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  • FIRST POST
    • bootman
    • By bootman 15th Apr 06, 5:43 PM
    • 1,969Posts
    • 1,343Thanks
    bootman
    Stodgy HM Bread Why??
    • #1
    • 15th Apr 06, 5:43 PM
    Stodgy HM Bread Why?? 15th Apr 06 at 5:43 PM
    Why is my home made bread alway too stodgy?

    I use 500g flour
    1 sachet yeast
    2 tsp of sugar and salt
    1tablespoon olive oil
    300ml water

    I make it in my food mixer and the textute before it cooks looks great and even when cooked looks great. But it is alway too doughy in the middle even the next day.

    Please tell me what I am doing wrong :confused:
Page 1
    • squeaky
    • By squeaky 15th Apr 06, 6:09 PM
    • 13,811 Posts
    • 15,845 Thanks
    squeaky
    • #2
    • 15th Apr 06, 6:09 PM
    • #2
    • 15th Apr 06, 6:09 PM
    Not enough sugar to feed the yeast...? My recipe has two tablespoons for sugar.

    Not enough proving time before baking...? The bread normally needs to double in size. Did you knock it back and let it rise a second time?

    Too much liquid, maybe reduce to 260mil...?

    There are loads of possible reasons. In our main breadmaking index there are a number of troubleshooting posts you could browse - plus a number of threads...


    The Complete Breadmaking Collection
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  • jenniferpa
    • #3
    • 15th Apr 06, 6:10 PM
    • #3
    • 15th Apr 06, 6:10 PM
    What kind of flour are you using? Also how large are your loaves? Insufficient gluten or too large loaves can cause this sort of problem.

    Jennifer
    • comping cat
    • By comping cat 15th Apr 06, 6:13 PM
    • 23,798 Posts
    • 3,164,923 Thanks
    comping cat
    • #4
    • 15th Apr 06, 6:13 PM
    • #4
    • 15th Apr 06, 6:13 PM
    That seems a lot of yeast, i use a bread machine, but i only have to use a whole sachet of yeast if im using the 'fastbake' facility, and although it only takes an hour, and it still tastes lovely, it does come out very stodgy, which i put down to the extra yeast!!! If i cook the bread on the normal function, its a lot less yeast (1 1/2 teaspoons) and a lot lighter loaf.
    • culpepper
    • By culpepper 15th Apr 06, 6:28 PM
    • 3,604 Posts
    • 5,386 Thanks
    culpepper
    • #5
    • 15th Apr 06, 6:28 PM
    • #5
    • 15th Apr 06, 6:28 PM
    yes I think too much yeast.Mine uses 1 and 1/3 teaspoons of yeast.I measure my flour in a jug and put in 900ml worth .300ml of luke warm water and 1 teasp of salt,1 teasp of sugar.I dont put any oil in. You can add 1 tablespoon of dried milk powder to give it a slightly more cake like texture but I dont bother.
    • Prudent
    • By Prudent 15th Apr 06, 7:42 PM
    • 10,996 Posts
    • 43,873 Thanks
    Prudent
    • #6
    • 15th Apr 06, 7:42 PM
    • #6
    • 15th Apr 06, 7:42 PM
    Why is my home made bread alway too stodgy?

    I use 500g flour
    1 sachet yeast
    2 tsp of sugar and salt
    1tablespoon olive oil
    300ml water

    I make it in my food mixer and the textute before it cooks looks great and even when cooked looks great. But it is alway too doughy in the middle even the next day.

    Please tell me what I am doing wrong :confused:
    by bootman
    I used to use the same recipe in my mixer and it always came out stodgy. I would suggest you use another recipe. I now have a bread maker and the bread turns out fine.
    • rosy
    • By rosy 15th Apr 06, 11:16 PM
    • 636 Posts
    • 840 Thanks
    rosy
    • #7
    • 15th Apr 06, 11:16 PM
    • #7
    • 15th Apr 06, 11:16 PM
    I knead mine by hand and I often used to get stodgy bread too. However, I tried making a loaf using sparkling mineral water ( warmed up a bit ) instead of tap water - I can't remember where I got the recipe from but it worked really well. It makes a lighter, more open textured bread and I haven't had a stodgy loaf since.
  • montycarlo2
    • #8
    • 11th Jan 07, 11:09 AM
    • #8
    • 11th Jan 07, 11:09 AM
    I also think it is too much liquid - you need to reduce the amount of water to allow for oil (about 285 ml water, but try experimenting).

    Another problem might be too much salt - salt regulates the action of the yeast as well as adding flavour, and too much salt can actually kill the yeast altogether. I would suggest about 1.25 to 1.5 tsp salt is ok.

    Rosy: I'm going to try the sparkling water anyway though!
  • Bexstars
    • #9
    • 11th Jan 07, 2:01 PM
    • #9
    • 11th Jan 07, 2:01 PM
    I use the same recipie for bread using my bm but I use a tbsp of butter rather than oil and just 1 tbsp of sugar and salt. The bread has so far always come out perfect
    • dannahaz
    • By dannahaz 11th Jan 07, 2:38 PM
    • 1,068 Posts
    • 4,413 Thanks
    dannahaz
    I think it is too much yeast to start with. Yeast sachets usually contain about 7g, and you only need about 5g for 500g of flour.

    I would use:
    500g strong flour
    1 teaspoon yeat
    1.5 teaspoon salt
    1 tablespoon sugar
    1.5 tablespoons milk powder
    1 oz (25-30g) butter
    325ml water
    • Addiscomber
    • By Addiscomber 11th Jan 07, 7:10 PM
    • 961 Posts
    • 1,192 Thanks
    Addiscomber
    Do you tap it on the base to see if it is cooked? If so, does it sound hollow?
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