Bread

[ailbhe]

I had a massive mammoth breadmaking session today and I think I overreached myself. At least one loaf (750g of bread flour) turned out really, really badly, as in may be partially inedible. I have a feeling the smaller rolls are going to be rocklike on the outside before they are done inside.

I should have waited until after dinner, when the kitchen is warmer - I was trying to rise bread initially in the unheated kitchen, and then in the probably overheated top oven (being heated by the main oven below) so the textures are all funny.

We shall see. One cinnamon roll came out ok, anyway.

Comments

[(Anonymous)]

Try it with bakery machine?

rocklike on the outside before they are done inside

[feetnotes.livejournal.com]

- that's definitely symptomatic: done too fast - oven too hot, in too hot a part of the oven, in wrong oven (choose any/all of the above); as to problems rising on a cold (morning?), a little clothes-free space in an airing cupboard; the bottom oven in a handy aga; a gas or electric oven on very low; in front of a two-bar radiant electric fire with reflectors tilted downwards towards bowl containing sponge (if you use the method), dough, bread tins/trays of shaped dough for the final rise...
- these, and possibly an alarm clock, are all ways of encouraging risings that yr hmbl srppnt. can confirm have worked...