On Sun, 26 Aug 2007 08:30:52 -0700, baltimoreben
> wrote:

>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
>
>__not enough patience on the second rise (my ball fills my largest
>bowl for the first, i punch down and do a quick knead, shape and put
>in the pans, generally put in the oven when it rises to the top of the
>pan, an hour or more later)
>__wrong time/temp combination (i generally do 350 for around 40 mins)
>__fundamentally the wrong recipe -- i play, but generally i'm making 2
>loaves, start with 1 1/4c water, 4 tsp yeast, 1/4 c sweetener, 1/3 c
>oil, around 1/2c dry milk, 1 egg, 5 1/2 c flours, 1tsp salt.
>
>thoughts?


Too much rise on the first. It should double in size. Check at
alt.bread.recipes or rec.food.baking.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)