Help me solve my bread problem
I make a really good loaf of WW bread in the bread machine. relatively no complaints. It folds for hotdogs for a day or two and keeps a week in the refridgerator. Here is the problem. I have the opportunity to sell my bread to a distributor for retail to stores and restaurants. I have only ever made bread in the machine. So I used my recipe on the dough setting, and kneaded it down for second rising in bread pans and baked it in the oven instead.
I did not get the same result. The crust was a bit thicker, ok I can deal with that, but the primary problem is the bread is very soft in the middle. the holes are not too big, I dont think. What I mean, is when you attempt to spread butter, for example, the middle tears out. Why is this happening and what can I do to solve this problem? I need to have some sample bread to hand him on saturday. Can someone help? thanks.