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Making Bread

Hello,[p]Perhaps you can help me, I have tried on several occassions to bake country style bread in my oven.[p]I have followed the receipes to the letter.[p]Live in Dallas, not sure if the altitutde or humidity has an effect.[p]Here's my question, after the bread has risen 2 - 3 fold, I gently deflate the bread and prepare it to rise the second time, prior to baking the bread. When I knead the bread into a ball,then into an oval, and let it rise for the second time, the bread rises, but to the sides and does not rise upward?[p]How do I get the bread to rise in a uniform oval and not from side to side, (leaving the bread somewhat flat)?[p]In advance, thank you for your comments and sugestions.


  • PujPuj Posts: 615
    Malone,[p]Not knowing the bread that you're baking and its recipe, I'll venture to guess that you're overproofing the dough. This can occur during the first or second rise.[p]You state "after the bread has risen 2 - 3 fold" and my question to you is "what is it, 2 fold or 3 fold?" Bread baking requires adherence to a formula, dough shaping technique, and proper fermentation (rising). I'm glad to help, but a little more detail would be beneficial.[p]Finally, are using a wicker basket of some kind for final shaping?[p]Puj
  • ZipZip Posts: 372
    Puj,[p]I couldn't have said it better myself..........[p]Ashley
  • PujPuj Posts: 615
    Zip,[p]I hear ya, and I must have a little chuckle myself since I didn't follow my own advice at Eggtoberfest yesterday. During the bake of the potato/cheddar/chives sourdough I ventured out into the crowd for some eats instead of watching the bread. The result was a beautifully charred bottom at one end of both loaves. Fortunately the charred portion was easily sliced away and both loaves were salvaged.[p]Wish you could have made it,

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