cynupstateny
Well-known member
I had no plain whole wheat flour so I used sprouted whole wheat. Would that make a difference or did I mess up somewhere else?http://kennedydorn.blogspot.com/2014/01/easy-sandwich-bread.html
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I just made Cook's Country Easy Sandwich Bread and I'm very disappointed in the rise.
- Thread starter cynupstateny
- Start date
Two items could make a difference. The bread flour could have used more
gluten. I always add a couple teaspoons of pure wheat gluten when making bread to help the rise.
And was your yeast instant/rapid rise? I always thought that didn't make much of a difference, but apparently it does. If you use regular dry yeast, you must rehydrate it first, but instant/rapid rise can be added without that step. However, it can't come in contact with salt...that will kill it.
I don't think 6 TBL of sprouted flour would make enough of a difference to keep it from rising. But then weevils got to my sprouted wheat flour before I could learn much about it.
gluten. I always add a couple teaspoons of pure wheat gluten when making bread to help the rise.
And was your yeast instant/rapid rise? I always thought that didn't make much of a difference, but apparently it does. If you use regular dry yeast, you must rehydrate it first, but instant/rapid rise can be added without that step. However, it can't come in contact with salt...that will kill it.
I don't think 6 TBL of sprouted flour would make enough of a difference to keep it from rising. But then weevils got to my sprouted wheat flour before I could learn much about it.
Did you do your rises by their time or when it was actually doubled, etc. The warmth of
the room makes a huge difference and rising should be by amount not time.
i don't think the difference would be the whole wheat flour. I do not add extra gluten for bread flour, which already has it but would add some for whole wheat flour. I don't really know much about sprouted wheat flour, but the hydration of your batter after kneading is really important and if it wasn't "wet" enough, the rise will be retarded.
From the directions for letting this rise to the level of the bread pan I am also guessing this recipe doesn't have much "oven spring" so letting it rise a bit more might be better.
the room makes a huge difference and rising should be by amount not time.
i don't think the difference would be the whole wheat flour. I do not add extra gluten for bread flour, which already has it but would add some for whole wheat flour. I don't really know much about sprouted wheat flour, but the hydration of your batter after kneading is really important and if it wasn't "wet" enough, the rise will be retarded.
From the directions for letting this rise to the level of the bread pan I am also guessing this recipe doesn't have much "oven spring" so letting it rise a bit more might be better.
I remember watching this episode. There's rose nicely. It makes a very sticky..
batter--not a dough really.
The reason for the double rise in the pan was because the batter would have stuck to the plastic wrap if it had risen above the pan.
It rose to just under the wrap, and then continued to rise after the saran was taken off.
Yes the yeast matters and no I don't think your substitution made much of a difference. A course flour will cut gluten strands if mixed vigorously, but the amount you used and the time it mixed should work.
batter--not a dough really.
The reason for the double rise in the pan was because the batter would have stuck to the plastic wrap if it had risen above the pan.
It rose to just under the wrap, and then continued to rise after the saran was taken off.
Yes the yeast matters and no I don't think your substitution made much of a difference. A course flour will cut gluten strands if mixed vigorously, but the amount you used and the time it mixed should work.
I use "instant" yeast all of the time (I buy it by the pound pkg. at the whole-sale store) . . .
I have never had *any* problems with it rising. I sometimes proof it in some water, sometimes I just dump it into the liquid the bread will be made with--with the salt, sugar, oil, potatoes, in with the wet ingredients. Then, sometimes, I mix all the liquid stuff and yeast to combine/dissolve the yeast.
Was your yeast *fresh*?
Was your liquid temperature correct--like use a calibrated thermometer correct?
How did you measure your flour? Did you fluff the flour then spoon it into the cup and then sweep it off to level? Did you dip and sweep without fluffing? Dip and sweep *with* fluffing? Charley is right about the dough being too dry; if too dry, it will rise slower.
I don' feel that the sprouted wheat flour would have made too much difference.
Charley is right about the doubling thing: you cannot go absolutely by time because of factors like where you let the bread rise, how cool the rising area is, etc.
It it best with fast-risen yeast breads to keep them warm, make sure you use fresh yeast and measure doubling either, as in this recipe, exactly by how it is described or let dough rise in a graduated container(this will tell you by volume when your dough had doubled). And make sure you have the proper consistency to have the dough rise the same as described in the recipe.
Another thing with fast-risen breads: it is easy to let them over rise; if they over-rise, they will not really rise much more in the hot oven, and the tops can actually fall when you put them in the oven.
I have never had *any* problems with it rising. I sometimes proof it in some water, sometimes I just dump it into the liquid the bread will be made with--with the salt, sugar, oil, potatoes, in with the wet ingredients. Then, sometimes, I mix all the liquid stuff and yeast to combine/dissolve the yeast.
Was your yeast *fresh*?
Was your liquid temperature correct--like use a calibrated thermometer correct?
How did you measure your flour? Did you fluff the flour then spoon it into the cup and then sweep it off to level? Did you dip and sweep without fluffing? Dip and sweep *with* fluffing? Charley is right about the dough being too dry; if too dry, it will rise slower.
I don' feel that the sprouted wheat flour would have made too much difference.
Charley is right about the doubling thing: you cannot go absolutely by time because of factors like where you let the bread rise, how cool the rising area is, etc.
It it best with fast-risen yeast breads to keep them warm, make sure you use fresh yeast and measure doubling either, as in this recipe, exactly by how it is described or let dough rise in a graduated container(this will tell you by volume when your dough had doubled). And make sure you have the proper consistency to have the dough rise the same as described in the recipe.
Another thing with fast-risen breads: it is easy to let them over rise; if they over-rise, they will not really rise much more in the hot oven, and the tops can actually fall when you put them in the oven.
cynupstateny
Well-known member
I'm an idiot!! It calls for a 5 cup loaf pan and I used a 7. No wonder it didn't rise to the top!
michael-in-phoenix
Well-known member
I LOVE the instant yeast (SAF brand?) at Smart and Final. A pound for around 4 bucks.
Lasts me through Christmas baking and through the year.
Michael
Lasts me through Christmas baking and through the year.
Michael