The Fresh Loaf

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Very dense bread, need help to get it lighter!

ckrhodes's picture

Very dense bread, need help to get it lighter!

Hey guys,

I've been trying to create some potato buns but instead of a nice, light texture I seem to be getting a dense, gummy texture like in the picture attached.

I've made lots of variations of the bread trying to knead more, knead less, proof more, proof less, changing the oven temperature but they all come out with the same crumb.

Any help would be appreciated!


Maverick's picture

What recipe/formula are you using? Make sure you are cooling completely before cutting into them.

Try this one:

Or if you want dinner rolls, this is my favorite (I usually don't fully cool this one):

ckrhodes's picture

The buns were completely cool before I cut into them.

I'm using a recipe that's almost identical to the King Arthur Hamburger Potato Buns. It's the same hydration and basic ingredients but the recipe I have has less butter and some oil.

My recipe (baker's formula) is as follows:
Flour = 100%
             [95% Bread Flour] (12% protein)
             [5% Potato Flakes]
Water = 65%
Nonfat Dry Milk Powder = 7.5%
Active Dry Yeast = 2%
Sugar = 6%
Oil = 4%
Salt = 2%
Butter = 2%

DanAyo's picture

Callum, I can’t feel your crumb, but it looks decent to me for hamburger buns. Is the crumb wet? Or is it gummy at the bottom. I enlarged the image looking for more detail, but I’m not sure where the gummy part is.

Here is a potato bun from the King Arthur site. The crumb on that type of bread is typically not very open.

Can you describe the gummy part a little better?

ckrhodes's picture

It's like heavy in my hand, and very dense and stodgy to eat. There's no air inside and I can squish the bread down and it won't bounce back. In fact, I can squish it down to a tiny ball. 

By gummy I mean the taste feels gummy in the mouth. Like after a couple bites you feel sick. It's the same feeling after eating a big slice of cheesecake or something. 

I'm not entirely sure how much weight is lost during proofing and baking, but I start with 60g dough balls and the final bun is around 56g. 

Hope my description makes sense. You'd know the feeling if you ate it.

DanAyo's picture

Is there a chance it was under baked? Did you take the internal temp?

Why not give Maverick’s suggestion a try just to test your formula?

Colin2's picture

The milk powder, sugar, and fat also push you toward a relatively gummy bread.  Aside from checking for an adequate bake and proof, this may be as much as you can do with this recipe.  

I do a ciabatta derivative that is ten percent potato flour and turns out very soft and light, with no fat or sugar or milk.  Depends on what you like.