The Fresh Loaf

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Macshimi's picture

Chewy "unrisen" base to my bread

April 13, 2013 - 5:02am -- Macshimi
Forums: 

Hi

 

I hope this is the right section to ask for help.

I have been making bread for about a year and I have managed to produce a couple of edible loaves each week.

But...

Last week I made a standard wholewheat loaf in a tin. I left it to rise too long on the second rise so I got a muffin top. The real problem was the bottom of the loaf was a dense layer of chewy dough, almost as if it hadn't rise.

TastefulLee's picture

Bosch Problems

September 25, 2012 - 4:12am -- TastefulLee

Hi. I recently acquired a Bosch Universal (not Plus) mixer. It is in almost pristine condition. I got it because I have recently been diagnosed with a disc herniation and can no longer make our bread and bagels by hand. 

I have to say I am not impressed. The bowl doesn't seem to lock in place and the dough hook didn't even mix my bagel dough much less knead it. The whole unit (bowl and hook)seemed to just twirl around at the same speed and sort of push the ingredients around the bowl. 

Has anyone else had this experience, and know what I may be doing wrong?

 

MNBäcker's picture

No decent crust on French Bread

December 4, 2011 - 11:34am -- MNBäcker

So,

I finished my WFO earlier this fall and am baking in it now. Breads are great and sell faster than I can bake them, but I encountered one particular issue:

I seem to have a problem gettin that nice, crispy crust on my French Bread. I am told that with my Whole Wheat or even Whole Wheat mix, the crust usually gets softer after the loaves cool off, but I'm a little disappointed that even the French Bread (Reinharts recipe, made with Sam's Club high-gluten bread flour) gets soft after it cools off.

jdgodsey1's picture
jdgodsey1

Hi all,


I'm trying the Tartine Bread recipe and seem to be having trouble getting my Starter going.  Here's my environment.  I live in the Denver-metro area at about 6000 ft. elevation.  At this time of the year, my house temp ranges from 60 - 66 degrees.  I began the starter on Apr 9 following the Tartine instructions exactly.  I use a small plastic container (approx. 2 pints).  Filled it halfway with tap water.  I use a charcoal filter on my faucet similar to a Pur filter.  I use King Author non-bleached bread flour and King Author whole wheat in a 50/50 mixture.  It took 4 handfuls of flour to achieve a thick batter.  I mixed it with my hand until the lumps were gone.  I covered the container with a damp paper towel and put it on top of the refrigerator out of direct sunlight.


Apr 10 - no activity visible, water began to separate to the top - about 1/16"


Apr 11 - a few bubble were visible on the top, none on the sides, water separation grew to about 1/8"


Apr 12 - noticed more bubbles on top and side, starter did grow, water still separated on top


Apr 13 - brown crust developed around the top out edges.  Smell was mildly acidic.  Choose to begin the feeding schedule.  Discarded 80% and feed with 1/2 cup of 50/50 flour and 1/2 cup of warm tap water.  The time is 6:30pm.  No real rise/fall activity occurs with in the next 5 hours.  House temp remains between 60 - 66 degrees in a 24 hour period.


Apr 14 - water is separated at the top.  A few bubbles are visible.  Mild aroma - no acidity.  No visible rise/fall activity.  Discard 80% and feed again 24 hours later using same method as above


Apr 15 - water is separated at the top.  A few bubbles are visible.  Mild aroma - no acidity.  No visible rise/fall activity.  Skip feeding.


Apr 16 - water is separated at the top.  A few bubbles are visible.  Mild aroma - no acidity.  No visible rise/fall activity.  Discard 80% and feed again at 8:00am using 1/3 cup of 50/50 flour and 1/3 cup of warm tap water.  House temp - 61 degrees.


I think I'm following the Tartine instructions correctly, but don't believe I'm getting the proper results.  Any thoughts?


Thanks in advance for any and all comments.


Jim 

Britvic55's picture

Damp doughy crumb

September 30, 2008 - 2:32pm -- Britvic55
Forums: 

          I’ve been trying my hand at bread making recently and considered the no knead method that was demonstrated in the New York times (and on countless YouTube videos) to be the sort of bread I was looking for, an artisan crispy crust with open crumb texture. Easy I thought....

 

            The problem I seem to be encountering is the bread seems doughy,damp almost crumpet like in texture, even though the crisp crust exists.

Julian's picture

Sticky Flaccid Sourdough

July 27, 2008 - 4:54pm -- Julian

Recently I successfully baked a sourdough farmbread recipe with a friend for guidance.    After this success, he gave me a cup of chef and the recipe.     Since then, I have tried, unsuccessfully, to bake the bread.     After making the levain the night before, I made the bread dough the next morning, but kneading it resulted in a sticky mess - the recipe calls for 5 minutes of kneading at the outset and I have kneaded for up to 10 minutes and still couldn't get the sticky consistency to evolve into a nice dough ball.  But I persevered - saving a cup of chef for the next time and divided t

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