Heavy bread

LizD_2

Just looking for some tips about bread. Whether I use my bread maker or hand mix bread, it usually turns out perfectly edible, but a bit on the fatty side. I don't know if it's the flour (dove farm organic) or the yeast (Allinson) or my oven. I made bagels for the first time today and they turned out the same way.

Toxic_Lemon

Do you mean fatty or heavy?

lizzyb1812

Hand made and breadmaker made bread tends to be denser than commerial bread as the big bakers use a process that incorporates a lot more air.

Try the french bread recipe in your breadmaker manual - that usually comes out lighter.

nlj1520

I love making my own bread, but have always found the texture more crumbly than I want.........I want the 'pully' french bread result. Can anyone help?

Toxic_Lemon

nlj1520 wrote: »

I love making my own bread, but have always found the texture more crumbly than I want.........I want the 'pully' french bread result. Can anyone help?

Too crumbly means you haven't kneaded it for long enough. Yu must knead it until you feel the texture change to more elastic.

BitterAndTwisted

The proper texture of french bread needs proper french flour: it's very different to what we grow here.

To the OP: if the bread is too heavy and dense it could be not enough proving or too much moisture if it hasn't risen properly. I don't understand the "fatty" bit. In my bread-maker only one tablespoon of veg oil goes in and it's not discernible. What else could affect the rise? Old yeast? Too much salt inhibiting the action of the yeast? Of one thing you can be certain: it won't be the flour unless it's a low-gluten one specially for cake-making or something. Check your recipe very carefully and make sure you're measuring the quantities correctly.

andygb

I always hand bake bread, using bowls and instant yeast starters and never end up with heavy bread.
Here are the measurements I use:

700g strong white bread flour - Allinsons, Hovis, Sainsburys, Lidl etc.
450 ml warm water (half boiling half cold)
1 packet instant yeast - any make
3tsp sugar
1.5tsp salt
1tbs olive oil
Put the water in a bowl with the sugar and add the yeast and stir, then cover.
Using a large plastic bowl, mix up the flour, salt and olive oil, rubbing it in until the flour has no lumps.
When the yeast mixture has activated - grown a nice head, like a frothy pint of beer, add it to the bowl and stir it in using a spoon, until it is combined, then use one hand to ensure all the mixture is together and the bowl fairly clean.
Turn the mixture out onto a floured board/surface and knead until a nice, stretchy dough has been made. Return the dough to the large plastic bowl and cover with clingfilm until risen to twice the size - 2 hours possibly.
Get a couple of baking trays and divide the mixture in two.
Then knock back the mixture, taking care not to overknead (knocking all the air out), and mould into a ball or place in a loaf tin.
Then cover again and leave until risen - could be another couple of hours depending on temperature.
I cook my bread at 210c in the middle of a pre heated oven.
The second rise is crucial, because it has to be long enough for the bread to increase in size, but not too long that it overinflates, then collapses.

LizD_2

Thanks for replies. I realise that it won't be as light as commercial bread as they use improvers and all sorts of additives to make it rise.

I'm not totally sure whether to class it as fatty or heavy - I think I can taste the fat if I use butter, but not oil. I suspect it might be the proving that's the issue, although I used a fresh sachet of yeast for the bagels. I do find that it rises, but collapses as soon as touched.

andygb

LizD wrote: »

Thanks for replies. I realise that it won't be as light as commercial bread as they use improvers and all sorts of additives to make it rise.

I'm not totally sure whether to class it as fatty or heavy - I think I can taste the fat if I use butter, but not oil. I suspect it might be the proving that's the issue, although I used a fresh sachet of yeast for the bagels. I do find that it rises, but collapses as soon as touched.

Never, ever touch the bread at the proving stage (I never cut the top at the end or eggwash it), because this will ensure that it collapses. You also have to be careful transporting the tray to the oven, because knocking it will also cause the bread to collapse.
Home made bread should be as light, or even lighter than commercial bread, and it should never stick to your teeth like the horrible sliced loaf.

Marmaduke123

Still not quite sure whether your bread is heavy or fatty! I make mine in a Panasonic breadmaker. Occasional batches of wholemeal flour need the addition of a small amount of vitamin C powder to lighten the end result.

Not normally necessary, and I don't know if it would work for white bread, which I assume is what you are making.

Canucklehead

LizD wrote: »

Just looking for some tips about bread. Whether I use my bread maker or hand mix bread, it usually turns out perfectly edible, but a bit on the fatty side. I don't know if it's the flour (dove farm organic) or the yeast (Allinson) or my oven. I made bagels for the first time today and they turned out the same way.

Hi: a fount of knowledge here. Dan Lepard is a baking god.;)

HTH

Canucklehead