What have you baked today?

kiss_me_now9

My bread rolls epically failed



Any ideas? The yeast was fresh and creamy when I started (water was warm, not too hot), kneaded for 10 minutes and after the first rise the mix doubled in size. I feel something went wrong in the second rise after they were shaped as they went out rather than up?

sparrer

Usual wm bread - sorry k_m_n9 but couldn't even try to do it by hand, I 'cheat' and use my bm

greentiger

Paul Hollywood's scones - and very tasty they were too. And so was the lime and coconut cake from yesterday!

aliwali

kiss_me_now9 wrote: »

My bread rolls epically failed



Any ideas? The yeast was fresh and creamy when I started (water was warm, not too hot), kneaded for 10 minutes and after the first rise the mix doubled in size. I feel something went wrong in the second rise after they were shaped as they went out rather than up?

Perhaps you left them to rise for too long on the 2nd rise, or maybe the mix was a little too wet. Do you have to knead with extra flour on the surface?

aliwali

I have made granola bars and sticky gingerbread for the kids lunches this week. Both turned out well and smell really yum.

meanmarie

Everything I make at present contains apples as our trees are laden....apple sponge and huge apple tart, hopefully will be able to save some to put in freezer so that I will not have to bake next week.

Marie

BOBS

Popping in here to ask some advice. I love to bake and usually anything I bake turns out well. Apart from Victoria Sponge - I follow the recipe to the letter - use my Kenwood and cream butter and sugar to within an inch of their life - beat in eggs then fold in flour with a metal spoon. Even add 1/2 spoon baking powder but they are still flatter than they should be. They taste really good but just not risen enough

purpledonkey

BOBS wrote: »

Popping in here to ask some advice. I love to bake and usually anything I bake turns out well. Apart from Victoria Sponge - I follow the recipe to the letter - use my Kenwood and cream butter and sugar to within an inch of their life - beat in eggs then fold in flour with a metal spoon. Even add 1/2 spoon baking powder but they are still flatter than they should be. They taste really good but just not risen enough

:wave: Hello! What temperature do you use to bake them? Also what quantity of batter do you use? Sometimes I find adding additional raising agents cause cakes to rise too much then sink.

BOBS

Hi Purpledonkey! - I use 8oz stork SR and sugar and 4 eggs. They never seemed to overrise in oven. Baked at 180 for 25 mins .......Ta for reply

sparrer

Made the usual wm loaf, using up left overs from friend's visit so prob will be cooking very little for the next few days