Dense bread with a hard crust - What did I do wrong?

Rachel021967

I thought I would have a go at bread making but my bread was dense with a hard crust.
I kneaded the dough three times for over 5 minutes. I used all milk rather than milk and water. What did I do wrong?

Al1x

did you leave it to rise for long enough?

rinabean

How dense? Denser than when you put it in the oven or just not any higher than that? Did it go into a hot enough oven? Bread really has to expand before it cooks. Sometimes just the temperature drop from opening the door and putting the bread in can ruin it - I always put the oven on a few settings higher than the recipe needs, then turn it down to the correct setting once it's safely in.

Not kneading enough doesn't allow the gluten to develop fully, but over-kneading will also result in bricks! It's definitely an art, but you'll master it soon enough. Once you know how properly kneaded dough looks and feels, you'll be okay. Maybe look for a video tutorial on youtube?

Rachel021967

Thanks Alix and Rinabean. I'll have a look on youtube.

rosie383

My crust is always too hard too, even if the inside is nice and soft. Seems that by the time it is cooked inside, that the outside would break your teeth!!!
Where am I going wrong?

.Johanna.

I had the same problem before I learned to knead the dough properly, also learned it by watching a video tutorial. I normally knead for about 10 minutes and leave it to rise for two hours (that's when mine has doubled in size). Also too much flour or leaving it in the oven for too long can make bread hard.

.Johanna.

rosie383 wrote: »

My crust is always too hard too, even if the inside is nice and soft. Seems that by the time it is cooked inside, that the outside would break your teeth!!!
Where am I going wrong?

I put a tea towel over the bread after I take it out of the oven, covering it while it's cooling is supposed to soften the crust.

peachyprice

I've only ever kneeded bread twice.

Did you leave it somewhere nice and warm out of draughts to rise?

minniemaus1970

milk is usually added to make a crunchy crust, have you tried using just water instead of milk?

moneysavingkitten

I read somewhere the more sugar you put in, the thicker the crust will be. Seems to be true, haven't worked out how to make the middle part light yet though.

jpscloud

I agree with the other comments, and would also add that my bread seems to be dense and brick-like if I haven't used enough liquid (I use a BM so kneading and temperatures are consistent).

The other thing that can help bread be softer is oil - I don't use it myself any more but it does result in a softer crust I think.