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KSherrill
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Posted: Tue Aug 21st, 2007 01:57 am |
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Yay! I love to hear (or in this case, read) success stories! 
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Jeffriesboys
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Posted: Wed Aug 29th, 2007 01:07 am |
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| I have one last question. The recipe worked wonderfully the first time. I just tried my 2nd batch and it didn't rise fully. If you had to change one thing, where would you start. Thank you. Lori
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KSherrill
Moderator
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Posted: Wed Aug 29th, 2007 02:03 am |
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If I were having problems with rising, I would check the kneading and rising time. The dough needs to be kneaded (with little rests) until elastic, but not tough. Be sure it's rising long enough the first rise in a warm, moist place, and let it rise until doubled. If you're sure you didn't do anything differently from the first time you made the recipe, you could also try using just hard white wheat. The high humidity can affect the rise time. My bread tends to behave differently in rainy, humid weather. Bread made with just hard white wheat seems to rise the best for me. My advice would be to start with just that grain, then branch out and experiment after you feel like you can make consistently good loaves with it.
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Jeffriesboys
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Posted: Wed Aug 29th, 2007 03:14 am |
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| you are great. i have been using only hard white wheat until i get a good result consistently. however, it was a very humid day today and the dough was a bit tough after I finished kneading it. I will try again tomorrow. Thank you so much for your patience. lori
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KSherrill
Moderator
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Posted: Wed Aug 29th, 2007 01:56 pm |
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I'm glad to help. When I first started out, I had my sister to call; and believe me, I called her frequently! Something to keep in mind is that everyone makes a less-than-perfect loaf or two every now and then. Sometimes a batch of bread will just not "behave" the way it ought to.
Even after baking bread for five years I botch the recipe from time to time. As an example, a few weeks ago I was making bread for a friend at her house. Being in a different kitchen without all my stuff in the familiar places, I managed to forget the salt! Oops--kind of an important ingredient to leave out. So be encouraged to not get too frustrated if every loaf isn't wonderful.
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Jeffriesboys
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Posted: Wed Aug 29th, 2007 05:43 pm |
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| Thank you. I am getting ready to try again. Thinking back to this last batch, I think I kneaded the dough until it was too tough. Thanks for all your help. Lori
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Jeffriesboys
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Posted: Tue Sep 4th, 2007 12:39 am |
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UUUGGGGHHHH!!!!!! Ok, I made bread today. (I used your recipe). The first rise was GREAT. My dough more than doubled in size. The second rise, not so great. The dough rose, but not so high. The texture is great. SOOOO, this leads me to ask, is it my pans? I am using the standard glass bread pans. When I use the metal bread pans I got from Bread Beckers, my bread doesn't rise as well, SO I am wondering, if it is a problem of too many variables. ie, my dough wasn't very good when I try the metal pans. I know I am asking a lot of you, but your opinion is very much appreciated.
Thanks, lori
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KSherrill
Moderator
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Posted: Wed Sep 5th, 2007 03:40 am |
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The narrow bread pans the Beckers sell (by Norpro, with the "waffle" texture to it) make a great loaf of bread. The main thing is the shape of the pan. That one is narrow at the bottom and gets wider at the top--but not too wide. I also use glass pans a lot so I can see how the crust is doing. Either one of those should work just great and should not be a problem rising. (I don't have the pans by Kaiser La Forme, so I can't comment on them.)
If your oven was too warm for your second rising, it may have started cooking the bread while it was rising. (I've done that!) That will certainly inhibit the rise.
You said it tasted good and the texture was great. How high did it rise? Was it over the edge of the pan? I made a batch this week that didn't rise as high as usual the second time, but it was high enough, and still tasted just the same as always. That happens from time to time, and I normally blame it on the weather. That's my excuse, and I'm sticking with it! 
My advice to you would be to keep at it, tweak this and that until you get it just right. It took me 6 months to really get my bread tasting the way I wanted it to, and two years to get the entire process--from mixing to shaping--down to a science. Each kitchen is different, each oven is different, and each baker is different. So don't get frustrated.
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Jeffriesboys
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Posted: Thu Sep 6th, 2007 01:31 am |
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| Thank you. This is the most encouragement I have had in a long time. I really appreciate your help. I will keep at it. Have a great day. Lori
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