Getting a Higher Rise of My Loaf
I'm still a rookie; made 30 loaves of bread this year, and am getting better each time. I kneed my dough.
However, I still struggle with gettig the loaf to rise high, without using a breadpan. The loave do their final rise on Parchment paper. When they've risen, I coat them with butter, slice the top a couple of times and put them in the oven.
While the bread is on it's final rise on the parchment paper, it spreads out and is about 12" long, 5" wide and 2" height.
I'd like to see the bread rise to 4" high, 5" wide. But dough doesn't have the "structure" to stand up that high while it is on the parchment paper. and before going into the oven.
Should I kneed it longer?
Shouls I add egg whites?
Should I add some glueten to the dough?
Again, Any thoughts.