Mind you, this would have to be the worst of the lot. But I'm not actually sure why. I thought it could be either the water ratio or the yeast. So I borrowed some scales that weigh water and had another go (and the result is in the pic).
So I'm assuming it's a yeast issue. Does anyone know if you can get a bad batch of yeast? I've always used Simply No Knead and never had a problem. Things got a bit hairer when I moved to a Biodynamic bread flour but came good again.
My next step is to replace the yeast, then try it in the oven and not the breadmaker. It's also encouraged to get a move on with trying sourdough bread.
**UPDATE**
Looks like it was a water issue. I reduced the water by about 40ml and had much better success with my loaves. I also increased the flour after Belinda's suggestion which helped a lot as well. I'd say I have a bad batch of flour more than anything.
Hi Mrs B,
ReplyDeleteTo me it looks like it could be the yeast or the flour. The only thing that makes me suspect the flour is that to rise that far up the side of the baking pan the yeast is obviously off and running. Had you opened a new packet of flour when this started happening?
I assume I am looking at wheat not spelt?
Not totally sure but it really does look to me like the gluten isn't strong enough to support the activity of the yeast so it is breaking down and collapsing.
Some things to try
Adding some extra gluten flour... if we are still catching up Friday I will have a look around and see if I still have some lying around here that won't be used.
Reducing your water, it is extremely unlikely to be the hydration that is the problem as your recipe hasn't changed but maybe your flour has more moisture in it this time of year, rains etc.
If you are interested I have some commercial yeast that I would also like to find a home for.. don't cook much with it any more as I mostly do sourdough.
Kind Regards
Belinda
Oh, and the BD flour you are using.. Eden or Powlett Hill?
ReplyDeleteKind Regards
Belinda
Thanks Belinda,
ReplyDeleteIts Eden flour and yes I had just opened a new bag. Never even crossed my mind that it could be a problem. I tried yet another loaf this afternoon and it has collapsed spectacularly again.
I'm wondering if it could be moisture in the flour?? I only moved to Eden flour during Summer this year and my bread has been a bit hit and miss ever since. I dont have a problem with rolls but then again I dont use a breadmaker for those.
And yes I'm hoping to still catch up Friday - will either be with my little partner in crime in tow or Mr B will work from home that morning :-)
Great,
ReplyDeleteIn that case when we meet up on Friday I will bring my extra commercial yeast so you can test that theory out without cost. If I can find the gluten flour I will give you that as well because I don't use it now and it will probably get you to the bottom of that packet of dud flour.
Kind Regards
Belinda
I've had the top of my bread sink when the bread has risen too much i nthe breadmaker so I decreased the amount of yeast in the recipe... but your problem looks a little more serious.... hmmmm.... not sure but i guess all you can do is keep experimenting. I have had yeast that doesn't rise at all before, so it is possible it is off. Sorry, not very helpful! xo m.
ReplyDelete