Nice, beautifully risen loaves of bread. I was so excited! The dough felt wonderful and was very elastic as I worked on it. I was sure I had accomplished what I sought after. A non-dry, crumbly loaf of bread. Imagine my disappointment when, after it had cooled, I cut it and this is what I got:
Crumbs! Dryness! What am I doing wrong??? The recipe I used called for 4 Cups Whole Wheat Flour and 2 Cups All-Purpose Flour. I did exactly what the recipe said to do. Then, I set my timer and kneaded it for the 10 minutes it said to and added flour if it got too sticky like the recipe said to do. I let it rise til doubled, twice, like the recipe said. I made sure I didn't let it rise too long to prevent drying. Then, I baked it until it sounded hollow when I thumped it. I even put a pan of water in the oven as the bread was baking since I had read that that could help prevent dry loaves of bread. But, still, I got dry, crumbly bread! Any suggestions?
6 comments:
Dad says, "Buy Wonder bread! Just joking, Tab!"
Then Dad asks if the new profile picture was taken after you cut your bread?
Okay.
Mom says:
1. Less flour?
2. More oil or other moisture?
3. Less time in over?
But I don't really know!
The bread would make good toast!
Actually, I was wondering if your new profile was copying the Monet subjects??!! Kinda looked similar!!
About the bread: All 3 of your mom's suggestions plus possibly a lower oven temp. We've learned to bake the swedish rye bread only at 300 degrees for about 45 minutes when often yeast bread recipes call for a hotter oven. I usually leave my dough a little sticky to touch also, helps with the moistness. However, I would love to try a slice of that bread!! It looks beautiful!!
Don't give up, Tab!! You'll find the right combination one of these times!! What a great mom and wife, making her own homemade bread!! I am impressed!!
Sometimes adding wheat gluten can help with the dryness. I often have problems with crumbly bread, and if it isn't dry when I pull it out of the oven (or bread machine), it gets dry a day or two later. You can buy the wheat gluten on the baking aisle. It comes in a little box and you only need to add a couple teaspoonfuls (directions are on the box). I have tried this before and it does help some, not sure why though. No matter what you do , just remember your bread won't turn out like the stuff you get at the store. They add all kinds of stuff to it (stuff you probably are trying to avoid) to get it to be that consistency. Keep working at it. You've inspired me to do some baking! :)
I second the gluten suggestion, it has made a difference in my bread!
Ok, thanks all! I also read yesterday online that some people living in tropical climates allow their bread to rise in their fridge?! I'm not sure I'm brave enough to try that but I just might! I did look at the wheat gluten yesterday and had it in my cart then put it back then put in my cart again then put it back.....I guess maybe I should've left it in my cart.
Jill, I think that the too hot oven is definitely a factor. I will try a lower temp next time.
Jill, if you leave your dough sticky how to you knead it enough w/o dough sticking all over your hands?
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