Why does my bread turn out dense?
I love making bread and I admit that i'm not great at it. I've tried countless recipes and though they often taste great, they always seem so much more dense then store bought bread. I usually make whole wheat or a combination and the yeast always seems to make it double or triple and yet, it's still dense. Not hard, but dense.
Any idea what i could be doing wrong? Are there any additives i could use to make the bread lighter? Is that what gluten does?
TIA for any advice!
Yesterday I made a loaf of 100% whole wheat bread. I used a couple of ingredients and techniques to make it lighter.
1. I used a Tangzhong roux (an unflavored flour and water pudding) added to the recipe, like adding pudding to a pudding cake. It makes a moister, lighter loaf of bread. The pudding like roux traps more moisture in the loaf and retains it during baking. The roux is made from 3 Tbsp of flour and 1/2 cup of water, heated to 149F (65C) until a gel like pudding is formed. All of this is added to the 1 1/2 lb loaf.
2. I added diastatic malt powder to the loaf. It's a yeast food and encourages more rise from the yeast. I used 1 Tbsp of diastatic malt powder to the 1 1/2 lb loaf.
3. I added vital wheat gluten. Using this makes a softer crumb and also with the structure it provides encourages a higher rise. I used 1 Tbsp per cup of flour used (in this case 3 1/2 Tbsp for the 3 1/2 cups of flour used in the 1 1/2 lb loaf).
All of these together made a lighter whole wheat loaf. But it is still not as light as a light wheat loaf (50/50 bread flour & whole wheat flour).
Here is the recipe I used:
Honey Whole Wheat Bread With Tangzhong
1/2 cup (120g) Water
3 Tbsp (25g) Bread Flour
Mix in plastic cup and microwave until it reaches 149F(65c) and a smooth gel-like pudding forms.
Cool to room temperature before adding to recipe.
(The small amount of bread flour used, instead of whole wheat, makes a better quality roux than whole wheat. I've tried whole wheat in the past and it doesn't have the softening effect on the loaf that a bread flour roux does.)
All of the Tangzhong roux from above (145g)
1 cup (240g) Milk
1/4 cup (85g) Honey
1/4 cup (25g) Milk Powder
1 Tbsp (30g) Diastatic Malt Powder
1/4 cup (60g) Butter
1 1/4 tsp (8g) Table Salt
3 1/2 Tbsp (30g) Vital Wheat Gluten
1/3 cup (40g) Wheat Germ
3 1/3 cups (400g) Whole Wheat Flour
2 1/4 tsp (8g) Instant Yeast
1/4 cup (30g) Rolled Oats for Topping
Mix all of the above ingredients (except oats).
Knead 20 minutes in stand mixer (or bread machine).
Allow to rise 1 hour. Punch down.
Form sandwich loaf, place in a loaf pan. Mist top of dough with water and sprinkle with rolled oats.
Let rise 45 minutes, until doubled in size.
Bake in 400F preheated oven for about 60 minutes (Until center of loaf reaches about 195F on a digital probe thermometer.)
Makes one 1 1/2 lb loaf.
Thanks! That's really helpful. I wonder if i let it rise a big longer if that will help. I did 30 minutes each time but i'll try 45.
What does misting the bread with water do? I've bake bread with a pan of water beneath it before but i'm not sure what the purpose of that is. Sorry... i'm a complete novice but i love to know the "why" so that i can learn!
Gluten in bread bread dough forms a strong interconnection that traps the gas formed by the yeast. When you bake the bread, the gas expands and the dough cooks so as to form a permanent set of bubbles in the bread.
So starting with more gluten can help, either in the form of bread flour or gluten. Also, you need to knead the dough sufficiently to develop the gluten. Other factors include rise times, how the bread is formed before going into the oven, and the basic recipe (how much other stuff like eggs, milk, or oil... These tend to make more tender breads).
My rec.. If you have a recipe you like, play around with it. Knead it more or substitute in some bread flour, play with rise times/temps, add a bit of oil. I make pizza almost every week, and know that I really need to knead for 6 minutes, 1/3 of the flour should be bread flour (and 1/2 is maybe a little better), the dough should be pretty soft, and it's best to make a day ahead and let cool rise in the fridge.
You may be letting it rise too long on the first rise - try cutting that time and giving it a longer second rise. I've found that helps a lot.
Another factor might be too much/too little flour. Do you weigh your ingredients? I was a skeptic until I got a scale, and it made a huge difference. You could also try substituting a 1/2 cup of potato starch for your AP flour.
My advice was a combination of too much flour (above) and wetter dough (below). Too much flour, which is really easy to do if you're new to bread making, will bake for a dense dough but adding more flour makes kneading the dough "easier/less messy".
I'm guessing this is a primary problem, though not enough/too much rise time could be the issue too. You can sometimes trouble shoot the rise time issue by looking at the hole sizes from the top to bottom of the loaf once you cut it in half. If the holes are even from top to bottom - perfect - if they are really small on the bottom - possibly not enough rise time - if the loaf spreads out - possibly too much rise time . . . .
If you're really getting into bread baking I'd check out "The Bread Baker's Apprentice" from the library. It is a great resource to help you along the way.
Nothing better than fresh baked bread!
My recollection is that wetter dough has an airier crumb - like Ciabatta. Try more water. Also, is your yeast old? May be on its last legs.