Where did I go wrong in my breadmaking?
I made yummy wheat bread last night. However, the recipe explained placing the kneaded dough in an oiled bowl and topping it off with a wet hot towel. The recipe said that the dough would double in size. Well it did not, after an hour it didn't budge. It tasted great, its presentation quite another thing. The bread was also very layered if that makes sense, the bread was folded in on itself and seemes to have a consistancy more like cake. I used active fast rising yeast, exactly thge same amount the recipe said to use.
Thanks Again.
that was usually my problem when my bread didn't rise. I use hot tap water now which seems to be the perfect temp. You may want to try regular yeast & proof it beforehand (mix with about 1/4 c hot water & a little sugar) that way you well know before you start if the bread well rise, if it foams it well rise, if not the yeast is probably too old. I am sure you did but also you have to make sure the bread is in a warm draft free spot while it is rising. I always put it on top of the stove & I heat the oven a little to make sure it is warm enough.
nessy, master of the universe
it seems like everyone and their dog has a food blog
For me it took a little experimenting & a few mistakes before I got to be good at bread making, it's all part of the process but once you get into the groove it is one of the most satisfying things that you can do
nessy, master of the universe
it seems like everyone and their dog has a food blog
I didn't see this reply before posting. 
did you let it rise in a warm draft free place? I always had trouble with this until I started sticking the loaf in the oven, after that my loaves doubled beautifully. Oven not turned on of course.
what a great idea! I am going to do that next time
nessy, master of the universe
it seems like everyone and their dog has a food blog
because i never use that because i read it's awful.
i raise my dough for two or more hours. it should double in bulk, however long that takes. but mine doesn't always.
the rapid rise doesn't work for me
but wanted to add - kneading is HARD, grunt work... you should sweat a little while you do it (my mom used to get all her frustrations out while kneading bread... you could hear her down the block, I *swear*!) I don't get quite as down and dirty as my mother used to, but I do find it theraputic.
Kneading develops the gluten in the dough, which is what makes the dough super-stretchy so that it will rise without collapsing. It is really, really hard to over-knead dough by hand - so keep going until what you have is a really stretchy, almost shiny ball.
For one regular-sized 100% whole wheat loaf it might take you up to 20 minutes to knead. White flour takes less time, you can also get high-gluten flour which I found didn't need as long (but I'm cheap and personally wouldn't bother with the extra expense again).
If you plan on making lots of bread (I make almost all our bread now), try and find yourself a used bread machine (craigslist, etc.) I often use it on the dough cycle to get through the hard bits, then when it has finished I take it out, give it a tiny knead, shape it and toss it in the bread pan topped with a warm, damp towel to rise one last time before baking. Another perk of the bread machine is time - I can go to the park with Lil' S all morning, run errands all afternoon and still have a hot loaf by dinner.
Last thing - my favourite place to let dough rise is on or near the "warming" element on my range while the over pre-heats. I think every oven has one element where the oven vents. If you're worried it'll get too hot (some do), place it on the stove near that element. It should stay plenty warm.
Good luck!!
Navigation
Who's online
Who's New
- BeachBunny
- gayle.mallinger
- Mamapocket
- mjcwriter
- addie smith
thanks, I will try these difenetly.