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 Beginner Breads
 3. Beginner Batter Breads
 Kamut Week 4
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East2WestGirl
2 Posts
Ashley

USA

Posted - Jul 09 2020 :  07:44:47 AM  Show Profile  Reply with Quote
Location- Central Coast, CA
Elevation- 250'
Equipment- Brod&Taylor proofer @ 73', 85' proof for 4-6hrs bake day
Flour- Kamut

Week 1- bake day: was not great, but bread
Week 2- bake day: some rise, bread wet and dense
Week 3- bake day: full rise during proof. Bread appeared as though it "fell" or lost rise during baking. Bread was spongy and wet.

Quite discouraged by Week 3's bake results. I have made the basic loaves each week. Plan to attempt Week 4 bake day with same basic loaf. I am carefully following the book's instructions and my oven temp. has been verified. What can be done to get rid of the moisture and the spongy texture?

Ashley
539 Posts
Ashley
MOSCOW Idaho
USA

Posted - Jul 09 2020 :  09:38:43 AM  Show Profile  Reply with Quote
Hi Ashley,

It sounds like you've had good rise results. The Batter Bread does make a pretty moist bread. Since your bread fell in the oven, you may benefit from adding a little extra flour. I'd start small here—maybe an extra 1/4–1/2 cup. This will help the bread hold bubbles better, and will slightly reduce the moisture in the bread. The Batter Bread will always make a moist loaf, but since you're seeing a full rise at week 3, I'd say you're pretty close to being able to move to the Advanced section, which has recipes for breads with less moisture content.

Ashley Ogle
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