I have recently making of pullman sandwich loaf, but the same issue is kept happening with the loaves. Is there anyone able to advise or comment? The recipe is as
Bread flour 100%
Water 58.5%
Instant active yeast 2%
Salt 2%
Sugar 4%
Shortening 4%
From hongboy
I have successfully made a basic sourdough loaf of bread and a sourdough sandwich loaf with 2 Tablespoons of oil and honey. I am however noticing that my loaves are quite heavy. The flavor is perfect in my opinion, the texture is great. i think it could maybe rise a little more, but it is rising above the top of the pan. Any ideas about what I could be doing wrong?
(warning: newbie question!)
Yesterday I made the Basic Soft White Sandwich Loaf from RLB's Bread Bible for the first time. It tastes great and my husband is especially grateful he doesn't have to eat the dense loaf I made last time!
Organic Whole Wheat Bread with Walnuts and Raisins. This is a recipe by Hamelman (Bread a Baker's Book of Techniques and Recipes). I substituted pecans for walnuts and golden raisins for regular organic raisins. I made this for my children. It is full of goodness, from whole wheat, walnuts, to raisins. They enjoy it for breakfast with organic butter and honey as I write this. :) I find myself more and more baking using recipes from this book. And so far love all the breads I tried.
