The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dry white / wheat breadd

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jimmykx250's picture
jimmykx250

dry white / wheat breadd

I make the etheral air bread which tastes great but the family is telling me it's dry and breaks apart to easily and is really good for toast only. I make it per recipe with exception to insted of egg whites i use the whole egg and i substitiute 2 cups whole wheat out of 8 white. It kneads great not too dry not too wet. Should I be mixing it so it is more shaggy during the kneading prosses? Any help would be greatly appreciated. Thanks,

Ford's picture
Ford

I am uncertain just what you want in the bread properties.  I do not use egg in my bread, unless it is a speciality bread.  Normally I make a loaf that is suitable for sandwiches, toast, and dinner.  It has a soft crumb and soft crust, either white or 50% whole wheat. 

In kneading the dough should become smooth and elastic and not shaggy when you are done.

Are you asking for a recipe?  There are several here, but I'll be glad to send you mine, if you wish.

Ford

 

jimmykx250's picture
jimmykx250

Im looking to make a more moist bread one that wont crumble apart. Is the whole egg in my bread creating that problem? I would love your recipe if you wish to share. Thanks,

JIm

Ford's picture
Ford

I doubt that the egg is causing the problem.  Perhaps over baking, or dough too dry,oven temperature off, not kneading enough.  I am sending you my recipe, check for your messages in the left column.  Read the bread baking lessons above.

Ford

Mini Oven's picture
Mini Oven

at what temperature?

Too cool a temperature can make a dry crumb like the one you describe. Storing bread in the refrigerator for example can do this.

About the recipe, link: http://www.kingarthurflour.com/recipes/robins-ethereal-air-bread-recipe

As you have added WW (changing the recipe) a solution might be to stir up your ingredients leaving out the yeast for the first couple of hours. Soaking WW tends to give it the time it needs to fully hydrate. Consider adding more water due to the soaking up power of WW or kneading with wet hands. Add the yeast dissolved in a tablespoon of water as a paste spread out on the flattened dough. Roll up and knead for a few minutes to mix in the yeast and then continue with the recipe.

Question: Are you using the diastatic malt in the recipe?

jimmykx250's picture
jimmykx250

I freeze the loafs but the one im using stays on the countertop as a loaf goes in about 5 days in our house. I am using the malt powder as well. I will try the additional water and the yeast paste idea.  Thanks!!!