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I find that the temperature during the proof tends to affect the rise and oven spring more than anything. On colder days I'll proof in a slightly warm oven to help, and this will provide a better end product.
I do use the no kneed method though. -
If you're using dried yeast, have you tried just adding a bit more yeast?
campervangogh
brockwell_local
@M_V
Been making bread recently. Most of my loaves seem quite dense though so wonder if anyone can give me any pointers?
From a quick google and search through this thread for 'dense' I'm guessing It might be moar kneading needed?
They generally rise alright on the first prove and a bit on the second and then rise in the oven but kinda sink a bit once out.
I've been using this recipe and subbing in a variety of granary, spelt etc flours for the 400g that's not the strong white flour and baking it freeform.
Sometimes I bung a bit of water in the kettle and run it for a few seconds to make 'tepid' water as what comes out the tap at the moment is pretty freezing. Would the temperature of this have any bearing on anything?
I think I've noticed that the dough rises more when the water is warmer.
I do 1st prove/rise in the plastic bowl I've mixed it up in, covered with a tea towel and plate for an hour. Knock back in there (try to do this gently and quickly as I read that too much handling at this stage isn't good?) and put it in a proofing basket for 45mins, bung the oven on at like, 220/230 with two trays in (one for bread to go on and a deeper one in the bottom that I put 2-300ml water in). Let the oven heat up with the trays in then knock the temp backto 200 and chuck the bread and water in and bake for 30minutes generally.
Anything sound obviously wrong in that?
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