Crissy Posted November 19, 2008 Share Posted November 19, 2008 My bread loaves and rolls are always heavy and dense with thicker crust than I like. Based on that sparse description, what would you guess that I am doing wrong? Am I not kneading long enough? Using the wrong flour? Not allowing the bread to rise long enough? I have a recipe that I want to make for Thanksgiving, but I tested the rolls yesterday and I had the usual dilemma. I love the flavor, but the weight and texture leaves much to be desired. Is there any hope that I can some day bake my own bread...and like it? Quote Link to comment Share on other sites More sharing options...
OH_Homeschooler Posted November 19, 2008 Share Posted November 19, 2008 I am really a novice breadmaker, but can you add more yeast? Quote Link to comment Share on other sites More sharing options...
qfbrenda Posted November 19, 2008 Share Posted November 19, 2008 What kind of flour are you using? Quote Link to comment Share on other sites More sharing options...
Crissy Posted November 19, 2008 Author Share Posted November 19, 2008 I am really a novice breadmaker, but can you add more yeast? I had considered that, but I worry that I'll get a very yeasty-tasting roll. Quote Link to comment Share on other sites More sharing options...
Crissy Posted November 19, 2008 Author Share Posted November 19, 2008 What kind of flour are you using? I am using all purpose flour. Quote Link to comment Share on other sites More sharing options...
Crissy Posted November 19, 2008 Author Share Posted November 19, 2008 What kind of flour are you using? Brenda! I didn't realize that was you! How are you?! Quote Link to comment Share on other sites More sharing options...
OH Kim Posted November 19, 2008 Share Posted November 19, 2008 A tough crust or a crusty crust? I'd suggest a few things. First, substitute some scalded milk for some of the water - maybe 50-50. Yes, it must be scalded. Increase the fat in your recipe, which means you'll probably have to increase the sugar as well. Those are generally the same proportion in a bread dough. Even a tablespoon more of fat changes a 4 cup flour recipe. I've found that using oil instead of solid fat (butter or shortening) produces a lighter loaf. I never use veggie oil, but I don't think you'd change the liquids to accommodate the change to oil. Are you using 2 rises and a proof? Are you giving the proof (final) rise enough time? I often add some soy milk powder to my bread recipes to get more lift from the yeast. Quote Link to comment Share on other sites More sharing options...
qfbrenda Posted November 19, 2008 Share Posted November 19, 2008 I'm doing well! I haven't been around here much lately. :tongue_smilie: It's funny.... I always hoped the board would change to this kind of format, then when it did I didn't come here as much. Go figure. LOL My guess is that you are using too much flour or not letting it rise long enough. Quote Link to comment Share on other sites More sharing options...
Oak Knoll Mom Posted November 19, 2008 Share Posted November 19, 2008 Things I would recommend: Weigh your flour. 1 C. all purpose weighs about 4 oz (off the top of my head) Many times this is all it takes. Make sure you don't proof the yeast with water that is too hot. Put your bread somewhere warm to rise. I use the oven with the light on. Really, really preheat your oven and make sure you're cooking it as hot as you can. I really like Breadtopia for some great bread recipes. He has lots of videos and they really helped me see what I was doing wrong when I baked bread. HTH! Quote Link to comment Share on other sites More sharing options...
Crissy Posted November 19, 2008 Author Share Posted November 19, 2008 Thank you all SO MUCH! I'm going to work out a new plan and try all your suggestions. And these guys are going to be eating a lot of bread this week! :D Quote Link to comment Share on other sites More sharing options...
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