Bread heads few ??

You said "lately, " so have you been successful with this type in the past? I'd so, would increased humidity from storm season be a possible culprit?

King Arthur flour has a great FAQ section.

Quote:

---

Originally Posted by TheGrey

Wow. That's a stumper- I have no idea why your bread wouldn't be rising. Have you tried using Bread Flour? King Arthur puts out some excellent bread flour that rises beautifully -at least, from my experience. I use a bread maker, though, and toss in about 1/3 c of Vital Wheat Gluten to assist in rising. But that's because it's wheat flour.

---

It's rising. Unfortunately like a cake, when the door is open , drops when cooked. Prior to baking th erise had it looking like a nice french loaf. In it goes, out comes this.

Attachment 46995

That sounds like it's losing gases during the baking then. Shorten the rise time and get it in a hot oven to solidify that crust. I presume you're brushing the crust with milk?

Quote:

---

Originally Posted by Aloha_Shooter

That sounds like it's losing gases during the baking then. Shorten the rise time and get it in a hot oven to solidify that crust. I presume you're brushing the crust with milk?

---

No, olive oil . Other ones have turned out fine. I'm leaning towards the 2nd rise time. I really like the no knead recipe that sits 12-14 hours then cook. However having some fresh hero size loaves is preferred.

Kneading helps develop gluten. Without enough gluten a french loaf will rise at first and then fall flat as the weaker gluten mesh can't hold onto the gas very well as it expands in the oven. You might look into something like xanthan gum to add some structure.

Need to toss a cup of ice in when you first put the bread in that will develop a nice crust that won't fall

Also your keeping the yeast in the fridge right?

Need to toss a cup of ice in when you first put the bread in that will develop a nice crust that won't fall

Also your keeping the yeast in the fridge right?

Are you getting bubbles in your bread??? I can't tell from that pic

Quote:

---

Originally Posted by cofi

Need to toss a cup of ice in when you first put the bread in that will develop a nice crust that won't fall

Also your keeping the yeast in the fridge right?

Are you getting bubbles in your bread??? I can't tell from that pic

---

of course refrigerated

bubbles in bread after rise. LOTS OF THEM. I think i will do a better job of kneading after 1st rise, before placing in loaf pan. You putting the ice in a pan next to the bread or different shelf?

Quote:

---

Originally Posted by Great-Kazoo

of course refrigerated

bubbles in bread after rise. LOTS OF THEM. I think i will do a better job of kneading after 1st rise, before placing in loaf pan. You putting the ice in a pan next to the bread or different shelf?

---

I don't knead after the first rise at all just slap it down and shape it

i usually just toss the ice on the floor of the oven