The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poor rising

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Rose Run Lady's picture

Stumped over flaxseed

March 25, 2010 - 12:18pm -- Rose Run Lady

My bread rises all gnarly-looking, and I'm stumped. Here are the ingredients, which I am careful to add in the correct order, at room temperature:


1/2 cup water; 3/4 cup evaporated milk; 2 tbsp. unsalted butter; 2 tbsp. honey; 1-1/2 tsps. salt; 1/3 cup oatmeal; 2 cups bread flour; 1 cup whole-wheat flour; 2-1/4 tsps. dry yeast; 1/2 cup flaxseed.


I have tried to solve the problem in all of the following ways:


Tried a different bread machine, plugged into a different electrical outlet;

GregS's picture

Flat Boules

March 17, 2009 - 12:15am -- GregS

I have been working with the Cook's Magazine "Almost No Knead" recipe, which seems pretty slick to me. Trouble is, after baking the recipe a number of times, I feel there is an either/or issue resolving hydration vs rise and shape stability. I do my second rise on a parchment sheet lowered into a bowl (boule?) shaped like the rounded loaf I hope for. When the second rise is complete, I remove the parchment sling, slash the loaf, then lower it into the 6 quart dutch oven for baking. The loaf is about an inch less in diameter than the pot.

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