Help me make my Bread better!

marmitepotato

I have a stand mixer and I have been making bread with it (well mixing and kneading the dough). I don't have an airing cupboard so don't have anywhere warm to prove the dough.

So far, my breads been ok bt nothing special. I am using a 2lb loaf tin (which is what the recipe calls for) and the bread rises just above this but I think it should be better. I am using strong white flour and dried yeast, any suggestions?

Alton_Towers

Is the dough smooth and stretchy once kneeded? If its being left to rise, is it almost double in size? If leaving to rise at room temp prooving can take double the time then if its left in a warm place.

When adding salt it needs to be kept away from the yeast as it can kill it.

Have you tried kneading by hand just to see if it makes a difference?

Badrick

Try making a starter with your yeast, add the amount of warm water your recipe calls for and a pinch of sugar, cover and leave for 15 minutes, it should have a good head of froth.
If it hasn't, then you need to replace yeast.
If it has frothed, then add to other ingredients and proceed as normal.

marmitepotato

Thanks for your replies. I will try what you have suggested. I have a feeling that the proving is the problem. I have no airing cupboard so I don't think I am leaving it to rise long enough. I am wondering if I could warm my top oven slightly and leave my bread to rise in there?

valk_scot

marmitepotato wrote: »

Thanks for your replies. I will try what you have suggested. I have a feeling that the proving is the problem. I have no airing cupboard so I don't think I am leaving it to rise long enough. I am wondering if I could warm my top oven slightly and leave my bread to rise in there?

If I've got the oven or grill on for something else I'll proove the bread on the top of the stove, but I wouldn't put the oven on just for that. Look for another warm place...if you've got a free standing fridge or freezer for example there will be warmish air coming up the back. Ditto old style TVs, your PC, the tumble dryer, next to a radiator? Otherwise let the bread rise at room temperature but leave it longer, like overnight?

krlyr

I followed a recipe that involves proving it overnight in the fridge, apparently it lets a better flavour develop if it rises slowly - so cool temperatures aren't a total hinderance!

Ben84

I've made bread in various different ways, from letting it rise in warm weather, cold weather and overnight in the fridge. It all works well I find, the only difference is how long it takes.

Anyway, when you say it should be better, could you explain in more detail what you want to change about it?

marmitepotato

Ben84 wrote: »

I've made bread in various different ways, from letting it rise in warm weather, cold weather and overnight in the fridge. It all works well I find, the only difference is how long it takes.

Anyway, when you say it should be better, could you explain in more detail what you want to change about it?

Well, it just seems a bit, flat, it rises but just above the tin. I am sure it should be better than that. Do you think I am being a bit impatient and not letting it rise enough?

Ben84

marmitepotato wrote: »

Well, it just seems a bit, flat, it rises but just above the tin. I am sure it should be better than that. Do you think I am being a bit impatient and not letting it rise enough?

Possibly that's the problem. I tend to let it double in size at the minimum the first time, then squash it back, shape it and let it double again before baking it. The result is quite light.

Another possibility is that your dough is too wet, as I have found too wet dough doesn't seem to hold the air inside it as well. I think there's a good area between being too wet and too dry, which the best measure I can think of is when you let it rise it expands in all directions to become the same shape you left it, only bigger. While if it's too wet it spreads out to the sides more then up and you might notice large bubbles near the surface?

Justamum

Alton_Towers wrote: »

When adding salt it needs to be kept away from the yeast as it can kill it.

I know that this is the expert wisdom, but it makes no sense because as soon as you start mixing the dough the salt will come into contact with the yeast. I dissolve the salt in the warm water and add it to the flour and yeast.

marmitepotato wrote: »

I have no airing cupboard so I don't think I am leaving it to rise long enough. I am wondering if I could warm my top oven slightly and leave my bread to rise in there?

You don't need an airing cupboard or even anywhere warm. I leave mine in the kitchen and it gets very cold there but it still rises. In the winter I often leave it overnight. The longer it proves the better it tastes.

marmitepotato

Wow thanks for all your replies, I think my last mix was too wet and I didn't let it rise for long enough. Leaving it overnight is a good idea. Also dissolving the salt in water .....so many ideas to try. Thank you all.

I just toasted some of my bread and it was horrible! Really tough with a very close texture....yuck!