#11  
Old 03-18-2009, 02:50 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Bread Failure

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
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  #12  
Old 03-19-2009, 12:18 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Bread Failure

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
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  #13  
Old 03-20-2009, 08:45 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: Bread Failure

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!
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