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East2WestGirl
2 Posts
Ashley
USA
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 Posted - Jul 09 2020 : 07:44:47 AM
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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? |
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Ashley
539 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - Jul 09 2020 : 09:38:43 AM
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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.
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Ashley Ogle |
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Kamut Week 4
