Guess its time to learn about enzyme problems
I seem to be having some issues lately with a bread I have been making for several years. The problem I am having is that after the bulk ferment, it seems the gluten is falling apart. It rises to about double but at that time the gluten is just about falling apart.I can't put any tension on it or it pulls apart.Shaping is a very gentle process (more like forming a clay loaf) and then it is a race to see if I will get anything but a brick before it falls apart totally. It cannot be allowed to fully proof or it will totally collapse into a puddle.The last few loaves have been rather dense and chewy but still barely edible.Toasting helps.
I can't figure out what the variable is that is causing the issues with this particular loaf because I use a similar preferment for all my loaves, I use a little of the same rye in all my loaves and I have made WW sandwich bread (using the same WW,preferment,and rye) and none of the other loaves have done this. In fact, I use ALL the other ingredients (except the spices) in one or the other of my other loaves-gluten development is just fine. SO what do you think is happening with this particular loaf?
***EDIT: Actually, now that I think about it, I added the rye to the recipe about 4 months ago but this problem started about 2 months ago.***
Here is the recipe:
NOTE: The bulk ferment is anywhere from3 hours to an overnight retard in the refrigerator and continued the next am.Sometimes, life happens and the breadmaking process is interrupted. This time it was mixed,refrigerated right from the mixer for 4 hours then removed to room temp (78F) and achieved double in 2 more hours. ALready deteriorating!
The WW flour is home milled hard red spring wheat and this particular batch was milled about 2-3 weeks ago. I have had 2 different rye flours in use and the problem has existed with both rye flours.
BREAKFAST BREAD 2012
A dense, flavorful yet hearty loaf with aromatic spices and tangy fruit. Makes 2 loaves.
375F Needs a bold dark crust
Mix and set 6-12 hours
Red Whole Wheat
(Bread needs the flavor of RED WW)
526 (130 g/cup)
Home ground on pastry setting
Adds non-gluten forming starch and loaf is loftier. Can be eliminated but reduce fluids
Yeast-SAF Gold (osmotolerant) works best
½-1 ½ tsp yeast
1 ½ tsp =5g
Amount dependent on time needed to complete loaf
1 ½ tsp salt
Mix dry ingredients in mixing bowl.
Adjust to desired sweetness
Mix wet ingredients in separate bowl and add all preferment and above wet ingredients to dry ingredients.
When all flour incorporated, add the additional water below so dough is slightly sticky.
Mix well to develop gluten. Dough should be slightly sticky and after resting will become less so.
Rest 30 minutes then add fruit/nuts and incorporate well.
Mix dough thoroughly to develop gluten, then incorporate fruit and nuts.
Rise to double, degas, put in oiled pan and proof.
Bake to bold color.