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Bread emergency - help!!!
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judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Apr 06, 05 12:41 pm Post subject:

OK. I took half of the dough and did what you suggested - stretching it and sprinkling on a bit of dry yeast, folding over, turning and stretching again, repeating until all the yeast was used up. While I was doing this, the dough gradually changed from a rather unresponsive lump, to a more springy, elastic ball - more like proper bread dough, in fact. Flushed with this success, I decided to scrap my original plan of making the other half into flat bread and added the yeast to it, as described above. Finally I sort of squidged the two halves together and gave them another quick knead.

I put the dough to rise again. It was still quite cool to the touch, and the kitchen wasn't too warm either, so I just forgot about it for a couple of hours. When I came back, it had risen, but only to about half the size that I would have expected normally. At that point, I was putting the oven on for something else, so I knocked back the dough and divided it between two loaf tins. These had a short further rising in a warm place while the oven heated up (about 15 minutes).

The resulting loaves are about 35% smaller than my normal loaves. They do not taste particularly yeasty, and the texture is a bit "claggy", but I imagine they will toast OK.

So from all this experience I have come to the following conclusion: if you are making bread, it is best to put the yeast in at the beginning

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Wed Apr 06, 05 1:10 pm Post subject:

Judith wrote:

...it had risen, but only to about half the size that I would have expected normally. At that point, I was putting the oven on for something else, so I knocked back the dough and divided it between two loaf tins. These had a short further rising in a warm place while the oven heated up (about 15 minutes).
... I have come to the following conclusion: if you are making bread, it is best to put the yeast in at the beginning

Thanks for that!
You know, I think that giving it another rise after knocking back, folding and turning, sounds as though it would have done the trick. Which is indeed useful to know. I think the 'instant' yeast is pretty amazing stuff.
And BTW a jar of dried breadcrumbs is a useful thing to have on hand... !

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Apr 06, 05 1:30 pm Post subject:

dougal wrote:

And BTW a jar of dried breadcrumbs is a useful thing to have on hand... !

Good thinking!

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Apr 06, 05 3:15 pm Post subject:
I turn any stale or less than successful bread into breadcrumbs which I keep in the freezer to use in sausages.

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