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Old 10-24-2006, 04:39 PM   #1
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Bread size problem

I'm baking some bread, I was hoping to use it to make sandwiches but the height of my loaves seems to be severly lacking.

Is there any way to get the dough to rise so that i get a decent size slice rather than diddy ones?

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Old 10-24-2006, 04:41 PM   #2
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Make sure your loaf pan is the correct size for the recipe you are using.

Make sure your yeast is fresh and that your water is approx. 110 degrees F when you dissolve it.
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Old 10-24-2006, 04:41 PM   #3
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Yes. You have to allow more time. Just because a recipe says to rise the dough "about 1 hour" does't mean that's all the time it needs! The dough needs to double in bulk on the first rise. and nearly double in bulk the second.

It just takes practice, because the only way to know is to eyeball it. there is no measurement to take. The more often you make bread, the surer you will be of the different stages of its development.
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Old 10-24-2006, 04:43 PM   #4
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You also have to knead the dough enough. the well-kneaded dough will resemble a baby's bottom in texture.
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Old 10-24-2006, 06:07 PM   #5
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Howdy flic... where you have been the humidex has been whacky that does make a difference with bread. it will take longer in rising. also is your yeast old?

post your recipe ill take a look at it

Cheers J
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Old 10-25-2006, 08:40 AM   #6
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You just have to get it to rise to the extent it should. Time is not the measure--doubling of dough volume is.
Try to keep it away from drafts and keep the loaves covered with a towel so they will stay warmer.
If your dough just will not rise then check your yeast activity. Some additions to dough--eggs in particular--slow the rising times. Heavy doughs with a lot of grain flour in them will rise slower. Flour with vital gluten added will rise better.
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Old 10-25-2006, 09:54 AM   #7
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Flic, don't toss the loaves. You can have smaller sandwiches with a denser bread. I reminds me of the sandwiches we ate in Germany.
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Old 10-25-2006, 10:26 AM   #8
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Flic,

In addition to the great ideas presented you might want to make sure that you used fresh yeast like Chef Jen suggested and a good way to test for that is to make a yeast "sponge"----take 1/4 cup of the water that will be used in the recipe, add 1 tsp of sugar and the yeast, stir gently, and let set in a warm spot for about 10-15 minutes. It should be all foamy and bubbly if your yeast is fresh---just add that to the flour and the rest of the ingredients. I especially do this when the package says the yeast is expired or it's ready to expire. Good luck to future towering loaves of bread!
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Old 10-25-2006, 11:07 AM   #9
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thanks everyone for the suggestions.

I'm using fast acting dried yeast with an expiry of march 2007
Have left the next batch to rise & will be using the "eyeballing" technique.

Will let you know how I get on.

Thanks again
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Old 10-25-2006, 11:10 AM   #10
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Use more leavening agents. :P
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