The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Denser dough not proofing long enough?

1groovey's picture
1groovey

Denser dough not proofing long enough?

I believe I know my "problem" if my final end product after letting rise for the second time and everytime I get a denser dough like bread, is this because I am not final proofing long enough?


Using unbleached "All purpose flour"


Sponge is rising for approximately 90 minutes


Combining sponge to dough mixture.


Kneading dough for 15 mins by hand seems to pass the window pane test for elasticity.


Letting rise covered in plastic 4-5 hrs on top of stove


Pounching down Dividing dough for loaves


Proofing in (in home oven) covered with towel aprom 4-5 hrs


Baking @350 till internal temperature temp reads 195°

jcking's picture
jcking

I'd like to know more about the oven proof. Did the dough grow and how much.


Jim

1groovey's picture
1groovey

Thanks for the reply I truly "believe" it didn't rise double in size, the oven is simply the area where I am allowing it to rise it's completely turn off.

jcking's picture
jcking

Are you referring to a sourdough starter or a biga/poolish? Are you panning or freeform/boule?


Jim

1groovey's picture
1groovey

The sponge is the starter. (flour h2o yeast and sugar). which is then added 90 mins later to more flour eggs extracts shortening butter more and more sugar


 


I am panning the bread

jcking's picture
jcking

I'm at a loss. There's a lot of additions to the loaf. Is this a standard recipe that you have used before?


Jim

1groovey's picture
1groovey

Hmmm the recipe is in the baker's apprentice I believe page 219?

jcking's picture
jcking

Portuguese Sweet bread. This is an enriched sweet bread. The crumb is meant to be moist and soft; it should have a consistancy between a cake and store white bread. If that's how it turned out, which I believe from your comments it has, it's good.


Jim

1groovey's picture
1groovey

Thanks for your help Jim! It has the flavor,but the texture and color is not right compared to other bakeries like Corner Stone   I have a women that is going to "show" me what I am doing wrong.

mrfrost's picture
mrfrost

What brand of flour are you using? I believe the recipe calls for bread flour. So you should probably be using King Arthur All Purpose, at least(which is really more of a "bread flour").


Take note of the brand and type of flour your "tutor" uses. Just curious.


If you are using a store brand all purpose flour, even if it is unbleached, you will probably get a better result using KAAP, or GM Better for Bread. These are really good "all purpose bread flours".

jcking's picture
jcking

As with many breads there are variations. If the Reinhart version is not the one your looking for there are many others. And as Mrfrost says different flours effect the results. Reinhart's version does make excellent french toast!


Jim

1groovey's picture
1groovey

Well I finally nailed it!!

I didn't realize I was over working the dough

Put too much dough in the container

Not allowing the bread to rise enough......and I didn't realize the flour I was using wasn't bread flour along with creaming the shortening and butter.

Thanks for all the help!!!

jcking's picture
jcking

Thanks for the report back. Would like to see a pic if there's any left. :)

Jim