Making a soft loaf - Techniques
I have been baking my own bread for a while now, recently I have been trying to bake my own bread exclusively. For sandwiches and so on..
here is what I put in it
Whole wheat flour
the water and honey represent 66% Of the flour - its a fairly wet bread.
every single time I have made this bread, it has a medium (slightly airy) tough crumb. Its delicious, but its not soft...
ONE time, i made this bread, the exact same recipe i've always made - and it came out perfectly soft, delicious and exactly how i wanted it.
So this tells me it has to be something in the technique. Anyone have any ideas? My suspicion is that if I knead it more, it will give me what I want.
Thanks for any responses I get.