I bake bread almost every day. Mostly French baguettes, old stretch and fold every 45 mts. method for 1st proofing, couche for 2nd rise. Make sourdough too. But my bread loaves, which were coming out very good, but wanted to make better, are now (last two weeks) coming out almost totally flat when out of the oven (oven temp ok). They actually look nice and fluffy (Too "marshmallowy") after 1.5-2 hrs. proofing on top of counter on tray covered by dry towel. Used to proof for 1.5 hrs. but the 2 hrs. gave a nicer, puffier (but soft) look.
我使用大量的蒸汽锅在炉底nd boiling water, lightly spray the loaves.
I am pre-preparing everything (this is new, could it matter?), including sifting flours (half AP/half bread) the night before, the rest in separate containers.
This bread uses a 24 hr. poolish, which is was checked and it's fine.
How can I proof for 2nd rise if I can't use my oven, which is being heated?
How can I tell that the dough is ready for baking and proofed enough? (tips!) I tried poking it, but just left a hole in the formed "baguette" shaped loaf which didn't spring back at all. Felt marshmallowy:( When ready to bake is it supposed to feel firm or very soft?
Is there a chance I could have OVER-kneaded the dough in my KitchenAid? I mix for 2 min. in speed 1 and up to 7 min. in (varies) speeds 2 and 4. (Recipe calls for 2 min mixing and 3 min. on speed 2) I have been kneading say about 3 min. on 2 and 4 on speed 4. Then I manually knead for about 10 min. (not too hard).
我的房子很酷，70度，开放式厨房。我买不起打样盒。所有其他面包证明和烘烤完全良好。他们都没有使用立场混音器（！）只有这个给我问题了。我也尝试了不同的食谱，同样的问题 - 但它似乎为其他人工作。请帮忙？谢谢，保持安全！:)