I am getting back in the hobby of breadmaking, after a few decades vacation
from it. All is going well and my loaves have been absolutely delicious and
beautiful, they rise up properly, etc. I don't use a bread machine. The
problem I am having occasionally is probably an easy one to answer, OR it
doesn't have enough information for an answer....but I'll try.

The day after baking, when I slice it, it tends to crumble in large pieces
instead of holding together. The crumb is pretty unofirm and dense, no large
holes. Like I said, the taste is superb, but this seems like it shouldn't be
happening. It's just a basic white round loaf using King Arthur flour, a
normal amount of re-fed sour starter, and granulated yeast. This happened
with a non-sourdough recipe, too, so I'm consistently doing SOMETHING wrong,
maybe something as simple as not storing it properly? (I just left it out on
the counter overnight, no breadbox or bag.)

Any suggestions would be greatly appreciated.

Laurie

"Laurie" wrote in message
...
snip The day after baking, when I slice it, it tends to crumble in large
pieces
instead of holding together. The crumb is pretty unofirm and dense, no
large
holes. Any suggestions would be greatly appreciated.

Laurie

Given the general bread-making nature of your question, why don't you query
at alt.bread.recipes.
Janet

OK. Sorry.

"Laurie" wrote in message
news
OK. Sorry.

Nothing to be sorry about. I just think you will get more answers about
bread making over there as well as meet another nice group of bread people.
Nice to meet you.
Janet

"Janet Bostwick"

The day after baking, when I slice it, it tends to crumble in large
pieces instead of holding together. The crumb is pretty unofirm and dense,
no
large holes. Any suggestions would be greatly appreciated.

It sounds to me like you may not be using enough liquid or fat. A recipe
that uses 3 - 3 1/2 cups flour can use 2 TBSP of fat (I use olive oil).

"Crombie" wrote in message
news:ahQ1c.7271$PY.4497@lakeread05...
It sounds to me like you may not be using enough liquid or fat.
A recipe
that uses 3 - 3 1/2 cups flour can use 2 TBSP of fat (I use
olive oil).

Crombie,
French Bread is made with flour water and salt and does not get
crumbly.
Ernie

Hi Laurie;

"Laurie" wrote in message
...
....
The day after baking, when I slice it, it tends to crumble in large pieces
I don't know if this applies to you, but when I make a loaf "too dry," it
tends to do that. I've learned to make my dough as wet as I can...until it
just doesn't stick to everything in sight...


Best regards,
Dusty
San Jose, Ca.
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