The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

crumb

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norco1's picture
norco1

crumb

my bread's crumb is too dense for me. how do i lighten the texture?

flournwater's picture
flournwater

What formula are you using?

norco1's picture
norco1

3 cups                   pate fermente


1.25 cups               unbleached wh flour'


1.25                      unbleached bread flour


.19 ounces              salt


.055 opunces           instant yeast


7 ounces                 water


 


 

flournwater's picture
flournwater

Your pate fermente is an unknown factor (don't know what's in it) but with respect to the remainder of the formula I'd suggest considering an increase in the percentage of yeast.  At 1.5 grams of yeast you're formula uses about half of what I would normally use here.  You might also review the salt to yeast ratio.  It appears out of balance to my eye.  Try to introduce the salt to the flour and whisk prior to adding the liquid (including the proofed yeast) and work the dough on an oiled surface as opposed to a floured surface. 


Lastly, I'd suggest weighing your ingredients rather than working with bulk measure.  There's too much room for innocent error using bulk measure.