I’ve never baked bread before, but I’ve always wanted to do it, because there is nothing better than fresh warm bread, and the stuff I find at the grocery store is fairly lame. So, I invested in buckets of hard red and hard white wheat. I’ve also purchased a Kitchenaid mixer and the grain mill attachment. My interest is in artisan breads with stuff rolled into them like olives or cheddar and jalapeños, etc. Is anyone here into this kind of thing? And if so, is there a cookbook you might recommend?
You are over proofing the bread. The yeast stops “farting” once the food (sugar in the flour) is gone, the rate at which the yeast eats is affected by the amount of water, amount/type of yeast, the temperature of the room (and temp of water you initially put in). You want to bake it before it completely runs out so it rises a little during cooking and then is caught at its peak when cooked. One trick is to put a floured finger into the proofing loaf about a half inch or so in. if it rises back instantly to replace the indentation, then it’s too early. If it rises back very slowly, then go ahead and stick it in the oven. If it does not come back, too late... but may still do fine after stocking in the oven. You can also expand the window of proofing by using lower temperatures.
Another thing is folding the dough early on (first hour after mixing) 2-3 times every 15 min or so.to provide more pockets for the CO2 to fill in. The more the better I think. If you have fewer pockets/folds, then they can pop and deflate easier. Don’t over fold to point where it tears the dough, you are breaking the pockets and the co2 will escape.
Also, before proofing, you want to use a dry surface and kind of bring the ball towards you to tense it up before putting in a proofing basket, I think that helps make a nicer crispy outside and prevents it from deflating too.
Breader 1 points 3.6 years ago
You are over proofing the bread. The yeast stops “farting” once the food (sugar in the flour) is gone, the rate at which the yeast eats is affected by the amount of water, amount/type of yeast, the temperature of the room (and temp of water you initially put in). You want to bake it before it completely runs out so it rises a little during cooking and then is caught at its peak when cooked. One trick is to put a floured finger into the proofing loaf about a half inch or so in. if it rises back instantly to replace the indentation, then it’s too early. If it rises back very slowly, then go ahead and stick it in the oven. If it does not come back, too late... but may still do fine after stocking in the oven. You can also expand the window of proofing by using lower temperatures.
Another thing is folding the dough early on (first hour after mixing) 2-3 times every 15 min or so.to provide more pockets for the CO2 to fill in. The more the better I think. If you have fewer pockets/folds, then they can pop and deflate easier. Don’t over fold to point where it tears the dough, you are breaking the pockets and the co2 will escape.
Also, before proofing, you want to use a dry surface and kind of bring the ball towards you to tense it up before putting in a proofing basket, I think that helps make a nicer crispy outside and prevents it from deflating too.