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    You are in: Home / Community Forums / Breads & Baking / ? Making bread and body chemistry
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    ? Making bread and body chemistry

    Mon May 14, 2012 9:52 pm Groupie
    We are a family of hers mine and ours kids.
    I have made bread with my wife. Every ingredient the from the same source. The yeast from the same strip. My bread turned out great and my wife made a brick.
    I tried the same thing with the daughters. My daughter's and my bread came out wondeful. My wife's daughter's came out as a brick.
    I have heared a old wive's tale that women can't make bread when they are on their menstural cycle. I don't know if there is a truth to this tale. In the above cases it was not the case.
    Got me to thinking it just maybe body chenistry. If there is any truth to this would wearing gloves while kneeding prevent this.
    Donna M.
    Mon May 14, 2012 11:27 pm
    Forum Host
    I seriously doubt the chemistry tactic. More likely would be something they did or did not do when mixing and shaping. Too hot of water? Insufficient kneading? Adding too much flour either when mixing or kneading? Overproofing the dough? Poor shaping techniques?
    Tue May 15, 2012 11:08 am
    Forum Host
    I agree...definitely not a body chemistry or "cycle" problem. Since you say their loaves turned out "brick like," I would say the liquid used in the recipe (water or milk) was too hot and killed the yeast. icon_sad.gif

    Other possibilities (as previously mentioned) for bread bricks are too much flour, over kneaded dough, not allowing the dough to rise long enough (if the liquid wasn't warm enough, dough can take twice the time the recipe states to rise). icon_confused.gif
    Tue May 15, 2012 4:12 pm Groupie
    I should think overkneading or kneading in too much flour.
    Sat Jun 02, 2012 5:01 pm Groupie
    Roger, you can't really be serious!
    Leggy Peggy
    Mon Jun 04, 2012 8:16 am Groupie
    The only times I've ever had brick-like bread was when I killed the yeast.
    Thankfully, it's not been often.
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