Why does my home baked bread have a crumpet texture?

Question

Every time I make bread, it isn't quite right. The crust is fine, it sounds hollow when I knock on the bottom, but inside, it's soft and doughy, like crumpets. This happens if I use the breadmaker or do it by hand in the oven. Is it a simple matter of needing a longer bake time? Or is this just how home baked bread is and I'm used to eating supermarket stuff?

Thanks!

Answer 1

what is the recipe that you're using for the breadmaker

i use 500g flour, 300ml water, 25g of butter, a tsp of sugar, a tsp of salt, a tsp of yeast . . . .

Answer 2

It could be any number of things. It sounds to me like the gluten isn't well enough developed.

If the same thing is happening in the breadmaker then I suggest that it is one of your ingredients as the breadmaker should give you at the very least a reasonable loaf. Here are a list of possibilities, if you get back to us then we can help narrow it down for you:



-You might be using the wrong type of flour. Use strong white bread flour, I find Allinson's gives the lightest loaves for me. Whatever you do don't use plain flour. There are some other type of flour that will give a heavy structure like rye flour or spelt. It is best to experiment with strong white bread flour as a basic bread.

-Are you using the right type of yeast? you want dried fast action yeast NOT dried active yeast. The latter you have to activate using warm water and is not suitable for the bread machine, also it is a pain in the *** for a few pence cheaper. Yeast is cheap, just make sure you get FAST ACTING yeast.

-Make sure that the salt and yeast don't come into contact as the salt will kill off the yeast and it won't rise much.

-Are you letting the dough rise for long enough? Once kneaded it should be left to double in size (forget timings just look and see how inflated the dough becomes), and when proving (second rise) allow to double again. Proving really ought to take no longer than 1 hr (ish) however as the dough may start to collapse if left too long (especially in a warm place).

-When using the breadmaker, check it periodically. There should be a rest period at the start to allow the flour to absorb the water, followed by about 15 minutes of kneading, then the first rising which is about 1hr 30 min - 2hrs followed by gas release then the proving for about 45 min - 1hr and finally baking (however all breadmakers vary, check your handbook for the exact timings). You can check all the way up to the start of baking to see if your loaf is rising. If it doesn't rise then it is most likely the yeast not doing it's job for one of the above reasons. If it rises and sinks then it may be that the gluten content of the flour is too low and you are using the wrong flour or the gluten in the flour has not been developed enough (although a breadmaker shouldn't have this problem, so check that it kneads the dough properly - at the end of kneading the dough should be smooth, stretchy and holding together in a ball).



I did type out a detailed recipe for a foolproof handmade white tin bread but I didn't have enough space. Let me know if you would like it and I'll delete the above and replace it with the recipe.

Answer 3

Crumpet Maker

Answer 4

Check the recipe and the oven temperature but in my experience homemade bread has a very different texture to shop bread.

Answer 5

Are you leaving it long enough between kneading and baking? It should be left in a warm area (I think covered by a cloth) until it rises.



Check you are adding the correct amount of water and cooking at the right temperature too.

Answer 6

it could just be it needs more needing [thing stretching] you cannot over need by hand



but i think we are too used to supermarket pap