while my starter is taking its time in cold melbourne weather and i don't think it will be ready for week or even more i got couple of yeast problems that i would love to sort out and understand.
my crub quite often comes very "short" (small holes in other words, cake like)
i been trying different hydrations and different ways of kneading but no matter what this always happens.
what really puzzles me is that i get very nice lift (most the time)
anyway last night i tried to make knot rolls i gave up on those because where with bread i would get nice lift with rolls i never did, NEVER.
but since i got myself new flour i gave it another shot after few years of not making rolls but sadly same problem.
they sort of come as knots like dinner rolls and are quite good to eat right away but few hours later they just like eating carpet due to poor crumb.
Recipe i use:
500gm flour (tip-top high gread before and now Laucke Wallaby)
310gm water (40C)
6-7gm dry yeast (i tried with up to 10gm)
i messure all to the dot then i knead for ~10min (also tried with hook mixer)
let it sit around 1 hour double in size sort of.
i say "sort of" because it always seem that it is more like three times if not more in size.
do the finger test before punching then punch and knead for few minutes again (i tried 1min kneading and other times 5min and even more to see if it helps)
cut to small portions and roll in hands to make long dough for a knot, then make the knot and place on baking trey, once they all done i cover with big plastic conteiner (upsidedown) with glass of warm water inside to keep it moist.
once they double in size (20min-40min) i brush with egg/water mix and put different seeds on top, then spray with water and in a owen at 250C.
20-25min and they golden/brown and out.
they seem to still get some lift in a owen but very little, compared to bread that makes me go WOW every time i look at it in a owen.
hope someone can put me in right direction
Bake Me !