I don't understand bread. This dough had so much rising power in the bucket it almost burst the lid. And yet, in the oven, almost nothing. A modest puffiness at best. Why? I'm sure there are answers, but I don't know them. The good thing is that, impressive rise or no, this is one of the tastiest loaves I've made in a while (100 g white, 100g sprouted spelt, 400g whole wheat).
Friday, March 18, 2011
When the Bread Doesn't Rise
I don't understand bread. This dough had so much rising power in the bucket it almost burst the lid. And yet, in the oven, almost nothing. A modest puffiness at best. Why? I'm sure there are answers, but I don't know them. The good thing is that, impressive rise or no, this is one of the tastiest loaves I've made in a while (100 g white, 100g sprouted spelt, 400g whole wheat).
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