Ooops Stollen Failure To Rise
This year I experienced what amateur bread baking enthusiasts call PBF or Partial Bread Falure.
The yeast didn't seem to want to raise the heavy dough laden with candied orange and lemon, currants
and candied fruit.
So per instructions I created a sponge using the same amount of yeast, a cup of lukewarm water and
a little sugar. When it foamed up 1 inch I knew the yeast was active. Since my recipe makes 8 loaves
I broke this down into batches or rebatches.
First I added the yeast and water into my large mixing bowl and added a 2 cups of flour to make
a gooey batter called a "Sponge". This felt very active and alive so I added in half of the "PBF" bread
and mixed it well adding a bit more flour at a time and kneading till it wasn't sticky.
I then made my braided loaves again
As you can see by the time I got done with the second batch (right) the First batch had doubled
in size, and I was ready to bake. Sup-"rised" by JOY that this worked and saved an expensive recipe.
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