So I was thinkin, what I could try next.
Lets try puttin some cocoa powder in. ::)
Fed Sonny like always.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0527.jpg)
The next morning.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0526.jpg)
Stirred that down and saved my 1/2 cup.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0528.jpg)
Now I made the recipe just like always but this time I added 1/3 cup Hersheys Cocoa, changed the sugar from 1/4 cup to 1/3 cup and swapped out the oil for unsalted butter.
All mixed up and ready for the first rise.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0529.jpg)
After the rise.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0530.jpg)
Punched that down and made a couple logs.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0531.jpg)
Well some thing went wrong, it rose but fell when cookin. :'(
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0555.jpg)
After lettin it cool had to slice just to taste it, not bad, needs more work.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0565.jpg)
I will try this again.
Any Ideas why it fell when cookin?
There are a number of reasons why bread can collapse. Too much moisture, too much yeast, not enough kneading improper temperature or humidity when rising. Too high a temperature will kill yeast 140° F.
It may have also fallen because you were jumping up and down, staring thru the oven window waiting for it to be done. At least that's the problem in my house ;D
Quote from: SoCalBuilder on December 20, 2010, 09:05:22 AM
It may have also fallen because you were jumping up and down, staring thru the oven window waiting for it to be done. At least that's the problem in my house ;D
Thats gotta be it. :D
I might have not kneaded it enough, was kinda in a hurry. ::)
Looking at the pics I would suspect the dough was"overproofed " before it went in the oven. It should go in before the yeast has exhausted itself, which is just a tad less than the maximum amount of rise it will give. A good test for maximum proof is to lightly apply pressure with the tip of a finger to the risen dough, make a small dent. When it just no longer springs back to fill the dent in a few seconds, that is about as long as you want to proof. It's generally better to bake a bit underproofed than overproofed.
BLSH
By "overproofed" you talking the first or second rise?
I thought I may have let it rise to long on the first rise.
"Proof" is the final rise, in shape or in the pan, before it goes into the oven.
Quote from: BuyLowSellHigh on December 20, 2010, 09:33:30 AM
"Proof" is the final rise, in shape or in the pan, before it goes into the oven.
Gotcha.
Thanks.
BLSH
You think waiting to long on the first rise would do some thing like this?
You can send that reject second loaf my way for proper disposal!!
Quote from: OU812 on December 20, 2010, 09:46:52 AM
BLSH
You think waiting to long on the first rise would do some thing like this?
It might. When a yeasted dough or a sourdough culture peaks and then starts to fall that tells you that you have passed the peak of yeast activity. One key is to hit the heat as the yeast are just peaking or just before they peak in activity, not afterwards. If the dough is allowed to over ferment in the initial rise and then isn't thoroughly degassed the yeast will be weak and peak earlier in the following rise / proof.
Quote from: BuyLowSellHigh on December 20, 2010, 12:39:16 PM
Quote from: OU812 on December 20, 2010, 09:46:52 AM
BLSH
You think waiting to long on the first rise would do some thing like this?
It might. When a yeasted dough or a sourdough culture peaks and then starts to fall that tells you that you have passed the peak of yeast activity. One key is to hit the heat as the yeast are just peaking or just before they peak in activity, not afterwards. If the dough is allowed to over ferment in the initial rise and then isn't thoroughly degassed the yeast will be weak and peak earlier in the following rise / proof.
That explains it!
I was busy and forgot the dough during the first rise and the proof started off good then fell on its face and when I put it in the oven it colasped.
Thanks