Popovers Not Popping
Feb 07, 2006 | From the kitchen of Rose
RICHARD QUESTION
Rose,
I have tried your Butter Popover (page 178 of The Bread Bible) recipe three times and for the life of me I cannot get the popovers to rise. They are tasty, for sure, but puffy? No. Your directions have been followed to the letter (including using Wondra), but to no avail. Thanks for any insight you can offer.
ROSE REPLY
It seems like a physical impossibility that the popovers aren't rising. Could your oven be off?
is the fat in the pan getting really hot before pouring in the batter?
Try switching to the all-purpose bleached flour suggested on page 180. the popovers will be less tender but they are sure to pop.
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David Reeder
08/03/2007 09:30 AM
I'm searching for what I believe is called a 'fool-proof bread' recipe. It is made from fresh ground whole wheat. The dough is allowed to rise in the oven at 150 degrees for 15 minutes and then the oven temperature is increased to 350 so the loaves can bake for about 30 minutes. But I don't remember further details of the recipe. Please help.
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Rose
09/03/2006 03:19 PM
whose recipe? if it's one that came with the machine you should call the customer service dept. from everything you say it sounds like it doesn't have enough flour in it.
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panamma
09/03/2006 03:07 PM
I'm having issues making bread in a bosch universal. It bakes and tastes ok, but the dough spreads and won't hold it's shape for one second. This last time there was even way too much dough stuck to the bowl. I know it's bad too add more flour or mix too long so i don't know what to do. Is my motor broken? am i retarded? I am following the recipe for whole wheat "fool proof" bread with fresh ground flour.
REPLY
panamma
09/03/2006 03:06 PM
I'm having issues making bread in a bosch universal. It bakes and tastes ok, but the dough spreads and won't hold it's shape for one second. This last time there was even way too much dough stuck to the bowl. I know it's bad too add more flour or mix too long so i don't know what to do. Is my motor broken? am i retarded? I am following the recipe for whole wheat "fool proof" bread with fresh ground flour.
REPLY
Baking Class Curriculum
Soaking Syrup for Layer Cakes