Newbie needs help tweaking a recipe
Hello:
I'm new here and new to bread making. Well, sort of new. I've been baking bread for awhile now and have come quite aways--I think I almost have it. I do have a question, though. I have been trying to make a good sandwich bread, and have come across a recipe that I really think I will love once I get it right. It's the King Arthur's 100% whole wheat recipe:
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R428
My question is that I the bread comes out spongy in certain places. I guess it's not done. The first time I did the recipe, I did it as the recipe calls for, but I am using a Bosch mixer (an older, secondhand one), and I've been under the impression that you don't have to do two rising. It was very spongy, and there were a lot of places where the bread was not done. The second time, I did it, I followed the recipe, but added 2 tbs of yeast; as well as 2 tbs vital gluten and 1 of dough enhancer. I also white flour instead of whole wheat. This came out better, but I still had some undoneness/sponginess. The third time, it came out a little better. There was still sponginess, but it wasn't through the whole loaf. Other than the sponginess, the texture is exactly what I'm looking for. I think it makes a great sandwich bread--and the crust is the best. It does taste good. My family ate the whole loaf when I made it last night.
So, I'm hoping someone can tell me where I'm going wrong. Should I do the 2 risings? Am I not letting it bake long enough (40 minutes)? I just realized that I didn't "tent" it. I don't remember that being on the bag of flour. Less water, maybe? Anyway, any help would be greatly appreciated.
Thanks,
Elaine
Elaine,
The recipe looks like it should work as written. I would definitely do the two rises. It would be fine to add the gluten, you don't need to add the enhancer and extra yeast. Also, white flour and whole wheat work a little differently - generally whole wheat will absorb more liquid.
Did you test the loaf for doneness? The tenting is to keep it from browning too much so you can cook it until the inside is done.
I suggeat following the recipe, let it rise twice, test it for doneness and make sure it cools before you cut it.
I hope this helps.
Marni
Are you testing the center of the bread with a thermometer to ensure that it is done? I bake my whole wheat breads (really almost all my breads) until they reach 205 degrees in the center. Also, like Marni notes, make sure you let the bread cool before slicing it. The cooling cycle is really the final phase of baking.
I bake on the lower middle shelf of the oven and usually don't have to tent at that position. I also bake sandwich loaves in glass because I like the sides to have a soft crust.
--Pamela
Elaine, I take it you changed the recipe by using two tablespoons of yeast, all white flour instead of whole wheat, two tablespoons of vital wheat gluten, and one tablespoon of a dough enhancer?
Did you use bread flour or all purpose? Not that it really matters, but you don't need the vital wheat gluten with white flour. I'm not sure what type of dough enhancer you added, but since your family enjoyed the bread, that's what counts.
You do need to get the dough through the two fermentations. Not only is the flavor developed, but the dough strength as well. I'd cut back on the yeast as well and allow the flavor of the bread to come through. The advice about checking the internal temperature and allowing the bread to fully cool should be followed.
Let us know how it goes.
Thanks everyone. I will check the temperature next time. I will definitely do the two risings and let you all know how it went.
Thanks again!
I just wanted to follow up and say I followed the recipe exactly and it came out perfectly! Best loaf I ever baked.
You must be pleased - sandwiches for lunch tomorrow!