What Am I Doing Wrong?

Toast
BillFriggle on 21 Mar 2024 at 11:13

Hello folks,

I have wanted to ask this question for about 2 years and kept putting it off. But when I would make this recipe it wouldn't turn out like I was hoping for I would think I should post and ask what I am doing wrong. So here I am finally doing it.

This is a King Author Flower Company recipe for a Country Loaf. Mine does not seem to rise as much as theirs and doesn't have the holes in it like theirs. I think I might be proofing too long. I do an hour and a half for the first rise. Then shape it and do 45 - 60 minutes for the second rise. What do you all think? Any advice is appreciated and I say thanks in advance.

Loaf of bread

Loaf of bread

Bill

Or even the link to the formula. To my eye I am seeing the sign of decent oven spring. Signaling that if it was over proofed it did not go over by much. I will wait until I see the formula to add anything else.

1: Is your yeast healthy?

2: Which kind of yeast did you use? 

3: How long did you leave the poolish and was it bubbly?

4: Did you add some yeast to the final dough on top of the poolish? 

5: How warm is it where you are? What is "room temp" for this time of year? 

6: Which flour did you use? 

7: How much had the dough risen before you shaped it? 

I know, a lot of variables. Don't get discouraged. I would be willing to do a bake using this formula in parallel with you step by step. The blind leading the blind if you will.

 

1: Yes

2 Lesaffre Saf-instant Yeast

3. 12 hours. Yes. Very bubbly

4. Yes

5. The room was between 65-68 degrees F

6. King Arthur unbleached bread flour. For the starter, as per the directions, I also used King Arthur whole wheat.

7. About doubled. Maybe a little more.

 

Thanks for your help,

 

Bill