The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lack of liquid in Sennebic Hill Bread

sarahleeallen's picture
sarahleeallen

Lack of liquid in Sennebic Hill Bread

I am new to your site.  Hope you can solve a decades old problem with this recipe.  I love the taste of the bread but it falls every time, so much I call it 'smiling bread' because of the sunken center. Looking at your other entries I suspect this recipe lacks moisture.  All my measurements are volumetric so I only partly relate to the weight proportions you recommend. I have no problems with my other bread recipes.

2 pkg dry yeast, 2 C water,  1/2 C molasses,  4 egg yolks,  1/2 C veg oil

2 1/2 tsp salt,  1 C milk solids,  1/2 rolled oats,  1/2 C yellow corn meal,  1/2 C wheat germ,  1 C rye flour,  2 C whole wheat flour,  3 cups all purpose flour                                                                                                                                                                              Proof yeast in water, add molasses, eggs and oil.  Beat in salt, milk solids, oast, meal and wheat germ.   Hand mix in the 3 flours.  Yes this is a very dry dough. 

How much more liquid should I add? How much kneeding?

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Comments

clazar123's picture
clazar123

I have a few questions about the ingredients and this bread before I can help with any contributions. I have never heard of milk solids as an ingredient. How /where do you get them? Are milk solids dry or wet? Powdered milk? Is it milk curd made by acidifying warm milk? Is it cottage cheese? Yogurt?

Also, what is the desired texture of this bread?Thick and chewy like bagels? Soft sandwich? Heavy but still sandwich?

Some of the general recommendations I would make would be to start with a notebook and make a loaf with a little more water, keeping track in your notes. Make the dough a noticeably wetter consistency. Because of the rye and oats, it will be a sticky dough. Another "search box" item-"handling sticky dough"

I would also research "working with whole wheat" and also "Rye characteristics". You need to make sure that these thirsty flours are given an opportunity to absorb plenty of liquid BEFORE you bake it or it will do so after it is baked and you have a dry,crumbly loaf. You may want to consider some form of a soak or hydration of these multiple, thirsty grains because they will produce a nice, sticky gel to enhance the final crumb.

This is a multigrain product. It is essential that you develop the gluten in this loaf in order to support a good rise. That takes water and time. Kneading or stretch and folding helps.

Remember bread is a starchy gel (from the flours and grains mixed with water and time) and a matrix of netting (gluten-releases with water and time from gluten containg flour) that traps the bubbles of gas made by the yeast as it eats the starches and sugars. This makes the bread rise. When you have sharp bran bits (wheat bran, flax, coarse grains) it can shred the gluten as it forms so soften those grains by a presoak. Proofing properly allows the yeast to eat and produce gas and the gluten to relax and expand.

Look up "finger poke test". If the loaf is falling, part of it may be it is overproofed for this dough.

You will get lots of suggestions to go by weight. I now do my recipes by both. When I do everyday baking I just throw things together but if I want to scale up/down fordifferent amounts or if I want to troubleshoot, I go by grams. It has helped me to develop new recipes bacause I have the ratios of ingredients and understand how it interacts with the other ingredients.

You already know you need more liquid but I also believe you need some different techniques to get a more satisfactory  loaf.

Hav e delicious fun!