My bread is too dense....any tips?

Hello everyone.  I know some of you out here are seasoned bread bakers so I know you can help.  I have been trying to bake more homemade breads for my family for two reasons.  First, it's healthier without all the preservatives, and second, it's seems to be more economical.  However, I've been having some troubles.

I have found several recipes for things such as hamburger or hot dog buns and dinner rolls but every single batch has turned out very dense and heavy.  When I was in high-school, I used to enter bread in the local festival baking contest and I had that same problem then (I always got 2nd or 3rd - no matter what).  I'm sure it has something to do with the yeast and how I am handling it.  It is fresh, I just bought it and the expiration dates are June 2012.  If any of you know what I can do to lighten up my finished breads, I'd really appreciate the help.

Have a great day!

I'll tell you what I do and you can get an idea for your bread.

1. Bloom the yeast. Even if it is instant, I always allow the yeast to foam up with some of the warm water and a little sugar.

2. Add the bread flour ( bread flour might help your problem), salt and whatever else the recipe calls for. NEVER PUT SALT IN WITH THE YEAST DIRECTLY!!!!

I have a stand mixer with adough hook. I knead the dough until it is smooth and the sides of the bowl are clean.

3. I lightly spray a bowl with nonstick spray and put the dough in and turn it over so the oily side is up. I out it in a warm oven and pour some water on the oven bottom to add moisture. You can also put a pan of boiling water in the oven, too. Just remember to remove it when you heat the oven to bake.

4. When the dough has doubled or more, take out and punch it down. Now you have two choices. You can put it back in the warm oven and proof again, which might give you and even lighter dough, or shape the dough, let it rise again and then bake it.

I hope this helps you. Stephan.

I love to bake bread, rolls etc.  I cheat & mix in a bread machine which works great for 2 people.  Great advice by jetfan.  Be sure & use bread flour and stir it with a whisk before measuring.  You might be adding too much flour.  I never proof my yeast & still have great results.  Don't get the liquid too hot.  The hot water while rising in the oven is a great idea & I toss a cup of boiling water on the oven floor after putting in my bread/rolls to bake.  Shut the door fast then.  It sure does something great to the finished product.  I have an electric stove so don't know how it would work with gas.  (I'm afraid of a gas stove)

Keep trying & good luck.

i bake for 600  every day at school. i'd say you don't have enough yeast. bump it up a bit...like add another 1/2 teaspoon. i dry mix, meaning all dry together & then add HOT tap water, don't use the full amt. of flour called for right from the start, then add more flour as needed to make soft dough. your dough should feel like velvet & non sticky when it's ready to pan up for the rise.

All good suggestions above.  

My addition would be this--it may be that you're not allowing your bread to rise enough before baking.  The times given in recipes are ONLY a guide.  Rising time can vary GREATLY depending upon the conditions in your kitchen.  It's more important to follow the instruction that tells you how much the dough should be rising (let rise until double), rather than the time.  Doesn't matter if it takes 45 minutes or 2 hours--the yeast needs to grow adequately for your bread to be light and airy.

Also, buying 'fresh' yeast is good--if it's been properly stored.  Even yeast within the expiration date can be dead if it's been improperly stored.  If you continue to have the problem, you may want to try buying your yeast from another place.  And when you get it home, store it in the freezer--it will last almost indefinitely that way, and you don't have to defrost it to use, just use right from the freezer.  

However, on the whole, you probably will find that homemade bread is a bit denser than store-bought.  They add a lot of chemical fluffers to that--it's not necessarily good for bread to be as fluffy as storebought, so if it's a little denser, that's fine, and to be desired.

Try using milk for the liquid called for in the recipe, and add an egg.  I've been using bread flour lately, instead of all purpose flour - that helps with the texture and the rise; plus we add gluten. I think any or all of these things might help you have lighter rolls.

PS - my husband says "tell her to use Hodgson Mill yeast."  It seems to have been fail proof for us, it's has a tiny bit more in each package than other brands.

I have tried over the last 32 years a variety of whole wheat bread recipes. About a year or two ago I found one from BYU that is wonderful. I did have to make a few changes but it works great. It is light but hearty and delicious. You will not be disappointed!  I have had women ask if I sold my bread, which I don't. I can't claim the recipe to be all mine. Many have asked for the recipe and asked me to teach them how to make it. It is light but hearty and delicious. I can't seem to attach the recipe so if you want to email me I will send it to you.

Wheat breads are usually dense because wheat flour doesn't contain as much gluten so whenever I use wheat flour, I use 1 Tablespoon of Vital Wheat Gluten for every cup of wheat flour.  It turns a dense loaf into a soft, light loaf.

Hi...I'm no expert... In fact I've just gotten back into bread baking after some years.... But, I use Hodgson's vital gluten In my. Breads, and have had no problems with density. I think the gluten has helped. Just follow the directions on the box. Having said that, I have to admit that I have not used regular whole wheat flour yet.. But, I have use King Arthur's White Whole Wheat, and the bread was great. Tomorrow I am planning to make the Classis Whole Wheat inbound on the Taste of Home website, and will use Hodgson's Whole Wheat flour. I am hoping for good results. Good luck to you! Sandy

generally i don't have this issue but still i think easyquilts is right

Please email me your recipe. My email address is ...  klewissr@ec.rr.com

Thank you .. looking forward to making your bread

 

debrabcox

I have tried over the last 32 years a variety of whole wheat bread recipes. About a year or two ago I found one from BYU that is wonderful. I did have to make a few changes but it works great. It is light but hearty and delicious. You will not be disappointed!  I have had women ask if I sold my bread, which I don't. I can't claim the recipe to be all mine. Many have asked for the recipe and asked me to teach them how to make it. It is light but hearty and delicious. I can't seem to attach the recipe so if you want to email me I will send it to you.

 

Debra - I would love to have your recipe - please; ctmom05@yahoo.com

I have another tip:  There have been some great points about blooming the yeast and keeping salt out of direct contact.  It is also important to give the mixture time to absorb the water before the kneading process begins.  I let my mixture sit in the stand mixer for 7-10 minutes before I add the salt and begin to knead.  This "autolyse" allows the flour to absorb more of the water and will make for a better loaf.  I've also learned not to let it rise for more than one hour--helps the bread "structure."

 

Brooklynn

Brooklynn, your suggestion sounds sensible.  I'm going to try it when I make my next loaf - thanks :)