The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to improve cavity size

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satimis's picture
satimis

How to improve cavity size

Hi all,

Baked a wholemeal/wholewheat loaf with following recipe;

Wholemeal/wholewheat
Ingredients:        Loaf 500g    Crust - medium

hot water            1 cup (45deg C)
yeast            2 teaspoons
sugar            3 tablespoons
canola oil            1/4 cup
salt                1 teaspoon
wholewheat flour (stoneground)    408 g
yogurt, strawberry        45g
gluten                3 tsp

Directions:
1    Put hot water, yeast and sugar in a plastic container allowing them to stand 15 minutes. Yeast foams.
Photo: foam
http://ubuntuone.com/1i5YE7aYhRYMYHfyMZ3KWi


2    Add the foam and remaining ingredients to the baking pan
3    Use wholewheat cycle

Total cycle time 4:30 hrs
Preheating :0:30 hrs
Kneading time, total 0:34 hrs
1st kneading (slow) 0:02 hrs
2nd kneading (fast) 0:28 hrs
Rise, 1st 0:45 hrs
3rd kneading (fast) 15 seconds
Rise, 2nd 0:35 hrs
4th kneading (fast) 15 seconds
Rise, 3rd 1:20 hrs
Baking 0:45 hrs

A nice loaf baked with tender and crispy crust and very soft bread similar to white bread.

Wholewheat loaf
http://ubuntuone.com/7B8eJWgMlW7kjtc7DVVYdy

wholemeal slices
http://ubuntuone.com/0bSvWX1EgK8u05tJP8qt4X

However I'm not satisfied with its texture, cavities smaller.

Can I add more yeast making bigger cavities.  OR are there any other solutions.  TIA

satimis

breadman 1972's picture
breadman 1972

Perhaps there are a few things to consider here.  Think about ingredients ,quantities, and processes.  Ingredients: each ingredient has its own  cause and effect on the resultant product.  Flour,of course, provides not only flavor and the mechanical structure for your bread but food for  yeast as well.  Unless you were trying for a very sweet dough, I'd consider using less sugar resulting in a slower fermentation.  Consider also using a blend of Whole Wheat and Unbleached White flour.  The bran in Whole wheat flour tears the gluten strands if its kneaded very much.  In the bakery, I use a turn and fold method verses heavy kneading All I'm out to do is to stretch the gluten already developed during the mixing process, not deflate the dough.  I think perhaps over Kneading and too violently, is a problem.  Yeast doesn't have to be so much.  It only takes 1 -1.5 % percent of the total flour wheight to do the job quite nicely.  Most of the commercially available yeast doesn't require proofing just add it to the rest of your ingredients .  Canola oil gives the crumb a softer, more cake like texture and tends to improve shelf life, but what it also does is to suround the flour with a yeast resistant barrier .  Try using less or omitting it altogether.  Once you understand what each ingredient does, how it does it and why , you'll get good results every time. and be able to troubleshoot when it doesn't work out quite the way you want.  Quit loafing and get back in the kitchen.