The key to a nice rise is Instant yeast and room temperature ingredients. Follow the recipe on my website and you should get a good rise with your dough.how do you get you bread dough to raise that high?
i have tried several times and i cant get my loaf to get much more than 3" when it comes from the oven
That is an excellent question because folks keep their homes at different temps for different reasons. Bread likes about 75-80F to rise in 45-60 minutes. If it's cooler, it will take the dough longer to rise to where it doubles in size. Here's something new bread bakers need to know; the longer the dough takes to rise, the deeper the flavor of the bread becomes. Why? Because the longer rise time allows the release of the sugars in the wheat, which feeds the yeast and increases the flavor. I make some breads that I mix in the evening and put in the fridge overnight to be finished the next day, or even two days later.Thanks Joe, I will try that soon. What temp do u want the room to be for the rise time?
Here is a video from Peter Reinhart showing the French fold technique. It's real simple. Ignore the wetness of the dough he is using, and just watch how he does the fold. It's simple and maintains a lot of air in the dough so it rises well and provides nice air holes in the finished bread. Pinching the dough is just that. Pinch the dough together on the seam so it does not separate, and always put the seam side down in the pan so your bread has a smooth top.thanks for the info. although i am not sure about the french fold and pinching
Yes I do. My sheet pans are not non-stick, so the paper allows for me to dust the parchment paper with cornmeal and have virtually no cleanup. My pans would look very old if I had to use cooking spray to keep the dough from sticking to the pans. I get 3-4 batches of thins and or bread from a sheet of parchment paper before tossing it, so it's quite cost effective. Same as they do in many small bakeries.Do you always bake your 'thins' on paper?