That is too much yeast or 3.5 cups of flour.. I use only 2 tsp yeast for each 4.25 cups of bread flour , cut it back by at least 1/2 tsp.
Stores out of bread?
- Thread starter paulg
- Start date
Help Support :
Thanks! So it was just a lousy recipe.
We have the problem of
NO yeast available anywhere except from China...... By the time it arrives we won't need it lol
NO yeast available anywhere except from China...... By the time it arrives we won't need it lol
Fresh Yeast
<span style="font-family: georgia, palatino;">Louis, I read somewhere that fresh yeast is not recommended for bread machines but rather active dry yeast. I wish I could find the article. If that recipe called for 2.5 teaspoons yeast it was most likely active dry yeast. I've used both dry and active dry in my bread machine and usually have pretty good luck.</span>
<span style="font-family: georgia, palatino;">The chefs on line can confirm but it's my understanding dry yeast works before in recipes where you start out with cooler water and let ferment longer where active dry yeast is intended for recipes with warm water that you'll ferment for a shorter time which is why its recommended for bread machines.</span>
<span style="font-family: georgia, palatino;">Louis, I read somewhere that fresh yeast is not recommended for bread machines but rather active dry yeast. I wish I could find the article. If that recipe called for 2.5 teaspoons yeast it was most likely active dry yeast. I've used both dry and active dry in my bread machine and usually have pretty good luck.</span>
<span style="font-family: georgia, palatino;">The chefs on line can confirm but it's my understanding dry yeast works before in recipes where you start out with cooler water and let ferment longer where active dry yeast is intended for recipes with warm water that you'll ferment for a shorter time which is why its recommended for bread machines.</span>
I Baked Bread This Morning
I started the dough at 4pm yesterday, took me only 10 mins to measure, mix and cleanup. This morning I formed the loaves, took another 10 mins from beginning to cleanup, another 70 mins ( 35 mins of this was preheating the oven to 450 F) to rise and 40 to bake. I've included some photos, sorry I didn’t think to take photos of the mixing step, and I don’t do videos, so hope the photos are helpful. The recipe and instructions are in reply #2 of this thread.
Here’s and explanation of each photo:
1. dough after 4 hrs rising
2. dough after 15 hrs rising this morning
3. dough turned out on floured board
4. dough after 10-12 turns with bench scraper
5. dough flattened out to 8”x12” rectangle
6. 1st 1/3 fold to form loaf
7. 2nd 1/3 fold to form loaf
8. loaf in pan
9. loaves after 70 mins rise and ready for oven
10. finished loaves just out of oven
11. baked loaves out of pans and cooling
This recipe is a great saver of yeast too, only 3/4 tsp required per loaf, or 1 1/2 tsp for 2 loaves.
Eddie
I started the dough at 4pm yesterday, took me only 10 mins to measure, mix and cleanup. This morning I formed the loaves, took another 10 mins from beginning to cleanup, another 70 mins ( 35 mins of this was preheating the oven to 450 F) to rise and 40 to bake. I've included some photos, sorry I didn’t think to take photos of the mixing step, and I don’t do videos, so hope the photos are helpful. The recipe and instructions are in reply #2 of this thread.
Here’s and explanation of each photo:
1. dough after 4 hrs rising
2. dough after 15 hrs rising this morning
3. dough turned out on floured board
4. dough after 10-12 turns with bench scraper
5. dough flattened out to 8”x12” rectangle
6. 1st 1/3 fold to form loaf
7. 2nd 1/3 fold to form loaf
8. loaf in pan
9. loaves after 70 mins rise and ready for oven
10. finished loaves just out of oven
11. baked loaves out of pans and cooling
This recipe is a great saver of yeast too, only 3/4 tsp required per loaf, or 1 1/2 tsp for 2 loaves.
Eddie
Dutch Oven method
Eddie, my husband uses a similar method in the cast iron dutch oven. The bread comes out great!! Crusty on the outside, great crumb/texture on the inside. Love it! There's a loaf rising as we speak. Fresh bread for us tonight!
Stay safe everyone. And bake!
Eddie, my husband uses a similar method in the cast iron dutch oven. The bread comes out great!! Crusty on the outside, great crumb/texture on the inside. Love it! There's a loaf rising as we speak. Fresh bread for us tonight!
Stay safe everyone. And bake!
Alan,
The Dutch Oven recipe is what gave me the idea to tweak it to make sandwich loaves for everyday use. And agree with you, the rustic loaves made in the cast iron dutch oven are out of this world delicious! I also use this same recipe to make the most delicious crusty rolls you ever want to taste.
I would encourage everyone to try this recipe at least once. This is the only bread we’ve eaten since the beginning of 2019. It’s easy, quick, and inexpensive to make and requires the purchase of really only a bench scraper if you don’t already have one, plus the ingredients of course.
Eddie
The Dutch Oven recipe is what gave me the idea to tweak it to make sandwich loaves for everyday use. And agree with you, the rustic loaves made in the cast iron dutch oven are out of this world delicious! I also use this same recipe to make the most delicious crusty rolls you ever want to taste.
I would encourage everyone to try this recipe at least once. This is the only bread we’ve eaten since the beginning of 2019. It’s easy, quick, and inexpensive to make and requires the purchase of really only a bench scraper if you don’t already have one, plus the ingredients of course.
Eddie
Ralph
I meant the yeast was fresh pertaining to the "use by" date. It was active dry yeast in packets.
I meant the yeast was fresh pertaining to the "use by" date. It was active dry yeast in packets.
Question
Since the recipe called for more yeast than necessary, would that had contributed to the breads tough, dense texture?
Since the recipe called for more yeast than necessary, would that had contributed to the breads tough, dense texture?
This is the recipe I use in my machine...
<span style="font-family: georgia, palatino;">Louis, I've never had an overpowering yeast smell or taste. This uses a little less yeast for the amount of flour. I don't add the wheat gluten.</span>
<span style="font-family: georgia, palatino;">Louis, I've never had an overpowering yeast smell or taste. This uses a little less yeast for the amount of flour. I don't add the wheat gluten.</span>
Too dense
Louis.. I think you had too much liquids, along with there being too much yeast. I'd cut the water back by that quarter cup,, or maybe not quite that much to start.. You can always add a teaspoon or more of water a few minutes into the start if it then looks too dry.
Louis.. I think you had too much liquids, along with there being too much yeast. I'd cut the water back by that quarter cup,, or maybe not quite that much to start.. You can always add a teaspoon or more of water a few minutes into the start if it then looks too dry.
Louis, that's a shame your bread didn't turn out right. My sister made rolls for Thanksgiving once that turned out like that.
Eddie, your bread looks good.
I got bread at my favorite bakery a couple weeks ago, but now I only have store bought whole wheat. Tired of peanut butter sandwiches already.
I like to make rolls and bread, but I've not finished my kitchen yet, so can't.
Eddie, your bread looks good.
I got bread at my favorite bakery a couple weeks ago, but now I only have store bought whole wheat. Tired of peanut butter sandwiches already.
I like to make rolls and bread, but I've not finished my kitchen yet, so can't.
Got mine down off the top shelf of the pantry...
<span style="font-family: georgia, palatino; font-size: 14pt;">....dusted it off and fired it up.</span>
<span style="font-family: georgia, palatino; font-size: 14pt;">We were running out of fresh bread and I'm working so don't have time to do from scratch today. I dug out the bread machine and made a basic white loaf. It came out pretty good. Makes me wonder why the bread machine lives way up there on the top shelf of the pantry.</span>
<span style="font-family: georgia, palatino; font-size: 14pt;">....dusted it off and fired it up.</span>
<span style="font-family: georgia, palatino; font-size: 14pt;">We were running out of fresh bread and I'm working so don't have time to do from scratch today. I dug out the bread machine and made a basic white loaf. It came out pretty good. Makes me wonder why the bread machine lives way up there on the top shelf of the pantry.</span>
Petek, I actually added a two tablespoons of water this time, since it appeared too dry. Thanks for the advice!
Tom, I was very disappointed of course but mad too since the recipe was poorly written. Thus wasting my time and ingredients.
[this post was last edited: 4/8/2020-17:37]
Measuring flour
I long ago quit measuring my ingredients, I weight everything. Flour, water, sugar shortening etc. I always get the same results when I weigh everything. Different flours have slightly different masses so you need to use the correct conversion, easy to find on google. Another plus is there is very little to clean up afterwards.
King Arthur has the most complete weight conversion I've ever come across, almost everything is on their list
I long ago quit measuring my ingredients, I weight everything. Flour, water, sugar shortening etc. I always get the same results when I weigh everything. Different flours have slightly different masses so you need to use the correct conversion, easy to find on google. Another plus is there is very little to clean up afterwards.
King Arthur has the most complete weight conversion I've ever come across, almost everything is on their list
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www.kingarthurflour.com
Beautiful golden color.
Surprisingly rustic crust.
Somewhat dense, but soft inside (I need a new bread knife).
The verdict. Mighty tasty! While I find the crust far too dense, inside is just right. While the machine was mixing the dough seemed a bit too dry and I added 2 tablespoons of water. I think that affected the crust. Also, perhaps I should had used the "light" setting instead of medium. I was wondering if baking the bread in the oven instead of the machine produces a superior loaf. To be honest I am not enamored with the cinder block shape the bread machine makes. Next up, Jalapeno/Cheddar bread.
That looks good!
Louis, I glad this recipe was successful.
Louis, I glad this recipe was successful.
Thanks Tom! I just had a slice with raspberry preserves. I'll get it down pat eventually.
Louie
congratulations on your bread making success. One thing I’ve learned since I began to bake all of our bread is that if you want nice, neat slices let the bread cool until its less than 80 F inside ( use an instant read thermometer), I wait until its about 75F, if the loaf is too warm it won’t slice neatly. Also a good serrated knife is helpful.
Eddie
congratulations on your bread making success. One thing I’ve learned since I began to bake all of our bread is that if you want nice, neat slices let the bread cool until its less than 80 F inside ( use an instant read thermometer), I wait until its about 75F, if the loaf is too warm it won’t slice neatly. Also a good serrated knife is helpful.
Eddie
