Bread not working out

[Quirk]

The yeast doesn't expire until November 2010. The flour is proper bread making flour. It is a bit humid here today, and hot. So, we have the aircon on, but it is evaporative, which tends to make the air humid.

I was so hopeful on this one. Mind you, it is still heaps better than all of the others. Feels lighter and is definitely a little bit taller. Might cut it now to check.

I read your fabulous post Depome after it was in the tin ready for the second rising. I may have handled it a bit too much getting it out of the TMX into the tin. So, I'm going to have another go following what you said by just dropping it from the tmx to the tin.

[judydawn]

Quirk, you seem so determined to get this bread making right and we are all behind you.  Can't wait for your first 'yay, I did it' 

[Quirk]

Well, even though it sank, the bread was so light! It tasted great too! A huge thumbs up from my partner, saying he won't sneak shop bread into the house if I keep producing loaves like that 

I am definitely on my way to success, I can't thank you all enough for all your help. It has definitely been a combined result of all the different tips and tricks. Will make another one tonight or tomorrow and see how that goes too.

[Thermomixer]

Good work.  It may be that it got too much air in bfore going into the oven and some of that deflated this time /

[achookwoman]

Quirk,  you are on a roll .  Keep making bread,  even if you cut it in half to see what it is like,  then give it away.  Keep the dough away from the air- con.

[Depome]

The expiry date on your yeast is almost irrelevant unfortunately. If you don't prove it separately, then you'll never know if it is truly capable on its own.

Humidity is not your friend! Heat is, because it will speed the process up, but not evaporative coolers.

[Tebasile]

Look forward to your recipes Tebasile.  I'm loving anything "whole" at the moment.

Next week after monday, Cathy 

[Nay-nay]

If you have enough breadcrumbs - look up the Puddina recipe. 
http://www.forumthermomix.com/index.php?topic=2646.0

[achookwoman]

There is also a bread crumb based lemon pudding ,  called Queen of Puddings.  Will convert recipe to TMX if anyone is interested.

[Tebasile]

Look forward to your recipes Tebasile.  I'm loving anything "whole" at the moment.

"whole" for you Cathy  :  http://www.forumthermomix.com/index.php?topic=3275.0

[judydawn]

There is also a bread crumb based lemon pudding ,  called Queen of Puddings.  Will convert recipe to TMX if anyone is interested.

Yes please Chookie

[cathy79]

Look forward to your recipes Tebasile.  I'm loving anything "whole" at the moment.

"whole" for you Cathy  :  http://www.forumthermomix.com/index.php?topic=3275.0

Thank you so much - looks fantastic.

[inkha]

Tanks, I have looked at all of the recipes but was put off a bit by the fact they were all for white bread. So, do I just replace weight for weight? So, 100g less of white flour for 100g of wheat?

Thanks again My eyes and brain are hurting after looking through so many recipes!

Preheat your oven to 50C, then start preparing your dough (wholemeal flouer with or without seeds plus 2 Tbs of white vinegar etc). Once kneaded in your TM place it on a baking sheet and hand-knead again for 2-3 minutes. then place it loaf shaped onto a baking sheet or tin into your oven, switched back to 00. Leave for 1 hr to rise, then switch oven to 200C and bake for 1/2 hr. You can place a bowl of water into the bottom of your oven, helps with the crusting of the loaf.
I have bought a baking stone from Germany, received after 3 days! Baked my loaf on that and it was absolutely brilliant! Very crusty and a proper Rye Bread. If you put Pizza Baking Stone.de into your address bar you should get to read all about it. It is cheap too and apparently good for pizzas as well. Happy Easter to all. Ingrid

[Nay-nay]

How's it all going Quirk?? Not getting too overwhelmed I hope?? 

[Nay-nay]

I have bought a baking stone from Germany, received after 3 days! Baked my loaf on that and it was absolutely brilliant! Very crusty and a proper Rye Bread. If you put Pizza Baking Stone.de into your address bar you should get to read all about it. It is cheap too and apparently good for pizzas as well. Happy Easter to all. Ingrid

Thanks Inkha - what website did you purchase yours off??