I started a loaf of bread a couple of hours ago. I just checked on
it 10 minutes ago and the heating coil hadn't come on yet but the
dough was already risen to within 1/2" of the lid. (I didn't use
too much flour, the yeast is just happier than usual) What's gonna
happen when the heat comes on and it tries to rise some more?

I'm kind of expecting a big mess and a screaming spouse in the
morning instead of fresh bread -- OK, in *addition* to fresh bread.

Bob

P.S. The heating element must have come on in the past few minutes
because I'm starting to smell bread. Seems too soon to be smelling
it...

"zxcvbob" > wrote in message
...
> I started a loaf of bread a couple of hours ago. I just checked on it 10
> minutes ago and the heating coil hadn't come on yet but the dough was
> already risen to within 1/2" of the lid. (I didn't use too much flour,
> the yeast is just happier than usual) What's gonna happen when the heat
> comes on and it tries to rise some more?

It'll push your lid up....


> I'm kind of expecting a big mess and a screaming spouse in the morning
> instead of fresh bread -- OK, in *addition* to fresh bread.
>
> Bob
>
> P.S. The heating element must have come on in the past few minutes
> because I'm starting to smell bread. Seems too soon to be smelling it...

Cool)

--
--
https://www.shop.helpforheroes.org.uk/

On 9/9/2010 10:40 PM, zxcvbob wrote:
> I started a loaf of bread a couple of hours ago. I just checked on it
> 10 minutes ago and the heating coil hadn't come on yet but the dough was
> already risen to within 1/2" of the lid. (I didn't use too much flour,
> the yeast is just happier than usual) What's gonna happen when the heat
> comes on and it tries to rise some more?
>
> I'm kind of expecting a big mess and a screaming spouse in the morning
> instead of fresh bread -- OK, in *addition* to fresh bread.
>
> Bob
>
> P.S. The heating element must have come on in the past few minutes
> because I'm starting to smell bread. Seems too soon to be smelling it...

Yeah, I've found such a difference between brands of bread machine yeast
and even in the same brands that I have cut my yeast amount up to half
what the recipe calls for. It's a PITA cleaning bread dough out of the
lid and around the pan. I've had to totally dismantle the machine twice
before I determined that I could use less yeast and get good results.
Color me slow to learn. Good luck with your bread.

"George Shirley" > wrote in message
...
> Yeah, I've found such a difference between brands of bread machine yeast
> and even in the same brands that I have cut my yeast amount up to half
> what the recipe calls for. It's a PITA cleaning bread dough out of the lid
> and around the pan. I've had to totally dismantle the machine twice before
> I determined that I could use less yeast and get good results. Color me
> slow to learn. Good luck with your bread.

Yeast can be such a variable. Many years ago when I made all our own bread,
I experimented with yeast until I was raising dough with just about a speck
of yeast Ahh they were the days.. no machines then, eh?

--
--
https://www.shop.helpforheroes.org.uk/

George Shirley wrote:
> On 9/9/2010 10:40 PM, zxcvbob wrote:
>> I started a loaf of bread a couple of hours ago. I just checked on it
>> 10 minutes ago and the heating coil hadn't come on yet but the dough was
>> already risen to within 1/2" of the lid. (I didn't use too much flour,
>> the yeast is just happier than usual) What's gonna happen when the heat
>> comes on and it tries to rise some more?
>>
>> I'm kind of expecting a big mess and a screaming spouse in the morning
>> instead of fresh bread -- OK, in *addition* to fresh bread.
>>
>> Bob
>>
>> P.S. The heating element must have come on in the past few minutes
>> because I'm starting to smell bread. Seems too soon to be smelling it...
>
> Yeah, I've found such a difference between brands of bread machine yeast
> and even in the same brands that I have cut my yeast amount up to half
> what the recipe calls for. It's a PITA cleaning bread dough out of the
> lid and around the pan. I've had to totally dismantle the machine twice
> before I determined that I could use less yeast and get good results.
> Color me slow to learn. Good luck with your bread.

I lucked out. The bread had risen as far as it could already, and it
only rose enough during baking to give it a "muffin top" where it
climbed out of the pan just a little. It didn't hit the lid.

I used 1 cup of WW flour and 2 cups of bread flour this time (instead
of all bread flour) and added 2 Tbsp of blackstrap molasses. Yeasties
must have liked all that iron and sugar -- although I used a heaping
tablespoon of brown sugar last time. I just use Fleischman's yeast
that I buy in huge foil packages at Sam's Club, it's not "bread
machine yeast." I'll try a heaping teaspoon next time (the master
recipe calls for 2 tsp)

I also always add some kind of seeds (flax, poppyseed, caraway, dill,
etc) to my bread, so if the flour is buggy you can't tell in the
finished bread. 8-) It didn't look or smell buggy, but you never can
tell...

Bob

zxcvbob wrote:
>
> I started a loaf of bread a couple of hours ago. I just checked on
> it 10 minutes ago and the heating coil hadn't come on yet but the
> dough was already risen to within 1/2" of the lid. (I didn't use
> too much flour, the yeast is just happier than usual) What's gonna
> happen when the heat comes on and it tries to rise some more?
>
> I'm kind of expecting a big mess and a screaming spouse in the
> morning instead of fresh bread -- OK, in *addition* to fresh bread.
>
> Bob
>
> P.S. The heating element must have come on in the past few minutes
> because I'm starting to smell bread. Seems too soon to be smelling
> it...

It's going to hit the lid and then collapse When we had a breadmaker,
the first few loaves did that. Then I twigged and reduced the amount of
yeast. Worked fine after that, in that the loaves were as good as any
breadmaker can produce.