The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rising

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shalamis's picture
shalamis

Hello, am a novice bread maker and need some help with my second proofing for challah.  I'm fine until I proof for second time on a baking stone.  With braided dough it rises not only up but all over the stone.  Of course this doesn't happen when it's confined in a loaf pan.  How do I keep the dough from blobbing all over the place when it's not in the loaf pan?  The bread tastes good but is generally splayed out not very high.  Need Help to keep the blob from taking over my oven!!  Thanks.  Shalamis

tgw1962_slo's picture

Pain de campagne

November 6, 2008 - 7:21am -- tgw1962_slo

Hello,

 

Has anyone here tried the recipe for "Pain de Campagne Poilane" from Bernard Clayton's "New Complete Book of Breads"???

I made the starter last night, and followed the recipe exactly as it is in the book (page 226)

This morning I looked at the starter. It seems to be fermenting quite nicely, but hasn't risen even the slightest. And is this starter supposed to be

so watery? It just seems rather watery and thin for a starter. And the author makes no mention as to how it should be until after the "sponge" is

added.

 

BSquared18's picture

Can't Get a Rise Out of My Whole Wheat Bread

September 13, 2008 - 1:36pm -- BSquared18
Forums: 

Hi,My wife and I recently started on the South Beach Diet, so I wanted to find a recipe for a bread that follows that diet (i.e., whole wheat flour and no sugar). I found one at http://www.yumyum.com/recipe.htm?ID=19364.

But I wanted to use the “hybrid” method I’ve used successfully with bread-machine mixes, which is to have the bread machine knead and initially rise the dough; and then move the dough to a regular loaf pan, re-rise it, and bake it in a conventional oven.

ryan's picture

Shaped loaves not holding their shape!

September 8, 2007 - 9:04am -- ryan

Hi,

My sourdough isn't turning out as a nice boule shape. It seems to flatten after it's long proof on the bench (it's still quite active, as it rises/ flattens out in the oven) into a flattish shape. Am I not developing enough gluten in the initial mix? Something to do with humidity or temperature of proof? Starter activity? Old flour?

The bread still tastes quite good,with nice crumb structure; but it'd be nice to have a good shape. Any advice would be appreciated. I am using Rose Levy Beranbaum's The Bread Bible, basic soudough boule.

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