Too thick bread

OLGAAA, start making homemade bread with this topic # - here are the basics of kneading dough.

Dry and crumbly crumb can be obtained by adding a little less water (liquid) to the dough

Hello ! Just yesterday, I became the proud owner of a bread machine. I have already tried the simplest bread recipe. It turned out to be very tasty and airy. Now I really want to try a lot of different recipes. I would like both dense and airy crumbs, and then the question arose, is it possible to regulate the density of the crumb by choosing a different size of the loaf for the same amount of laid products?

[Bread Baking Tutorial]

Everything is possible!
Come here and read, read, read "Basics of kneading and baking bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 special Bread Baking Tutorial.
Regulation of ingredients here Amount of flour and other ingredients for making bread of different sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 The consistency of the dough (softer-steeper) is regulated by the amount of liquid in the dough

[Anis]

Anis, You can, less yeast, more salt, denser bread and vice versa.

Thanks for the answers, I'll go experiment

Admin, hello! I have a question from my son, he and his wife have just bought a stove, a little more experience. He baked bread according to the recipe from the instructions for the oven (he has a Panasonic 2501). I can't see it myself, they live in another city, but here's a photo 🔗
A little raised, the roof is strange. I have never had this, I don't know what to say to my son, so I turn to you for help. The son said that the bun was a good, even, not sticky. The products are kind of tested. What could have led to this result?

Olya, I don't see the cut, I don't see the recipe either - it's hard to judge, but it seems to me that the dough was dense. The torn roof has also risen badly, it can also be due to a lack of liquid, when there is not enough strength for the dough to rise.
Show the children this theme Gingerbread man made of wheat-rye flour (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0 let them once again revere and compare with their actions.

Tan, thank you very much! I also thought that the flour is too much. The son said that the crumb stuck to the teeth)). I will definitely give them a link to the master class!

The son said that the crumb stuck to the teeth)).

Does the crumb stick to the zuyums - is it from a lack of liquid?

All good health. Help the newcomer please! Baker's experience 1 week (Panasonic oven). The result is 5 loaves. Everyone got up, baked, even rye - thanks to the authors of the recipes. Daughters and I really like new tastes, and my husband grumbles. Wants nostril, large-pored bread. Could you tell me recipes with such a bread for baking in a bread maker (not in the oven)?

[tatnic]

tatnic,
Do not bake according to the programs, taking all the components at 2/3 of the maximum HP, with the exception of yeast, which you leave at par or even a little more.
At the end of the batch, unplug and monitor the lift, starting after about a couple of hours.
As it rises, turn on the baking.
Get significantly larger holes

I have a different problem. I put the dough on the dough, pour the sugar into two glasses of flour with just a tablespoon, and it tastes like baking. What could be the problem?

Put in 1 tsp - this is enough for baking, and it will give color.
You can just remove sugar, then the bread can be light, including the roof.

You can just remove the sugar, then the bread can be light, including the roof.

And it is more useful, and so that the bread itself and the roof are darker, you can compensate by lengthening the baking, for example, after the end of the program, turn on the baking for 15-20 minutes.

One teaspoon of the weather will not do for health - but Mayer's reaction will not take place. It is sugar that gives a beautiful crust and top of the bread.
Excessive overexposure of bread during baking can lead to a dense crust, thickening of the crust, and, moreover, it may still not turn out to be golden brown - again, sugar

Girls, hello! I recently started baking bread. I use only sourdough, no yeast. And I only use the oven. The bread has a slight sour taste, like store rye (and the sourdough is wheat). Is it possible to get rid of this taste?

What does the dense bread and sour taste have to do with it?
For questions about ferments there are specials. theme Starter cultures - in questions and answers

And here Sourdough bread - so that it is not sour))

Thanks for the quick response. I am still poorly guided by tea.
It also comes out dense, although it made the dough quite liquid. I want it to be large-pored). Can you tell me more - can you knead the dough with a mixer?

on the site )

It is advisable to knead the dough with large blades, and in a combine - and in a mixer, sharp knives, moreover, at high speed, they can break the gluten.

Carefully walk through this section, read tips on kneading and working with dough and sourdoughs CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Thank you

[natalla83]

natalla83,
Add a little baking soda, which will remove the acidic taste and reduce the density.

[natalla83]

natalla83, Bake with yeast, there will be large-porous bread and not sour. The sourdough contains exactly the same yeast as in the pack

[natalla83]

natalla83,
Add a little baking soda, which will remove the acidic flavor and reduce the density.

and when to add soda?

[natalla83]

natalla83,
Poured flour into the mold, literally half a teaspoon into it, stir a little.
When there is a batch, the acid is neutralized with the release of bubbles of carbon dioxide, similar to fermentation from starter cultures / yeast, the density will slightly decrease and there will be no acid.
If it is still sour, you can increase the amount of soda next time.

Sorry, what is the point then in leaven, if you use them with soda?
Sour bread with sourdough occurs only when the sourdough is not ripe - it is advisable to learn how to grow the sourdough and track the moment of its peak, and bookmarks in the dough batch.
Sourdough bread - so that it is not sour))

[Admin]

Admin,
People mainly use sourdough instead of yeast, there is an incorrect opinion that it is more natural than yeast.
At the same time, many do not like the sour taste, you can remove it by directly adding it to the leaven before mixing, but then the carbon dioxide will simply evaporate, there will be no loosening effect.
Therefore, it is better to add soda directly to the flour.

I have already passed all these "tricks" And I know very well from my own experience what the sour taste of bread is, which they don't want to eat at the table
And I know from my own experience that the sourdough should be ripe before being put into the dough, it should smell like a ripe apple - then the bread will taste good and I never use soda - we don't want to eat such bread, you still feel soda

we don't want to eat such bread, you still feel soda

better without her ... store cupcakes are immediately remembered

[Admin]

Admin,
People mainly use sourdough instead of yeast, there is an incorrect opinion that it is more natural than yeast.
At the same time, many people do not like the sour taste, you can remove it directly by adding it to the leaven before mixing, but then the carbon dioxide will simply evaporate, there will be no loosening effect.
Therefore, it is better to add soda directly to the flour.

Modern commercial yeast is a pure culture of a certain type of yeast without bacteria + any additives for stabilization and preservation, or necessary for production - because of these additives, basically all the fuss about the dangers of purchased yeast.The manufacturer claims, well, and the relevant authorities do not deny that the concentrations of minor substances are outside the risk zone for the body, but the rest is up to each of us))))
In the starter culture, both yeast and various bacteria can be present (and as a rule are present). They are yeast and in Africa yeast is just a lifting force, the whole chip is in the bacterial environment, or rather in the presence of various acids there - this is what determines the variety of leavens and the differences in the taste of bread on them.

Therefore, extinguishing the leaven with soda means that the advantage of the leaven to add charm to the product is leveled. You really leave only yeast there, and then why do you need sourdough at all?
Would buy a pack of yeast at the store and not get pissed off about acid.
And one moment.
Soda cupcakes are actually not very healthy to eat every day due to by-products and unreacted soda residues. In addition, soda affects the properties of the dough.
So why put baking soda in your bread dough unnecessarily?

Admin wrote to you correctly: if you want to use the benefits of leavens, learn to handle them correctly. Otherwise, buy regular yeast - the result will be more predictable. and less fuss.

Good evening! I was presented with hp Mystery 1206, and since this is the first hp in my life, I still can't do anything. The first time the dough did not fit at all, the second time it rose a little, but it turned out to be dense and hard like a brick. But I have already found on your site advice on some of my wrong actions. I would like to know: please tell me, can I take bread recipes for any model of hp?

I would like to know: please tell me, can I take bread recipes for any model of hp?

Read this topic very carefully, point by point Question to Admin: the bread did not work out again, what could be the reason?

Here I will answer: bread recipes do not depend on the model x / stove. Use bread recipes from our website

Thank you very much, I will definitely read it!

I didn't get two different breads in a row, including a double portion according to the Admin Wheat with Apple recipe. Dense, did not rise ... Today I baked more loaves - they were spaced (long), baked, but gray-gray. I thought it was a new bag of flour. Makfa. Previously, everything was good at Nekrasovskaya, these recipes have already been tested.
And now I meet at the beginning of this topic the same complaints about dense sticky bread! And everywhere the mention of Makfa ... It seems, and really, I got into the flour ... (((((

[Anastasia]

Anastasia, I constantly bake with Makfa flour, that's just baked - lush, soft, excellent. Look for a problem elsewhere.

[Taia]

Taia, Thank you. I thought and thought. The flour has already been bought. Yesterday the cabbage charlottes did not rise, were not baked, but stood for more than an hour. And for the night, bread in tins - and again a heavy wet crumb ... Straight a streak of bad luck and some kind of rollback ...
Most likely due to the baking stone, the temperature in the oven is now insufficient ... I bought the stone only three days ago. And it looks like not everything on it needs to be baked! There is no thermometer in the oven, only an iron arrow and 6 divisions. Everything is baked, as before, for 3 plus minus. But perhaps with a stone this temperature is not enough for raising the dough ... I'm sad ... I'll take a break to read the theory ... And buy a thermometer :))))

[Fantik]

Fantik, how about yeast? Maybe there is something wrong with them?
Buy with the latest date or from another manufacturer.

And when I take some new ingredients or from a new manufacturer - I don't bake something complicated. I bake something simple to know how a new product behaves.

I agree, this is unsettling ...

[Taia]

Taia, charlottes were with soda and lemon ... There is yeast in the bread, but the dough matured yesterday and rose well ... The threads were, in the hands of an awesomely pleasant soft ...
Charlottes:

Here is the correct one for comparison:


Bread times:





Bread two:
also tore the roof off




It somehow looks like a good picture from the photo ... Holes, like holes ... right? But this is impossible. Dense, hard and damp ... (((((((I froze everything until ... some time.)))) I think for now to rehabilitate on the machine in HP ...I will exclude the oven, I will understand, yeast or flour or water, which is not so. If so, then the oven.

Can someone tell me a recipe for whole grain bread for the LG 2001 CJ bread machine

Can someone tell me a recipe for whole grain bread for the LG 2001 CJ bread machine

Easy! There is a selection Bread in the LG bread maker