The Fresh Loaf

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grhumphries's picture

Need help to make my bread fluffy

January 4, 2011 - 2:33pm -- grhumphries
Forums: 

Hi everyone,


 


I've only recently started baking bread, and was given the following instructions/recipe:


 


4 cups  warm water  +  8 Tbs sugar  + 3 Tbs yeast  <- let rise for ~ 20 - 25 minutes


Mix with:


4 cups white flour + 2 cups wheat flour + 2 tsp salt + 1 cup sugar + 1/2 cup melted butter


Let this "sponge" rise for ~ 30 min


knead in ~ 4 - 5 cups flour (1/2 white, 1/2 wheat)   - knead for ~ 30 minutes


Let rise for ~ 1 hour

davidcwilliams's picture

Blown out loaf

November 24, 2010 - 10:11pm -- davidcwilliams

Hi guys,


I just learned the term 'blow-out' and I believe that is what happened to me this evening.  I am hoping someone can look at these two pictures and tell me where I may have gone wrong.


 


Thanks in advance.


 


 


 


100% AP flour


58% water


17% peak sourdough starter (100% hydration)


2% sugar


1% salt


 


 


Hydration of final dough: 61%


 


Kneaded for 15-20 (by hand)


 

jrudnik's picture

AB&P Brioche Help

October 17, 2010 - 1:36pm -- jrudnik

Hi,


This weekend I decided to try some AB&P Brioche. I have made Brioche from Tartine before, and assumed this would be fairly easy, as it appeared to be less labour intensive. So I mixed the dough last night, put it in the fridge and shaped around 11 o'clock this morning. The only problem is, they have risen just barely or not at all. I am making 1 loaf in a standard size pan with 2 lb. of dough. Should I let this keep rising? Criticism is accepted!


Thanks!

knud's picture
knud

I got myself into a bit off trouble trying to change my e-mail address, instead of changing, could not figure out how that is done, I opened up a new account tried to unsubscribe from my original account no luck am afraid I do not understand the English used, why not have a simple unsubscribe link


Take care


Knud

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