Dense Bread

[bb25wa]

I've tried the basic bread twice & I'm not happy with it.  The first batch I made with plain flour, the second batch I made from whole wheat and both were very dense.  I prefer a lighter bread, does anyone have any tips/suggestions..?

[judydawn]

Try this one bb25wa - isi's recipes are superb.  My first few loaves were dense and heavy too and then isi came onto the forum and I haven't looked back.  I add 2 tspns bread improver to my recipes as well and use bakers flour which is readily available from supermarkets.

Oops, forgot to put the link to Isi's normal bread recipe

http://www.forumthermomix.com/index.php?topic=2665.0

I also prove my bread in my bed with the electric blanket on during the colder months - I put the whole TMX bowl in there for the first proving (in a plastic bag ) then after the rolls or loaf has been formed, pop it back into bed until it doubles in size, this time covered with baking paper and putting something in the bed to keep the quilt off the top of the dough so as not to impede the rise.

[CreamPuff63]

are you using bakers/bread flour? (if not, look for it in the supermarket - should be better than ordinary plain flour). on the first prove let it sit for at least an hour, and then after you have kneaded it back let it prove and double in size for at least 30 mins (this is usually the stage when I turn my oven on to be at the temperature for putting it straight in). not sure if you are an experienced bread maker (and I'm no expert) but other aids are pizza stone and a tray with water underneath the bread (although I think these are to give a crustier finish). there is probably better explanations and tips under "Bread".

In fact, you may find this one helpful.

[zebraa]

Bakers flour is a necessity. I wouldn't use bread improver as it is basically a preservative (I stay away from additives and I really don't find that bread missed anything in using it). If you feel the need for something like that a crushed up non-flavoured Vit C tablet is a good option.

I will often sub 100g of bakers flour for rye or oat (milled from groats) - I find that provides a lighter texture. The other thing that I find works is to bake it as two cobs, not one loaf.

Alos, I do one rise and knead. Then shape and let re rise for 20-30 mins then put in a cold fan forced oven @200deg for 25 mins. I use the EDC recipie and find it good - always successful - except the 180 deg temp is a very weird one.

[zebraa]

Actually - I mill 100g of whatever I have around - millet, buckwheat, and find that they all make the texture 'lighter'.

[cookie1]

I always make the 5 seed bread for our daily use. To help it rise in the cooler weather I put my oven onto 50⁰ and then as soon as it reaches that I turn it off. I then rise the loaf in there.
Another alternative is to simply put a bowl of boiling water on the bottom of the oven and put the loaf on the trays. Keep the oven door closed and this provides enough heat to rise it.

Sorry can't really help with the dense bread, than to say perhaps some of Isi's recipes may help. I always use Baker's flour.

[Thermomixer]

Was the yeast OK? Which recipe did you use?  Best to let it double in size before putting into a HOT oven. not like the EDC recipe may still say with putting it in the cold oven & letting it rise -doesn't work.

[zebraa]

I have to disagree - I put 'no-knead' bread into a hot oven but all over bread I put into a cold oven and find it gives better results then a hot oven. I knead, rest, knead, rest then put it in a cold oven so it has had 2 risings though.

[Thermomixer]

My problem with using cold starts is the EDC version where it DOES NOT get the second proofing before being placed in the oven.  If it has almost doubled in size when going in then that is fine.