Auto feeder open and close button on app

[sage]

Advise needed please.

I have made 3 times now the basic white loaf from River cottage Bread book. Each time the loaf has ended up very dense.

500grs Bread flour

10g salt

10g yeast

300ml warm water

Kneeded for 15 mins, left for 90mins to double in size, lightly kneeded again and left to double in size then baked.

It looks good and tastes good it just so dense.

 

Is hand made bread like this or am I doing something wrong?

 

Sage

[squiffs]

I use 580 grams strong white flour

2 sachets fast action yeast (14gr)

2 tsp salt

40g soft butter

300ml (or more, or less) of tepid water.

 

knead on a lightly oiled surface for 5 mins. prove for 1 hour (or til doubled) in lightly oiled mixing bowl. knock it back, shape it into a loaf shape on a greaseproof lined tray. prove for another hour or so (or til doubled) with damp teatowel on top. rub flour on top, cut into the top. bake for 30mins at 200 (fan assisted).

 

I think you might have overdone it on the salt possibly, which might have killed the yeast before it had finished working its magic. Do you make sure you put the salt and the yeast at opposite sides of the mixing bowl so they don't come into direct contact?

[Mrs Webmuppet]

It may be the flour, sometimes the gluten in the bread flour isn't up to strength. I have had some in the past that has not worked so well in the bread maker ( I cheat and use the machine as I have damaged shoulder and can't knead for long enough).

 

What sort of yeast are you using? it may be worth adding a little bit of sugar to the mix and a bit less salt. Or even doing the old fashioned thing of making a 'starter' - sugar, warm water and yeast, leave to stand until frothy. it gives the yeast a headstart before the salt gets to it. Rachel Allens recipe:

2 tsp caster sugar

425ml warm water

2 1/2 tsp dried yeast or 20g fresh yeast (or 1 and a half sachets of 7g fast acting yeast)

750g strong white flour

40g butter or 4 tbsp oil

 

recipe uses a starter -150ml of the warm water, the yeast and the sugar and leave until frothy. Then you make the bread as normal.

[chickencam]

It could be your flour, look for one with a high protein content, listed on the side 12% or more the higher the better. I use either Waitrose Canadian or Carr's by preference. It is also vital to leave it to rise for as long as possible, it is suprising how long it can take if the room is cool. The first rise is the most important. Also when you think that you have done enough kneading shape the dough into a tight ball then poke it with your finger if it is kneaded enough it will bounce back and the dent with refill quickly.