The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Portuguese Sweet Bread

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typhon's picture
typhon

Portuguese Sweet Bread

I have questions about the recipe for Portuguese Sweet Bread in The Bread Baker's Apprentice.  Does anyone else have problems with it rising.  It never fills the pan the way it's supposed to.  I have never had a problem like this with any other bread.  I let it rise 8 hours last time I made it.  It just never filled the pan.  Any ideas. suggestions.

cranbo's picture
cranbo

I don't have the recipe, so I can't guess, but I can ask:




  • is your yeast fresh (i.e, is it healthy & active)

  • are you using the type of yeast required in the recipe (active dry vs. instant vs. fresh) in the correct quantity?

  • what is the temperature of the room where it is rising?



Either of these factors can cause problems with rising times.


 

jcking's picture
jcking

Step 4. Be very gentle when forming the boules. Other than that mine don't always fully double within the allotted time, yet they come out fine. After 2 hours I use the poke test. With a floured finger, poke a half inch into the dough. If it fills in slowly you're good to go. Fast fill more time, no fill over proofed. Fab french toast.


Jim