Help With Basic White Bread Texture Please
I wonder if anyone would be prepared to hazard a guess as to what may be going wrong with my 500g white loafs? I'll try to provide as much information up-front so please bear with me. I am fairly new to bread making but am an experienced brewer, so I'm reasonably familiar with yeast biology.
The bread actually tastes wonderful. My problem is with the texture. It is a little on the heavy side and I do not get the variation in gas-hole size within the loaf after baking. Nor do I see much evidence of an oven spring when I bake the bread.
I have tried two raises, one raise, hotter oven (gas mark 8 for 5 mins then turned down to gas mark 6 for 30mins), more water, less water.
- 500g branded bread flour
- 1 and half tsp quick yeast (also tried making a starter culture with some of the water)
- 1 and a half tsp white sugar
- 1 and a half tsp salt
- half tsp citric acid
- 1 desert spoon malt vinegar
- 250 (ish) ml water
- up to 12g butter or veg oil (tried both)
Mix and knead for 10-15 mins. I have tried this by hand and also which a food processor with a dough blade. I have heard mention of the "Window Pane Test" - I've never been able to get that, but the dough is consistent and fairly elastic.
I proof it in a home-made 'incubator' at 28 centigrade until it has at least doubled in size (approx 2 hours). Then into the preheated oven. Still no 'spring'. On other occasions I have gone through two proofing cycles - but I thought that I may be over proofing it.
Cook at gas mark 6 for around 30 mins with no attempt to steam the oven - I'll work on crust variation later.
Reagrless of how I vary things the texture always comes out the same. Uniform, small holes throughout the loaf. No large or medium holes. No stretch marks on the crust.