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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.

What happens:

  1. 所以,当我得分面包时,简单的中心切割,它开始放气。我用很多蒸汽烤它,但没有烤箱春天,它是平的!但是......味道很棒,只有很少的面包,但它不是密集的......

我试过的是什么:

  • 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.

QUESTION:

  • How can I proof for 2nd rise if I can't use my oven, which is being heated?

  • 我试图将它保持在烤箱中直到最后一分钟,在计数器(冷却温度)顶部完成打样,以便预热烤箱以烘烤温度接缝的变化,开始放气。

  • 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!:)

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  • Not an answer so here is a comment: I had to make gluten-free bread for years, and it's often flat. So I usually made it in a baking tin. For baguettes I got a special baguette pan with little holes in, and they always came out perfectly.RedSonja 7月16日11:20
  • Thanks for your comment, appreciate the idea:)Vivian Robaldo. 7月17日14:10
  • Are you saying it's light and has plenty of gas bubbles inside, but is the wrong shape? Also, do you lie anything, e.g. a cloth on top? Finally, by what ratio does it increase in size during the rise?samerivertwice Aug 15 at 12:09

3 Answers3

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If you haven't changed your recipe then the problem is in your method, and it sounds like you are over proofing. If your bread expands too much in the final rise it gets over-extended and tends to collapse when scored, exactly as you describe. It's easy to 'get greedy' and try to eke out that much more expansion, but it's actually a very common mistake.

Reduce your final rise after shaping and you'll get a better result. Go for a doubling in size typically, maybe a bit more. It's hard to give a time on that, but typically 1.5 hours is the most I'd give it, I like to still have some visible rising going on when I put it in the oven because part of oven spring comes from the yeast.

如果你已经过度证明这不是一场灾难,就不要得分,然后轻轻地把它放入烤箱里。

至于如何验证面团,您不需要使用烤箱,实际上我建议除非您的房子真的很冷。70°F对打样进行良好,它只需要比温暖的烤箱更长,如果你不急于,你经常会得到更多的味道和更好的结构。我建议的一件事是不使用湿毛巾,因为它的重量在一个小的长棍面包上可以把它握住一点,并且从毛巾蒸发水冷却面包并减慢打击。相反,在一个透明的塑料袋中证明面包(清楚,所以你可以通过它看到,没有其他原因)。将空气吹入袋子然后夹住它,空气将保持袋子接触面团并粘附。袋子将在酵母活动中产生的热量中密封,并保持水分,防止其形成皮肤。

  • 2
    When the weather warmed up here, only a little, I suddenly found I was over-proving, so maybe the ambient conditions have changedChris H Jul 14 at 10:24
  • 如今,如过去5天,我在这个食谱中重复了我的悲伤尝试(我已经成功地成功了许多,多次,这是一个家庭最喜欢的!!)。再次,一个完全扁平的面包。我之前没有准备过夜,以防面粉受到过夜的影响,我安排在微波炉中通过使用一个2杯容器,在一个角落里,覆盖的拐角处的热水(有茶毛巾)在分流器上的长方形宝石(我的烤箱有金属“架子”,给2菜肴的空间),并将第二个打样时间切割成1.5小时。同样的扁平面包!这几天在这里是潮湿的。TKS !!Vivian Robaldo. 7月14日在15:07
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    Reduce the proving time @VivianRobaldo. You don't need to add heat to it, it will proof without it. Prove it until it's doubled in volume, then bake. Proof to the result you want, not to a time.GdD Jul 14 at 15:18
  • I am trying it today this way. Thank you, really appreciate all your input:) Be well! @GdDVivian Robaldo. Jul 15 at 13:06
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I got in to bread making years ago, but with the pandemic causing me to spend more time indoors, I was able to spend more time in the kitchen to improve my skills.

Here are the things (from what you've described) that might be affecting your bread's rising process.

  1. YEAST: The type and amount of yeast being used. You mention "proofing" so I believe you are probably using active-dry yeast, and because you mention "poolish" I assume that the total amount of yeast being used is much less than a standard loaf of bread recipe.(less than 1 tsp yeast total?) additionally,is your yeast is still active? when you proof it - does it turn in to a lovely bubbly foam? if not - you might want to try a new package of yeast. Active dry yeast must be proofed in water that is warm enough, ideal temp is between 105-115F

  2. FLOUR: You mentioned that you mix AP & bread flour together. The reason bread flour is perfect for making bread is due to its high protein content. AP flour has between 8-11% percent protein, while bread flour contains between 12-14% percent. Using AP flour will give you rise, but the extra protein in bread flour will give you a slightly higher rise. Bread flour also produces more gluten, which makes bread just a bit denser and chewier. So I might experiment will using a higher ratio of bread to AP flour - if you can, try 90% bread flour to 10% AP flour. AP flour (ive noticed) is great for fluffier breads, breakfast breads, dinner rolls.

  3. 使用预发酵(游泳池),您说您让游泳池升高24小时 - 我会将其降至最大15小时 - 但检查它看起来像你最好的赌注。游泳池是最水合的优选(大约1份面粉到1份水),而当它准备好看起来它几乎是冰雪时,它可以从毛茸茸的面团球开始。当表面覆盖有小气泡并且质量膨胀时,表明了成熟。一旦你注意到它的大小翻了一番,并且有一堆小气泡 - 如果你等着太久,那么大小将开始减少。

  4. 男人对机器每个通过的面团建立。揉捏是重要的,因为它如何使面团形成面筋,这使得可以在质量长大的质量增加时培养能够承受更多压力的气泡。在让它设置为第一次上升之前,您是否正在执行“Windows”测试?

  5. 温度:让面团在至少80F的环境中升起,最适合支持上升。尝试使用略带湿茶巾。

  6. RISING/ CUTTING/ SHAPING If you intend on cutting the risen dough to make multiple loafs, after the 1st rise, carefully dump the dough on to a floured surface and use a dough scrapper to divide and move each piece to be shaped. Let the shaped loaves rise a 2nd time until doubled in size, then bake :)

TryTHISrecipe, it has worked well for me!

  • See my comment above. There's not enough room here to include my recipe, but my poolish is 100% hydrated with 1/2 tsp yeast; dough also includes an envelope of active yeast, plenty yeast! Proofed both times satisfactorily. Today shortened 2nd proof to 1.5 hrs., same flat result! Used microwave as proofing box, cup of hot water and baking pan with baguettes ready. Turned to marshmallows...I can't put my finger on what I'm doing differently that is causing this. All materials checked satisfactorily. Any other ideas? Thanks for thorough reply and stay well!!:)Vivian Robaldo. Jul 14 at 15:39
  • Re. your 5. - Warm environment is not always the optimal solution. If you are going for speed, yes. But a cold rise can help with better structure, a firmer loaf, and above all, flavor.斯蒂芬 Jul 14 at 18:18
  • Hi @KayleighMacKay, there's a lot of useful detail in your answer, I think the reason you haven't gotten any upvotes on it is that you haven't actually answered the question about what would make bread come out flat.GdD 7月15日7:44
  • @Kaleigh MacKay I tried your idea on the AP and bread flours mixed together and decided to "go for broke" and made the bread with only bread flour. I came out perfect. I just can't understand WHY it use to rise perfectly before, and not now (after all this Pandemic stuff and with the new flour, but I use King Arthur's which is supposed to be the best)?! I can't figure it out...but just wanted to thank you for the idea.Vivian Robaldo. Jul 18 at 1:44
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It's impossible to know the cause without quizzing you further about various details, but there are a couple of really important things that stop loaves from spreading that you don't mention;

Tension

Firstly, it's really important you shape your bread to create tension across the top of the loaf. This is one of the most easily overlooked factors that stops loaves from spreading. With the loaf upside-down, keep stretching from the sides and folding to the middle until the underside (which will be the top when you bake it) is under a lot of tension. Then turn it over to bake. This makes sure the strands of gluten are stretched out laterally and pulling across the top of the loaf. If your bread is full of gas, but has just spread too much then failure to do this is more likely your problem.

Overproofing

People often talk about over- or under-proofing but rarely give good instructions when is the right moment to catch it. The clearest advice I was ever given is that you need to catch iton the rise. i.e. as the bread is rising, not when it has topped-out. Of course, it needs handling gently once it's risen, but if it feels like it's about to deflate and collapse in response to the slightest disturbance then it's gone too far. If your bread lacks structure especially at the bottom, with all the larger gas bubbles at the top, or there is evidence of bubbles breaking out of the top of your crust, you more likely overproofed it

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