Mynyel Posted April 6, 2012 Share Posted April 6, 2012 OK So I followed the directions and recipe here.. Except I used all wheat flour (instead of whole wheat and white), honey instead of sugar, and butter instead of shortening. Now it looked *GOOD* going into the oven. However it deflated some after is baked a bit. Why? Quote Link to comment Share on other sites More sharing options...
jentancalann Posted April 6, 2012 Share Posted April 6, 2012 Bread is tricky. I've found that sticking to the recipe is important. I would look for a recipe that has the ingredients that you want to start with. Not being snarky, I just really don't know :-) Quote Link to comment Share on other sites More sharing options...
The Girls' Mom Posted April 6, 2012 Share Posted April 6, 2012 Wheat bread will always be more dense than white or a mix. Also, the butter may have added more moisture. You can follow the exact same recipe on different days and get different results due to humidity, freshness of yeast, and temperature. Quote Link to comment Share on other sites More sharing options...
DianeW88 Posted April 6, 2012 Share Posted April 6, 2012 White and whole wheat flour are not necessarily interchangeable in bread recipes. If you want to make whole wheat bread, find a recipe that uses only whole wheat flour. I didn't look at the link, but when I make whole wheat bread, I always add Dough Enhancer and Vital Wheat Gluten to help the bread be lighter and fluffier. Otherwise, you may end up with a doorstop. Oh, and butter and shortening aren't interchangeable...and neither are honey and sugar. You basically changed the whole recipe. Bread making is chemistry. It has to be exactly right or it won't work. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted April 6, 2012 Share Posted April 6, 2012 I didn't look at the link, but when I make whole wheat bread, I always add Dough Enhancer and Vital Wheat Gluten to help the bread be lighter and fluffier. Otherwise, you may end up with a doorstop. What is dough enhancer? I've never heard of it. I have & use wheat gluten. Quote Link to comment Share on other sites More sharing options...
Ellesmere Posted April 6, 2012 Share Posted April 6, 2012 OK So I followed the directions and recipe here.. Except I used all wheat flour (instead of whole wheat and white), honey instead of sugar, and butter instead of shortening. Now it looked *GOOD* going into the oven. However it deflated some after is baked a bit. Why? As mentioned, you made some huge changes and in baking, you have to fine-tune instead of just subbing ingredients 1:1. Also, how you measure your ingredients makes a big difference. I prefer to use a scale but if you use a measuring cup, it helps to know if the recipe writer would have you scoop or sprinkle the flour into the cup. For example, one book I have specifically mentions she uses a 5 oz. cup for AP flour, so if I used measuring cups, I would dip the cup into the flour container and level off. For King Arthur recipes, I would sprinkle the flour into the cup since they use a 4.25 oz. cup (for AP flour) in their recipes Here are a bunch of King Arthur Flour links. I learned to bake bread using this site and chatting with them. Hope some might be of help! :) A whole wheat bread recipe. There are others, but this one has a step-by-step blog. Their contact info if you need to chat with a pro. Info on measuring ingredients. And a weight chart. Some of their baking primers. Quote Link to comment Share on other sites More sharing options...
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