I'm new to bread baking. I got a Kitchen Aid mixer as a gift, so I thought I'd give it a try. I tried to make the recipe below twice. The first time, it didn't rise enough because the house was cold and I was too impatient. It tasted great but was a little cake-like.
The second time, I got the yeast to proof using the yeast recipe and not the bread recipe. It looked fine as it frothed up and doubled in size. I mixed it with the rest of the liquids then with the dry ingredients and kneaded per the recipe.
For the first proofing rise, I put the bowl in a pan with warm water to help it rise. It definitely doubled in size in about 90 minutes. Then I put it in the loaf pan and back in the water bath. The water was about 80-85F.
It rose in the loaf pan to about an inch above the top of the pan, which the recipe said was enough. But when I baked it, it deflated a bit and was only barely about the loaf pan rim. I used a scale to weigh all the ingredients and I am confident the weights were correct.
I was just wondering if anyone knows what else may have gone wrong.
The second time, I got the yeast to proof using the yeast recipe and not the bread recipe. It looked fine as it frothed up and doubled in size. I mixed it with the rest of the liquids then with the dry ingredients and kneaded per the recipe.
For the first proofing rise, I put the bowl in a pan with warm water to help it rise. It definitely doubled in size in about 90 minutes. Then I put it in the loaf pan and back in the water bath. The water was about 80-85F.
It rose in the loaf pan to about an inch above the top of the pan, which the recipe said was enough. But when I baked it, it deflated a bit and was only barely about the loaf pan rim. I used a scale to weigh all the ingredients and I am confident the weights were correct.
I was just wondering if anyone knows what else may have gone wrong.
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