The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I need some HELP

loths's picture

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.

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?

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

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

jef_lepine's picture

I've used fresh yeast many times. Here's some things you should know about it:

It DOESN'T need to be activated
It can be added to cold ingredients
The water/liquid does NOT need to be 100-110F
You don't need to cream it with sugar.

(ok this one is IMPORTANT!)
**It is 1/2 the strength of the powerdered/dry yeast. If a recipe calls for 30grams of active DRY yeast, you'll need 60grams of FRESH compressed yeast.**

To use fresh yeast, add it to the liquid and dissolve it. You can use your hands or a form or something to help it along. When it's properly dissolved in the water, it should look like coffee (w/milk in it).

After that, just add all the ingredients, knead, and let rise.
You can totally skip the warming the ingredients mix.

qahtan's picture

Actually you can go either route with fresh yeast in water or as I prefer cream with a little sugar, don't forget to adjust your total sugar content.
Back when I started baking bread at home I can't remember there ever being any other kind of yeast than fresh. I'm not saying it wasn't available, it might have been. qahtan

loths's picture


qahtan's picture

if and most do put a little sugar maybe a table spoon in the bread doughs,
if it's just regular slicing bread, then if you add sugar to cream your fresh yeast, deduct that amount from your tablespoon above.qahtan

loths's picture

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

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

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?


qahtan's picture

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

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

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

manxman's picture

perhaps you are using hard flour for holes you should use flour with protein less than 10% Assume you are aware the powdered yeast for machines has an additive which stops the need to pinch down the dough.
I think it is better to use fresh yeast and you hands as you get the feel of the dough and you can also give it several rises.

If you can understand a bit of French go to where they show how to produce a true baguette with more holes than bread.

regds eddie wilson

whitedaisy's picture

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

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

qahtan's picture

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


winsey's picture

Try to resist the temptation to cut into your bread until it is completely cool. Cutting it lets all the steam escape and that, along with longer rises and softer handling, is what makes the nice big holes.

lindsaysbakery's picture

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!