Bread Failure
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Bread Failure
| Wed, 02-06-2013 - 4:24pm |
So, I tried to make bread. It didn't seem to rise a whole lot, and it was inedible. It looked nice but the crust was so hard I could barely cut through it and the bread was way too heavy and dense. What causes that?
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I'm with Wren, we need an idea of your recipe, oven times, etc. But I'm going to offer the two most common problems: dead yeast or flat flour. Your yeast can die of old age, or from blooming in water too warm. Flat flour happens when you keep flour for too long.
Keeping yeast and flour in the fridge helps; I won't keep my yeast anywhere BUT the fridge. The whole flour that I mill from wheat berries, I keep in the freezer, and use a combination of whole flour and bread flour to bake my breads.
Give us the details!
The recipe was for no-knead bread. It basically just had flour, yeast, salt and water. I do keep my flour in the fridge and it wasn't old, and I had bought the yeast a few weeks ago but it was in the cupboard. I used the quick rise yeast and table salt instead of course salt and used less than called for but the recipe said you could eliminate the salt
I just read this on the recipe: Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. Okay, I may not have waited long enough, but hard to believe it would make that much of a difference?
http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day
also if the recipe calls for softening the yeast in warm water before you start, then make sure the water is not too hot or it will kill the yeast. And sometimes when you buy yeast make sure it is good and alive before you use it.
Good luck. I love making breads. and anything else of course.
Honestly, I never get good no knead breads, I tried a lot of different recipes and they never come out good. A I make lovely loaf with perfect sponge and crust when I do loafs that needs to be kneaded.
Also quick rise yeast doesnt work as dry active yeast or fresh yeast so that could be the reason it failed.
Try this recipe for bread, http://throughtheovendoor.com/viewtopic.php?f=19&t=2418 so far no had a problem with this bread and kneading isnt as hard as people thinks.
I
just love home made bread. Especially when it first comes out of the oven and is hot. Yum. hot new bread with butter and honey.
Salt kills yeast. When you add the salt is important. When I make it, the salt goes in last.
What does the salt do? Does it matter what kind you use and can you leave it out? All the recipes I've been looking at throw all the ingredients in together.
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