Breadmaking Help

11 years ago

I made my first Pullman style loaf for the tea sandwiches and while it's very good and can be cut for the triangles and the ribbons it isn't going to do for the pinwheels. It has too much of a "crumb" to it. When I roll it it

"cracks" on the outer curve.

I need help modifying this recipe to a less crumby/dry bread to a softer bread or a recipe for a soft squish type bread. The only change I made to the recipe was using all white flour no whole wheat.

Dainty tea Sandwich bread - King Arthur

3/4 cup milk

1 cup lukewarm water

6 tablespoons butter

2 teaspoons salt

3 tablespoons sugar

1/3 cup Baker's Special Dry Milk or nonfat dry milk

1/3 cup potato flour or heaping 3/4 cup potato flakes

3 cups King Arthur Unbleached All-Purpose Flour

1 1/2 cups King Arthur 100% Organic White Whole Wheat Flour*

2 1/4 teaspoons instant yeast

*Use all-purpose flour exclusively, if you like; but believe me, your family will never notice the substitution of a cup of organic white whole wheat flour for part of the all-purpose.

Combine all of the ingredients, and mix and knead themÃ¯Â¿Â½by hand, mixer, or bread machineÃ¯Â¿Â½to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.

Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.

Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350Ã¯Â¿Â½F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190Ã¯Â¿Â½F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.

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Comments (6)

cloudy_christine
11 years ago
More gluten development should solve the problem. Gluten is what forms the structure that makes bread not crumble into pieces. How did you knead it? By hand or mixer or bread machine? Knead bread dough until you can stretch it between thumb and forefinger into a "windowpane." Look up "windowpane test" for pictures.

If it were me, I would not use that recipe. I'd find one with no potato anything. Just a plain milk bread made with white flour.
grainlady_ks
11 years ago
1. What was the temperature of the finished loaf? If you baked the loaf too long, that will have a drying effect on the "crumb" (the inner portion of a loaf of bread). The recipe indicates 190-degrees F.

2. How thick did you cut the slices for rolling?

3. It may help to wrap the loaf in plastic wrap or a plastic bag when it has cooled to 90-100-degrees F. in order to prevent it from drying out. The longer the loaf sits on the drying rack, the more moisture migrates from the crumb through the crust.

4. Other things that can affect the crumb....
-Overworking the dough
-Insufficient first proof (use a dough rising bucket and only allow the dough to rise to just UNDER double).
-Improper forming of the dough before placing in pan (tight or loose)
-Using too much bench flour (use a Silpat to form your dough on, not a floured board or counter, and you won't need any bench flour - lightly oil your hands for handling the dough.)
-Incorrect oven temperature

5. How did you measure your flour? You may have added too much flour depending on the measuring technique you used.

You may want to contact King Arthur and ask them for some input.

-Grainlady
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This is WAY late, probably too late to help, but I just ran across this in a web search. I have this same machine and here is my basic recipe, in case it's useful. 3 cups bread flour 10 Oz (1 1/4 cup) water 1-2 oz vegetable or olive oil 1/4 tsp salt (may omit) 2 tsp sugar (may omit) 2 tsp instant dry yeast (buy it in bulk) You may substitute up to 1/2 cup of whole wheat or other whole grains for the bread flour. You can use more than 1/2 cup of other grains, but you'll have to use more yeast and the bread may still fall before baking. This recipe is not the same as the one in the manual. Mine works better. ;-) These machines were made by MK Seiko. The quality is much, much higher than the cheap $40 junk machines sold today. Very few repair parts are still available, I'm sorry to say, so treat it kindly.
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Thank-you for the explanation about the scaling on the website. I'm sorry I maligned a fictive editor! I was just trying to make the amounts match and thought the second addition was an error too. :) If there had been a single measure of honey and the directions had said "half of the honey" it would have been clearer and worked better on the scaling. Oh, well. Scaling a recipe you've never made can be dangerous even if you think through every ingredient. My mother's challah recipe, which I've made the most, and made for decades, makes three loaves, and it's much better to make three loaves and freeze two than to try to make it work for a single loaf. One thing to remember in baking bread is that recipes often fail the first time you make them, especially while you're developing expertise. There are so many variations in flour, kitchen climate and oven climate, that a recipe is really a starting point, not an absolute. I'd also follow the recipe exactly once to get a better idea of what it's supposed to be before changing the ingredients. After that, remember that when you make changes, you're not following the recipe, and you're relying on some very precise chemical and biological reactions not to care. Keep in mind that you're making an experiment, not a recipe, and that there are things that may be going wrong. I've been doing that almost weekly for the last year, and learning a lot from it about what reactions such changes bring, It's fun! But if your point is to make a good recipe and have a good loaf of bread, do start by actually making the recipe. I have all kinds of ideas of how to proceed and tried writing them out, but I realized I'm not expert enough to make them make sense. It sounds like it might be overrisen, underbaked, or perhaps baked at too low a temperature. Do you have an oven thermometer? Re soaking, if you're trying to adjust the nutrients of the whole wheat, you should do at least 8 hrs. and with some acid (I found a jar of vitamin C crystals easy to find and use a pinch of that, but normal kitchens acids will work). Adding extra liquid for it might have required a little extra baking too. I've found that even if a soaker seems very dry, when I mix everything together, it's fully hydrated and doesn't need an addition of water. This is true even when I knead the ingredients together by hand. My best advice is to decide on a few small adjustments, try again, and see what happens. :)
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Oh Jasdip, I hope I was totally wrong then!!! Perhaps the flour couldn't work in because the dough ball was already formed and the machine just couldn't work it in. I would do just what you did and mix it in by hand. I usually let most doughs rise 2 times, then shape and let rise again in the loaf pan. I like a slow rise for the flavors to intense. A lot of times I let my doughs rise in the fridge over night for a flavors to really intensify. I love working with dough! When I have dough for french/Italian breads rising, I will go every 30 minutes and pull the dough up by the sides, folding over on itself and flip the dough ball over. This helps develop the gluten in the dough. Oh yea, some doughs can rise too many times! I think the way you did it is the usual way for lots of bread. The King Arthur Flour website has a bagguette recipe that uses perhaps 3-4 dough rises and the bread was beyond belief when I baked it!!! I love their website for all the good recipes they give. It also has a blog that is so funny and has great recipes with step by step instructions with pictures! Deb
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chase_gw
Original Author
11 years ago
It very well could have been the temperature. It was 198 when I took it out. Also I let it cool completely before wrapping.

On the positive side it slices easily and tastes great !!!
centralcacyclist
11 years ago
What about trying the roux method? I haven't done it but it is supposed to yield a soft springy bread. I did a quick search.

There is also a milk roux method but I didn't search for that.

Here is a link that might be useful: Water roux.
lindac
11 years ago
I would use a recipe for a broiche roll for the bread....or perhaps even a challah....
Think it's the eggs that make it hang together well and be dense enough to roll up.....
Also potato in bread makes it tender.....and for rolled sandwiches you want tough! LOL!

Many recommend slicing the bread and then laying a wrung our tea towel over it and leaving it for an hour or so. That may help with the bread you already have baked.
annie1992
11 years ago
I would also look for a recipe that contains eggs and skip the potatoes. Slice it thinly. The King Arthur Flour people are great, BTW.

Have fun!

Annie

Breadmaking Help

Comments (6)

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