limp loaves

[fatchef]

Hi guys n gals

Looking for some advice as my bread never quite works out as it should.. Could you advise me on what I may be doing wrong..

When I have seen Bread being made on the telly when it is proved for the second time it seems to hold its shape.. Mine seems to spread rather than rise is this too much water?? not enough kneading?? too much Kneading.. I was following the recipie HFW was doing in his everyday series but with no success.. (soda bread worked but wife not so keen)

Have tried several major brands of flour available from the supermarket but all the same results..

Any Advice Appreciated..

Thanks

Graeme

[wheels]

Graeme

Can you post the recipe please. That will give us more idea of what you're doing wrong.

Phil

[beardedwonder5]

Google Flourbin

[lemonD]

Graeme,
Google "second rise", just kidding
Mostly when this happens to me it's down to dodgy yeast, fresh or dried or it's down to conditions that yeast does not like.
If your yeast is at it best not only do you get a good second rise but your be rewarded with a good oven spring.

[Oddley]

Hi fatchef,

Knead your dough until it stiffens a bit, then roll it on your work surface into a ball pushing down all the time as you are turning. What you are trying to achieve is a taut outer surface, this is called surface tension. This will help your bread dough rise up and not flow out.

[fatchef]

Recipe was using??

* 1kg strong white bread flour
* 10g fast-action yeast
* 15g fine salt
* 1-2 tbsp sunflower, rapeseed or olive oil (optional), plus extra to oil the dough
* 600ml warm water

[fatchef]

was a recipie enough for 2 loaves..

[fatchef]

Thanks for the information will have another go this weekend and will hopefully have time to search this weekend the sites you have put up.. and will have to have a more in depth look at the forum here with a cup of tea or something stronger

[Oddley]

You are currently making your bread with a 60% hydration dough. I like my dough to have a hydration of 55%, so instead of 600g water I use 550g water per 1 Kg of flour.

[fatchef]

I Thought that may have something to do with it as the texture at the end was a bit on the moist and heavy side..

[wheels]

Oddley's advice about 'tightening' the dough as you shape it is excellent and often overlooked. you can see a video of a pro doing it here:

http://www.youtube.com/watch?v=WhJUoi7S ... re=related

I don't dispute that less water will result in a bread dough that doesn't spread, it's somewhat inevitable as it will be stiffer. Nor am I saying that excellent bread can't be made at 55% hydration. However, I make my standard loaf with a 66% hydration and you can see here that it's OK:

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

I use an even higher amount of water in my bread rolls (70%) with success as other members can confirm. I think that the answer may lie in your technique.

Often, insufficient kneading is the answer. Have a look at either of my recipes, which I know work, and see if there's anything obviously work with your method.


I hope this helps.

Phil

[fatchef]

thanks for those.. I have already got your recipie for your bread rolls looked out.. will be having a go at them this weekend and a loaf or two..

Now just need the other half to aggree that she can do the shopping herself!!

[saucisson]

Nice Buns Phil...

[wheels]

LMAO

Phil

[jdonly1]

Recipe was using??

* 1kg strong white bread flour
* 10g fast-action yeast
* 15g fine salt
* 1-2 tbsp sunflower, rapeseed or olive oil (optional), plus extra to oil the dough
* 600ml warm water

Try some bread improver and if you flour is not strong enough you can also add some gluten That will make a huge difference.
Also make sure you dough is mixed enough.You should be able to pull a piece off and get it thin enough to see through,if it just rips need it more
Cheers