Question about Hobart N50 Stand Mixer
Hi. There are several possibilities. First, you should always proof your yeast. Take a 1/3 cup of WARM water, add a half tsp.of sugar and yeast, wait 10 minutes. If your yeast becomes frothy its active and can be used. If not, get some fresh yeast. Second, use a flour that has a high protein content (10-12%) if you're not using pans to make your bread. High protein develops more gluten than low protein flour. Gluten development will give your dough body, and prevent your dough from flattening. Third, after mixing. knead the dough by hand for 8-10 min., cover and let rise until doubled, punch dough down and divide. Knead the portions by hand for 8-10 mins. Shape loaves and place on baking sheet or use pans,let it rise untill doubled,then bake as usual. Been there...Done that. Let me know how you make out. Ricardok45.
Posted on Dec 31, 2008
IT NEEDS TO PROOF LONGER
Posted on Dec 10, 2008
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