What's going on with my bread!?!?!?

[MarkR]

another thought -- is it possible that wherever you're leaving the dough to rise is now too hot or cold, or getting a draft? (or ifthis is a bread machine, that it is maybe not working properly?)

Good luck,

Pat

I was going to say something in the same vein. . . has the weather changed much lately? Believe it or not, it can radically effect baking. Humidity, temperature, drafts can make or break each batch that you make. Especially if there's a big change while your baking.

 

[miss_thenorth]

another thought -- is it possible that wherever you're leaving the dough to rise is now too hot or cold, or getting a draft? (or ifthis is a bread machine, that it is maybe not working properly?)

Good luck,

Pat

I was going to say something in the same vein. . . has the weather changed much lately? Believe it or not, it can radically effect baking. Humidity, temperature, drafts can make or break each batch that you make. Especially if there's a big change while your baking.

It has been a bit damp here, and I didn think about that, I raise my bread in the oven-since it is draft free. Temp in the house is consistent--about 68F. Same as it has been all winter--and my bred turned out fine then.

The bread is edible, but I will try different yeast after the next time I go to town.

BTW, Mark Glad to have you on SS!

 

[miss_thenorth]

Just got ta thinkin' (since my last post two seconds ago).... the weather has changed--it is now spring---how should I alter my baking then if that is the reason?

 

[MarkR]

Well, it's different every time. I just make sure the yeast proofs well. Are you baking in a machine or by hand? The other possibility if you're hand kneading, is that you're over/under kneading a bit. Or the timer on the machine has gone a little hinky, if you're using a machine. Now that I think about it, it's probably more of a kneading problem.

Thanks for the welcome. I didn't know this site had been created. I've been a BYC junkie for a few years. This is one great, too.

Mark

 

[Beekissed]

Welcome to the site, Mark!

Folks, I tasted the absolute worst homemade bread I've ever tasted in my life today at a church dinner! It was formed into buns that resembled potatoes, very dry and dusty looking, and had absolutely no taste whatsoever and just fell apart in dry crumbles in my hand.

The next time I feel my bread didn't turn out like it usually does, I'm going to think of that bread, give a full-body shudder and thankfully eat my bread, no matter what the texture, looks or taste!

 

[keljonma]

Welcome to the site, Mark!

Folks, I tasted the absolute worst homemade bread I've ever tasted in my life today at a church dinner! It was formed into buns that resembled potatoes, very dry and dusty looking, and had absolutely no taste whatsoever and just fell apart in dry crumbles in my hand.
The next time I feel my bread didn't turn out like it usually does, I'm going to think of that bread, give a full-body shudder and thankfully eat my bread, no matter what the texture, looks or taste!

And yet someone was proud enough of it to take to church? That's the stuff I usually give to the chickens or make into bread crumbs!

 

[keljonma]

I just had a couple thoughts strike me.

MTN, I had some dough not rise once because I put it in a metal bowl and I think the bowl got to cool for a good rise. Could that be it? Even if you let it rise in the oven? Dunno.

Also, Keljonma, how do I go about proofing my instant dry yeast? Same way as with the active dry yeast? I'd hate to use the yeast and waste the ingredients if the yeast is bad without my knowing.

I have never proofed the SAF instant yeast. But if you wanted to proof some to make sure the yeast you bought is live, then proof it like you would active dry yeast. Usually, using milk or water that is approximately 105 to 110F.

This is out of my one bread book-
Active dry yeast has a larger particle size than Instant Active Dry Yeast, making it necessary to proof, usually water, before using. Recommended water temperatures will vary by manufacturer between 100 - 115F as measured with an Instant Read Thermometer.

 

[gettinaclue]

Thank you Keljonma!

 

[Beekissed]

Welcome to the site, Mark!

Folks, I tasted the absolute worst homemade bread I've ever tasted in my life today at a church dinner! It was formed into buns that resembled potatoes, very dry and dusty looking, and had absolutely no taste whatsoever and just fell apart in dry crumbles in my hand.
The next time I feel my bread didn't turn out like it usually does, I'm going to think of that bread, give a full-body shudder and thankfully eat my bread, no matter what the texture, looks or taste!

And yet someone was proud enough of it to take to church? That's the stuff I usually give to the chickens or make into bread crumbs!

I don't think this lady has one of those little switches in her head that tells her that her bread is bad....I make bread for them all the time, so she definitely has tasted moist, fresh, tastey whole-wheat bread. Looks like I need to make them some right away! I'm not makin' fun of her, but I just couldn't believe that anyone could make bread that badly when they use a bread machine to mix the dough! I thought those things were sort of formulary....you follow a recipe and it comes out dough, doesn't it?

 

[breconbcs]

I don't think this lady has one of those little switches in her head that tells her that her bread is bad....I make bread for them all the time, so she definitely has tasted moist, fresh, tastey whole-wheat bread. Looks like I need to make them some right away! I'm not makin' fun of her, but I just couldn't believe that anyone could make bread that badly when they use a bread machine to mix the dough! I thought those things were sort of formulary....you follow a recipe and it comes out dough, doesn't it?

Yup it does Bee. I use my machine that way all the time, I don't like the way my bread turns out when I use it to "bake" it as it always comes out with a really hard crust.
Maybe the lady is like my sister's MIL. She can bake like nobody but she masacres a ham or turkey..she can't even do whipped potatoes well. Wonder how the lady's meal cooking is..??