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Re: Digest bread-bakers.v100.n046

Blanche007@aol.com
Tue, 13 Jun 2000 23:23:22 EDT
v100.n047.11
In a message dated 6/10/00 6:17:30 AM, bread-bakers-errors@lists.best.com
writes:

<<

 > --------------- MESSAGE bread-bakers.v100.n046.6 ---------------

 > From: Bettyho65@aol.com
 > Subject: heavy bread
 > Date: Sun, 4 Jun 2000 21:47:27 EDT

Why is my wheat bread always heavy and a little touch?  Even adding gluten,
its is heavy and tough.  Also, what causes yeast bread to rise and then fall
when touched on the second rising.  Most often I use machine to mix and knead
(dough setting) .Then I make loaves usually small round loaves, and let them
rise about an hour at room temp.  Sometimes they rise and fall or rise too
much and if I touch them they collapse.  Can you teach an old dog new tricks?
   Help >>

Loaves made completely from whole wheat flour will always be heavier than
those made with white flour , or a mixture of white and whole grain flour.
This is as a result of the weight of the germ ( and oil contained in it) that
are present in whole wheat flour.  It sounds to me like your dough has
overrisen - which is why it collapses when you touch it. My advice is to
under-rise the dough, then start your bread in a cold oven.  As the oven
preheats the dough will complete its rise.  Or shape your bread, place the
pan in the refrigerator (cover the top with plastic wrap), give it a cold
rise, then start it in a cold oven.  Using white whole wheat flour may help
with the heavy texture.  You can usually find it in health food stores.

Lora Brody
www.lorabrody.com