Plain White rolls - no fuss

[BeezeeBee]

Thanks DJ for your insight. I've never tested the feel with the rises. Just eye balled the height of the dough. I wasn't even at home for the proofings. Will have to change that.

After 2 days of lumps of failures, I'm using the bread maker completely today. Tired of eating defrosted slices

Will give it another go when I have long stretches of time at home

[CreamPuff63]

For me where I live (Perth), I have to allow about 2 1/2 hours to make bread in total. First proofing takes 1 hour, and 2nd rise half an hour whilst I turn oven on and wait for it to reach temperature. Never fails so I'm puzzled BZB.

Don't give up - get back on that horse and show it who's boss

[BeezeeBee]

Thanks CP. I'm in Perth too. I must have over proofed the 2nd rise. Left it outside yesterday at about 2.30pm to do the school pick up. Continued indoor for about 1 hour when I took DS8 swimming.

[droverjess]

Good luck.
In UK temps 3 to 4 hours would be the norm depending on recipe etc.

On a good day first rise one hour, second rise 40 mins, but can take longer.

[achookwoman]

BZB,  sorry we are not closer,  I am in Victoria.  Take notice of the WA comments on rising times.   I have produced loaves like yours.  Usually something wrong with the process. You sound like you have a busy life and until you are really proficient at bread making,  this can cause problems.  Don't waste the dud loaves,  turn them into breadcrumbs and freeze them. 
Water temp should've like a baby's bottle.
If the bread deflates when you cut a cross in the top,  don't do it.  It just allows the loaf to rise evenly.
My bread maker is a  very old Panasonic. 

[droverjess]

Chookie is so right, busy lives and bread don't work well together.
The number of times I start bread then DH changes the plan for the day or I have to go do a job, usually at a critical time means the dough has to go in the fridge to slow it down. Although I can make this system work the bread is never quite as good.

[BeezeeBee]

Tried making a loaf again. I'm closer today but not quite there yet. Was going to fire up the oven but I ran out of time. So bread maker again.

My first rise was done in the TMX bowl in front of the heater. I waited for the MC to get pushed out, as per Hally's tip in another thread. But it never did I waited for 1hr 45mins before giving up.

 When I jiggled the bowl to get the dough out, 2/3 plopped on the table. The rest remained stuck in the bowl. I had to pull all the itsy bitsy pieces out whilst avoiding the blades. Then stuck the pieces to the main body like play dough

A crust had already formed on the surface as well

Could only give 20 mins to the 2nd rise. It seemed sticky, but there was a bounce when I touched it.

Used 50 mins instead of 1 hour for the baking, to get a thinner crust.

Loaf looked better, but it was still dense.

[achookwoman]

BZB,  are you sure you yeast is ok..?

[BeezeeBee]

I think so, Chookie. Made bread in the breadmaker yesterday and it was fine.

[BeezeeBee]

Bored of loaves (especially failed ones ) at the moment. Made pineapple and cheese buns today for the boys' afternoon tea.

[judydawn]

They look nice BZB.  I had success with rolls before I cracked it with a loaf.

One more thought - you did use Bakers' Flour?

[BeezeeBee]

Yes, Defiance brand bread flour JD

[CreamPuff63]

another thing I thought of is perhaps trying filtered water. I saw something the other day that said that the chemicals in tap water can stop the yeast activating.

[droverjess]

This may Not be relevant but my bread made with fresh yeast is always better than dried, but I know not everyone can get hold of it easily.

Are you using traditional dried or fast action sachets?

[BeezeeBee]

DJ, I used instant dried yeast. Lowan brand.

CP, I used filtered water.