Vox Humana wrote:
> "fivsonsmom" > wrote in message
> . com...
>
>>Hello, I am a newbie to this group. I appologize in advance for the
>>length of this post, but I don't know how to ask the questions without
>>telling everything.
>>
>>I would appreciate very much if somone could help me with a problem
>>making bread with my breadmaker. It is a Welbilt ABM 6000, and before
>>last night, I had made two loaves with it that came out fine. Last
>>night was my first attempt to make a batch using a recipe as opposed to
>>a mix. It did not turn out well, lol. In fact, it didn't rise hardly at
>>all, and ended up being about a half inch tall. There is a lot of humor
>>to be seen in this, but for the long haul, I would like to be able to do
>>it right the next time.
>>
>>This is the recipe I was using: (my explanation of what happened along
>>the way comes after the recipe)
>>
>>--------------------------------
>>Ciabatta Bread
>>
>>1 1/2 cups water
>>
>>1 1/2 teaspoons salt
>>
>>1 teaspoon white sugar
>>
>>1 tablespoon olive oil
>>
>>3 1/4 cups bread flour
>>
>>1 1/2 teaspoons bread machine yeast
>>
>>2 loaves 3 hours 30 minutes 2 hr 0 mins prep
>>
>>
>>
>>1. Place ingredients into the pan of the bread machine in the order
>>suggested by the manufacturer.
>>
>>2. Select the Dough cycle, and Start.
>>
>>3. Dough will be quite sticky and wet once cycle is completed, resist
>>the temptation to add more flour.
>>
>>4. Place dough on a lightly floured board, cover with a large bowl, and
>>let rest for 15 minutes.
>>
>>5. Lightly flour or use parchment lined baking sheets.
>>
>>6. Divide into 2 pieces, and form each into a 13x14 inch oval.
>>
>>7. Place loaves on prepared sheets, dimple surface, and lightly flour.
>>
>>8. Cover, and let rise in a draft free place for approximately 45 minutes.
>>
>>9. Preheat oven to 425 degres F.
>>
>>10. Dimple dough for a second time, and then place loaves in the oven,
>>positioned on the middle rack.
>>
>>11. Bake for 25 to 30 minutes.
>>
>>12. During baking, spritz loaves with water every 5 to 10 minutes for a
>>crispier crust.
>>
>>--------------------------
>>I put the ingredients in the machine in this order: bread machine yeast,
>>bread flour, sugar, salt, olive oil, water. When I went to spread it
>>out after it's time in the machine, it was very, very sticky. I didn't
>>add any flour to it, but had some difficulty spreading it out, and even
>>getting it out of the machine intact. I don't currently have a real
>>"board" to use, so I used a plastic cutting board, lightly floured.
>>When I went to form it into loaves, it was still very sticky, and the
>>loaves were more like 10 x 14 due to the shape of the cookie sheet I was
>>putting them on. Was this a problem? I covered them with baking pans
>>and let them rise on top of my oven, thinking this would be a warmer
>>place to do it, and would help it rise. It sure didn't seem to rise a
>>whole lot. When it says "Dimple" I assume that means touch it allover
>>lightly? Maybe this was the problem? Anyway, when it was done, it
>>looked a whole lot more like a cracker on steroids than bread. I would
>>really appreciate any help you can offer, thanks in advance.
>>
>>Peggy
>
>
>
> Cibatta is a very sticky dough. It isn't suppose to puff up like a loaf of
> Wonder Bread, but 1/2 inch isn't right either. I would say that one of
> two things happened. You didn't let it rise long enough or the yeast was
> bad. What I don't understand is that in nearly every bread recipe I have
> seen it says something like this" "Let rise in a warm, draft-free place for
> about 90 minutes or until double in bulk." The time is just a suggestion
> based on the author's experience in his situation. You have to let it rise
> sufficiently no matter how long it takes. If after a reasonable amount of
> time, say three or four hours at room temperature, the dough has not risen,
> then the yeast is dead. I would get a fresh supply of yeast and start over.
> You can get instant dry yeast (bread machine yeast) in one or two pound
> bricks for about $2/pound at any of the warehouse stores (Sam's, Costco,
> etc., or at GFS Marketplace). Even my Meijer store carried the large
> package at one time. It is available online at the King Arthur Flour
> website. I had bad luck with yeast from grocery stores when I bought it
> there - probably because of improper storage.
>
>

Thank you so much! I will try the extra time for rising-- it sure
hadn't risen to double it's size, that's for sure. It didn't say that
though and I'm not experienced enough to know what to look for really.
I will also look for other bread machine yeast. I might try the local
"Fresh food market" or the "whole foods grocery" too.

Thanks again,
Peggy