Bread Failure Hearth Bread and Flatbread Discuss Bread Failure in the Brick Oven Cooking forums; I like CJ's idea of testing your yeast. That seems like a prime suspect. Do the baguettes poof during the ...

[james]

I like CJ's idea of testing your yeast. That seems like a prime suspect.

Do the baguettes poof during the bulk fermentation? Is your final proofing giving the loaf a rise to where the exterior is springy? If not, may your yeast is dead (dying).

Can't wait to hear how this one comes out.
James

[texassourdough]

I agree that there seems to be a yeast related problem. I made some really dense loaves last month when it was cold and I faced a time limit, and the dough just didn't want to rise. I should have simply put it in the fridge and gotten it out later but...I made beautiful but rather dense loaves instead. Still, it rose SOME.

There could be other problems. Could be something was in the water also.

I look forward to info on the experiment of feeding the yeast and seeing if it will froth.

Thanks!
Jay

[Xabia Jim]

Nope, the yeast is not the issue!
We bought new yeast and have had good activity.

Seems like this spanish flour is suspect....try again tomorrow!