The Fresh Loaf

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I cant seem to get it right!

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Thegreenbaker's picture
Thegreenbaker

I cant seem to get it right!

I wasnt to make a Rustic loaf, but my dough is always too runny.  Runny in the way that its like normal bread dough, but it spreads out no up. It rises, but not high. I tend to end up with a loaf 30cm in diameter and spreading.

I am guessing it has something to do with the spelt flour I am using.

Maybe it is my technique. By the time I decide it chould be in a loaf tin and I put it in there ti proof a bit, it doesnt want to rise.

 

So I mix the douch, knead it for about 5-6mins as it is Spelt not Wheat. It gets to a nice elastic stage then I put it in an oiled bowl and leave it.  It grows huge.

Last time I rose then I punched it down and it rose well again. Then I chaped it and left it to rise again............but it didnt.

This time I punched it down gently, then put it on a tray to rise again-hoping I could just put it in the oven but is just spread out again. I didnt want flat bread. So I put it in a loaf pan and it hardly rose. I put it in a preheated pre humidified oven with a tray of hot bubbling water. There wasnt any oven spring what so ever, in fact the little bit of rise I did get in the tin, flattened out. :(

 So I have theories.

I handle it too much. Maybe one rise a punch down and then put it in its mould/loaf pan to rise again. Then put it in the oven.

 

I'm out of Spelt flour now, and we have decided to go to wheat flour as it is soooooo much cheaper.  We have been paying almost 10 australian dollars for 1kg of spelt flour. Organic yes, but goodness. So I will have to start again.

It might be easier with Wheat. But I still wont handle it much. It might even hold its shape so that I can have a Rustic loaf!

 

 

 

 

Comments

jillhodges's picture
jillhodges

I think the problem is probably the spelt.  I haven't used much of it, but I don't think it has the gluten like wheat flour.  I bet if you do a wheat flour it will rise fine.  

I used to also have rising problems which I finally figured out were due to the dough being too warm.  Room temps are fine for both the water and the rise.  I was using warmer water and space. 

 

Thegreenbaker's picture
Thegreenbaker

Oh! I use warmer water. And I usually make bread when I am cooking so the kitchen is warmer than usual also.

 

I also live in OZ.  We are just coming into Summer where it gets pretty hot. I am thinking the rising time could be shortened due to the average room temperature here.

 Thanks for your advice!