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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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bread too dense
"judith" > wrote in message om... > WHat could be the reasons for my bread to be too dense? It tastes like > it contains too much flour, although I used the amount the recipe > called for. Is it a problem that I didn't sift the flour? I used > regular nonbleached flour to make the bread. > > Could it be that I kneaded the bread too much? > > Judith The amount of flour in a bread recipe should be considered a general recommendation. You should only use enough to achieve a workable dough. Less is better than too much. Sticky is better than dry. Your bread might be under proofed or under baked also. |
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bread too dense
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bread too dense
On Tue, 06 Apr 2004 20:54:40 GMT, "Vox Humana" >
wrote: >Or, you can simply press a finger into the risen loaf. If it is fully >risen, it will not spring back. Howdy, That presents the issue as a dichotomy: Either it is ready, or it is not. I was trying to suggest that rising is a continuum... All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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bread too dense
"Kenneth" wrote:
>"Vox" wrote: > >Or, you can simply press a finger into the risen loaf. If it is fully > >risen, it will not spring back. > > Howdy, > > That presents the issue as a dichotomy: Either it is ready, or it is > not. > > I was trying to suggest that rising is a continuum... Please don't take this personally: keep it simple, stupid. For the purposes of the original poster, there are only two actions to take. If the impression remains, it is fully risen and ready for baking. If anything else happens, let it rise (slowly) some more. |
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bread too dense
On Tue, 6 Apr 2004 18:20:32 -0600, "Pennyaline"
> wrote: >"Kenneth" wrote: >>"Vox" wrote: >> >Or, you can simply press a finger into the risen loaf. If it is fully >> >risen, it will not spring back. >> >> Howdy, >> >> That presents the issue as a dichotomy: Either it is ready, or it is >> not. >> >> I was trying to suggest that rising is a continuum... > >Please don't take this personally: keep it simple, stupid. > >For the purposes of the original poster, there are only two actions to take. >If the impression remains, it is fully risen and ready for baking. If >anything else happens, let it rise (slowly) some more. > Howdy, Please don't take this personally... <g> We disagree on the best way to describe this to a beginner. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
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bread too dense
Check the experation date on the yeast packet, then, bloom the yeast
in a quarter cup of warm water before you use it. To do this, put a quarter cup of warm water into a small bowl and stir in the yeast. If the yeast is good, it will start growing in about 10 minutes. If the yeast doesn't do anything, you need to get new yeast. Also, was your bread dough hydrated enough. Wetter is better. If the dough is too dry, it will not rise properly. |
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