Mr Libido Incognito wrote on 10 Aug 2006 in rec.food.baking

> 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.
>

or the flour is old.

--


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

-Alan