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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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.
>
> _______________________________________________
> Rec.food.baking mailing list
>
> http://www.otherwhen.com/mailman/lis...ec.food.baking
>
> To unsubscribe send a mail to
> and then reply to the confirmation request.
>
>

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.

--


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

-Alan

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.
> >
> > _______________________________________________
> > Rec.food.baking mailing list
> >
> > http://www.otherwhen.com/mailman/lis...ec.food.baking
> >
> > To unsubscribe send a mail to rec.food.baking-

> > and then reply to the confirmation request.
> >
> >
>
> 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