The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Baker with Question about Elasticity

ClemsonFH's picture
ClemsonFH

New Baker with Question about Elasticity

I just started to teach myself to bake recently and am having trouble with the elasticity of the bread.  The first receipe I used was a simple White Round (from "Mad About Bread") and the dough was very elastic, smooth and had a satin texture.  I have tried several other receipes since then from "The Bread Bible" and the dough tears and is very rough.  

When the bread comes out, the only way to describe it is "compact". There are not a lot of air holes in it.  It tasts okay, but I would like to improve. 

Am I putting in too much flour?   The White Round receipe used weights as a measurement instead of volume. Could this be it?  Any help would be appreciated.  

Thanks.  

John

thomaschacon's picture
thomaschacon (not verified)

We'd need your actual recipe to know for sure, but it sounds like the second bread is lower-hydration (has less water than the first).

If by compact you mean "the crumb is compact" (crust = outside, crumb = inside), that's not really a problem. Many wonderful breads (Nay, most!) have compact crumbs.

If by compact you mean "the bread is dense", that's a problem and one that can be fixed once we know your recipe and its process.

-

As for weight v. volume, the topic has been discussed here about 100,000,000 times. The concensus is that "by weight" is better than "by volume" for many reasons. Please search the forums for more info. for weight v. volume.

ClemsonFH's picture
ClemsonFH

Thanks for the response.  

1st receipe

1lb 2oz of Flour, 10 g salt, 5 g sugar, 1 pkg yeast, 15 g melted butter, and 300g water.  

2nd receipe

6 cups flour, 1 tbsp salt,  3 tbsp honey, 1 tsp sugar, 1 pkg yeast, 2 tbsp melted butter, 1.5 cups buttermilk and 3/4 warm water. 

With both, mix ingrediants,  let dough rise for 90 mins,   punch down, let rise again for 45 mins, and then form.  The first one was a round and the 2nd a loaf.   The dough on the 2nd is just tearing very easily. 

And yes, the term I was looking for is dense. The bread is very dense.   Tastes good, but not as good as it could taste.  

 I appreciate any and all help as I learn. 

 

John

thomaschacon's picture
thomaschacon (not verified)

I having some difficulty with the terms "tearing" and "rough".

Do you have pictures?

I've haven't run the numbers yet, but the 2nd is enriched with butter/buttermilk/honey/sugar. Enriched loaves are seldom dense (assuming there's nothing wrong elsewhere).

Also, any idea on the gram weight you're using for the 6 cups of flour? Maybe you can measure 1 cup by weight and multiply by 6?

Also, what kind of flour are you using? What brand?

ClemsonFH's picture
ClemsonFH

When I bake next weekend I will take pictures.  I made a different receipe using the measurements and the dough came out better.  I think I must be packing in too much flour when I do the measurments.   Only thing I can think of. 

BTW - I used King Arthur Organic Bread Flour.  

John B.