The bread is very soft

Girls! Help please, I bought a Panasonic 257 bread maker a few days ago, the dough kneads wonderful, but there is a problem with bread, maybe something needs to be added or removed, I do everything according to the recipe, and the bread turns out to be very soft (as if there is not flour, but a baking powder) , even when cutting with a knife, it is collected all over, in short tasty, but not elastic. Help with advice! Thank you in advance.

[standard kolobok]

I won't say that I had the same problem at the very beginning of the baking era, but I didn't like the bread - it was too airy, it was hard to cut. Over time, I tried the following (and now I use) "gadgets":
1. I bake only with live yeast (for 500 g of wheat flour 6-8 g of fresh yeast, crumble to the bottom of a bucket).
2. Be sure to replace about 20 g of water with natural apple cider vinegar (or 50/50 whey).
3. I knead the dough a little thicker than standard kolobok... But just a little.

[Oksana4123]

and the bread turns out to be very soft (as if there is not flour, but a baking powder), even when cutting with a knife, it is all collected, in short tasty, but not elastic. Help with advice! Thank you in advance.

Oksana4123 , when kneading the dough, pour a little less water (liquid), and the bun so that it is a little tighter to the touch with your hand

And I am interested in the opposite. In the store, a small loaf of bread weighs 350 grams, a large one 500 grams. My little one already weighs 500 grams, and I have always loved loaves and other airy breads

Tell me what you can do to make the bread lighter, airy, soft .. something like that) Otherwise it comes out too dense, tried different recipes, but somehow so far to no purpose)

Make soft dough, but not runny! And cook the dough without a lot of baking. Use ingredients that help the dough rise: cottage cheese, potatoes, whey, etc.

Make soft dough, but not runny! And cook the dough without a lot of baking. Use ingredients that help the dough rise: cottage cheese, potatoes, whey, etc.

I will try to add cottage cheese, reduce flour, thanks

And I have a problem with baking on the hearth. I have never done without a mold: I knead a rather cool dough, I don't know where it is cooler, but it still spreads in the proofer, and I have to bake it in the mold. How enchanted! I then took a huge form, from the dough to the sides it was about half a kilometer, so it still gathered strength and crawled to the sides. And, most importantly, it rose well, and I have no complaints about the crumb. It would be okay, in the form so in the form, but it enrages that it does not work!

Yes, the bread dough on the hearth should be cooler than the bread dough. But it shouldn't be too cool either.

More reasons:

This can be if the dough has stood still during the proofing, especially during the second - such a dough will never retain its shape and will not rise.
The dough should be allowed to stand until it approximately doubles in volume - and no more! And always guess the moment when the oven is ready to warm up and when the dough is prepared for planting in the oven.

And you need to correlate the sizes of dough pieces - the larger the piece, the more likely it is that the bread will not retain its shape under its own weight. Optimal workpiece weight from 300-350 grams of flour.

In general, you need to observe the dough, feel its whims and desires

Ooh, I see, gigantomania is letting me down. I will half! Admin, the savior !!!