I've tried baking bread several times and I seem to always have the same problem. The dough seems fine, until I shape it and let it rise a second time, and then when it rises, instead of forming a nice tall round shape, it flows outward into a pancake shape. It bakes fine, not the best bread but reasonably fluffy crumb with a crisp crust.
- 150 g whole wheat flour
- 350 g white AP flour
- 300 g water
- 10 g salt
- 2 tsp dry yeast
I mixed it with a dough hook on speeds 2-4 for a few minutes, then covered the bowl with a warm wet dish towel and let it rise for about 6 hours at room temperature. Then I lightly reshaped it by hand into 2 long strips and put it on a baking sheet into a warmed oven (turned the broiler on for about 30 seconds). When it came out of this proofing 2 hours later they were shaped like long pancakes, about 5 inches wide but only an inch tall.
Is this because of the whole wheat flour? I'm seeing other posts about it destroying gluten / surface tension. I tried to use little enough to minimize any problems. Do I need to knead longer?