crumbly bread when using the 2-stage method
Hi, i'm hoping someone can shed some light onto my problem. I bake the whole wheat recipe from urbanhomemaker and i use fresh ground flour only. My bread turns out beautiful when i don't use the 2-stage method , but when i soak the flour it just doesn't turn out quite right, i soak it overnight. My problem is that it doesn't rise as high and the texture is crumbly. My dough seems real nice, smooth and elastic when i put it in the pans so i'm confused as to why it doesn't turn out right. My SIL uses the same recipe, same wheat, and hers turns out beautiful. The only difference i know of is that she uses more milk than i do. Could that be the problem? Thanks!