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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Bread too soft
I'm using a bread machine. My standard recipe is 2 cups
bread flour and 1 cup whole wheat or rye. In addition there is a little over a cup of water and the usual butter and powdered milk and salt. Finally 2 1/4 teaspoons yeast. This makes a full sized bread in a 2 lb machine even though it is supposed to be a 1.5 lb recipe. My complaint is that the bread is too soft, almost like commercial packaged bread. It tears when cut and needs a thicker slice or it will sag in a sandwich. I'd like to adjust things so the bread is firmer, but don't know what to alter. More dark flour, less yeast? Any advice appreciated.. -- Robert D Feinman Landscapes, Cityscapes and Panoramic Photographs http://robertdfeinman.com mail: |
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