Why does my bread fall flat in the oven????
Posted 26 July 2008 - 01:11 PM
Posted 26 July 2008 - 01:34 PM
Posted 26 July 2008 - 02:00 PM
Posted 26 July 2008 - 02:33 PM
Posted 26 July 2008 - 03:15 PM
Posted 26 July 2008 - 03:35 PM
I also agree that it may have something to do with letting your dough rise too long and/or the size of the pan vs. the amount of dough you are using for each loaf. I bet if you proof the yeast, switch to a less heavy blend of flour, use a slightly smaller pan and watch the rising carefully you may have more success.
There is a real science to bread making and just when you think you have it figured out, you enter a new season of the year with different atmospheric elements in your kitchen and you have to then calculate all that in too. Its so worth it though.
Posted 26 July 2008 - 06:52 PM
Do you have the Laurel's Kitchen Bread Book? In "A Loaf For Learning" it describes in detail how to use a finger poke to figure out whether a dough loaf has risen enough, not enough, or too much; and telling what to do about it in each case. Also, they recommend using three rises rather than the two that you normally use for white bread, and I have found that that makes a big difference in oven spring which is what you're after.
Posted 31 July 2008 - 09:25 PM
Also, Carol, I refrigerate my yeast once it's opened from the vacuum pack. Is this good? Thanks!
OP - how did your bread turn out the last time?
Posted 06 August 2008 - 09:15 AM