baltimoreben > wrote in news:1188148476.456590.28560
@o80g2000hse.googlegroups.com:

> On Aug 26, 11:33 am, " BOB" > wrote:
>> "baltimoreben" > wrote in message
>>
>> ups.com...
>>
>> >I used to bake all my bread, now only have time to do so on rare
>> > occasion. unfortunately, as often as not i have the same
>> > unsatisfactory result -- loaves that don't even reach the top of the
>> > pan when they come out of the oven. wondering what might be the
>> > problem, not enough time for experimentation, so looking for
educated
>> > guesses from others. in my mind, it could be
>>
>> Use a shorter pan?
>
> now that's the kind of constructive suggestion is was looking for
> (not). sorry, been using the same pans forever, that's not the
> answer. it's something to do with the rise it's (not) getting in the
> second rise or in the oven that i want to remedy, not how it looks at
> the end of the process. as it is now the taste is fine, it's cooked
> through nicely, it's just squat and makes for awfully small sandwiches
>
>

Have you kneaded the bread enough? Allowing most of the co2 from the
yeast to be trapped and causing the bread to rise. A simple test is the
window pane method...you strech out a piece (just a pinch or so) of
dough...if kneaded enough it should stretch enough so that you can see
light through it...translucent not transparent. Before it breaks. Is your
flour too old or of a correct protein or hardness?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore