Topic: Dough

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Posted at January 26, 2013, 3:42 pm:

I made some plain white bread the other day and it came out fine. However, I tried to make it again today and the dough just didn't seem to react the same. When baked the crust came out harder than before. Do you think that I overworked the dough? Here's my recipe:
4 cups of sifted flour. (Both times
2 cups of water @ 102 degrees. (Both times
1 package of yeast (Both times
1/2 cube of salted butter (Both times
I sifted the flour into a bowl. Then I made a well in the middle for the liquid
I put the yeast into the water and mixed it up. Then I added the mixture to the flour. I worked the dough until it became elastic. Although the dough did seem to break apart more than be elastic. Then I put it in a plastic dish to proof for 2 hours. Before it was only one hour. After proofing I punched it down and worked it some more. The dough was then placed in the container again to rise for 1 hour. Before 30 minutes. I then molded it and placed it in a greased metal casserole dish. I sliced the top and poured the melted butter over the dough. The bread was baked at 375 degrees for 35 minutes. Just like before. The crust wasn't as brown as before. In fact, quite light. My fiance said that it tasted good. But, I have my own higher standards to fullfil. I hope that I have given enough information for someone to evaluate. As always, thanks for the help.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

Same type of flour both times?

Yes, all purpose white flour.

Measuring flour by volume is always an iffy proposition.

Did you put it in the same spot to rise? Did you wrap it in the same f...

April, Wow! My clock for this post says you were up at 0305 hrs.

I'm curious where you got your recipe (or as bakers would call it - fo...

Thanks Jock, I got the recipe from this cheap bread book.

I'll second Jock's comments.

If you're making a plain white sandwhich bread, the dough was probably...

Stavrogin, Wow! Have you written books on bread? It sure sounds like...

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It likely hast as much to do with the whole wheat as any physical abus...

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