in a bread funk
For the past few months I've been baking my family's bread--all of it. I love it and am happy to do it but lately I've noticed that the fo caccia that I've been making has been dense and rather flat. This trend has spilled over into my other breads that I make too, like my "toast" bread for the mornings and I'm starting to get bummed out! I'm wondering what I'm doing wrong. The bread I make seems to rise a bit but not much, it's dense and heavy and kind of tough. The other day I made two loaves of focaccia: one with olive oil IN the mix and one without. The one WITH the olive oil was dense and tough. The one without was not; it was fluffy and perfect. So the next time I went to make focaccia I didn't add in the olive oil but then the same thing happened--it was dense and tough! What am I doing wrong?!