Too thick bread

Hello!
I'm just going to join the slender ranks of bakers and get my own bread maker, but for now I borrowed an old LG from my mother to try :)
So far, I've only baked bread a few times - plain white and French.
Everything seems to be working out, the bread is very tasty, but a question arose.
I really hope they help me here :)
The fact is that my bread is of the same consistency as factory store bread - quite dense. Soft but not airy.
And I want something with an airy elastic crumb (like in the bakeries of Auchan - a little like "rubber").
I did not find any information on this topic on the Internet, on the forum too :(
Help me please!
Photo of my bread, so as not to be unfounded :)

At first it was like that for me too. It turned out to be bad yeast, bad water and faulty scales (albeit new). Try it, maybe your problem will be resolved.

I have recipes in a book in cups, not gr. So it turns out "by eye"

Thick dough, add more water

for sure, more water (or less flour) and be sure to control the bun! post your recipe - it's easier to advise

The cup is lost, in the instructions in the picture 200 gr. measuring cup, so I crawl with the usual 200 gr. glass.
Bread 900 gr (it turns out 950)
1.5 cups water (warm from the tap)
4,3 cups flour (makfa)
salt 2 tsp
sugar 2.5 tbsp. l.
skim milk 3 tbsp. lodges (I put the usual, 3.2%)
oil 2 tbsp. (sunflower)
yeast 2 tsp (brla saf moment, today put Dr. etker, while there is no result)
At the same time, the bread rises perfectly, 900 g is the maximum weight in baking in the oven, it rises almost to the lid - for the first time I was generally afraid that I would run away :)

You have very good bread. even good, but if you want more airy bread then try pouring, say, 4 cups of flour and watch the bun, if the bun spreads along the bottom of the bucket, then add a spoonful (or even half a spoon) flour. Read about the kolobok on the website, everything is explained here very clearly. And exactly up to 1 gram of the recipe cannot be, since everyone has different flours in moisture, and yeast is different. Try it, we all learn all our lives. Yes, I almost forgot, you still need to buy scales, they are very necessary. You shouldn't have such a problem. And look for a glass with ml, if all the ingredients are loaded exactly according to the recipe, then there will be excellent bread (BUT you still need to control the bun, but check).

I would also recommend trying baked goods with fresh yeast, not granulated yeast. From my own experience, I was convinced that a lush and tall bread is obtained with them, although I did not seem to complain about baking with dry yeast, but here on occasion I saw and bought live ones and felt a significant difference in the rise and quality of bread.

and I would also suggest recalculating the recipe a little, making the bread a little lighter. for example, at the rate of 1.25 cups of water. flour can be poured 4 cups or even a little less and add a little bit. the bottom line is this: the bread maker is designed for 900 grams, and if you make it for 800, then the bread with the same dimensions will be more airy. try it, everything should work out! I used to make bread for 900-930 grams with a maximum size of 1 kg, and so the bread turned out to be very airy, it is very inconvenient to smear with heavily frozen butter. and now I make tight bread, almost like in a store in terms of density, but for this I increased the amount of both liquid and flour, the output bread is about 1.2 kg

You can add a little airiness and light rubberiness by adding a couple of tablespoons of mashed potatoes (usual, from the remaining dinner). But necessarily look behind the bun. You can also replace water (all or part) with whey. And if the yeast is alive - knead the dough from all the liquid and part of the flour, and let it ferment for an hour before the kneading begins.

The proportions were reduced (there are 3 options, given by me myself large), When I made a loaf with smaller proportions, it just turned out to be smaller, and the consistency was the same ...

I think you just need to add water (or reduce flour), try it.

I would also recommend trying baked goods with fresh yeast, not granulated yeast. From my own experience, I was convinced that a lush and tall bread is obtained with them, although I did not seem to complain about baking with dry yeast, but here on occasion I saw and bought live ones and felt a significant difference in the rise and quality of bread.

and in what ratio should dry yeast be changed to fresh? how to measure the right quantity?
instead of one teaspoon of dry, how much can you put fresh?

2 grams of fresh yeast for every 100 grams of any flour

Searching you can find a separate topic about live yeast

and in what ratio should dry yeast be changed to fresh? how to measure the right quantity?
instead of one teaspoon of dry, how much can you put fresh?

I do not have a certain ratio in this - I have it written on a pack of fresh yeast for how much flour this pack is given - I have a saf-moment LIVE-one cube-for 1 kg of flour-that's from this and I proceed-usually for bread half a pack of such live yeast leaves.

[Anastasia]

Anastasia, and I bake 4 bread from one cube and a little more remains.

My first two breads were the same. Having experimented a little, I: 1. change a small amount of water for dairy products (old kefir, sour milk, whey) or add water in which the potatoes were cooked 2. add mashed potatoes (often left from dinner, I do not throw it away, but keep it in the refrigerator). 3. I do not add the whole amount of flour (I leave about a quarter of a glass) and then, when kneading, I add to a slightly sticky (not porridge, but just a little) kolobok.
The bread is great! spongy! Try it should definitely work
And yeast is using the saf moment
The photo is certainly not so hot. From phone

[Anastastia,]

I do not have a certain ratio in this - I have it written on a pack of fresh yeast for how much flour this pack is given - I have a saf-moment LIVE-one cube-for 1 kg of flour-that's from this and I proceed-usually for bread half a pack of such live yeast leaves.

Anastastia, I bake with the same yeast. Indeed, like Bubu, there is enough for 4 loaves of 500 g each, and a little more remains. I even tried to add 7-8 g per 500 g of flour to uncooked bread - everything grows well, in this case a cube is enough for 5 loaves.

And in sourdough bread I often put 3 g of yeast per 500 g of flour (including flour in sourdough) to neutralize the sour taste of the sourdough and to speed up the rise to the usual time.

In a separate Temka about live yeast, I expressed the opinion that yeast producers impose more than necessary. And in the recipes of my oven, an outrageous amount of yeast is indicated everywhere (dry) ...

Greetings to all. We bought a breadmaker, and immediately added flour, great flour, the bread turns out to be wonderful, and without any shamanism, a magical tasty bread. But here's one problem, it is too much for our stomachs. No matter how gluten is not friable, but you want the bread to be lighter, if you start crushing the bread with your fingers, then it will quickly add to the plasticine, how will you get rid of this stickiness? It seems to me that if you get rid of this stickiness, then the bread will become easier to digest. Please tell me.

Look: freshly baked bread, for all its awesome deliciousness, is not suitable for all stomachs, it is heavy. My husband never eats hot bread, only the next day. Well, in general, doctors allow me to eat bread of the day before yesterday's baked goods.Maybe you have the same problem? Then there is nothing left to do but eat it the next day after baking.

Strange, but for example I can eat store bread without problems, we never eat hot, but warm easily. Can I change the flour, or dilute it in half with a different kind of flour?

Better try baking with live yeast at the rate of 2 grams per 100 grams of any flour
Shop it is on them that they bake
And to the question of whether to change the flour, no one can answer, you did not indicate its brand. Perhaps it is not bakery, but ordinary. Suitable for breads marked with Bakery

Better try baking with live yeast at the rate of 2 grams per 10 grams of any flour

This meant, of course, 2 grams of yeast per 100 grams of flour.

And how to understand what kind of flour? When I bought a bag of 50 kg I asked what kind of flour they told me of the highest grade, but now I myself look at this bag and I can’t understand how flour differs in general? what is whole flour? and what is wheat flour?

Maybe not quite in the subject, but I want to tell you. You bought a 50 kg bag of flour, this is a lot, you will not use it up quickly, so keep in mind that over time you will need to add more water to recipes. When I take a 10 kg bag, the first few loaves are obtained according to recipes, and then the flour dries and more water is required. And to find out what kind of flour you have, look for a sticker on the bag where everything is painted. Good luck to you!

If the pulp is plasticine, then you definitely do not need to add water, there is most likely an excess of it (you prefer without shamanism, so you have what you have)) or a problem with flour, it may be of poor quality or deteriorate during storage.

Girls, I have a similar problem: - \ the bread turns out good but plasticine, if you press the crumb down, it immediately sticks together and smells like yeast. I would like to be nosy, rubbery or how else to call it nuuu ... as in the Soviet Union Tell me how to achieve this?
I have a Panasonic 254 oven, Makfa flour, sof yeast moment. I bake according to the recipe in the instructions.

girls, did you follow the batch? the bun turns out?

strekoza I would change the flour, I had similar problems with McFa and I have not used it since.

Thanks for the advice.
Yes, the bun is good

I got bread, reminiscent of the Soviet store, for every day, when I began to bake it on first grade flour and with the addition of 0.5 tsp. dry sourdough. Has not yet grown to its leaven

[strekoza]

strekoza,
so that the bread does not smell like yeast, change dry to pressed,
for a light "rubberiness" add some acid to the water (ascorbic, lemon juice, I add 12-20 g of natural! apple cider vinegar),
I try to make the bun a little denser (but only slightly) than the earlobe (maybe my lobes are too soft?)

Maybe give me some advice: LG stove, I'm happy with everything, the bread is tall, beautiful, fluffy, but the lower part, about 1.5-2 cm from the sole, dense, as if caked, is clearly visible - the lower, the less bubbles and the very bottom did not rise at all like a dumpling dough.
You have to cut off this part, no one wants to eat it, you can sculpt an inkwell from it, as Lenin did in prison. I tried everything, no matter how I changed the recipe, nothing helps.
Maybe this is a feature of my stove? What am I doing wrong?
I would be very grateful for your advice.

[lizonka]

lizonka I personally have not come across a similar one .. so I do not know if my assumptions are correct

Perhaps you are kneading too thin dough and it rises in the upper part, but remains unbaked, heavy at the bottom ?? Have you tried increasing the amount of flour? By the way, have you read about the kolobok?

Another option - low-quality flour, "floats" - it happens.

Do not despair, try to overcome this nuisance yet, and we will help you as much as we can

I think the reason for this is the large volume of the test. Try to reduce the amount of dough you put in and see what happens.

I tried everything absolutely - the dough is thicker and thinner, and less or more volume, and I changed flour, and yeast, now I try it with rye sourdough, with rast. I experimented with butter-margarine - it doesn't matter when it is more, when it is less, but still the bread is heterogeneous, the bottom is dense and damp.
We have already found a use for these pieces, which I cut off from the bottom - we put it together, then feed it to the horses when we take the baby to hippotherapy.

Hello everyone! I made a birthday present for myself, bought a "Binatone VM-2169" bread maker, on the very first day I tried to bake bread (plain white). The bread turned out to be tasty, but very dense and heavy, it didn't look very good either (some kind of gnarled), and the next day it dried up altogether. I baked it strictly according to the recipe, but added milk instead of water.
The recipe for white bread for 900 gr (from the book attached to the bread maker): Water (milk) - 1 cup, butter grows. 3 tbsp. l, sugar 2 1/4 tbsp. l, salt 1 1/2 tsp, bread flour (I had a simple makfa) 3 cups, dry yeast 1 1/8 tsp.
After reading everything that is written here, I concluded that it is necessary to increase the quantity of water (milk).

[lizonka]

lizonka, and on which program do you bake bread?

Alyonka, I can only repeat the advice expressed many times: buy an electronic scale and measure food with their help. Check out the verified recipes here on the forum.

If you haven't baked bread before, get acquainted with this topic, many questions will be removed
#

[lizonka]

lizonka, and on which program do you bake bread?

Plain, special and French bread. I just didn't bake on the fast one. And I don't have any more programs in the oven, the rest is dough and a cake with jam.

I delete the bread recipe from Margit in this thread.
This recipe and all discussions are at https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36684.0

I read Temka and did not understand why the authors get dense bread? There is no definite answer, as I understand it.
On the contrary, I want the bread to be denser (I get sooooo airy and this airiness will turn into crumbling over time).

Peace be with you bakers!
Cvetochek-Anna - the ratio of flour-water-yeast - will make all your innermost desires come true experiment

Peace be with you bakers!

Cvetochek-Anna
usually I make a ratio for 570 grams of flour - 325 water is like average in density if necessary, I add flour more densely / reduce water and turnover
and also if part of the water is replaced with an egg, then it also turns out denser
and of course a lot depends on flour

I quote ROMA
Each baker evaluates his own feelings of personal contact with the kolobok to his own taste and describes the state of the kolobok.
The gingerbread man should be of such a consistency (a little softer or a little harder), which will suit you later in the finished bread, but without the defect of the crumb and dome of the finished bread

I trudge on fresh bread, I am on the verge of buying a bread machine, but after looking through the forum and looking at pictures of bread from bread machines, the question arose, what kind of bread is it?

With regards to factory white bread, I see two main types for myself, without going into the recipe.

1. Sufficiently dense bread, elastic, dense crispy golden crust (sides), we have the so-called "city". Distinctive features: low, the upper crust is relatively even and not very vivid, dark and shiny. Variations of the rustic type, the cap is slightly higher but also quite flat, the color of the cap is not uniform, the pores are slightly larger than the "urban" one.
It is easy to smear such bread with butter, the crumb does not squeeze and does not crumble. Delicious and fragrant.

That's what you need.

2. "Air". Very soft, large-pored, pale and not crunchy sides, high rounded cap (as if swollen), also pale. It is easily deformed, tasty while fresh, it is difficult to smear with butter, the crumb crumples from fresh and falls out from lying down. The second version of the "air" type is like Ashanovsky's, everything is the same only the crust is hard and golden, the disadvantages are all the same, plus the feeling that you are chewing cotton wool, that is, there is no feeling that you are eating bread.

You can still eat the first air while hunting, but I don't like Ashanovsky. (from Ashanovsky, only corn with cheese is pleasant)

So that's the actual question. What kind of bread does a bread maker make? According to the pictures, something like Ashanovsky, but how in practice? Or is it a recipe?

Throw in pliz recipes for dense bread (or tell me what type it belongs to), otherwise there are a lot of recipes and you don't want to transfer products to experiments.

So that's the actual question. What kind of bread does a bread maker make? According to the pictures, something like Ashanovsky, but how in practice? Or is it a recipe?

Throw in pliz recipes for dense bread (or tell me what type it belongs to), otherwise there are a lot of recipes and you don't want to transfer products to experiments.

You can say the word HALVA as much as you like, but it won't make your mouth sweeter

Bread from a bread machine can be obtained in different ways - and airy and dense, and porous, and very tight, etc.
What you put in the dough is what you get when you exit. It is difficult to describe the quality of this or that bread on paper like this - you need to taste it yourself, evaluate the crumb, structure, smell!

Bread is labor, labor near a x / stove! And sometimes dough and bread do not immediately lend themselves to the baker! It takes time, the desire to bake and experiment, to select the bread recipe for yourself!

To get dense bread, it is enough to take the most common products (flour, water, salt, sugar, yeast), but add less liquid to the dough.
The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

In any case, the taste of bread depends on your preferences, only you yourself will select it for yourself - even in a bread maker

Good evening Admin! I am a very "young" baker - experience 3 days 4 loaves. My stove is LG-206. The first bread (according to the Dairy recipe book for tea) turned out to be very good and tasty. And the next recipe from the forum Milk-mustard turned out to be not completely baked and with a dense crumb. I put the ingredients strictly according to the recipe, controlled the kolobok, but in the process I had to add about 1 tbsp of flour. spoon. Maybe in vain? Please tell me what could be the matter

Congratulations to a very young baker on his appearance on the forum!
Four loaves in three days is not bad at all!

I recommend that you bake bread not strictly according to the recipe, but because you like it best! Bread is for you to eat, not the author of the recipe! The recipe should be taken simply as a guide to action, what and how much to put in the dough. And then keep the balance of flour and water (liquid), bun!
If you succeed in bread, then everything is going fine, you just need experience and a sense of dough and bread - bake, bake, everything will work out.
As far as I understand, you have already read a lot and are using the developments of the forum, success!

Regarding raw bread, if there are no violations in the technology of baking, contact the technical department of the forum, you will always be prompted if defects or technical subtleties of the operation of your model's bread maker suddenly appear. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=367.0

Thank you very much for your reply! In my opinion, I found the cause of my misfortune - I bought unfamiliar yeast (a bag for 300 g of flour), and I probably overdid it (everything seemed like the bun was sticking to my fingers). Today I made the same bread, but taking into account yesterday's mistakes, it rose one and a half times higher than yesterday. I don’t know yet what is inside (it’s still cooling, we’ll see tomorrow), but the smell already suggests that everything should be fine (there was no such smell yesterday). Thank you for not leaving beginners in trouble! I have been reading the forum for a week and a half, and I used it to choose the stove and recipes. And how much useful information! Saved from many mistakes

Hello everybody
Recently I received a Mulinex bread machine as a gift. She has a book with 100 recipes for bread. I tried to bake both wheat bread and wheat-rye bread, in both cases the family said that the bread tasted good, but they would like a drier and friable crumb.My bread is baked, the crust is good, and the pulp is really kind of moist. Tell me, pliz, how to be.