February 9, 2012 - 7:17am
Flat loaves
Hi all,
Am new here and it looks a fabulous site.
I seem to have a problem with all my bread. Seems the yeast is working well and I get no problem with doubling but a free-standing loaf will spread out rather than rise up and one in a tin will fall over the sides rather than become domed.
I have several standard mixes and I use a kenwood chef with a dough hook but am unsure how long I should be mixing for. Can anyone help please.
Thanks
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Without knowing your formula and how you work with it, it's hard to tell. But if a free standing loaf is spreading out sideways, it's usually not shaped right, i.e. in a way that it has enough surface tension to hold its shape.
Karin
Thanks for the reply. I have used several mixes including the basic one on here. I usually run the mixer on low for 10mins, let the bread rise. I then take it out of the bowl and shape it then let it rise again, or in most cases sperad!