How to improve bread texture
Hi all,
Just baked an Italian Parmesan Bread with following recipes;
Ingredients:
(750g loaf)
water (lukewarm) 1 cups
all purpose flour 356g
milk powder 1 tbsp (4 g)
sugar 1 tbsp (15g)
salt 1 tsp
parmesan cheese, grated 16g
oregano 1 tsp
rosemary leaves 1 tsp
Active dry yeast 1 tsp
butter 30g
Program setting:
(French Cycle)
Weight 750g loaf
Crust color light
Kneading 1 (slow) 3 min
Kneading 2 (rapid) 30 min
Rise 1 32 min
Kneading 3 (rapid) 15 sec
Rise 2 30 min
Kneading 4 (rapid) 15 sec
Rise 3 55 min
Baking 53 min
Total time 3:23 hrs
Not very successful and the top collapsed. I supposed too much yeast added. In next round I will reduce the yeast to 3/4 tsp.
The bread is quite soft with nice smell. But the texture is NOT nice. Please advise how to improve it without adding egg?
Thanks
satimis
From the pictures it appears to me that the loaf was over proofed and it collapsed during baking. From your description I presume you are using a bread machine. I do not use one, so I do not know how much control you might have over the proofing period. I test my dough by the finger poke method. If the indentations bounce back rapidly then the dough is underproofed and I let it prove a while longer. If the indentations come back slowly, then it is ready for the oven.
Another possibility is the rapid kneading after rises 3 and 4. Could you be beating in a lot of air and this results in the collapse of the dough. Omit the last two kneadings.
Ford
It looks like it is overproofed. One teaspoon of yeast should be fine. I would use a setting that only has two rises rather than three.
Hi all,
Thanks for your advice.
The recipe was found on Internet, suggesting French cycle.
In next round I'll use White Rapid cycle on my Kenwood BM450 bread machine.
(White Rapid Cycle)
Weight 750g loaf
Crust color light
Kneading 1 (slow) 3 min
Kneading 2 (rapid) 31 min
Rise 1 26 min
Kneading 3 (rapid) 15 sec
Rise 2 55 min
Kneading 4 (rapid) 0 sec
Rise 3 0 min
Baking 40 min
Total time 2:35 hrs
Alternatively I can set my own program on this machine ( I never use this feature before. The factory preset program provides a wide range of selection.)
Still retain 1 tsp Active dry yeast. Any comment? Thanks
Regards
satimis
Hi all,
Successful
Revised recipes
water (lukewarm) 1 cups
all purpose flour 210 g
french bread flour 50 g
strong white bread flour 106 g
milk powder 1 tbsp (4 g)
sugar 1 tbsp (15g)
salt 1 1/2 tsps
parmesan cheese, grated 16g
oregano 1/2 tsp
rosemary leaves 1/2 tsp
yeast 1 tsp
butter 30g
White Rapid Cycle as mentioned on previous posting.
Good smell and soft with nice texture
Regards
satimis