| \Piedmont\ |
Having a problem making bread. I have a recipe that I use all the time and
make it in a bread machine. Bread is coming out dense and doesn't rise out
of pan as before. Seems the only difference is a brand of flour that is new,
"Red Label" brand, my questions is this, could the flour not being presifted
make the bread dense? I didn't sift it myself nor have I ever sifted the
flour.
I've made this many times and this is the only change that I had made is the
flour.
Also, even though flour says it is presifted, would you recommend that it
still be resifted?
M.A.W.
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| Vox Humana |
""Piedmont"" <no@spam.com> wrote in message
news:cbhlus$edmj$1@news3.infoave.net...
> Having a problem making bread. I have a recipe that I use all the time and
> make it in a bread machine. Bread is coming out dense and doesn't rise out
> of pan as before. Seems the only difference is a brand of flour that is
new,
> "Red Label" brand, my questions is this, could the flour not being
presifted
> make the bread dense? I didn't sift it myself nor have I ever sifted the
> flour.
>
> I've made this many times and this is the only change that I had made is
the
> flour.
>
> Also, even though flour says it is presifted, would you recommend that it
> still be resifted?
More likely the problem is due to the new flour being lower in gluten
forming proteins. Less gluten means denser bread. I would try again with a
different brand that is formulated especially for bread machines. If that
doesn't work, try a new supply of yeast.
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| JNJ |
> Having a problem making bread. I have a recipe that I use all the time and
> make it in a bread machine. Bread is coming out dense and doesn't rise out
> of pan as before. Seems the only difference is a brand of flour that is
new,
> "Red Label" brand, my questions is this, could the flour not being
presifted
> make the bread dense? I didn't sift it myself nor have I ever sifted the
> flour.
>
> I've made this many times and this is the only change that I had made is
the
> flour.
When you measure out your flour, are you simply dipping a measuring cup into
the bag then leveling it out or do you use a scoop to fill a measuring cup?
It's possible you're getting too much flour due to packing in your cup.
Another possible issue is not using enough yeast or old yeast (seems to kind
of lose its potency after a while). Lastly, if you add table salt and put
in too much that could do it as well.
What bread recipe do you use and for what sized loaf (1 lb, 1.5lb, 2 lb)?
James
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| \Piedmont\ |
Vox Humana wrote:
> ""Piedmont"" <no@spam.com> wrote in message
> news:cbhlus$edmj$1@news3.infoave.net...
>> Having a problem making bread. I have a recipe that I use all the
>> time and make it in a bread machine. Bread is coming out dense and
>> doesn't rise out of pan as before. Seems the only difference is a
>> brand of flour that is new, "Red Label" brand, my questions is this,
>> could the flour not being presifted make the bread dense? I didn't
>> sift it myself nor have I ever sifted the flour.
>>
>> I've made this many times and this is the only change that I had
>> made is the flour.
>>
>> Also, even though flour says it is presifted, would you recommend
>> that it still be resifted?
>
> More likely the problem is due to the new flour being lower in gluten
> forming proteins. Less gluten means denser bread. I would try again
> with a different brand that is formulated especially for bread
> machines. If that doesn't work, try a new supply of yeast.
Bought a new bag of flour that stated good for bread machines and all is
fine now, it was the "cheap" flour.
Thanks! Michael W.
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| Vox Humana |
""Piedmont"" <no@spam.com> wrote in message
news:cc0vtl$61p5$1@news3.infoave.net...
> Vox Humana wrote:
> > ""Piedmont"" <no@spam.com> wrote in message
> > news:cbhlus$edmj$1@news3.infoave.net...
> >> Having a problem making bread. I have a recipe that I use all the
> >> time and make it in a bread machine. Bread is coming out dense and
> >> doesn't rise out of pan as before. Seems the only difference is a
> >> brand of flour that is new, "Red Label" brand, my questions is this,
> >> could the flour not being presifted make the bread dense? I didn't
> >> sift it myself nor have I ever sifted the flour.
> >>
> >> I've made this many times and this is the only change that I had
> >> made is the flour.
> >>
> >> Also, even though flour says it is presifted, would you recommend
> >> that it still be resifted?
> >
> > More likely the problem is due to the new flour being lower in gluten
> > forming proteins. Less gluten means denser bread. I would try again
> > with a different brand that is formulated especially for bread
> > machines. If that doesn't work, try a new supply of yeast.
>
> Bought a new bag of flour that stated good for bread machines and all is
> fine now, it was the "cheap" flour.
> Thanks! Michael W.
Glad to hear that your problem is solved. I'm not sure that I would blame
the problem on "cheap" flour. I use many brands of flour from the
inexpensive bags from Costco and Sam's to no-name store brands that are on
sale with the occasional bag of King Arthur's thrown in. The results are
nearly indistinguishable. The issue is the protein content, and that has
largely to do with the type of wheat and where it was grown.
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