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June 75
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Posted: Tue Mar 20th, 2007 01:35 pm |
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| CAN ANYONE TELL ME HOW TO MAKE MY BREAD LIGHTER. IT ALWAYS SEEMS HEAVY.
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KSherrill
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Posted: Tue Mar 20th, 2007 02:00 pm |
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Several factors contribute to heavy bread:- Too much flour
- Too much liquid
- Over-mixing
- Under-baking
A good rule of thumb is 1 1/2 C of water, 1/3 C oil, 1/3 C honey to 4 1/2 C flour. That ratio will vary depending on the grains you use.
What recipe are you using, and what equipment do you have?
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KSherrill
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Posted: Tue Mar 20th, 2007 02:23 pm |
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Another thing that will make your bread heavy is under-development of the gluten. In other words, not letting the dough rise long enough on the first or second rising. It should usually rise about 50 minutes each time, or until double in size.
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June 75
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Posted: Tue Mar 20th, 2007 03:12 pm |
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| I HAVE A WONDER MILL. I USE HALF RED AND HALF WHITE WHEAT. I USE THE RECIPEFROM THE RED BREAD BECKERS BOOK.'' SLIGHTLY SWEET VERY SIMPLE WHOLE WHEAT BREAD.
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KSherrill
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Posted: Tue Mar 20th, 2007 03:16 pm |
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What do you use to mix your dough?
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June 75
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Posted: Tue Mar 20th, 2007 03:19 pm |
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| I HAVE A KITCHENAID. HOW MUCH YEAST DO YOU USE.
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June 75
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Posted: Tue Mar 20th, 2007 03:23 pm |
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| MAYBE I NEED TO USE ANOTHER RECIPE.
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KSherrill
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Posted: Tue Mar 20th, 2007 04:20 pm |
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Here is my current bread recipe. It calls for 4 types of grain, but works just as well with hard white and red only. You don't have to add the flaxseed either, but it adds nutritional benefits and makes the bread softer.
Honey Wheat Bread - 1½ C hot water
- 1/3 C olive oil
- 1/3 C clover honey
- 1 egg
- 4½ C freshly milled hard white wheat flour (grains: 1½ C hard white, 1½ C hard red, ½ C spelt, 2 handfuls of millet)
- ¼+ flaxseed (grind separately)
- ¼ C lecithin
- 2 tsp. Real Salt®
- 1 tsp. gluten
- 1¼ TBSP yeast
Don't over-mix the dough in your kitchen aid. This tends to make the dough heavy and not rise as high. After all the ingredients are mixed together, knead it until it's elastic, but not tough. It will still be a bit sticky (but not gooey). Resist the urge to add more flour.
Another key is to keep the dough warm, so that's further motivation to not mess with it too long in the mixer. When I used my Kitchen Aid, I let the dough rise in a covered bowl in the microwave. I never turned it on, of course, but it provides an airtight place for the bread to retain its moisture and warmth.
Last edited on Tue Mar 20th, 2007 10:10 pm by KSherrill
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June 75
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Posted: Tue Mar 20th, 2007 08:27 pm |
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| THANK YOU,I WILL TRY THIS.
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June 75
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Posted: Tue Mar 20th, 2007 08:31 pm |
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| IS THAT A ONE FOURTH CUP OF LECITHIN ?
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June 75
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Posted: Tue Mar 20th, 2007 08:33 pm |
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| DO YOU KNEAD YOURS FOR 10 MIN.
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KSherrill
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Posted: Tue Mar 20th, 2007 10:27 pm |
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Yes, that's one-fourth cup lecithin. It's an emulsifier, so it helps your bread to rise better and makes it soft.
I think 10 minutes is too long. I have seen the best results when the dough is mixed until wet and dry ingredients are combined, then kneaded for around 5-8 minutes, or until it is elastic and smooth--but not tough. You want to develop the yeast and gluten, but not let the dough get dry and cool.
Give the recipe a try, and let me know how it turns out. 
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June 75
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Posted: Wed Mar 21st, 2007 03:15 am |
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| I WILL GIVE IT A TRY AND THANKS AGAIN. I LIVE IN ALABAMA
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Gigmaster
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Posted: Mon Apr 2nd, 2007 01:40 am |
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Actually, you are not developing the yeast when you knead, but the gluten in the flour. This is what holds the CO2 in the bread and makes it rise. You are probably not kneading the dough enough, or letting it rise fully.
Good Luck
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Jeffriesboys
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Posted: Sat Aug 18th, 2007 05:07 pm |
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| I am having some of the same problems that are described in this post. I have tried almost everything and am still getting "heavy" bread. I have tried doing everything manually - I use a kitchenaid. I have tried using a bread machine to make the dough and then shaping my loaves and using the oven on low to do the second rise. Still tough dough. I would like to try the recipe you described in this post. What order do I put in the ingredients. I have also tried putting the yeast in the warm water with a bit of flour and the honey and letting it "proof". help. Thanks lori
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KSherrill
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Posted: Sat Aug 18th, 2007 11:41 pm |
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Do you have your bread machine set on "quick dough"? It should take about 45 minutes. I let mine rise another 20-30 minutes after the cycle is complete. Some bread machine have a dough cycle, but it takes and 1 1/2 hours and lets the dough rise twice. Mine rises once in the machines, then once more (after I shape it into loaves) before baking.
Here is the order I put mine into my Zojirushi:
water
oil
honey
egg
*stir together*
2 C flour
salt
gluten
lecithin
2 C flour
1/4 C ground flaxseed (if using it)
1/2 C flour
yeast
You should not have to proof the yeast unless you are making bread with a low-gluten grain like Kamut, or if you are using non-instant yeast. The Fermipan yeast sold by the Bread Beckers is a very good yeast and does not need proofing. If you are trying to use something like Fleishman's off the shelf of the grocery store, you're probably going to wind up with bricks for loaves. 
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Jeffriesboys
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Posted: Sat Aug 18th, 2007 11:48 pm |
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Unfortunately I don't have the bread machine that you have. I am thinking of returning to using my Kitchenaid with the understanding that it may take a few times to get it right. I have one more question. A friend suggested that it may have something to do with the humidity. Do you think this could be it, since it has been so humid lately (I live right outside of Columbus, GA)? Thank you for your time and help.
Lori
ps if I mix in my kitchenaid, will that affect the order that you add ingredients? Thanks.
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KSherrill
Moderator
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Posted: Sun Aug 19th, 2007 02:43 am |
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Humidity can affect the rising of the bread and sometimes the baking time, but should not really make it heavy.
You can do the same order for the ingredients in your Kitchen Aid. I made bread with a Kitchen Aid for a long time before I got the Zoji. The main thing you want to avoid with a mixer is adding too much flour. Stick with 4 1/2 cups and resist the urge to add more. Also, don't over-knead it. You want to give it little rests while you are kneading in the mixer. Eight to ten minutes should be plenty (when using a mixer, I lean toward eignt, including rests).
Another thought--try just using hard white wheat until you get the texture you like. Then you can play around with adding other grains.
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Jeffriesboys
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Posted: Sun Aug 19th, 2007 11:35 am |
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| Thank you. I am making bread this afternoon. Lori
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Jeffriesboys
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Posted: Mon Aug 20th, 2007 06:03 pm |
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| Thank you. Thank you. Thank you. I did everything as you said - using exactly 4 1/2 c. flour. The bread is JUST the right texture. I have some tweaking to do with the rolling and shaping, but otherwise it is PERECT. Thank you. My husband has yet to taste the bread as he has been deployed. I can hardly wait to bake for him. lori Jeffries
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