Yep. 50% more yeast than required. Next time use 2 tsp Instant Yeast (aka Bread Machine Yeast) for two loaves. You should double in size in 60 minutes in a warm environment (80 F). The machine should control the proof (rise) temp internally as long as the lid is down.LOL, hard to see but yes lots of air holes. Too long proofing... is that rising? I think I went 45 minutes first rise and 60 minutes second rise.
And I used 3tsp. Bread Machine Yeast (from the jar). Maybe should have done 2?? I did like the consistency, nice and fluffy.
Yep. 50% more yeast than required. Next time use 2 tsp Instant Yeast (aka Bread Machine Yeast) for two loaves. You should double in size in 60 minutes in a warm environment (80 F). The machine should control the proof (rise) temp internally as long as the lid is down.
I don't know where you buy your yeast, but GFS has the best deal...$3 for 1# of SAF Instant Yeast. Fill your Bread Machine Yeast jar and keep it in the fridge, and the rest in the freezer in a sealed container. You have a GFS at:
[FONT=Arial, Helvetica, sans-serif]8146 S Cicero[/FONT]
[FONT=Arial, Helvetica, sans-serif]Burbank[/FONT], [FONT=Arial, Helvetica, sans-serif]IL[/FONT] [FONT=Arial, Helvetica, sans-serif]60459[/FONT]
I know where that is, it is down toward the buffet we like to go to, thanks for that way cheaper than buying the jar!
Well this helps. I will probably try again in a couple of days with this loaf. Tomorrow I am trying rolls, another one of the recipes you posted I beleive.
1. Did you use tap water or filtered/purified water? I found that water from my Britta filter allows for higher rises. Our city water has so much chlorine in it that it impedes the performance of the yeast, and filtered water made a really big difference.
1. Tap water.
2. No, I didn't check the temp but I did tap on it and it had the hollow sound. It wasn't doughy on it inside, just chewy.
3. Yes, I did allow the bread did come to room temperature (although it was really hard ). And, nope, it didn't sink.
Yes, I did use bread flour.
How much vital wheat gluten do you use? I used 2 teaspoons but I saw on the KA Flour website that you should use 1 to 2 Tablespoons.
Could I have possibly over kneaded it?
If you are comparing this bread with store bought bread with pillowy crumb, they are as different as apples and oranges. The bakery bread uses chemical dough conditioners to achieve that softness, and that is absent from this recipe. All of my ingredients can be easily pronounced, and are safe if taken in large quantities.
You're gonna hate me, but I don't use any vital wheat gluten. I used to use it because all the recipes called for it, but I tried a batch without it and it came out just fine.
The next time you make it check the internal temp before removing from the oven,
but I'm beginning to think you're just being a little too critical of your initial efforts.
It's all about practice, practice, practice.
If you check my recipe you'll find that the honey is just shy of the 5% you use for "softness." I'm at 4.5%, or 1/4 oz shy of your formula. Sugar (honey) is at 7% of flour weight per my formula.I've found the answer is sugar. For me 3 ounces of sugar per 60 ounces of dough yields a lighter, fluffier and soft bread.