Bread Failure

Avatar for CMEvelyn
iVillage Member
Registered: 05-29-2012
Bread Failure
15
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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iVillage Member
Registered: 12-16-2004
Sun, 03-03-2013 - 6:14am

Yes I did and it was lovely, bright orange but lovely.

Community Leader
Registered: 01-25-2000
Thu, 02-28-2013 - 10:20pm

oooh, pumpkin.....Yummy.did you make it yet mysstrygg?

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iVillage Member
Registered: 12-16-2004
Tue, 02-26-2013 - 6:50am

You are right, the water  shouldnt be more then hand hot, any hotter and the yeast bloom to early and the bread goes flatt.

Community Leader
Registered: 10-01-2002
Tue, 02-19-2013 - 10:52am
I myself add the salt with the starter flour mixture... * I thought it was the hot water that killed the yeast more so than the salt...
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iVillage Member
Registered: 12-16-2004
Wed, 02-13-2013 - 4:33pm

Salt doesnt kill, unless you have a lot of salt, it just stunts its growth. Sourdoughs are more sensative to salt then commercial yeast  who  dont mind a little salt, it keeps it in check and gives  a even rise.  Salt also makes the bread less crumbly and it stay fresh longer. 

This is according to a  breadbook I have.

I make all the bread at home,  this week we have had  a carrot loaf and a rye and apple loaf , next laof after this will either be pumpkin or  potato.

Avatar for CMEvelyn
iVillage Member
Registered: 05-29-2012
Wed, 02-13-2013 - 2:09pm

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.

Community Leader
Registered: 02-27-1999
In reply to: k_roni
Mon, 02-11-2013 - 7:48pm

Salt kills yeast.  When you add the salt is important.  When I make it, the salt goes in last. 

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Community Leader
Registered: 01-25-2000
Mon, 02-11-2013 - 12:25am

ISmileycons! 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.

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Community Leader
Registered: 10-01-2002
Sun, 02-10-2013 - 8:41pm
Thanks for the recipe... http://throughtheovendoor.com/viewtopic.php?f=19&t=2418
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iVillage Member
Registered: 12-16-2004
Sun, 02-10-2013 - 5:42am

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.

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