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.