What's wrong with my bread?

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Challah and Breads

View latest: 24h 48h 72h

jba

Sun, Aug 10 2008, 8:06 pm

I used to make good challah and bread. Lately everything turns out extremely heavy (challah this week had a similar consistency to play dough). The yeast does what it should, it seems to rise....Any suggestions?

Bsimcha

Sun, Aug 10 2008, 8:33 pm

Call Devorah Heller, I do not know how to get hold of her, but I heard she helps people all the time.

Mommastuff

Sun, Aug 10 2008, 8:36 pm

Bsimcha wrote:

Call Devorah Heller, I do not know how to get hold of her, but I heard she helps people all the time.

where does she live? city? does she do this as a business or chesed? Does she have a website? Where would I find her number?

Pineapple

Sun, Aug 10 2008, 8:37 pm

Mommastuff wrote:

Bsimcha wrote:

Call Devorah Heller, I do not know how to get hold of her, but I heard she helps people all the time.

where does she live? city? does she do this as a business or chesed? Does she have a website? Where would I find her number?

SHes in BP I think she does it as a buss

jba

Sun, Aug 10 2008, 8:39 pm

she helps women make good bread as a business? I was just looking for some pointers... Rolling Eyes

miriam

Mon, Aug 11 2008, 12:19 am

Make sure you are adding enough water. I use about 1 1/2 cups for 6 cups of flour. I add one cup and then pour the rest in slowly depending on how much water is needed. I use a kitchen aid.

Tefila

Mon, Aug 11 2008, 12:25 am

It could be
1. the yeast do u refrigerate it even if dry? 2. Let it dissolve in the LUKEWARM NOT HOT water mixture befre adding in other ingrediants?
3. YOu could be putting more flour then needed.

I find if I rush then mine will also flop, also I can tell before I even bake it what it will taste like. One other thing this week I was lazy so we bought, bought challah and though the outside appeared done the insides were doughy yuck. It is better to have the oven on slightly lower so it bakes uniformly well then when it is on higer and just the outside bakes!

mumoo

Mon, Aug 11 2008, 12:27 am

less flour or more water. the stickier it is to roll out, the fluffier it will be baked

Fabulous

Mon, Aug 11 2008, 12:35 am

I also find the ambient temp of the room to be important. Keep the kitchen very warm, humid even if possible. Turn the oven on even when the yeast is rising, keep it on as the dough rises. I leave the dough in a bowl on the far edge of the stove and remove it every few minutes so that it stays warm, yet doesn't bake at the bottom. I also put towel moistened with warm water on top of the bowl.

And sometimes, no matter the recipe, yeast, tips etc... the bread or challah will either come out good or not, it has be gelungin.

bashinda

Thu, Sep 11 2008, 12:55 pm

this is a bit old but I want to clarify that Devorah Heller doesn't charge, AFAIK, for questions over the phone. I know her phone # is mentioned in another thread so anyone interested do a search. I called her once btw! I felt a little weird but it was obvious from the phone call that this must be a common occurance.

Mommy3.5

Thu, Sep 11 2008, 9:46 pm

SOUNDS LIKE YOU ARE USING HIGH GLUTEN FLOUR. sorry I was NAKing...

Page 1 of 1