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Lately all the baguettes and french bread i've made has gone flat. Get a nice rise, transfer to oven OR grill. Browns nice, but the loaf ends up flatter than Twiggy. I want french or italian style loaves. I end up with a focaccia height result.
Hints, ideas, suggestions welcome. Thanks
altitude correction?
Specifically, it sounds like too much leavening for the altitude.
Charcoal grill for baking? or is it gas?
following directions / measurements. I'm @ 4800'Quote:
Originally Posted by 68Charger
traeger pellet grill. It's happening in all cooking environments.Quote:
Originally Posted by rbeau30
Quote:
Originally Posted by Great-Kazoo
I wish I could afford one of those. Maybe I should sell some .22LR
Possibly needs less proof time and 25 - 50 degree higher starting oven temp - adjust cooking time accordingly.
It was a gift. My cousin moved from a sprawling homestead on id a ho for work down here. he asked if we'd mind storing their traeger for him. MMMM let me think on it.Quote:
Originally Posted by rbeau30
I was leaning towards less proof time. running 375* on grill 425* in gas oven.Quote:
Originally Posted by davsel
How old is the yeast you're using?
Opened 5-14 -14Quote:
Originally Posted by TheGrey
Wow. That's a stumper- I have no idea why your bread wouldn't be rising. Have you tried using Bread Flour? King Arthur puts out some excellent bread flour that rises beautifully -at least, from my experience. I use a bread maker, though, and toss in about 1/3 c of Vital Wheat Gluten to assist in rising. But that's because it's wheat flour.Quote:
Originally Posted by Great-Kazoo
You said "lately, " so have you been successful with this type in the past? I'd so, would increased humidity from storm season be a possible culprit?
King Arthur flour has a great FAQ section.
Quote:
Originally Posted by TheGrey
It's rising. Unfortunately like a cake, when the door is open , drops when cooked. Prior to baking th erise had it looking like a nice french loaf. In it goes, out comes this.
Attachment 46995
That sounds like it's losing gases during the baking then. Shorten the rise time and get it in a hot oven to solidify that crust. I presume you're brushing the crust with milk?
No, olive oil . Other ones have turned out fine. I'm leaning towards the 2nd rise time. I really like the no knead recipe that sits 12-14 hours then cook. However having some fresh hero size loaves is preferred.Quote:
Originally Posted by Aloha_Shooter
Kneading helps develop gluten. Without enough gluten a french loaf will rise at first and then fall flat as the weaker gluten mesh can't hold onto the gas very well as it expands in the oven. You might look into something like xanthan gum to add some structure.
Need to toss a cup of ice in when you first put the bread in that will develop a nice crust that won't fall
Also your keeping the yeast in the fridge right?
Need to toss a cup of ice in when you first put the bread in that will develop a nice crust that won't fall
Also your keeping the yeast in the fridge right?
Are you getting bubbles in your bread??? I can't tell from that pic
Quote:
Originally Posted by cofi
of course refrigerated
bubbles in bread after rise. LOTS OF THEM. I think i will do a better job of kneading after 1st rise, before placing in loaf pan. You putting the ice in a pan next to the bread or different shelf?
I don't knead after the first rise at all just slap it down and shape itQuote:
Originally Posted by Great-Kazoo
i usually just toss the ice on the floor of the oven
So you slap it down then form to baguettes, si? We're cooking on the traeger. Too hot, even with A/C to be running the oven. Once i get the bread down, time for pizza, and stromboli .Quote:
Originally Posted by cofi
You need to cook your next batch of meatballs on the grill. If you have a smoker, even better.
Quote:
Originally Posted by Great-Kazoo
I have done a no knead bread, very delicious. I made french onion soup with it and it was ohhh so good.
Have you done a sourdough no knead? I haven't, but I think bread is my next skill to learn.
Not yet, It's definitely a skill set.Quote:
Originally Posted by rbeau30
Might I ask how old the flour is? What kind? You might also want to try bread flour designed for machines, it has a higher protein content.
If you are getting two rises, the yeast is fine and is fermenting the carbs available into CO2.
Are you putting yours in a pan or cooking it open like on a stone?
I think a good "bread basics" thread would be good in here... I store wheat and have a mill, I haven't unboxed it yet.
Always fresh Bread flour. This batch is the hungarian 10lb from king stoopers, 6/3 purchase date. . I free form it, even in loaf pans it's been happening. I'm going to work off a few recommendations from you folks and see what happens. I believe part of it is not being gentle enough when placing on grill. here's your bread, SLAM!Quote:
Originally Posted by Dave
https://sp1.yimg.com/ib/th?id=HN.607...1&pid=15.1&P=0
I was going to say if you hadn't tried a pan to maybe put one in a dutch oven. I did the Good Eats recipe for a sourdough loaf in one and it came out really nice.
I love that idea!Quote:
Originally Posted by rbeau30
[QUOTE=Great-Kazoo;1672931]. I'm going to work off a few recommendations from you folks and see what happens. I believe part of it is not being gentle enough when placing on grill. here's your bread, SLAM!
thats your problem those bubbles are popping when you slam it down and it's falling flat
another thing preheat 20 deg cooler then when you toss it in put the temps correct that surge of heat will push your bread to rise
UPDATE.
Shitcanned the loose hand written recipes i had. Tried a new one, Following start - finish. Once the dough cycle was done, it looked like a less than perfect rise. Oh well, (follow recipe, follow recipe!)
This is the finished product.
Attachment 47331 Attachment 47333
This is the recipe
http://www.salad-in-a-jar.com/family...-bread-machine
Next test , to see how following an oven recipe translates to the pellet grill Up side of the traeger, i installed the digital temp unit. It stays @ temp ~ 5*.
The brats from Clydes are defrosted, slap them on the smoker around 4. Do a 30 min smoke followed by 1.5 @ 200* split red & yellow banana peppers, rubbed with olive oil and garlic OH YEAH!
Looks good now get away from those pans and get yourself some good 3/8" baking steel
Quote:
Originally Posted by cofi
What you got?