WriterWriter
Well-Known Member
Guys got a problem.
I bought myself one of them fancy "bread pans" so as to get a proper loaf shape. Whenever making bread just on a flat surface I get a great-tasting product, but it's not shaped like a sandwich loaf.
However, the bread doesn't seem to rise much in the pan. I'm using enough flour/water/yeast and letting it rise an hour before punching down (I do this twice) but it never rises pre-oven more than a little bit. More kneading? Less kneading? Bueller?
Thanks!
WW
I bought myself one of them fancy "bread pans" so as to get a proper loaf shape. Whenever making bread just on a flat surface I get a great-tasting product, but it's not shaped like a sandwich loaf.
However, the bread doesn't seem to rise much in the pan. I'm using enough flour/water/yeast and letting it rise an hour before punching down (I do this twice) but it never rises pre-oven more than a little bit. More kneading? Less kneading? Bueller?
Thanks!
WW