"Plastic" texture problem with white loaves
I'm new to this group (and fairly new to bread making) and I'm hoping that you can help me with a bread problem. I've been following a recipe for a basic white loaf from the book "Dough" (great book BTW) and although the resultant loaf is fairly springy and has plenty of air holes, the texture of the bread is sort of plastic and shiny in appearance, rather than soft in texture and matt in appearance.
I'm following this recipe:
- 500g flour
- 350g water
- 10g salt
- 10g fresh yeast
conventional oven at about 220C for 25 minutes.