Figures... math was NOT my strong suit :)

And this one is cool too! Braiding with one strand!

(Just go to YouTube & search for bread braiding and you will get tons!)

 
Or just buy a box of wheat gluten and add 1 tsp per cup. That way you won't have two

kinds of flour.

Did you try rolling the 3 dough strands a bit tighter, then braiding tighter?

 
Honey...anyone making bread from scratch AND braiding it can NEVER be defined as lazy.

I think that's Commandment 14.3 Version 2.

 
Cindy, maybe check with your county extension agent. It could be an altitude thing. i'm at sea level

so I can't remember the high altitude adjustments, but what's puzzling is that you have had success before with your baking. I think I can smell your bread baking as I write this. challah---yum.

 
A

angak

Well-known member
maybe use a bit more liquid in the dough? sounds like it might be a bit dry and not sticking to

itself. I would also try using about 1/4 tsp less yeast.

 
No, I'm not that coordinated.

So, Unless I'm very careful, one end will turn out fatter than the other.

 
I just got 1 loaf out of the oven, Looks better! I let the other rise longer

so it isn't out yet. It definitely looks better! AngAk,I used bread flour this time and larger eggs.
Also I have been using regular yeast, I think I used to use bread machine yeast(rapid rise).That would probably help, too.
It's hard to believe I make this almost every friday. I think, over time, the flour changed, the yeast, who knows what else, until the bread just started looking awful. Hopefully I'm back on track now.

 
I dislike baking with Gold Medal. I've had multiple baked goods turn out badly

using it. I had picked some up when it was on sale and for the longest time I thought it was something I was doing but it never happened with other brands (even store brand which is what I normally buy) and I have always been a very successful baker. I think it may be the protein content in their flour.

 
I've been baking with Gold Medal unbleached for many years, & have never had a problem!

The protein content in their all purpose is the basic amount that you'll find in most other brands, such as Pillsbury, etc. King Arthur, on the other hand, has a higher amount of protein.

 
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