The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flat loaves

Jonno34's picture
Jonno34

Flat loaves

Hi all,

 

Am new here and it looks a fabulous site.

I seem to have a problem with all my bread.  Seems the yeast is working well and I get no problem with doubling but a free-standing loaf will spread out rather than rise up and one in a tin will fall over the sides rather than become domed.

I have several standard mixes and I use a kenwood chef with a dough hook but am unsure how long I should be mixing for.  Can anyone help please.

 

Thanks

hanseata's picture
hanseata

Without knowing your formula and how you work with it, it's hard to tell. But if a free standing loaf is spreading out sideways, it's usually not shaped right, i.e. in a way that it has enough surface tension to hold its shape.

Karin

Jonno34's picture
Jonno34

Thanks for the reply.  I have used several mixes including the basic one on here. I usually run the mixer on low for 10mins, let the bread rise.  I then take it out of the bowl and shape it then let it rise again, or in most cases sperad!