Can't get my final rise
I have recently started baking my bread. I have stuck with WW as that was generally the bread I chose when I went to the grocery. More healthy...
At any rate, I started with a little hand mixer, and soon realized that was going to burn out if I continued. I then hand mixed a batch (2 loaves) and that was a killer, so I went and bought a nice stand mixer with a bread hook, hoping it would eliminate the kneeding cycle of my breads.
Here is my problem I need help with. I use rapid rise yeast, so I am including it into the dry ingredients. The receipe is off the Hodgkins flour bag. It calls for 3 tbsp of brown sugar, 3 cups of ww flour, 2 packs of yeast. That goes into the bowl with very warm water..120 to 130..I usually am on the low side with my temps, and mix it well. I leave it rest after mixing above dry and water for 10 minutes as reciepe calls for. I get a good yeast start, add 1/4 cup of veg. oil, and 1tsp of salt...mix well, then add 2 cups of ap flour. Each addition calls for complete mixing, which I do. I coninue with the bread hook until I get good elasticity in the dough. This last time I didn't use the mixer for the 8 minute kneeding process..about half of that, then I put it on the counter and hand kneeded it, thinking maybe that was part of the problem. I take it out an place it in a plastic bowl that I have used baking spray on. I then spray the top, cover loosly with wax paper, and then a kitchen towel. I put it in a room with warm temps, and it rises like the sun. Has a great rise. The receipe says to punch it down (I just put my fingers in the middle, and it collapses as you would expect. Then I take a knife and devide it into two equal pieces and form loaves, gently, and put it into two metal non stick baking pans. Then back to the warm room to get the final rise. That is where my problem seems to start...I just don't get a nice high rise...although it always rises above the edge of the pan, but not as much as I hope for. I then move it to a 400 degree oven, and cook for 35 minutes. When I take it out of the oven, the loaves have actually lost their rise, and now are somewhat less than the height of the pan. Makes for great toast, but I would like to get a sandwich size loaf. Any of you aficionado's out there have any suggestions for me.
btw, I am a single wm 65 yo. if that might just come to play in the equation.