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Stodgy HM Bread Why??
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# 1
bootman
Old 15-04-2006, 5:43 PM
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Default Stodgy HM Bread Why??

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:
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# 2
squeaky
Old 15-04-2006, 6:09 PM
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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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# 3
jenniferpa
Old 15-04-2006, 6:10 PM
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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
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# 4
comping cat
Old 15-04-2006, 6:13 PM
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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.
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# 5
culpepper
Old 15-04-2006, 6:28 PM
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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.
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# 6
Prudent
Old 15-04-2006, 7:42 PM
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Quote:
Originally Posted by bootman
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:
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.
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# 7
rosy
Old 15-04-2006, 11:16 PM
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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.
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# 8
montycarlo2
Old 11-01-2007, 11:09 AM
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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!
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# 9
Bexstars
Old 11-01-2007, 2:01 PM
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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
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# 10
dannahaz
Old 11-01-2007, 2:38 PM
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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
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# 11
Addiscomber
Old 11-01-2007, 7:10 PM
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Do you tap it on the base to see if it is cooked? If so, does it sound hollow?
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