better than store bought by far, but not as good as regular homemade bread.

I had that happen the first couple of times I made bread after moving out to Wyoming. Where I lived, it was over 7200 feet in elevation and I didn't know bread rises faster at higher elevations. I had to punch down my bread dough twice before shaping and doing a final rise.

 

[N F C]

In my experience, when bread dough falls like that you let it over rise. I read that if the dough over rises, it breaks the gluten strands that were built while kneading the dough, and it goes flat. Gluten is what holds the bubbles in and makes bread rise.

Try it again, but check it at about 30 minutes into the rise to see if it has doubled in size.
The One-hour Bread recipe from this site is my go to on nights I want fresh bread but didn't bake it earlier in the day. It is better than store bought by far, but not as good as regular homemade bread.

I had that happen the first couple of times I made bread after moving out to Wyoming. Where I lived, it was over 7200 feet in elevation and I didn't know bread rises faster at higher elevations. I had to punch down my bread dough twice before shaping and doing a final rise.

I sure found that out by experience, lol.

My go-to bread recipe used to take about an hour to rise when we lived in FL but out here, it was flowing over the mixing bowl in about 45 minutes.

Really can't go by the rise times stated in most recipes, they're more like guidelines than hard and fast rules.

 

[ronott1]

Thanks! I make pizza once or twice a week, if not pizza then "calzones" (quotes bc they are basically folded over pepperoni pizzas without the sauce) or bread sticks, which is just pizza dough with parm and italian type spices on top. These are the only foods that he and I can agree on without "the groan." And since my aunt got us pizza stones for Christmas, I've been eyeing the artisan bread section of my cookbook. I tried a simple one a couple weeks ago, but while it was rising, suddenly it fell, and we had flat dense bread. More practice!

In my experience, when bread dough falls like that you let it over rise. I read that if the dough over rises, it breaks the gluten strands that were built while kneading the dough, and it goes flat. Gluten is what holds the bubbles in and makes bread rise.

Try it again, but check it at about 30 minutes into the rise to see if it has doubled in size.
The One-hour Bread recipe from this site is my go to on nights I want fresh bread but didn't bake it earlier in the day. It is better than store bought by far, but not as good as regular homemade bread.

I had that happen the first couple of times I made bread after moving out to Wyoming. Where I lived, it was over 7200 feet in elevation and I didn't know bread rises faster at higher elevations. I had to punch down my bread dough twice before shaping and doing a final rise.

Over rising can happen if too much yeast is used too.

Good tip to check sooner!

 

[mittens4chickns]

In my experience, when bread dough falls like that you let it over rise. I read that if the dough over rises, it breaks the gluten strands that were built while kneading the dough, and it goes flat. Gluten is what holds the bubbles in and makes bread rise.

Try it again, but check it at about 30 minutes into the rise to see if it has doubled in size.
The One-hour Bread recipe from this site is my go to on nights I want fresh bread but didn't bake it earlier in the day. It is better than store bought by far, but not as good as regular homemade bread.

I had that happen the first couple of times I made bread after moving out to Wyoming. Where I lived, it was over 7200 feet in elevation and I didn't know bread rises faster at higher elevations. I had to punch down my bread dough twice before shaping and doing a final rise.

Thanks! I'll have to check it more then.

Thankfully I don't live that high up! I would probably need to get a cookbook specially for high altitudes, as I'm an adamant recipe follower, until I get the hang of it.

 

[Talithahorse]

You can make your own starter from scratch... no post office needed.

It does take a bit more time and effort but it can be done.

 

[ronott1]

You can make your own starter from scratch... no post office needed.

It does take a bit more time and effort but it can be done.

Yes, but I have one that is very old from Oregon.

The problem with making your own starter is that it can take half a year to become active enough to raise bread without using bakers yeast.

I have no problem with sending a start to those that can get it by first class mail. It only costs me a stamp and I bought stamps from Costco about five years ago. I so not mail anything any more so I have hundreds of stamps!

 

[Talithahorse]

Wish I had known you a few years ago. It took me about a year to get my from scratch starter going well enough to raise bread but was well worth it. Is your starter from old gold rush starter? My parents had one that traced back to the Alaskan gold rush but alas they lost it during a move due to a "mix up"

 

[ronott1]

Wish I had known you a few years ago. It took me about a year to get my from scratch starter going well enough to raise bread but was well worth it. Is your starter from old gold rush starter? My parents had one that traced back to the Alaskan gold rush but alas they lost it during a move due to a "mix up"

It is Oregon Sourdough

http://carlsfriends.net/

Quote: In a Sense I am continuing with this tradition. I have bee giving out starts for years!

 

[User395221]

In a Sense I am continuing with this tradition. I have bee giving out starts for years!

I don't think I could cope with the responsibility. What if you killed it after 150 years? You'd feel terrible.

I wish I was in America, I'd get some starter off you for sure.

 

[N F C]

It is Oregon Sourdough

http://carlsfriends.net/

In a Sense I am continuing with this tradition. I have bee giving out starts for years!

Very generous of you Ron. I enjoyed reading about Carl Griffith.