Having a problem making bread. I have a recipe that I use all the time and make it in a bread machine. Bread is coming out dense and doesn't rise out of pan as before. Seems the only difference is a brand of flour that is new, "Red Label" brand, my questions is this, could the flour not being presifted make the bread dense? I didn't sift it myself nor have I ever sifted the flour.
I've made this many times and this is the only change that I had made is the flour.
Also, even though flour says it is presifted, would you recommend that it still be resifted?
""Piedmont"" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Having a problem making bread. I have a recipe that I use all the time and make it in a bread machine. Bread is coming out dense and doesn't rise out of pan as before. Seems the only difference is a brand of flour that is
new,
Quoted message said:
"Red Label" brand, my questions is this, could the flour not being
presifted
Quoted message said:
make the bread dense? I didn't sift it myself nor have I ever sifted the flour.
I've made this many times and this is the only change that I had made is
the
Quoted message said:
flour.
Also, even though flour says it is presifted, would you recommend that it still be resifted?
More likely the problem is due to the new flour being lower in gluten forming proteins. Less gluten means denser bread. I would try again with a different brand that is formulated especially for bread machines. If that doesn't work, try a new supply of yeast.
Having a problem making bread. I have a recipe that I use all the time and make it in a bread machine. Bread is coming out dense and doesn't rise out of pan as before. Seems the only difference is a brand of flour that is
new,
Quoted message said:
"Red Label" brand, my questions is this, could the flour not being
presifted
Quoted message said:
make the bread dense? I didn't sift it myself nor have I ever sifted the flour.
I've made this many times and this is the only change that I had made is
the
Quoted message said:
flour.
When you measure out your flour, are you simply dipping a measuring cup into the bag then leveling it out or do you use a scoop to fill a measuring cup? It's possible you're getting too much flour due to packing in your cup. Another possible issue is not using enough yeast or old yeast (seems to kind of lose its potency after a while). Lastly, if you add table salt and put in too much that could do it as well.
What bread recipe do you use and for what sized loaf (1 lb, 1.5lb, 2 lb)?
""Piedmont"" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Having a problem making bread. I have a recipe that I use all the time and make it in a bread machine. Bread is coming out dense and doesn't rise out of pan as before. Seems the only difference is a brand of flour that is new, "Red Label" brand, my questions is this, could the flour not being presifted make the bread dense? I didn't sift it myself nor have I ever sifted the flour.
I've made this many times and this is the only change that I had made is the flour.
Also, even though flour says it is presifted, would you recommend that it still be resifted?
More likely the problem is due to the new flour being lower in gluten forming proteins. Less gluten means denser bread. I would try again with a different brand that is formulated especially for bread machines. If that doesn't work, try a new supply of yeast.
Bought a new bag of flour that stated good for bread machines and all is fine now, it was the "cheap" flour. Thanks! Michael W.
""Piedmont"" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Vox Humana said:
""Piedmont"" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Having a problem making bread. I have a recipe that I use all the time and make it in a bread machine. Bread is coming out dense and doesn't rise out of pan as before. Seems the only difference is a brand of flour that is new, "Red Label" brand, my questions is this, could the flour not being presifted make the bread dense? I didn't sift it myself nor have I ever sifted the flour.
I've made this many times and this is the only change that I had made is the flour.
Also, even though flour says it is presifted, would you recommend that it still be resifted?
More likely the problem is due to the new flour being lower in gluten forming proteins. Less gluten means denser bread. I would try again with a different brand that is formulated especially for bread machines. If that doesn't work, try a new supply of yeast.
Bought a new bag of flour that stated good for bread machines and all is fine now, it was the "cheap" flour. Thanks! Michael W.
Glad to hear that your problem is solved. I'm not sure that I would blame the problem on "cheap" flour. I use many brands of flour from the inexpensive bags from Costco and Sam's to no-name store brands that are on sale with the occasional bag of King Arthur's thrown in. The results are nearly indistinguishable. The issue is the protein content, and that has largely to do with the type of wheat and where it was grown.
