The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WEIGHT AND HEIGHT OF BREAD AFTER BAKING

  • Pin It
Aniger's picture
Aniger

WEIGHT AND HEIGHT OF BREAD AFTER BAKING

I have been teaching myself how to bake bread by following recipes (to the letter) and doing a lot of research on the net.  My issue is the end product.  More often than note my baked bread feels dense.  Secondly I do ensure that the dough has proofed enough before placing it in the oven.  I fail to understand why my end product cannot achieve the same height as that of commercially baked breads.   Both products would have the same weight but breads from the bakery are almost triple the height of my loaf of bread.  For example, for a 200 gms loaf of bread, mine would be approximately one inch high while that of commercially baked breads is 4 inches.  Ingredients include Bread floor and saf instant yeast. 

Has anyone experienced this, is there something am missing.  I will much appreciate hearing from you

breadforfun's picture
breadforfun

There are so many different things that can cause the failure that you describe, it would be helpful to share the recipe and the technique you used.  Photos are also useful.

-Brad

PMcCool's picture
PMcCool

Everything matters when making bread, so the more information that you provide, the better help others can offer.

Paul

Mini Oven's picture
Mini Oven

can make a big difference.   Too little dough for the pan can also lead to a short loaf.  More info needed.  :)