"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
>
> __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?


First -

Your oven is way too cool. Try 425F. When you toss in 2 large cold loaves
your temperature is going to drop. This will not give you the lofting you
expect. Preheat the oven to 425 for 30 minutes. This way you won't get
nearly such a cooling effect.

Next -

Dry milk is no good. Use fresh milk.

Not enough kneading to build up gluten. Without gluten the dough won't form
those air chambers which make for lighter bread.

Old yeast. Use as fresh as you can get.

What kind of flour are you using?

Proof the yeast for 30 minutes, I use a dash of sugar and then sprinkle a
teaspoon of flour on top. It should be swampy and stinky before beginning
to mount flour

What do you use for sweetener? Seems like an awful lot to me for white
bread. I use arouind 1 tablespoon total.

Contrary to popular belief, I like to do the first rise in a cool area. I
like a slow rise because I think I get better texture. The second rise is
in a warm area. Be sure to use a very slightly, and I mean slightly, damp
towel to cover the bread as it rises in the pans. You do not want a dry
crust to form at this stage.

Do you slit the top of your loaves? Bakers the world around cut a 1/2 inch
deep slash into the loaves. Be artsy as you like. I usually make 3 slashes
diagonally.

Paul