Hearth Bread Failure
Posted: 04 November 2010 10:42 PM   [ Ignore ]
Newbie
Rank
Total Posts:  4
Joined  2010-11-04

I have been baking bread for a few years and using the Bread Bible the past 3 years. My best is the Jewish Rye, Raisin, and Ciabatta. I used to be able to turn out a really good Hearth Bread too, but recently (the last 6 months) I just can’t seem to succeed in baking a decent loaf of hearth bread. I always double the book’s recipes (except for raisin bread). My hearth bread develops huge bubbles on the top. If I slash the bread before baking it collapses. I use King Arthur Bread and whole wheat Flour according to the recipe. I mix it in a Kitchen Aide using a dough hook. I use the amount of water called for in the recipe (doubled) although I notice that at the end of the recipe it references 1.5 cups, not 1 1/3 cups. What could I be doing wrong now that I didn’t used to do wrong?

Thanks for any tips.

Profile
 
 
Posted: 05 November 2010 11:11 AM   [ Ignore ]   [ # 1 ]
Sr. Member
RankRankRankRank
Total Posts:  1360
Joined  2008-09-27
Carl - 05 November 2010 01:42 AM

If I slash the bread before baking it collapses..

Sounds overproofed to me.

 Signature 

If error is corrected whenever it is recognized as such, the path of error is the path of truth.

—Hans Reichenbach

Profile
 
 
Posted: 05 November 2010 11:14 AM   [ Ignore ]   [ # 2 ]
Newbie
Rank
Total Posts:  4
Joined  2010-11-04

Thanks… I cut back the time on the last batch… will cut back even more.

Profile
 
 
   
  Back to top