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 Post subject: Bread Making
PostPosted: Thu Mar 10, 2011 7:09 am 
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Joined: Thu Sep 21, 2006 10:43 am
Posts: 118
Made my first batch of bread yesterday.

It came out very dense.

Any creative types out there know what I am doing wrong?

Clare


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 Post subject: Re: Bread Making
PostPosted: Thu Mar 10, 2011 8:09 am 
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Joined: Mon Feb 25, 2008 1:33 pm
Posts: 239
Location: London
I'm not expert, but I would try one of the following (or a combination):

use a little more yeast
allow the bread to rise for longer
leave it in a warmer place to rise.


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 Post subject: Re: Bread Making
PostPosted: Thu Mar 10, 2011 8:37 am 
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Joined: Fri Sep 15, 2006 8:51 am
Posts: 8112
be sure that you have thoroughly needed it and also make sure it has risen properly before putting in oven. Sometimes I am too keen to heton with cooking it and don't leave it long enough to rise.


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 Post subject: Re: Bread Making
PostPosted: Thu Mar 10, 2011 11:19 am 
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Joined: Tue Oct 20, 2009 4:04 pm
Posts: 1055
muffinmonster wrote:
I'm not expert,



Is that because you are "Muffin" monster?! :lol:


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 Post subject: Re: Bread Making
PostPosted: Thu Mar 10, 2011 11:36 am 
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Joined: Mon Feb 25, 2008 1:33 pm
Posts: 239
Location: London
Yes, I'm a cake person at heart! :D


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 Post subject: Re: Bread Making
PostPosted: Thu Mar 10, 2011 12:05 pm 
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Joined: Tue Oct 20, 2009 4:04 pm
Posts: 1055
Me too! I'm baking a banana cake as we speak (or type!).


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 Post subject: Re: Bread Making
PostPosted: Thu Mar 10, 2011 1:15 pm 
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Joined: Wed Jan 05, 2011 6:08 pm
Posts: 120
Location: Surrey
muffinmonster wrote:
use a little more yeast
allow the bread to rise for longer
leave it in a warmer place to rise.


will second this and add:
did you put a little sugar/honey in? - this is yum yum to yeast and makes it make "bubbles"
Did you use the right yeast? -there is instant use dried(easiest) and some, also dried, that needs feeding/growing before use, if used as instant gives flat result (- or even better: fresh which can usually be obtained from supermarket bakery dept -also instant use)

ohh, and did you check the sell by date on your yeast, old yeast is usually pretty dead yeast.

With regards to flour; strong flour is the best for good rising due to gluten content (I think..........)

Also make sure liquid used is "little finger" temperature nice and warm makes happy yeast, too hot makes dead yeast

:D Happy Baking!


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 Post subject: Re: Bread Making
PostPosted: Thu Mar 10, 2011 1:48 pm 
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Joined: Mon Jan 21, 2008 9:27 am
Posts: 2086
Location: Barnet, Herts
Use a bread-making machine! :lol: :lol:


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 Post subject: Re: Bread Making
PostPosted: Thu Mar 10, 2011 1:53 pm 
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Joined: Sat Feb 19, 2011 8:57 pm
Posts: 35
Try adding more water next time - that should do the trick.


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 Post subject: Re: Bread Making
PostPosted: Thu Mar 10, 2011 2:50 pm 
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Joined: Tue Oct 27, 2009 8:19 pm
Posts: 6252
I make all our bread using a machine or by hand and usually make a loaf every day.

I would say check your yeast, add a little more as different flours act differently, make sure you add the sugar and the salt as you can't do without these, make sure it has long enough to prove. Also buy a decent yeast, I like to one in the orange tin/packet I think it is probably the most important ingredient, I usually always use supermarket own brand bread flour but always a branded yeast.

A quick loaf is denser, we have a rapid bake programme on our machine which takes 1hr 55 mins, and this loaf is always denser than a "proper" bake which takes nearer 4 hours. Make sure you give it enough time to prove - bread making is a long and slow process but so so worth it.


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