June 8, 2016 - 12:36am
bread-making machine, dense bread
I follow the recipe book accompanying my Panasonic breadmaker 'to the letter'; I use warm water checking with a thermometer that it is ca 80 to 90 degrees. My 70% wholemeal bread is dense and heavy, hardly risen, and still coagulated at the centre. Adding a teaspoon of gluten improved it next time, but only a little. What might be going wrong - the machine, the recipe, or me? Any advice will be very welcome.
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Possible problems are
1) Too much water - think about using less
2) Too much yeast - try using less
Whole grain breads will always be denser than white-flour breads. If you expect whole-grain fluffy bread you just may never achieve that.
Thanks for all this. I did not realise that yeast deteriorates, but I have now looked and noticed that mine has a BBE date six months ago. I shall replace it and try again.
Thanks for all this. I did not realise that yeast deteriorates, but I have now looked and noticed that mine has a BBE date six months ago. I shall replace it and try again.