Bread trouble updated

[Quiver0f10]

A few months back I posted here that I was having trouble with my whole wheat bread. The first pic is what the bread looked like. It would come out with big pock marks and lumpy.

Before:


Today's loaves:




I never did figure out what was wrong before! I took a long break from making ww bread and would either buy store bought or make white. I am so glad the ww has been coming out right again!

[calliemoonbeam]

Sorry, but I have to giggle at the first loaves. If they were also hard as a rock, they could have doubled for my first try.

But those last ones...now those are some nice looking loaves! And you didn't do anything different?? How weird. Could you have had expired yeast maybe? Or if you live where there's lots of humidity, maybe that's helping. Maybe they were too dry before. That was part of my problem in the beginning, too dry and not kneading enough. Nice looking bread, makes me hungry!

[Our Little Farm]

Looks like a yeast problem to me. Glad you are doing ok now.

[Quiver0f10]

Originally Posted by calliemoonbeam

Sorry, but I have to giggle at the first loaves. If they were also hard as a rock, they could have doubled for my first try.

But those last ones...now those are some nice looking loaves! And you didn't do anything different?? How weird. Could you have had expired yeast maybe? Or if you live where there's lots of humidity, maybe that's helping. Maybe they were too dry before. That was part of my problem in the beginning, too dry and not kneading enough. Nice looking bread, makes me hungry!

Nothing different than I know. It's the weirdest thing! I have gone through the container of yeast and bought more, so maybe.

[therunbunch]

They look so yummy! (The 2nd batch of course)

[Callieslamb]

Yummy!!! It looks fantastic!

[buffalocreek]

But that last pix was taken in 2008???

[geo in mi]

If I could make bread as good as that, I would never again bring it home from the store. What's your recipe, including preparation and kneading, etc....?

geo

[Rita]

Sometimes my bread gets a case of "cellulite" like those lst loaves and I have no idea why. I think sometimes it's when it is a little underdone.

[luvrulz]

When i make ww, I add a little gluten...from the Amish bulk store....when I let them rise too long, they look like the first pic. Or aka, my thighs.... LOL

[Quiver0f10]

Originally Posted by buffalocreek

But that last pix was taken in 2008???

I must need to fix the date on my camera? The pic was taken yesterday.

[Quiver0f10]

Originally Posted by geo in mi

If I could make bread as good as that, I would never again bring it home from the store. What's your recipe, including preparation and kneading, etc....?

geo

I have a Nutrirmill and a Bosch. I used to have a Kitchen Aid and would do half this recipe.

Add 6 cups warm water to bosch. Add in 1 cup honey, 1 cup olive oil, 1/3 cup vitel wheat gluten, 2 1/2 tbsp yeast and 6 cups of the fresh ground flour. Let it mix for a minute then I shut off the bosch, add 1 tbsp salt and 6 cups more flour- mix for a minute and then add in more flour, a little at a time, until it starts pulling away from the side( all together I use @ 14-15 cups flour). Then I let it knead for 8 minutes.

Cover and let double. Punch down and shape into 4 loaves, cover the pans and let rise @ 30-45 more min( until it's above the rim of the pans). Bake at 350 for 30 min. Remove from the pans right away and brush with butter.

[Quiver0f10]

Originally Posted by luvrulz

When i make ww, I add a little gluten...from the Amish bulk store....when I let them rise too long, they look like the first pic. Or aka, my thighs.... LOL

LOL! It could have been from rising to long. I'm just thrilled it isn't doing that anymore LOL.

[sticky_burr]

looks as if the WW wasnt hydrated and the gluten not formed. and this may kill the rise-ability of the bread. i always blame the water or process.
all my bread is hand made (yester day's came out 8 and a 9+) i say much harder with no mixer but i dont use vital WG either .. yet

[kmam10]

Was it warmer and more humid when you did the latest batch? Looks like a hydration problem to me.

[Tracy Rimmer]

Yes, the first loaves look too dry with underdeveloped gluten, IMHO.

The last loaves look absolutely YUMMY, though! Good job!

[chewie]

http://simplehealthytasty.com/ look at this site for the 'best yet' recipe for ww. its really is the best! makes 2 big loaves, only one rise, right in the loaf pans. I like my stoneware pan best for it, and they come out perfect each and every time. without fail. and if you look around that site, you can see she uses that dough for everything. love it!

[Quiver0f10]

Originally Posted by kmam10

Was it warmer and more humid when you did the latest batch? Looks like a hydration problem to me.

I don't remember if it was warmer. Could have been though. I gave up baking for many months so possibly last summer.