Rising Woes
Hey All,
New here... So, I used to bake bread a lot but had gotten away from it for several years. My method was fairly slapdash but it worked great. From an old cookbook found the "Sponge" method. Starting with a measured cup of water/milk/whatever and a cup of flour with the requisite, yeast, sugar, oil & salt. Mixed this into a batter & proofed it. After proofing, mixed in the remaining flour, kneaded & formed a loaf to let rise and finally bake. For the years that I baked this was foolproof.
Not so much any more. Now The rise is never adequate and the loaf, although tasty is, over dense. I've changed the flour, the temperature, used different yeast, fiddled with the quantities of yeast , sugar, oil & salt. Done it manually, done it in a machine, but no luck. Not sure what to try next.
Suggestions please.
Thanks, Dennis.
Be quite vigourous when mixing that batter. My low protein flour bread method is basically this without the batter prove. I just work the gluten then add the rest.
The photo looks to me like you simply need a narrower tin. Prevent sideways expansion and the loaf can only go upward.
Activate your yeast and let it foam before you use it, if using Dried non-instant. Dont forget a little sugar.
Ive been reading lots lately about the addition of half or whole TEAspoon of vinegar to boost rise without detriment to flavour. Similar current threads on TFL are discussing the use of Ascorbic Acid (vit c).
You can turn it on its side and say it had a mammoth rise ;)
I have the opposite problem to you today. My loaf in the oven, right now, has risen far more than normal. I think I accidently near cold-started it.
Cold start can give amazing oven rise but avoid higher temps which will crack the loaf.
Edit: today's loaf was amazing. Didnt get a picture because I stepped out the room for 5 minutes and when I got back the loaf was already half eaten! Didnt even get a chance to cool.
The collapsed top (if I'm seeing it correctly) indicates it was over-fermented or over-proofed.
of this page and tap on "Lessons." Try the first loaf lesson one. See if that helps.
Thanks everyone for your suggestions. At the moment I'm going to blame the yeast. Which is nigh on impossible to find right now. With some of the yeast I have left going to try to culture a bread yeast starter. I've also seen the term "yeast water". Not interested in sourdough at this time. Thanks for your support. will let you know of success or failure. Dennis.
DMc, I learned about over-night ferment using 1/4 tsp dry yeast from this guy:
www.youtube.com/user/artisanbreadwithstev/videos
His formulas include hearth loaves in a dutch oven, and pan loaves. 12 hour rise, then 90 minute proof, with just 1/4 tsp yeast. He has a "turbo method" for less time, but with more yeast.
--
If you're in the US, your local Aldi might have yeast packets. Mine does.