July 26, 2015 - 6:16pm
I need help with getting my bread to rise
Hi everyone,
I have been baking bread for a few months, mainly focusing on the simple french bread recipe. Some times it works out well but I have one problem. the loaves usually come out fairly flat and the crumb is fairly compressed. I usually let the dough rise for 1.5 to 2 hrs. Knock it, let it rise again for about 1.5h, divide it and let it rise again for about 1.5h. I then put it in the oven warmed up to 480F for 5 min and then at 430F for another 18 min.I sometimes also glaze the loves with milk or cream.
I was wondering if you could point me to something I'm doing wrong and how to get the loves to rise more.
Thanks very much!
Cheers,
Rafal
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But perhaps the 3 rises are too much.
Why not allow it to double for the first rise, then knock back, divide and shape. Let is rise again for the 2nd time (just under double this time) and bake in a pre-heated oven.
Thank you very much.My recipe is:
1000g of flour
660g of water
6g of instant yeast
20 to 23 g of salt
I will try reducing raises to two. I think I went with three to get more flavor from the flour.
Cheers
Rafal
If it's more flavour you want then reduce the yeast and increase the bulk fermentation time. How about these changes to your recipe....?
RECIPE:
1000g bread flour
600g water
20g salt
1.3g instant yeast
METHOD: Aim to finish making the dough by evening.
Make the dough and knead till full gluten formation.
Cover the bowl and leave overnight to slowly ferment (about 8-10 hours).
Next day it'll be all nice and rise. Will smell very flavoursome and slightly alcoholic.
Knock the dough back and shape.
Final proof for 35-40min.
Bake in pre-heated oven.
Bon Appetite!
where you are?
Thank you all. That is a great advice!
I live in southwestern Ontario, Canada and the temperature in my kitchen is usually about 23 deg C (73 deg F)
and it is overnight as well. Aim closer to 8 hours. Check it in the morning it should have atleast doubled and feel like marshmallow to the touch. Nice and puffy. Should smell nice too.
Works for me and I live in the UK which is colder at the moment.
Good thing about this recipe is all the hard work is being done while you sleep. It's only two rises but the long bulk ferment gives it great flavour.
Enjoy and let me know how you do.