I have been working on perfect my technique with BBA's basic white bread sandwich loaf recipe, variation 3. I have had some excellent results, but I have constantly had an issue where after shaping and proofing in the bread pans, the dough doesn't seem to properly stick to itself internally all the time and I get some slices that are flimsy or even fall apart along the line where the loaf was shaped. This hasn't happened to EVERY loaf, but the vast majority that I have made, I'd say 6 of 8 that I have made. The shaping instuction from BBA is to form a boule, rest 20 mins, flatten into a square, fold the sides in so that you have long rectangle, and then roll it up, sealing after each turn of the dough. This method works very well for getting the loaf into the right shape for the bread pan and when they bake up they look great, taste great, have great texture... just this weird issue. I included some pictures to help see what I am talking about. The first I put red dots to follow the very obvious swirl pattern in the crumb of the bread (this loaf was over-proofed a little too, but this happens on loaves that were proofed appropriately too), and the second I lifted the split to show that it isn't even just the line, it isn't even attached to itself. I could understand this happening if, maybe, I used some fflour while shaping and the surface of the dough dried out too much, but I'm not. As per BBA's instructions, all my rests, rises, and fermentations are done with a light misting of spray oil and covered with saran wrap.

I have been trying to master two recipes, the only ones I have allowed myself to try until I get them right.

http://allrecipes.com/recipe/amish-white-bread/detail.aspx

http://www.foodnetwork.com/recipes/alton-brown/very-basic-bread-recipe/index.html

With both I have more or less the same problem when it comes to kneading, which I am doing by hand. With the several times I have done these two recipes, the dough seems to never reach what it's supposed to, judging by Alton Brown stretching a small piece of it and seeing light through it, when I try that it just tears, no matter how long I knead it always get the same result. After letting it rise, it seems it becomes a lot more elastic, the end result of the breads seems to be nice, fluffy specially the white amish recipe, and chewy which to me is desirable in bread.

What I have one question about though is something that I can't seem to find. I have seen where some will let their dough proof in the refrigerator. I let it proof at room temperature and was wondering if there is anything not right with that method, when I get it ready to bake the next day it still springs up in the oven and it has a certain beer aroma to it. I have the most success with the white amish bread recipe, but have kneading problems with both. Any tips?

I believe I know my "problem" if my final end product after letting rise for the second time and everytime I get a denser dough like bread, is this because I am not final proofing long enough?

Using unbleached "All purpose flour"

Sponge is rising for approximately 90 minutes

Combining sponge to dough mixture.

Kneading dough for 15 mins by hand seems to pass the window pane test for elasticity.

Letting rise covered in plastic 4-5 hrs on top of stove

Pounching down Dividing dough for loaves

Proofing in (in home oven) covered with towel aprom 4-5 hrs

Baking @350 till internal temperature temp reads 195°

I frequently get into situations where I have dough on the counter and I will be out of the house at the time to do a step, and this makes me wonder if you can substitute time for final proofing with time for bulk fermentation and vice versa.   For instance, if I will be gone when it is time to end bulk ferment and shape into loaves, and so leave the bulk ferment to go long, can I make up for this by cutting short the proofing.   In practice I have done this several times, and sometimes my bread comes out badly but many variables other than this in particular may account for that.   I am talking about naturally leavened bread that might have a combined bulk ferment, rest, proof period of say six hours.   I know this must be wrong, wrong, wrong (if sometimes unavoidable) but I would like to understand the theory.  Thanks.  -Varda

Hi everyone :)

I am relatively new to making bread and I have been using Peter Reinhart's 'The Bread Baker's Apprentice' to learn about the practice. I have made a number of successful round breads but seem to struggle baguette shaped breads. I knead my bread to the same tacky consistency that normally works for my other breads and then shape it and start rolling it. Its quite springy so I have to rest/bench it in order to get it to the proper length, which is a good sign. Once I've rolled out my bread however and leave it to proof it simply expands sideways. I've checked the bread at this stage and its like it loses its springy consistency and needs to be kneaded again. I am not sure why this happens or how to prevent it and would welcome any input.

Regards

Eben

One aspect that I can't seem to get the hang of is final proofing.  I have overproofed, underproofed, and when I get it right it feels as much chance as anything else.   Yesterday I started off making Hamelman's Pain Au Levain with 5% rye flour.   I have made it once before, and felt that I overproofed it just a bit.   Today, as I was mixing the dough I realized I didn't have anywhere enought bread flour.   I didn't want to substitute AP, so instead I put in 1/2 bread flour, 1/4 rye, and 1/4 spelt.   So already I had deviated significantly from the formula so I had no idea if the techniques would still work.   I let the bulk ferment go for the 2.5 hours he specifies.  He specifies 2-2.5 hours for the final ferment.   He also says the following: "As you feel the outside of the loaf with your finger, try to sense what is going on inside ... The dough should feel light, somewhat loose, somewhat weak..."   I really have no idea what he is talking about and wish I did.   But anyhow, today, I prodded the dough with a wet finger after 30 minutes, and it left an indentation.   So even though the time was so short and even though I had no idea if that meant the dough was light, loose, or somewhat weak, I decided to pop it in the oven.   It got a lot of oven spring, but split along the bottom seam, and the crumb is pretty tight, so did I bake too soon?  How do you know when it's ready to go in?  Thanks!  Varda

Hi everyone

I've embarked into the world of sourdough baking and am running into the same problem with every loaf: my bread isn't rising properly during its final proofing. Everything looks healthy and rises well during the first two proofings but once I shape it/put it in the tin, it barely rises. I'd love some advice from some seasoned (haha) bakers on what I could be doing wrong.

Teegstar

Hi.

I've been baking for many years but, until recently, have been using the old "knead for 10 minutes on a floured surface, let double, knock back and prove a second time  then bake" method. Time between mixing and baking typically around 1 hour!