Milk Bread... what went wrong?!
Hello, I've done this bread about a dozen times, and each time it went well, but this time it has gone quite bad, and I'm at a lost at what went wrong since I didn't do anything that much different.
300g Bread Flour
2 Large Eggs
40g Sugar
7g Instant Dry Yeast
5g salt
90ml Milk
45 g Soft Butter
In the past, this is what I do: I would warm the milk (between 20-30C), put the yeast into the milk with some sugar for 10 minutes, put the rest of the sugar and salt with the flour, mix everything together except the butter, they say butter/oil interferes with the rising, so I knead for 2-3 minutes, then mix the butter in. Knead for around 10 mins, first rise to double, about 45 mins, then second rise to half hour. Everything would be fairly ok, like any milk/brioche loaf you get in a shop. I normally proof in the oven with some hot water.
This time, the only difference I see is, the weather is a bit colder recently here in the UK (10C rather than 20C when I did those successful loafs), and the butter wasn't as soft as before, during the second rise I let it go to an hour because it wasn't rising, thinking it was just colder than usual, then it started overflowing as in the picture. It never did that before, not even close to anything like that, what went wrong?
Any ideas? Thank you in advance! :)
Lol - not at you but because I know the scenario very well. In short, too long a proof. Why - who knows. Being cooler I would expect things to take longer but that depends. Maybe the oven was warmer than usual, maybe yeast was too much - hard to say except that it's over proofed for sure.
Watch the dough, it'll tell you when it's ready, the clock won't do that. Enjoy!
Lol, no worries, I was laughing as well when I saw it, it was like something from Ghostbusters! At least I got something to go on, over proofing! thank you :)
Well I just read the entire op, I should have done that earlier. The bread is still over but I saw the comment on the butter and I should hit they point.
Melt the butter and add in with the other liquids (separate but first add the other liquids and while stirring that add the melted butter). Adding at this point is good - adding later on after gluten has starter to form can be a problem. Which I'm now thinking may have had more to do with the problem than I initially thought.
Keep everything the same except the above with the butter and see what happens. You may be good.
And I'll make it a point to read the whole thing before replying - as long as it's not too long! Enjoy!
Great thank you for the suggestion. The butter was much harder than usual and I had to knead it into the dough, so it'll be interesting to see what happens, will do another loaf over the weekend and see how it turns out. Thanks!