bread remedy?

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: snipped-for-privacy@mail.otherwhen.com [mailto: snipped-for-privacy@mail.otherwhen.com] On Behalf Of Argo Sent: Thursday, August 10, 2006 12:11 PM To: snipped-for-privacy@mail.otherwhen.com 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

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.

Mr Libido Incognito wrote on 10 Aug 2006 in rec.food.baking

or the flour is old.

When I use a machine with a dough hook, I add all the wet ingredients, add a little flour with the yeast (I use instant). I start to mix and keep adding flour a bit at a time until it starts coming away from the bowl. Add almost sprinkles after that, turning the machine off to test the moisture of the dough. If it doesn't stick, the dough is ready. I know, it's better to watch someone and get the feel, but it wouldn't hurt to try yourself.

In either case, it may be too much flour. Try the above, I use this method with all my bread and roll recipes and never had a problem.

Glenn

This is might one type of problem masquerading as another, i.e. it might not be the mixing issue. Are you sure you didn't changing your process in some other way?

What you describe sounds like the result of underproofing. Poke the dough gently towards the end of the final rise and make sure it's fully proofed. If it still feels very firm, let it rise more. If it feels spongy, the hole stays and the bread "sighs" slightly, it?s ready

Using the windowpane test as suggested would also be a good idea.

I came in on this thread midway through, so apologies if I already missed it, but what is the "windowpane test"?

Bottom of this page:

In article , Chari wrote: = I came in on this thread midway through, so apologies if I already = missed it, but what is the "windowpane test"?

Take a bit of the dough and stretch it as thin as you can without it tearing. If it becomes translucent, it passes the windowpane test.