The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I need some HELP

loths's picture
loths

I need some HELP

Hi, to tall. I am in hopes you can help me here. I have a real issue with making bread... meaning; I have tried like 15 times (in different time frames) to make a simple soft, light and fluffy white bread (the one with big bubble) but all I get is a heavy and strong one.

At the moment I used a Dak WelBilt Machine set in manual to mix and kneel all ingredients. Since I dont have the machine manual, I use a book by Lora Brody and Millie Apter "bread Machine Baking-Prefect Every tme"

1 1/2 teaspoons of dry yeast or 0.3 Oz of fresh yeast

1.5 Cups of White bleach flours (where I am located there is no unbleached flour or the like)

1 Teaspoon of white sugar (for some reason brown sugar does not give me the desire result)

1/2 teaspoon of salt

1 tablespoon of unsalted butter

1/2 cup of warn water

A let all the ingredients set a room temperature. I them warm the water to about 110F, add the sugar and later the Yeast. Wait about 10 Minutes. I activate the yeast first.

Later I mix all the ingredients in the machine, set it to manual, and forget. This machine manual cycle last about 105 minutes, were it kneels in two sessions.

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There is a couple of thing I have to say about my yeast experience. I have used so far 3 types. Two of them are dry yeast and the other is fresh.

1) A fine very brownish yeast. I have to say that when I activate it, I don’t get much activity other than a very light and thing foam.

2) Fleishman’s Highly Active yeast. This one is fine grain and is whiter/clearer than the former. When activated I get a thick and full foam.

3) Fresh Yeast. This one is weird, since I get even lest foam than the first one, but you can head the activity, I mean, I bubbles. Also, when I mixed it with the rest of the ingredients, I get foam. My guess is that I react with the flour.

Any comments?
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One the machine finishes its manual cycle I remove the dough, put it on a grease container and let it stand for 45 minutes.

After this, I put the doug on a preheated 425 gas oven for 10 minutes, later lower the temp to 350 for another 10 minutes.

My results are not what I am looking for. I want a soft fluffily bread. I will cry out of joy if I had the side effect mention in many about to much yeast and the dough pour of the machine.

Even though my great rises, It thick, and heavy.

Any suggestions, PLEASE!

Thanks for taking the time to read this!

qahtan's picture
qahtan

Well I haven't read any replies to your query, haven't got that far yet,:-)))
Fresh yeast, must be creamed with a little sugar before adding it to your other ingredients. it's a bit strange at first mixing the sugar and the yeast but after a couple moments the yeast will liquefy.
I like fresh yeast results myself......... qahtan

loths's picture
loths

Thank all for your feed back. In contrast, I read that fresh yeast is stronger that dry yeast, and It called for 1/2 of fresh yeast (in relation to the dry yeast).

I will try more yeast this time. WHat about puking the bread? My machine bid in the middle of is cycle. SInce I dont have instrucction, does this mean that I have to poke it.

SOme mention adjusting my sugar, I am not sure what they meant. Is there a relation between the amoung ot sugar and the amount of yeast?

One final thing, How can I get SOFT FLUffy, full of air bubbles, bread. I am after something like the pop-pups that sold the the cafertia of NEWMAN MARCUS.

THanks for the time given to this post :):)

qahtan's picture
qahtan

Chuck the ABM, or at least have a go at making bread by hand or in a stand mixer if you have one,,,,,,,,,,,,,,,, :-))) qahtan

loths's picture
loths

Thanks for the feedback. I have done bread by hand, and with no greater results. I am looking for something very soft, light, with BIG air holes. Kind like the french bread. How do I accomplish that? My bread rises well, double the original size of the dough. Now that I thing about it, is soft. But what I am looking for is bigger air bubbles. Any ideas?

Thanks

qahtan's picture
qahtan

This is easier said than done, and I am almost sure not obtainable with an A B M.
You need a very slack wet dough,,,,,,,, qahtan

loths's picture
loths

what about using the A B M for making the DOugh.. meaning (set it on manual) and let the maching do all the mixing and knealing?

qahtan's picture
qahtan

NO,,,,,,,,, an ABM will not give you the right consistency that you want for what you are looking for.

Remember also that this kind of dough is very basic in it's ingredients, it's how you handle it that is the secret.
Gently, gently with the touch of a feather, for heavens sake try not to knock any of the air out of it...............qahtan

whitedaisy's picture
whitedaisy

I've been trying for a nice light loaf for a while too. I found it helpful to go thru the first bread lesson on this web site. I didn't get exactly what your looking for. But I did get a much lighter loaf, with a better texture and taste than I've gotten before. One thing that surprised me was the dough was MUCH wetter than I was used to...good luck

loths's picture
loths

Thanks for your suggestion. Normally my dough is not that wet. I will give it a try. Thanks

qahtan's picture
qahtan

http://home.earthlink.net/~ggda/MainCommFrm.htm

You may like to take a look in here,,,,,,,,,,,,

qahtan

lindsaysbakery's picture
lindsaysbakery

Hi, I started baking bread just recently. My first bread was hard too but I tried again, this time with less flour, not over kneading the dough and letting it rise based on the suggested time and it turned out much softer, flufflier and more puffy.

Take a look at my blog! http://lindsaysbakery.blogspot.com