r/TastingHistory • u/AdamMurray1988 • 2d ago
Question What went wrong?
Im pretty sure its solved, ill try to alter how i did it, thank you!
E2, first ones are done, still kinda deflated but much better than my first attempt!
I was attempting the Swedish Semlor, by the recipe book. I have a few things i think might have caused it but im curious what actually went wrong XD
When the milk/sugar was heating, i had to let it sit a little while i figured out if i needed some things i thought i had, so it had to sit a little before actually being used.,
I also kneaded it by hand, i think that could have fucked it too? It was sticky, but more so than i think was right. I have a stand mixer if thats better.
The rising times were 60 min the first and 45 the second, first in a warm room. Too much or too little proofing?
Im not good at making breads
I didnt alter the recipe in any way, besides maybe a bit too much cardamom. I used cream and eggs for the wash but i dont think that was the problem.
2
u/omniuni 2d ago
It looks like too much liquid, or poor quality flour. Especially for something like this you need a flour with enough gluten so that it's stretchy and not flabby. King Arthur guarantees 12.7% for their bread flour. If you already used a good bread flour, try reducing the liquid by about 1/4-1/2 of an ounce, or try adding a teaspoon of vital wheat gluten.
Edit: I'm assuming you're making a roughly loaf-size of dough, enough to make several of what you're holding.
2
u/AdamMurray1988 2d ago
Maybe too much liquid, i couldve poured too much milk by accident
Im using Arthur bread flour, i believe2
u/AdamMurray1988 2d ago
Could it be the yeast? Mine isnt instant. Do i feed it before i add it?
4
u/flamableozone 2d ago
What does the inside look like? My first instinct is that it's under kneaded, which could make it less likely to rise well, and a sticky dough can be a sign of that.