Some advice please?
I am hoping to get some tips if I may.
A while ago I obtained a set of 3 commercial bread tins complete with steel lid. I figured it would be nice to bake my own bread rather than use store bought all the time and I enjoy cooking, win win.
I seem to be having real trouble getting a loaf to turn out. I'm just looking to make a basic white bread sandwich loaf.
The tins are 900g tins and I have been having issues getting the bread to rise to fill the bread tin.
The recipe I used most recently, as I ready about the bread ratio was:
AP flour 650G
430g liquid - I used half/half water, milk
About 15g salt
2tsp instant yeast.
And to this I added 2 tsp lemon juice.
The milk was warm but not hot when mixed with the flour. I mixed the milk, water, honey and yeast together and poured that in with the flour/salt mixture.
I am using a Kitchen aid mixer with paddle to bring the dough together and then dough hook for kneading. Once kneaded, the dough was still fairly sticky. Enough to stick easily to non floured fingers.
This would have made a dough weight of about 1kg.
After kneading I placed the dough in the bread pan and set this in to the microwave that I had just ran for 1 minute on high with glass of water in it. I was planning to let it rise just the once as I have had issues with double rising a loaf previously and not rising sufficiently on the second rise. I may have let it rise too much in the first rise.
I Left this in there for about 2 hours or so and the dough did rise up to about an inch from the top of the pan, but was very light, and any touching of the surface of the dough caused it to deflate. I figured it would deflate when put in to the oven, so threw out the dough.
This bread baking business is tricky starting out.
So any tips? Pointers where I am going wrong?
If a dough rises too much and collapses, that indicates the gluten was not developed enough to hold the gases from the yeast and therefore it collapses? Not Kneaded enough maybe?
I assume this amount of dough in weight, would have the potential to fill the 900g loaf pan if all goes to plan?