Six months ago, I started making our bread. It was time to start using some of that wheat I've had in storage for years. It's become a healthy habit and we love it. Week after week I've been grinding wheat, mixing dough and baking bread that looks like this. Not too bad, huh? It's possible that I might, just might, have started to feel a little "puffed up" about my bread.
I'd just begun to think I had this recipe mastered when a few days ago, my bread came out of the oven looking like this. Same exact recipe, but something was definitely amiss. I have no idea what happened.
I've been humbled.
Probably the dew points were off :) and it had nothing to do with your baking. Don't get discouraged, next time it will be beautiful again.
ReplyDeletethe humidity will defintly make a difference in baking, remember your mom and i did a little baking one time, love ya
ReplyDeleteI believe I would still eat that bread.
ReplyDeleteOut of curiosity - I googled it, and this is what I found:
ReplyDeleteBread falls in the oven for two main reasons:
The dough was left to rise too long. It should only be allowed to double in size.
The flour was low in gluten so the dough could not rise.
@Sherri - dew point? or humidity??