April 16, 2022 - 5:51pm
Flakey quick bread
I'm using Gold Medal all purpose flour for quick breads using Baking powder. All is well, rises perfectly, looks good, nice crust, nice crumb, tastes just fine.
But, the bread is not "solid." When I turn the loaf to cut a piece off it breaks apart, separates, does not stay intact. Crust separates from crumb and crumb is flakey and easily crumbles. Has happened several times.
I am wondering if the gluten level is too low. Any suggestions?
Thanking you in advance.
Share
First check ingredients to make sure they are not expired or rancid. (Easy)
Then post or link to recipe please. Be specific on type of fat, baking powder, and liquids used. Also the actual mixing details and oven setting.
Thanks, Mini
PS You might want to simplify your name to protect your email address.
Gold Medal has adequate gluten for quick breads, but it could be that you aren't developing it enough in the mixing. With all the warnings not to overmix, it's possible to err in the opposite direction, especially with the softer flours. Try whisking the batter a bit longer. Or let it rest a few minutes after incorporation and whisk again before panning.
Other possible causes of excessive crumbling include not enough binder in the form of egg, too much fat or baking powder, too much air beaten in, or not preheating your oven and baking at the right temperature. Are your quick breads dry too?
Do these problems show up across all your quick breads, or just a particular one? And are these tried-and-true recipes or are you making changes to them?
Happy Easter