100% WW flat, flat, FLAT - what would you do?
I've been trying to make a simple loaf of bread for some time from hard white winter wheat. I grind my own flour in a nutimill.
It seems that no matter what variation I try, I end up with a flat loaf on top. Actually to be more precise, I rarely achieve a decent dome (loaf shape) either at rise time or after baking - much less oven spring.
Here's my basic recipe:
500 g flour
380 ml water
2-1/4 tsp active dry yeast
2 tsp salt
I've tried several different variations, here's a couple of options I've tried.
* need in kitchen aid for 7 min. Rise in 105 F degree #1 35 min then stretch and fold, rise #2 35 min deflate, proof about 50 min or until ready to bake.
* mix ingredients, need in kitchen aid. Place in loaf pan. Put in fridge covered for 8 hours. Place in 105 F degree oven until ready to bake (Tastes much better than first option, but still flat)
It seems to rise only so high. It stops short of a full loaf. And when baking it achieves no oven spring, so it looks exactly the same as the loaf after proofing. The texture is something like banana nut bread, lacking loft and airyness.
Add to this the fact that I live in the Denver area around 6000 ft in elevation which makes consistent baking an already difficult task.