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Old 11-07-2008, 05:36 AM   #11
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Old 11-07-2008, 06:43 AM   #12
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Pie Susan, coule I please have the link for "the Yeast Site".

Thank You

AC
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One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
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Old 11-07-2008, 11:02 AM   #13
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A long slow rise, and a second rise help bread develop flavor. I wouldn't skip the second rise if the recipe tells you to do it.
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Old 11-07-2008, 12:13 PM   #14
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Originally Posted by PieSusan View Post
A long slow rise, and a second rise help bread develop flavor. I wouldn't skip the second rise if the recipe tells you to do it.
Amen.
That 'bread snob' Peter Reinhart says the same thing. Peter has a pretty good recipe for whole wheat bread in his BB Apprentice book.
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Old 11-08-2008, 05:23 AM   #15
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I'd be happy to supply the link, I just thought that because I am a newbie, I was not allowed to do so.

And please, have had enough snarkiness at my old foodie board to last a lifetime. Can we please try to be kinder in our posts. It is why I came over here.

Here is the Fleishman yeast site:
Breadworld
if you join, they will send you cute stickers, coupons, and also a booklet that will help explain why things go wrong when you bake bread. It really is a cool site with recipes.

They even have a Resource Center online that will help you problem solve.
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Old 12-12-2008, 08:21 PM   #16
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I also don't think you're baking the loaf long enough. At 350 F you should be around 50-60 minutes of bake time. I use a thermometer and check my bread to insure it's 200F at the center of the loaf before removing it from the oven. You can also remove the loaf from the pan and thump the bottom of the loaf. It should sound hollow when fully baked.
Hey Joe,

Hope you don't mind another question.....would that baking time be for one loaf? And also, my oven is fan forced so do you think that reduces baking time? I bake my bread (one loaf at a time) at around 350F (160C fan forced), and it comes out cooked, and it sounds hollow when I tap it.

I had a similar result to DougBrown with the airy centre, but I only do two risings (one in bowl, second in pan), but I added more yeast....I think that was the culprit so I might go back to 2tsp yeast for my 500g flour (1.1 lb).

Anyhoo, sorry to crash the thread but it was interesting to read it and hopefully I can also resolve my texture problem (which has only started happening the last few loaves). Otherwise my bread is great, I think I'm just adding too much yeast.
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