Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

csziggy

(34,189 posts)

23. I'm getting good action from the yeast - the dough rises nicely and the bread has a good texture

Reply to SheilaT (Reply #22)

Sat Feb 7, 2015, 01:11 AM

Feb 2015

Nice sized holes, evenly distributed. And that is with the older yeast. I did proof that yeast the first time after I opened the bottle since it was past it's "sell by" date but the crumbly was the same.

I suspect it's the gluten, maybe not well enough developed or possibly the oil shortening the gluten chains.

I have to make bread this weekend - I'll try a loaf with no oil except what I use to coat the bowl to keep the dough from sticking. I may or may not try to no-knead method - depends on whether I think about it the day ahead of time.

Edit history

Please sign in to view edit histories.

Recommendations

0 members have recommended this reply (displayed in chronological order):

28 replies

= new reply since forum marked as read

Highlight:

DU bread makers - I need advice on my bread [View all] csziggy Feb 2015 OP

Commerical breads hold together (and make your teeth squeak) Warpy Feb 2015 #1

I guess I'm doing OK since my bread holds together pretty good csziggy Feb 2015 #5

Try doing the windowpane test Major Nikon Feb 2015 #2

That's what I look for when the dough is mixing - the "stringing" is more of a windowpane csziggy Feb 2015 #4

If you bake frequently, it's cheaper to get the yeast in 1 or 2 pound bags and freeze most of it. winter is coming Feb 2015 #25

I was going to recommend the same amount of time for the kneading kentauros Feb 2015 #3

Maybe it's the oil! I used to use butter but was trying to be "healthier" csziggy Feb 2015 #6

Any kind of fat shortens gluten strands. kentauros Feb 2015 #13

I'll try it without the fat csziggy Feb 2015 #14

You're welcome! kentauros Feb 2015 #15

Yes, the dry milk would make a difference. winter is coming Feb 2015 #27

Absolute best bread recipe I've found is the easiest by far - no knead NRaleighLiberal Feb 2015 #7

I'll have to see if I can adapt that to my mixer and my long bread pan csziggy Feb 2015 #8

yes, it is more of a crusty slab dipped in olive oil type of bread NRaleighLiberal Feb 2015 #11

I read a lot of the discussion here about the no-knead bread csziggy Feb 2015 #12

Oh - did you spill chucker catch you? "all purple flour"? csziggy Feb 2015 #9

it's what I get for DUing while watching 4 weddings and funeral! NRaleighLiberal Feb 2015 #10

NRaleighLiberal, my sister is going to start making this bread, but it japple Feb 2015 #16

no need for a stone. we use a covered Le Creuset pot NRaleighLiberal Feb 2015 #17

How fresh are your ingredients? Nac Mac Feegle Feb 2015 #18

Now they are very fresh - when I started back making bread they were old csziggy Feb 2015 #19

That's good Nac Mac Feegle Feb 2015 #20

I get either King Arthur or General Mills flours csziggy Feb 2015 #21

I know you don't knead by hand any more, so you might not be as aware of the moisture winter is coming Feb 2015 #26

I always have to adjust the water amount or flour to get the right consistency, anyway csziggy Feb 2015 #28

I'm just going to chime in and say in recent years SheilaT Feb 2015 #22

I'm getting good action from the yeast - the dough rises nicely and the bread has a good texture csziggy Feb 2015 #23

Back home again, Here's a couple formulas Nac Mac Feegle Feb 2015 #24