New to this forum as I'm having a little trouble with my bread baking! (obviously!!)
Having started my paternity leave I thought id spend some time indulging a new hobby, but I'm having some trouble getting a loaf that im happy with...
first of all, here is my recipe as detailed as I can get it...
Straight from the back of the hovis wholegrain flour bag...
500g hovis wholegrain flour
25g butter (i use stork- could this be a problem?)
1 1/4 tea spoons salt
2 teaspoons sugar
I have had the same breadmaker for 5 years. It was my mom's before that so I don't know how old it is. I discovered that if I go against the advice of the breadmaker handbook (add ingredients in order suggested which is wet, then dry, then form a well and put yeast in it) Instead I add warm fluid, yeast, sugar and wait 10 min then add the ingredients on top of that, I get a much lighter loaf.
I've had a starter going for about 2 weeks now I think, and it had been fine so far. I didn't know that much about sourdough starters when I first made it, so I used the recipe from a baking book I have (which is equal parts water and flour with one packet of active dry yeast). I've been feeding it twice a day and pouring off at least half every 2 to 3 days.
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.
We live in Israel, and in the summer it's really hot and bread rises beautifully with less yeast. But in the winter, it's too cold and I can't get things to rise.
I have a gas oven, so the trick of turning your oven on a bit to warm up and putting the dough in doesn't work.
Sometimes I keep it under the blow heater, but that doesn't work well and dries it out.
The best thing is (but only if it's a sunny day) to let the dough rise inside the car!
I've been making yeast bread successfully for many years, but I just started experimenting with sourdough. I made a starter from KA bread flour and water and it's really active. Rises like mad. I've tried several sourdough bread recipies, but I can't get the dough to rise. The sponge rises great, and I'm kneading enough (I think - windowpane test is good). The dough, once kneaded, feels great. Then it just doesn't rise. Even more than 12 hours later. It's summer here and the kitchen is warm but not hot. Help?