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Post by nightmist on Jul 20, 2012 19:49:03 GMT -5
I made a bit of bread today, and that went fine. I got a request for cinnamon rolls, so I made up some dough for that as well. Other than an extra cup of sugar, milk instead of water, and a couple of eggs, my foundation sweet dough (that I make the cinnamon rolls out of) is the same as my basic bread.
The bread raised up just fine. The sweet dough just sat there. I shaped the bread and set it to rise again. When the bread was ready to bake, I checked the sweet dough again, no change.
I've chucked the sweet dough and started a new batch.
Any ideas on what on earth could have done this? From flour to yeast it was the same ingredients from the same jars and bins, save for what I mentioned above. They were set to rise not six inches apart in the same room. Other than that all I can think is that the bread was in a steel bowl and the sweet was in a plastic bowl, both bowls I have used for bread a zillion times. If it happens again I am going to be awfully dubious of my eggs milk and sugar.
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Post by tastyofhasty on Jul 20, 2012 20:43:14 GMT -5
You SURE you added the yeast?
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Post by nightmist on Jul 20, 2012 22:24:24 GMT -5
I wondered if maybe I had a "moment" and only thought I had added the yeast.
But darned if the second batch isn't almost as bad as the first! At least this batch is rising, but slooooooowly. You can see that it has, but that is all, it is nowhere near doubled. Heck it hasn't even increased by a quarter yet. And I whipped that up before my first post on this.
I am perplexed. Could it be something in the eggs do you reckon?
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Post by nightmist on Jul 21, 2012 3:08:55 GMT -5
The dough finally rose.
They are rolled, filled, rolled up, cut and in the pans to rise again.
I figure if I go to bed they will rise right up quick as a bunny, and if I stay up it will be another 8 hour rise. So I have stashed them in the pantry and given my DH instructions for baking them. I prefer to ice them when they are warm, but if DH wants to ice them he can, if he does not then everybody can either eat them naked or make their own icing. Of course if they take another 8 hours to rise then I will just proceed as usual when I get up. I let DH oversleep ( and he by deity needed it!) his boy watching shift, and so now that I have poured some coffee down him he is all bright eyed and bushy tailed. Which is a good thing because the lad just woke up and I am all for bed now. I am about pounded.
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Post by Deleted on Jul 21, 2012 6:39:07 GMT -5
If the next dough is also slow, its the yeast.
Three strikes and its stale.
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Post by roziedozie on Jul 21, 2012 7:56:17 GMT -5
Now I'm craving cinnamon rolls.... LOL!
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Post by nightmist on Jul 21, 2012 15:41:56 GMT -5
I would tend to look at the yeast first. Except it is the same yeast from the same jar as the plain bread. The plain bread was just fine. It was just the sweet dough for the cinnamon rolls that had problems. That leaves milk, eggs, and sugar as the probable culprits, though for the life of me I cannot think of anything that could be wrong with them that would knock the yeast down.
DH did bake them last night. He swore they doubled, but just looking at them you can see that they maybe rose by half. He said that being put into the oven did not give them that little extra bit of rise that yeast breads usually get. I believe it.
The texture is odd, almost a denser version of off the shelf supermarket cinnamon rolls. Where they have almost thin layers of bread in the spirals. The crust is harder and thicker, but brittle with a very tiny crumb. A very curious outcome.
That did not stop our Ash from mowing through them like Sherman through Georgia though! Usually he leaves hot pans be, he learned that lesson long ago. With these cinnamon rolls though he was prying them out of the middle (not a crust fan is our lad) and juggling them, then taking a bite just as soon as he dared and blowing air through his mouth so as not to burn himself. Seems cinnamon rolls were just the thing this morning. Or maybe they are always just the thing for 13 year old boys. ;D He has just plowed through these. Now I will probably have to make more, because DD is the one who asked for them and she left way early to go to a Pow Wow with her fella. I don't know as she has gotten any of them. If I do make more I think I will use the sponge method. That will give me a better notion of what the yeast is doing. Though maybe I would just be better off using plain bread and a little extra sugar in the filling. After yesterdays debacle I'm in no mood to fuss with it.
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Post by Deleted on Nov 2, 2013 14:56:22 GMT -5
Sometimes salt and yeast spend too much time undiluted together which can impair yeast.
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