Hi Jens -
I suspect you have already diagnosed your problem(s).
Sounds to me like you are probably both using too much yeast, and quite
likely allowing too much rising time.
I suggest you start by reducing the amount of yeast by one teaspoon at a
time until you start getting satisfactory results. For the rising times,
most recipes will specify to "allow to rise in a warm place until doubled in
bulk." First, you want a WARM place, not a hot one; in the summer time, I
just leave my bread on a counter with a cloth over it to keep out
contaminants. In the winter time, I turn on my kitchen range oven on low
just long enough to get it warm, then turn it off. After I check to make
sure that the temperature is not over about 85 degrees Fahrenheit, I put the
covered dough in there to rise. I check it once per hour or so to make sure
it has not cooled too much and reheat as necessary (remove dough from oven
while reheating).
It is difficult for many people to judge when dough has "doubled in bulk"
using the usual container with a small bottom and sloping sides, so it is
not a bad idea to get a container with a flat bottom and straight sides to
make it easier to tell when doubling has occurred.
[[am sending this direct as well as to the list so you don't have to wait
for the digest]]
Best of luck!
- - -
Bill Hatcher
Bill's Raceworld
Goodies for the NASCAR fan
http://www.vstore.com/vstorecar/billsraceworld/
> --------------- MESSAGE bread-bakers.v099.n062.2 ---------------
>
> From: "Jens P. Maudal" <jens.maudal@c2i.net>
> Subject: Loose bread
> Date: Sat, 20 Nov 1999 12:33:30 +0100
>
>
> We experiance two major problems with our bread baking, one is a
> smell and
> taste of yeast form the bread. am i right in assuming this is due to using
> too much yeast.
>
> Secondly the bread becomes too loose, falls appart when spreading and
> eating it. Is this again because we are too much yeast or may we
> should cut
> down on the time the breads are left for the second rising.
>
> I am not using a bread machine, baking the old fashioned way.
> Thanks for any comments.
> --
> Jens P.Maudal e-mail: jens.maudal@c2i.net
> Drammen
> Norway