Posted: 11/20/2008 9:08:47 AM EDT
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I've tried a few recipes for Italian bread that I've found on the net. I use a bread machine to knead the bread, but let it rise on a cookie sheet then bake it on a pizza stone with a pan of steaming water on the bottom of the oven. My latest recipe is:
* 3 cups unbleached all-purpose flour * 2 Tablespoon light brown sugar * 2 teaspoons sugar * 1 cup warm water * 1/2 teaspoons salt * 2 tablespoons olive oil * 1 (.25 ounce) package active dry yeast Bake at 375F for 25-35 minutes. Now for the problem. During the first 5 minutes of baking, the bread tends to spread out, so rather than getting a loaf of bread, you end up with a pillow of bread. It spreads out to a thickness of about 2 inches. This has happened with all the Italian bread recipes I've tried, not just the one listed above. They just don't want to maintain their shape. I've tried baking it in a pan, but you just don't get the right crust. Anyone have any suggestions? |
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Quoted:
are you shaping the dough out of the bowl into a "mound or ball" how are you handleing it after the first proof? Hi Chef. Thanks for replying. For the 1st proof, I let it rise in the bread machine. When done, I dump it out, punch it down, form it into a ball, cover and let it rest for 15 minutes. I then form it into a loaf and let it rise in a warm spot until it doubles in size. I then put it in the oven at 375F to bake until it sounds hollow. |
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Quoted:
Quoted:
are you shaping the dough out of the bowl into a "mound or ball" how are you handleing it after the first proof? Hi Chef. Thanks for replying. For the 1st proof, I let it rise in the bread machine. When done, I dump it out, punch it down, form it into a ball, cover and let it rest for 15 minutes. I then form it into a loaf and let it rise in a warm spot until it doubles in size. I then put it in the oven at 375F to bake until it sounds hollow. ok, 2 things to try.. 1, when your forming the loaf, kneed it more than you are and then ROLL it into a tight ball for second proof..I think all you need to do is massage it a bit more and roll it tighter for final proof by rolling I mean fold it into its self from the bottom, pulling up then packind down, then forming into a ball. you should get a "tougher" Crumb (soft stuff on inside)meaning it has a slight "snap" to it when you pull it from the Crust (outside) 2 if that isnt it, you need a third proof,, A mix, proof, punch, roll, B punch, roll tight, proof C punch, Roll tight, proof, D bake let me know, Please? CHEF 
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I tried to think of the best way to describe your second kneading in rolling and kneeding the dough, the best way I can describe it is trying to stuff an upside turtle with its own shell. pull up from underneath and push down into the center. hope that gives you a visual.. CHEF |