How do I successfully bake bread in Kodiak, Alaska? Nothing seems to work!?!
Answers: The altitude where I live in Kodiak is actually LOWER than where I lived in Nebraska. My bread just won't raise right here, what am I doing wrong?
HRH.--- It sounds as if you are an experienced home baker. So here are a few things you might want to think about
make sure your yeast is fresh. Buy bread flour if it is available.If you have to use all purpose flour cut back a little on the mixing time especially if you are using a stand mixer.Kneed the dough well but don't over kneed. Activate the yeast in 105*F water
using a cup of the total amount of water for the recipe add 1 tea spoon sugar and 1/2
cup of flour to the water and yeast stir well to combine. Let sit in a warm draft free place for 15 to 20 minutes.As you know it will get bubbly or frothy. That is what we bakers call a sponge.Add your fat, sugar and salt in the mixing bowl give them a stir to combine add the remaining water at about 80*F add 2 cups flour mix well add the yeast mixture stir well add the remaining
flour to make a firm but soft dough place dough on your work surface and kneed 2 or 3 min.place in an oiled bowl turn to coat all surfaces place in a warm draft free place
let sit until double in bulk 1hr.to 1 1/2 hr.
Make up as usual. Try to keep the dough at
about 80*F until the bread goes into the oven. I would think the temperature might be your biggest problem bread dough will get chilled easy and when it does it slowes the yeast down as you know. But the sponge will strengthen the yeast.
I hope I have been of some help to you.
jim b
Try reversing what you did in Nebraska. The yeast, play with it a little bit. Check the altitudes. See what the difference is. There is a whole math for the difference of altitudes. It could be as simple as the air, as stupid as it may sound. Warm? Cool? Covered? Not covered?
Is the room warm enough to allow the dough to rise. Try using a biga or sourdough starter. Make sure that the room is warm and that you give it plenty of time to rise. Also, make sure you yeast is still viable.