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mom of four
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Posted: Mon Nov 12th, 2007 07:26 pm |
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I am sorry to bother all you folks. I still am having problems with my bread falling. I had posted a few weeks back, tried the suggestions and I am still falling!
Everything looks very well...until I put them into the oven...It falls! I have altered all the possible ingredients/order/times and nothing helps. Could it be my oven, or what rack I use..??I have never noticed the oven being off before but perhaps bread is very sensitive...this is my only option...??Any thoughts?
Thanks !
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KSherrill
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Posted: Tue Nov 13th, 2007 02:53 am |
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You're using Fermipan yeast? And your water is not too hot? How long are you letting it rise each time?
Are you moving your bread into the over after it rises? You could try letting it rise in the oven and turning it on when it's ready to bake. (I've made mine fall by setting it down too hard on the rack just before I bake it.) Now I never preheat my oven. I usually just put the bread in there to rise and bake from there.
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mom of four
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Posted: Tue Nov 13th, 2007 01:27 pm |
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I am using the BB yeast...the water is the right temp....I am letting it rise until double in the bowl at frst....then I form toloaves and let rise til double in the bread pans. Someone from BB wrote me and said the bread was rising too high and therefore falling. I have been aware of that"caution"and have not noticed it to be that high. Actaully at times I feel it isn't double at all...but because of time, I had to put it in oven...I am so confused, iwish someone was here to look at it all and what i am doing....I was at 2 different bread frieinds house and their loaves where very large and big loaves when they were baked...mine are about 1/2--and we are using the same recipe...??I must be missing somthing...
Thanks for your reply...i am going to try again today and focus on my rise time...
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mom of four
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Posted: Tue Nov 13th, 2007 01:29 pm |
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how big are your pans(glass?) and what rack do you bake them on? I have 5 racks in my oven...maybe I should move them up to the center one instaed of one below?
thanks
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KSherrill
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Posted: Wed Nov 14th, 2007 02:03 am |
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My pans are standard size, 1.5 QT - 1.5 L or 8.5 x 4.5 x 2.5
I bake on the middle rack.
The only time my bread ever fell was when I accidentally knocked it when putting it into the oven, or if I let it rise too long the second time. The maximum amount of time you can let it rise before baking is somewhere around an hour. After that, you're pushing your luck. It's just a matter of time before the yeast becomes spent, and your loaf falls.
Once, I forgot about my poor bread and left it rising in the oven for two hours. It fell and did not recover. I baked it anyway and made toast from it. It actually made pretty tasty toast. Another time, I forgot about rolls overnight. Not a good idea. Just out of curiosity, I baked them too. They tasted a lot like sourdough.
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lovemyhome
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Posted: Wed Nov 14th, 2007 02:20 pm |
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| I was wondering if you are developing your gluten properly? I don't know, but if your friends have big loaves and you say yours are only about half that.... If your gluten is not properly developed it will not rise properly.
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mom of four
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Posted: Wed Nov 14th, 2007 06:07 pm |
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Actually in my "newest" recipe from my frind(big loaf)there is not gluten...a very yummy but simple "everyday" recipe....
Today I moved my rack up one shelf to the middle shelf and also let my 2nd rise time go a bit more then in the past...and it doesn't lok half bad...the biggest bread yet and never fell, (much)....Hummm??? Maybe I was too conservative on my rise time and wasn't letting it rise enough? We will tweek a bit more on the next batch....
Thanks for all the help, i will keep you posted on the results...
kell
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lovemyhome
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Posted: Wed Nov 14th, 2007 07:28 pm |
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| I don't add gluten in my bread either, but it is naturally in wheat and develops as it is kneaded.
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mom of four
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Posted: Thu Nov 15th, 2007 02:08 pm |
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Thanks for the info. , I am still in the learning process...
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PattyCake
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Posted: Tue Nov 27th, 2007 06:39 pm |
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| Have you gotten a thermometer and checked your oven to make sure it's heating to the correct temperature?
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Gigmaster
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Posted: Wed Dec 12th, 2007 06:52 am |
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| Usually, falling bread is a good sign that you are letting it rise too long. On a normal day, if your bread is not doubling in an hour or so, then something is wrong. Try using more and fresher yeast, add an egg to the recipe, knead a little less and try to keep the rising area warm and draft-free. Also, use a thermometer and see if your oven is heating to the temperature it is supposed to (one great advantage of gas ovens!). Electric ovens are notorious for not heating to the indicated temperature on the dial. Too low of a temperature will allow the dough to continue to rise without cooking it fast enough.
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mom of four
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Posted: Wed Dec 12th, 2007 12:30 pm |
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Thanks for all the help...
I have been busy baking bread and tweaking a few things everyone suggested...My bread is definatley alot better...but, it is nt right yet...I am kneading it right now as I realized I wasn't adding enbough flour but watching a freind do hers I watched learned...The flavor and texture is wonderful! The first rise time is still not "huge" but I understand it is enough...When I put the dough into pans it rises a bit more then before and usually doesn't "cave in" like I first experinced...now it falls maybe a bit but sometimes not at all...I am so happy to see that finally...But the thing is, it doesn't rise real high...still very small bread...and once I out it in tthe oven it doesn't rise anymore...tried that a few times,,,,
I had bought several new yeast in the past, from bb usually and that is not the problem, although i have added a bit more then called for...should I increase it yet more? should I be keeping in freezer...but then bringing it to room temp.??
One more thing I did was move my oven rack up one...now it is in the middle rack...
I will keep trying and open for pionters!
Thanks Kellyu
been baking bread
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Gigmaster
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Posted: Thu Dec 13th, 2007 03:38 am |
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| Try adding more yeast, and add 1 beaten egg to the recipe. The egg will help it rise. Also, you might try adding 1 tsp per 2 lb. loaf of gluten, and a TBSP of lecithin.
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denise rogers
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Posted: Fri Dec 14th, 2007 07:40 pm |
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In HOW TO Make Bread class, we discuss fine tuning your kneading to insure soft bread that rises well. Underkneaded dough will have underdeveloped gluten (the protein that gives bread its structure and allows bread to rise). If you're using BBI Basic Bread Dough recipe (pg. 19 of the current Recipe Coll.) you'll knead for 6-7 minutes when using a dough hook, or 8-10 minutes if you double the recipe. Be sure you're kneading at the proper speed for your mixer; I just spoke to someone today who needed to change her speed and add a little less flour.
In your case, it sounds like you may have been adding too little flour. Dough that is too moist has difficulty holding its shape and may be unable to rise well. This is rare...one of the most common mistakes we encounter is that of adding too much flour.
Overkneading can also present a problem but you'd have to either have the speed up too high or knead for 5-10 minutes longer than the recommended times above. One other possibility with kneading would be taking too long to add the flour. This happens when one isn't sure if she's got the right amount so we knead it a few minutes, stop the mixer and look at it, then add a cup of flour and repeat these steps. The problem with this approach is the development of the gluten; the new gluten in the flour that is added last does not combine well with the developing gluten of the flour that was already kneaded for a while. The solution is to get your flour in quickly and set a timer for the proper knead time.
Note: if anyone is interested in the class handout, please email me at support@breadbecker.com
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Gigmaster
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Posted: Wed Mar 19th, 2008 08:53 am |
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I have one more suggestion for you. Take an oven-proof pan that you don't really need for anything, fill it with water, and keep it in the bottom of your oven. Re-fill it when necesary.
This will make a huge difference in your bread, as well as most other things you bake. Unless something specifically calls for a 'dry' oven, leave the pan and water in there. You'll be amazed at the difference.
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