Problem: moist tasteful bread but fragile structure
It has been a while since I have visited the site.
I would like some advice please.
The last few loafs I made have been tasteful and moist and have a good looking structure. The problem though is that the bread falls apart easily or tears easily for example when spreading butter on it.
Recently I have been using a random mix of plain white flour -supermarket- and wholegrain spelt -Doves-, quick yeast, salt, veg oil, and honey. Now my diagnostic skills are not that great, but I thought the problem could be due to two or three things: old or wrong amount of yeast, poor kneading or flour related. What do you think?
I have been a bit nonchalant in baking the loafs lately, trying to cut corners I guess. The quick yeast is now 3/4 year old but has always been in its very tightly sealed original packaging. I know yeast can loose its strength so I have been using 2 teaspoons in stead of one. Could that be a cause?
The white strong flour is Tesco home brand, the wholegrain spelt is Dove. I use between 250 and 400 grams white, adding spelt to make a 500g loaf. Anyone have bad experiences with the Tesco brand? Could that be the cause?
And kneading: I have not been kneading till its very nice and silky. I knead it till it is chewy but I can't pull a nice thin window. I thought: if you can make no-knead bread, then why knead for 10-15 min? Could that be the cause?
What do you think is the most likely cause of the poor structure? Where did I go wrong?
Thanks for your help!
The Whole Grain.