Saturday, February 22, 2014

OK bread bakers/Kitchen aid users, I must be doing SOMETHING wrong!

I am a pretty confident cook, and am not hesitant to try new things. I am striking out, however, in my attempts to use my Kitchen Aid mixer as a replacement tool for my bread machines. Last night, I used my usual pizza crust recipe, and it came out really thin, didn't rise as usual. Totally edible, just not a preference. It was definitely thin crust last night!

This afternoon, I used the KA again, this time to mix up some bread dough, using a TNT recipe from Nancy of Around a kitchen table. First rise was perfect, then I punched it down and placed it in awaiting bread pans to rise again. I gave it more time, still a bit flatter than normal. I brushed on a milk glaze-that may have been my mistake as the recipe didn't specify to do this before or after baking off the bread. I now have 2 flattish loaves of white bread, which I am certain are edible, just not up to my usual results.

Any tips or  ideas? I can't life my bread maker and DD has not been home on both occassions, one of the reasons that I turned to my KA that sits out on my counter.

UPDATE: I had eggs and toast for lunch. It tastes absolutely fine, it's just a very flat loaf.

16 comments:

Tammy said...

Could the KA be over mixing it? I'm not a baker by any means but just a thought.

Ms. Sandie Apuzzo said...

what type of yeast are you using?

Meg B. said...

I only use my KA for bread. Never a problem, bū here are dome things I leaf Ned:

The best results come from the Betty Crocker red book recioes.
-usec the dough hook to knead, and DO NOT turn the speed higher than 4.
-set dough in a bowl undera cloth to rise, and set the bowl under a light...I set it on my stove with the light from the over the microwave light shining on it. You can also set it in the oven with the oven light on.
-yeast must be good...did you proof it? I buy bulk, and keep it in a mason jar in my fridge.

Marcia in rural WNY said...

My only suggestion would be maybe how old is your yeast and where do you keep it? The one which rose well for the first rise and didn't for the second has me stumped. Usually I tell novices that their water was too hot, because 9 times out of 10, that's the problem, in my experience, but I know that's not YOUR problem. I get my yeast at Sam's Club by the pound, and I keep it in a container in the freezer and use it directly out of the freezer. But I think I remember you saying you bought yeast recently, so not even sure that's an explanation.

The only other thing I can think of would be mis-measuring something. I'm an experienced baker, but I have slipped up a time or two and had a dud as a result. I almost made my pizza dough for dinner with 1 tsp of yeast--it takes 1 TBSP, which I did remember in time, but 1 tsp is so much more "normal" an amount, I also left it at that.

Yeast dough is usually so forgiving---I've let it rise 3 times, and delayed baking it for a while, and still ended up with edible results. I use the ABM a LOT and so far have been able to get most of them "free" just by
asking various relatives if they are still actively using their's. Most have said "No, do you want it?"

BarbS said...

I switched from using my BM to using my KA and find that the bread has a much better taste and texture. One trick is to use the paddle and mix the wet ingredients, fat, salt, and about 1 and 1/2 cups of four really well. Mix for a a minute or so. Then add the yeast which has been bubbling in a little warm water (108 to 115 degrees) for about 10 minutes and beat another minute. Change to the dough hook and add the rest of the flour a half cup at a time. Don't add too much flour as that can make for a dry, too dense loaf. After all flour is mixed well, set your speed at 4 and let the dough mix for 800 turns. The first time you do this, count 100 turns and then multifply the time by 8. Wish I could give you the number of minutes but I do it so often I just somehow know. The mixing with the paddle and then the 800 turns with the dough hook are the trick to perfect bread. The dough is smooth and satiny. I haven't used my BM since mixing the dough this way. Good luck. I find it doesn't work well to make more than one loaf at a time. Too much for the KA to handle.

Rhonda said...

My only thought is your yeast is not active enough. Even though it rises for the first rise, I really am not sure.
I hope you get it figured out, homebaked breads are thrifty and delicious!

DW said...

As I understand it, rising issues are usually due to the yeast or the room temperature.
Is this a new batch of yeast? When you made dough in the bread maker, did it rise in the machine? (can't remember if there's a rising period in the dough cycle on mine.)

Bargain Mom said...

Try the KA recipie. My mother in law uses it now and it is yummy. I've never compared it to my ABM one though

Lisa said...

I use a kitchen aid to make french bread and never have problems with it. The recipe I use is from theprudenthomemaker.com --just look under the recipe tab. She also has a pizza dough recipe that is very good too. good luck!

CTMOM said...

Wow! thanks for the responses.
Yeast: same as I have been using, from a covered jar, kept in the fridge. It's dry, fast action Fleishman's or Red star brand yeast. While the dregs of the jar, it's been working just fine up until I used the KA instead of the ABM.
Proofing: I did proof the yeast, per a recipe I was following, that is TNT. It was proofed 5 minutes, it perhaps was a typo and should have been 10? I am used to just dumping the yeast, flour etc all together, and turning the machine on. (ABM) maybe I have to work on this proofing step
Water temp: while I didn't use a thermometer, it seemed the right temp
Over kneeding: I kept the mixer @ 2, for 8 minutes as instructed. With the 2 loaves of bread I made, the dough was left to rise in a bowl, and did so, very nicely. When worked down and transferred to the actual loaf pans, it was then placed in a warmed oven (as I always do) and left for a second rising, and then I added some additional time. Still not at risen as I would have liked. We haven't eaten any yet, I'm sure it'll taste fine. Just want to work on the possibility of d/c the use of the ABM, and using only the KA

Shara said...

One of the biggest differences I find is in rising time, because the bread machine has that temperature control it just rises much faster. Perhaps the coolness of the kitchen slowed down the process?


CTMOM said...

Shara,
Dough rose very well, in a pre heated/warmed oven. Everything seemed great, until I transferred the dough for the second rise, in the actual bread pans, also set in a warmed oven.
I am scratching my head over this.
I'll keep trying, like getting used to making bread in the ABM, there may be a transition period. Shrug

BarbS said...

I put my dough in the oven with the light on too. But I also boil some water in a small saucepan and put that in the oven too. Not too close to the loaf pans. I use this method for both the initial rising and the rising in the bread pans. The moist, warm enviroment makes for perfect rising. Also make sure that your dough in the pans does not rise too much as that will make your loaves fall. The rule is that the edge of the dough shouldn't rise more than an inch above the rim of pan. I let it go about an inch and a half but no more. Good luck and keep trying.

BarbS said...

Forgot to add that I don't warm the oven, just put the light on.

Lili said...

Hi Carol,
When you went to put the once-risen dough into the pans, did you add anything to the dough or did the dough go as-is into the pans. Could the yeast have run out of "food"? How long did it spend rising in the oven the first time? Could the heat of the oven for first rise have been too warm for too long?

I know with my sourdough that when I leave it on the counter, without adding new flour/water, for a prolonged period, eventually the action begins to die down.

Hope you can figure this out soon.

CTMOM said...

Lili
No, nothing was added to the bread just prior to placing it into the loaf pans for the second rising. Returned to the oven where it rose perfectly the first time (for the usual time-I followed a recipe to the T), I let it rise again, was flat, gave it 20 minutes more, then brushed it with milk, which deflated it again, baked it off. Makes great toast, we're eating it. I just want a better end product. I'll keep experimenting.