The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Danger Newbie Here

  • Pin It
rloproductions's picture
rloproductions

Danger Newbie Here

Tonight my dough FINALLY looked great and rose. I puunched it down, shaped it and put it in the loaf pan. Everything was looking great, the dough rose a second time filling the pan but I wanted it to form a better top so I let it go a little longer, total time about 90 minutes in the bread pan...not only had it deflated...so did I.

Any thoughts? It is a basic white bread recipe. Thought I would start easy and learn from there. I think it is called "The Pullman" recipe.

 

Thanks,

 

Russ

BobS's picture
BobS

You left it in the pan too long and it overprooved. next time use the 'poke test' to check whether it is ready to go in the oven. Search TFL for instructions on the poke test. 

Good luck. 

bisquette's picture
bisquette

Yes, it does sound like it over-proofed, though I'm also new to bread baking. I've learned a lot lately. When I got back into bread baking recently, I also started with a white sandwich loaf (King Arthur Flour's Classic Sandwich Bread to be precise), and it took 3 attempts before I finally produced a loaf I was pleased with, one that had the rise, appearance, and texture of sandwich bread. I think I had problems with over-proofing and under-kneading, or the latter may have created the appearance of the former. After 2 attempts, I tried a different recipe all together (King Arthur Flour's Hearth Bread), which produced a lovely loaf of bread the very first time I made it. This recipe seemed very forgiving, and is possibly a good beginner recipe. I watched a few videos on shaping and had some previous experience with shaping loaves. It made great bread and I was encouraged. I made it 2 more times before I tried the sandwich bread again and finally got it right. What I'm trying to say, in a very long-winded fashion, is that I sometimes wonder if sandwich bread is not a great choice for a beginner. 

At any rate, it's my understanding that when your shaped loaf has risen, and you'd like to check and see if it's ready, you can poke it. If it leaves an indentation that slowly fills itself back out or bounces back just a little bit, it's ready. There's lots of internet literature on the subject that may be helpful. 

Floydm's picture
Floydm

Yeah, sounds like an overproof.  No worries, we've all done that, it is just a matter of practice.  You want to get it in oven near top of the bell curve before it has totally peaked but not too early.  As I said, just a matter of practice to get a feel for it.

Also it is worth remembering that it'll still pop another inch or two once you put it in the oven if it is still on the rise, so you actually don't want it to look like the final loaf before starting the bake.

Welcome to the site!

rloproductions's picture
rloproductions

I said the heck with it, punched it down, reshaped and dropped it back in the pan. Once it had rerisen (not to its orginal glory but not bad) I baked it. I was really surprise at how nice it came out. My first three loaves were bricks until I discovered this site. Thanks to all the great instruction I think I am on the right path. Amazing how addictive it can be to want to bake a perfect loaf of bread.

Appreciate the replies!

 

Russ