The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Liquid

  • Pin It
sarahleeallen's picture
sarahleeallen

I am new to your site.  Hope you can solve a decades old problem with this recipe.  I love the taste of the bread but it falls every time, so much I call it 'smiling bread' because of the sunken center. Looking at your other entries I suspect this recipe lacks moisture.  All my measurements are volumetric so I only partly relate to the weight proportions you recommend. I have no problems with my other bread recipes.

2 pkg dry yeast, 2 C water,  1/2 C molasses,  4 egg yolks,  1/2 C veg oil

2 1/2 tsp salt,  1 C milk solids,  1/2 rolled oats,  1/2 C yellow corn meal,  1/2 C wheat germ,  1 C rye flour,  2 C whole wheat flour,  3 cups all purpose flour                                                                                                                                                                              Proof yeast in water, add molasses, eggs and oil.  Beat in salt, milk solids, oast, meal and wheat germ.   Hand mix in the 3 flours.  Yes this is a very dry dough. 

How much more liquid should I add? How much kneeding?

s

 

 

 

 

averydryfino's picture

Please help me!

May 7, 2009 - 9:56am -- averydryfino

starter


Can someone help me?


I have tried three differnt sourdough recipes, and a starter I boiught. All have failed in the same way. The most recent attempt was made using the orange juice/rye that ladysourdough suggested.


Again, on day 5, this thin yellowy liquid appears on the top of the starter. I can't seem to stop this from happening.

Subscribe to RSS - Liquid