Bread heads few ??

[Great-Kazoo]

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

[68Charger]

altitude correction?

Specifically, it sounds like too much leavening for the altitude.

[rbeau30]

Charcoal grill for baking? or is it gas?

[Great-Kazoo]

altitude correction?

Specifically, it sounds like too much leavening for the altitude.

following directions / measurements. I'm @ 4800'

Charcoal grill for baking? or is it gas?

traeger pellet grill. It's happening in all cooking environments.

[rbeau30]

traeger pellet grill. It's happening in all cooking environments.

I wish I could afford one of those. Maybe I should sell some .22LR

[davsel]

Possibly needs less proof time and 25 - 50 degree higher starting oven temp - adjust cooking time accordingly.

[Great-Kazoo]

I wish I could afford one of those. Maybe I should sell some .22LR

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.

Possibly needs less proof time and 25 - 50 degree higher starting oven temp - adjust cooking time accordingly.

I was leaning towards less proof time. running 375* on grill 425* in gas oven.

[TheGrey]

How old is the yeast you're using?

[Great-Kazoo]

How old is the yeast you're using?

Opened 5-14 -14

[TheGrey]

Opened 5-14 -14

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.