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We love making bread, but seem to have issues. We use a kitchen-aid stand mixer and dough hook to mix it up, and then let it rise. Is this enough kneading, or should we take it out of the bowl once it's mixed and knead it by hand before it rises? We seem to get good results when we let it rise, and after we do this, it gets divided and put into loaf pans to rise once more, before baking. Again, it seems to rise fine. Pu tit in the oven, and bake it, and it seems to always come out smaller than when we put it in. When it comes out of the oven, it never looks right. It's usually compressed, and when you cut into it, it looks heavy. It tastes good though, so we keep trying, but have yet to make anything that looks even remotely as good as the pictures here. Any suggestions? Next time we can try, I can take pictures of each stage if that helps someone figure out where we're going wrong.
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May 13, 2013 18:51
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| # ¿ Apr 27, 2024 09:27 |
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Bob Morales posted:What recipe are you using? I'm going to assume some kind of white sandwich bread. How much are you letting it rise at each step? Double? Yes, basically a regular white bread recipe. And doubling at each rise stage. I can post the exact recipe later if that helps after I get home.
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May 13, 2013 19:49
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