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Old 05-08-2008, 06:57 PM   #1
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Help With My Bread Please

I keep getting these holes in my bread. The taste and the texture are perfect but I keep getting these cavernous holes; can anyone tell me what I’m doing wrong?


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Old 05-08-2008, 07:07 PM   #2
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Disclaimer. I know nothing about baking and this came from my breadmachine recipes cookbook;
Too much water was used
Too much yeast was used or yeast was accelerated by hot humid weather or overheated ingredients
Salt was omitted

Good pic BTW.
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Old 05-08-2008, 07:07 PM   #3
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You may not be kneading it enough and when you make the loaf, you really must smack the thing to get all the air out. My mom taught me this. I'm telling you, if she was mad at dad, her bread was perfect.
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Old 05-08-2008, 07:12 PM   #4
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Quote:
Originally Posted by Nancy Jane View Post
You may not be kneading it enough and when you make the loaf, you really must smack the thing to get all the air out. My mom taught me this. I'm telling you, if she was mad at dad, her bread was perfect.
That explains why my bread is better sometimes than others!
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Old 05-08-2008, 07:21 PM   #5
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Quote:
Originally Posted by pacanis View Post
Disclaimer. I know nothing about baking and this came from my breadmachine recipes cookbook;
Too much water was used
Too much yeast was used or yeast was accelerated by hot humid weather or overheated ingredients
Salt was omitted

Good pic BTW.
I’m using a recipe and following the instructions.
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Old 05-08-2008, 07:24 PM   #6
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Quote:
Originally Posted by Nancy Jane View Post
You may not be kneading it enough and when you make the loaf, you really must smack the thing to get all the air out. My mom taught me this. I'm telling you, if she was mad at dad, her bread was perfect.
I’m kneading the dough until I can do a good window pane test just like the book says.

I roll the dough out fold it into thirds and roll it out again; then I roll it up as tightly as I can and seal the edge and the ends.
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Old 05-08-2008, 07:24 PM   #7
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You should knead it longer. When I make my bread, after I knead it, I use a rolling pin to express as many air bubbles as I can. Rarely have any air pockets.
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Old 05-08-2008, 07:27 PM   #8
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You should knead it longer. When I make my bread, after I knead it, I use a rolling pin to express as many air bubbles as I can. Rarely have any air pockets.
I'm doing that.
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Old 05-08-2008, 07:30 PM   #9
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Can't think of what is causing your problem, Betty. I haven't kneaded bread by hand in almost 10 years. Use my bread machine to do that.
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Old 05-08-2008, 07:35 PM   #10
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Hi, Betty, I may end up in The Pit for this, but my mom use to squeeze the dough into a shape of a loaf with her hands, not fold and then she would give it a good spanking until she felt all the air was out of it. I mean really roughing it up. It worked every time and I use the same method. Maybe it sounds silly, but it works.
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