junona
For 4 days I am the owner of Panasonic-255 !!!
So far, I'm trying the recipes from the instructions-basic, French and egg. The bread turns out to be delicious, super, but ... for some reason, all bread crumbles very much when slicing. Tell me, pliz, what is the reason? Maybe you need to experiment with the ingredients.
Elena Bo
The bread must be cut with a special knife. Then nothing will crumble.
Rustic stove
My bread crumbles very much the first day. On the second day, it is already cut normally.
If you have HP for only 4 days, and you have already baked and ate 3 bread - he simply did not have time to lie so much))
junona
Yes, I didn't have time. When she took her first bread out of the stove, the children (there are three of them) were almost in the queue, who would be the first to try. And now every day they are asked to bake some new one, we will experiment. It's great that there are so many interesting recipes on the site!
Andreevna
This is any knife specifically for slicing bread. For example, I have a Tescoma presto knife, as it says on it, it seems Czech. I bought a knife in Mosmart, it costs about 200 rubles. Cuts bread very well, even warm, nothing stretches or crumbles. But there are a lot of them, just don't take the cheap money, thrown away money.
Cat
Quote: Andreevna

This is any knife specifically for slicing bread. For example, I have a Tescoma presto knife, as it says on it, it seems Czech. I bought a knife in Mosmart, it costs about 200 rubles. Cuts bread very well, even warm, nothing stretches or crumbles. But there are a lot of them, just don't take the cheap money, thrown away money.

I fully agree, I have Vitesse (France), too, nothing crumbles, although I like to cut off a crispy, still lukewarm hump.
Elena Bo
As Andreevna correctly noted, look at the bread knife. I also have Tescoma - quite decent and not expensive. There are also 800r. but the toad is choking.
Valery Trofimov
There is something wrong with the recipe or ingredients.

Nothing crumbles for me:
Flour Makfa
Yeast - "live", not dried, not saf-moment ...
Water - from the filter
Salt - sea
Kefir - regular 3 percent, aged
Common sugar.
Sunflower oil or margarine "for baking".

Stove - LG. Also recently bought.
I cut with any knife, even with teeth, even without.

Bread and knife, respectively:
Bread crumbles
junona
What is the ratio of live yeast to dry yeast? For example, how many live can you replace 1 tsp. dry?
Valery Trofimov
Quote: junona

What is the ratio of live yeast to dry yeast? For example, how many live can you replace 1 tsp. dry?

It depends on how live the yeast is.
I usually take 1.5 times as many live ones. And, of course, I let them "roam" a little before adding the components to the stove.
But I can't say for sure - I do everything "by eye". For some reason, I can't do it with measuring cups / spoons.

By the way, but my pastry (Easter cake) crumbles perfectly. Can you put a lot of butter?
Bagira
My bread just doesn't crumble. The knife is good. But for 2-3 days it crumbles. Because of what I don't understand. Pour oil 1-1.5 tbsp. spoons. I have ordinary flour - the highest grade. The other is not for sale. I take one manufacturer. But I see no reason to change. What kind of wheat was brought to the mill, and it was ground. And the varieties and areas are different.
Alen delonghi
Quote: Bagira

My bread just doesn't crumble. The knife is good. But for 2-3 days it crumbles. Because of what I don't understand. Pour oil 1-1.5 tbsp. spoons. I have ordinary flour - the highest grade. The other is not for sale. I take one manufacturer. But I see no reason to change. What kind of wheat was brought to the mill, and it was ground. And the varieties and areas are different.

Crumbles "only" for 2-3 days? It should be so.Add an egg - it will crumble a little less.
Viki
There was a case: and the crust is not the same and crumbles. And I put in a new margarine. I bought into the fact that it is completely vegetable and was called so beautifully "for fluffy pastries." It contained both salt and citric acid .... Now only oil !!!
Ksiusha
obviously it does not depend on the knife whether the bread crumbles or not ...
I baked the last time, so the bread crumbled terribly ... there is a suspicion that this is due to milk powder, since I rarely add it to bread and my memory suggests that when I add milk powder, the bread becomes more crumbly (or crumbly) .. ...
3ay4ik
Quote: Bagira

My bread just doesn't crumble. The knife is good. But for 2-3 days it crumbles. Because of what I don't understand.
I also have exactly the same story. It seems to me that when you put bread in a plastic bag or film, it starts to crumble. Try wrapping it in a towel. True, the bread will not last for a very long time, but for 3 days it is quite normal, it does not dry. And our bread does not lie longer - it is simply eaten ..
bluekitten
"Are you wondering why the crumb of bread crumbles? This is due to the lack of water in the dough. There may be another reason: long-term storage of bread."
🔗
bluekitten
I crumble according to this recipe:

Water 300 ml
Oil 2 tbsp. l.
Egg 1
Sea food salt - 2 tsp.
Sugar 2 tbsp. l.
Flour / grade 360 ​​g
Wheat flour 180 g
Dry yeast Dr. Oetker 1 sachet (it contains 7 g)
Bookmark order - by list.
Normal program (3 hours) Level 1

What's wrong?
Maybe a lot of sugar?
foxtrader
100% does not depend on the knife. I have an expensive Japanese knife, Kasumi, special for bread. Bread crumbles, and how. Plus, there is only one in such a knife, bread can be cut hot, but the pieces will still be even and of any thickness.
Lyuska
I've been baking bread for two months already. I tried different: regular, milk, egg, with additives. Everything is fine, except for one thing - it crumbles constantly. Until you cut the whole table in crumbs. And if a piece is forgotten on the table and it has been lying for more than an hour, it turns into a biscuit, you knead it in your hand and it crumbles all into small crumbs. I also have a knife especially for bread, though made in the USSR. Although I don't think that's the point. I am very worried why the purchased bread does not crumble? Maybe it's all about additional supplements? Like panifarin, etc. (I don't understand anything about this at all), but probably still crumble due to the lack of gluten.
I would like to hear the opinion of experts and experienced people, as well as those who use additional supplements.
Another question: does the bread made with sourdough also crumble or not?

P.S The last two times when baking I tried to add more water, and noticed that it crumbles, but less.
Admin
Lay out the whole bread recipe, you need to look at the composition of the products.

The main page of the site "Solving possible problems with baking bread"

The dough is loose and does not form into a ball

- The dough is too dry. Add a little liquid until the dough is kneaded into a ball.

BREAD BREAD

- The bread has risen too high; try reducing yeast next time.
- The dough was not liquid enough.
- Too many whole grains have been added. They suck in liquid. Next time, either pre-soak the grains in water or increase the amount of water in the dough.

BREAD TOO DRY

- The bread has been cooling for too long and has dried.
- Low fat bread dries quickly. Increase the amount of fat or oil in the recipe.
- The bread was kept in the refrigerator. Next time, put the loaf in a bag and store it in the bread bin.
bluekitten
Quote: Admin

Lay out the whole bread recipe, you need to look at the composition of the products.

I wrote a recipe above, why did the bread crumble terribly over it?
Alen delonghi
Whether the bread crumbles or not depends on:

- type and quality of ingredients (flour is the most important)
- dough kneading and raising mode
- baking mode
- storage mode
- temperature and humidity at the storage location
- from the knife

Try adding a little more fat. Excess salt or storage in a draft also dries bread.
Cubic
And my bread always crumbles a lot with the addition of an egg, lately I don't bake with an egg at all
Alen delonghi
Quote: Cubic

And my bread always crumbles a lot with the addition of an egg, lately I don't bake with an egg at all

The main reason for the excessive crumbling of fresh bread is the quality of the flour. Rather, its very low quality. It is worth trying to add concentrated gluten like Panifarin. Or at least use it in half with known good flour.
Cubic
I add apanifarin to some varieties of bread (rye, for example), I must try it in egg ...
Tanyusha
A week ago I started experimenting with kefir and mineral water, and as a result I now only bake this bread because it is delicious and does not crumble. I do not know what the matter is, the combination of kefir with mineral water does not give the bread crumbles, and I also add 3 tbsp. tablespoons of olive oil.
Boo Boo
My bread crumbles a lot. I tried to bake according to different recipes, but it doesn't get better. What can be done?
And another question, what can be done to make the crust of the bread softer?
Ale4ka
crumbles --- it means there is not enough elasticity, try to do what I wrote today in secret additives .. buns from such dough, in any case, could be squeezed in a fist and they were restored without coloring
Boo Boo
Do you mean sour porridge or milk vermicelli?
Ale4ka
yes, it doesn't matter .. the main thing is to boil it well, everything is frayed ... I’m now kneading on rice
let it turn out thoroughly
Tanyusha
Boo boo add more vegetable oil. Personally, I add 3 tbsp. spoons and bread practically does not crumble.
lina
Quote: BooBoo

And another question, what can be done to make the crust of the bread softer?
1. put a light crust.
2. Is the humidity in your home high or vice versa? I have very dry air in my apartment - so I immediately wrap the bread in a towel and put it on the wire rack. The crust is crispy, but not hard (if I put it to cool without a towel, it will be a VERY hard crust). By nightfall, I hide the bread in a bag, and the crust becomes soft and non-crunchy.
3.I first crumbled terribly ... until I bought a special knife
Boo Boo
Yesterday I tried a little more oil (+ 10g vegetable oil) to add to the loaf of stagnation times. Almost stopped crumbling. It turned out to be too airy, but everyone liked it.
I put a light crust today, the bread turned out to be white. It's not even the tanned crust that worries, but rather its thickness.
My apartment is dry. The bread cools down wrapped in a towel and then it is stored in the bread bin right in the towel, you should try to stuff it into the bag after cooling.
I cut the bread with a knife and a file.

Thank you all for your good advice. Advise more, I will delve into.
skazka
I also crumble, and the crust is always hard. I have a good knife, I don’t blame it. I always thought that this is how it should be, but I read you, and I see that this is not normal. But I always bake dietary bread, with useful additives, little growth. oils. Often on the "French bread" mode, but it itself is so crumbly. Koloboks are always good, they rise well, this is not the reason. The flour is also good, we do not sell any other one))))) I do not live in Russia, to buy bad flour, you have to try!
Black bread and white bread (loaf of stagnation times, Easter cake) crumble only when I cut it hot, and if I let it cool, nothing crumbles. In black I add gluten, and in white sl. oil. Probably, this does not crumble.
As the bread cools down, I put it in a bag and in the refrigerator. Otherwise, my cut quickly turns stale (it will turn stale by evening, if baked at lunchtime). And how is it getting stale? this is normal?
Tanyusha
skazka somehow quickly your bread turns stale, if I lie down for 2 days it does not stale. I have already noticed the more you put in vegetable oil, the less bread crumbles, I always add 3 tbsp. spoons and bread practically do not crumble, and butter is more suitable for baking.
Cubic
I have different types of bread stale in different ways .. rye stays fresh for a very long time (I bake it about once a week, store it in a plastic bag).
Recently, I have always begun to add bran (oat) to wheat, it is, in general, initially not so airy with them, but it also turns stale more slowly ...
But vegetable bread (carrot, potato, apple, pumpkin), so they generally do not stale, well, or do not live to see it ...
I always have French with a thick crust, if you don't eat it quickly, then on the second day it becomes rubbery, you won't bite it off (I bake it now only when I know for sure what they will eat)
but I noticed that the more I bake, the less bread crumbles and the crust becomes thinner, maybe the 6th sense woke up what and how to do, so the bread is getting better and better
skazka
Tanya, I’m talking, it quickly turns stale. The cut hardens in half a day, if the bread is not wrapped with cling film. I always wrap the whole loaf, and as soon as it cools down, immediately into the refrigerator. So it is stored longer, I wrote, we are not eaters, 3 small bakery a maximum per month, so for breakfast and black, so that there is. My black is not so stale, for 2 weeks it calmly lies in the refrigerator. Not the first freshness, of course, but the second one throughout the entire time in the refrigerator.
OFF:
I have a cat, we feed her only cat food. Fifa is such that it will not be in vain. Besides that, she eats only good French cheese (we try to give her everything, and besides cheese she doesn't eat anything human, not even milk) and !!!! ice if it falls out of the refrigerator. Well, if I leave the bread on the table, it will dig out, pick out all the raisins, or just gnaw the crust. Either because of harm, or she really likes our bread!
Boo Boo
My bread has almost stopped crumbling. Previously, the crust crumbled strongly. There are two options, either put more oil or wrap it in a wet towel after baking
skazka
Well, if it's the oil, it means I'm doing everything right. Let it crumble, it doesn't bother me too much. But the bread is dietary and healthy :)
savches
I also have the most common white wheat crumbling, with a medium crust.

I read Temko, I will try to slightly increase the amount of oil.

And the most important thing is to finally buy a special knife.
Admin
Quote: savches

I also have the most common white wheat crumbling, with a medium crust.

I read Temko, I will try to slightly increase the amount of oil.

And the most important thing is to finally buy a special knife.

The site has a new topic "Key to success" about oils, read there, you will learn a lot of interesting things.
KEY TO SUCCESS 5: VEGETABLE OILS AND ANIMAL FATS.
300603
for sure, Ksyusha, milk powder can also crumble
Geka
Good day! Please help us, we recently purchased a Kenwood BM-210 stove.
The first bread turned out to be great, although they used milk instead of water. Now the bread fits well, but at the very end of baking, the top of the bread falls off and the bread crumbles very much. Tell us the reasons for this or advise something. Only the crumb crumbles, I think the knife has nothing to do with it.
Thank you in advance.
Admin

See the reasons here:

The bread rises, but falls inward. Causes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.new#new

Compare with your baking data.

Read - then ask questions.
Boo Boo
Recently, my bread has begun to crumble again. I didn't change anything, I bake according to proven recipes. It’s strange.
shade
Peace be with you bakers!
BooBoo Geka savches I don't know if it will help you for a long time in recipes where there is sunflower oil I began to use margarine pyshka
and forgot what crumbling bread is, and it doesn't stale longer
Admin
Quote: BooBoo

Recently, my bread has begun to crumble again. I didn't change anything, I bake according to proven recipes. It’s strange.

Do not step into the same water twice!

The season has changed, dryness has increased in the apartment, others bought food, etc., etc.
On the second day, according to one recipe, you can get another baked goods - proven by experience.

If it helps, here's some more information:

BREAD BREAD

- The bread has risen too high; try reducing yeast next time.
- There was not enough liquid in the dough.
- Too many whole grains have been added.They suck in liquid. Next time, either pre-soak the grains in water or increase the amount of water in the dough.
- The bread has been cooling for too long and has dried.
- Bread with low fat dries quickly. Increase the amount of fat or oil in the recipe.
- The bread was kept in the refrigerator. Next time, put the loaf in a bag and store it in the bread bin.

Good luck!
Admin

"The bread has risen too high; try reducing the yeast amount next time."

This fact has also been verified by me, I confirm. Many people strive to increase the size of the bread, but this is fraught with another - dry, crumbly crumb.
Everything is good in moderation.

SERGEY
For many years I have been baking bread and not what knives have nothing to do with it (I sometimes break it). You just need not to skimp on ingredients. By the way, oil also does not play in this role. If anyone is interested, then I will give this recipe.
kava
For the last 2 months I have been baking mainly wheat-rye with sourdough. No crumbs and bread stayed soft for up to 4 days. Yesterday I baked pure white bread (without leaven) + 1 tsp in KhP. gluten, as a result - the bread is very crumble and dryish (butter poured 2 tbsp. l.).
P.S. According to the same recipe, I baked in the oven before - nothing crumbled either and the bread was very tender!

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