Thread: bread remedy?
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Mr Libido Incognito Mr Libido Incognito is offline
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Default bread remedy?
GRS Inc. wrote on 10 Aug 2006 in rec.food.baking

> I use a bread machine.
> I have the same problem.
>
> Very heavy bread.
>
> Question?
>
> Should I dissolve the yeast I warm water?
> Would that help?
>
>
> Errol
>
>
> -----Original Message-----
> From:
> ] On Behalf Of Argo
> Sent: Thursday, August 10, 2006 12:11 PM
> To:
> Subject: bread remedy?
>
> Looking for suggestions to fix a problem:
>
> Got a new Viking stand mixer (great!). Tried out a two loaf batch of a
> favorite bread I've been making by hand for years. The mixer did its
> thing beautifully and the dough rose nicely (both times), but the
> baked bread is kinda heavy compared to the result when I make it by
> hand.
>
> What might be the problem? Not enough/too much flour? Too much/too
> little mixing?
>
> The texture of the dough wasn't quite the same - maybe not as
> "elastic" (for lack of a better word). I followed the suggestions in
> the manual - started on Mix speed, then kneaded on #2 speed for about
> 4 minutes.
>
> Thanks for any help.
>
> Argo
>
> ...Approach love and cooking with reckless abandon.
>
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Probably not enough kneding time in both cases...if the bread dough rise
well. Not enough gluten to make a good crumb texture. My guess.

easy to check for:
Try a window pane test... to see if gluten has developed enough.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan
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