- This topic has 3 replies, 3 voices, and was last updated 1 year, 4 months ago by Maureen Carlson.
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I just finished my first bake with the new malt recommended above. I use the modern formula and was pleased when shaping and resting the loaves they weighed in at 20g heavier than previous bakes. Thought this would mean a higher rise, but sadly, no. The loaves are acceptable, and taste fine, but would be much nicer if they had that “mushroom top”.
Amy,
So happy you raised this question. After additional research, as you know, I sent a follow-up email regarding falling numbers and low enzymatic activity.
You can find that “email” content here on our FAQ’s.
You know another baker, just reached out to me with the same challenge. I’m a bit stumped on this one personally. And I hate to say it could be the flour…but I’m wondering.
I forwarded your question to one of my baking mentors, Mel Darbyshire of Grand Central. We’ll see if she has anything suggestions.
After months and months of bread that rose so high the finished loaves almost didn’t fit in the bags all of a sudden (the past, say, 3 efforts) my bread has quit rising and almost starts to retreat at about 2/3 of it’s usual volume. I make the classic loaf. My flour is the same (getting to the end of a 50# bag of Trailblazer), my starter/levain is plenty lively, and I tested my SAF yeast (also getting to the end of this one) which was bubbly and fine. Even still I bought new yeast, to no avail. What else am I missing? I use a proofing box unless it’s super warm. Please advise –
Amy Manny
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