Poll of the Day > My bread recipe is kinda off...

(+) Yeah! (+)

It might be that my yeast is expired, idk.

The bread is nicely flavoured, but its rather dense... not rock hard or anything, a tad denser than that Texas Toast garlic bread

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OG white bread from a bread maker is always like that if thats what youre using

look up a baguette recipe and use that and let out as little air as you can in the dough while shaping. You want those large sexy air pockets

ReggieTheReckless posted...

OG white bread from a bread maker is always like that if thats what youre using

oh dip, ya that's what I was using.

What's weird is my whole grain cheesy bread did come out fluffly, but my OG white bread is... well, just like I described.

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Yaknow, it sure it tasty bread though... I just need to make something that benefits from the density, like French Toast or something

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bread pudding for the win!?! :D

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I want bread so dense you have to cut it with a steak knife.
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texas toast garlic bread isn't dense at all?

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helIy posted...

texas toast garlic bread isn't dense at all?

it's not a fruitcake or something, but it is denser than regular ol' bread.

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Not sure what happened further: the bread got really stale after only one night so basically I just spent this morning eating nothing but bread to get rid of it. :n

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I read it as your breast recipe and had to take stock and look again.

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Let the bread rise in the a warm oven before heating to baking temp.

Sponging warm dough bakes fluffier than cold stiff dough.

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Lokarin posted...

it's not a fruitcake or something, but it is denser than regular ol' bread.

it's uh

not though?

it's just cut thicker, otherwise it's just regular ass white bread with garlic slathered on it

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I like bread that has a bunch of seeds in it

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If your yeast were expired, you'd get pretty much no rise in any recipe. If your bread is too dense, you've either got not enough leavening, or you've got too strong a gluten network keeping the bread from being able to expand (most likely the latter). Try either putting a bit less flour in (measuring flour by volume is actually really inaccurate, you may be compacting your cups too much) or substituting a bit of AP flour for bread flour (bread flours vary in just how hard they are, so your recipe may have been using a softer one).

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