Twice Baked Breads

Why is my home baked bread so heavy/ dense?

I remember my mother's bread was so light and crusty. I use dried yeast, strong flour. Knead well, prove it twice etc.

Do you leave it long enough to rise before putting in the oven, it should bounce back quickly when pressed lightly on top.

Are you using enough yeast? about 30 g per k flour.

Are you using too much salt? you only need enough for flavour, and to help release the gluten, too much will kill the yeast.

Make sure the dough is smooth and elastic before shaping and placing in tins.

Fan ovens can dry the bread out making it heavy - sprinkle some water on the top of the loaf before putting in the oven.
Don't over cook, that can cause drying too.

Bake in a very hot oven, (200C elec fan).

Don't give up.

Twice Baked Bread Bowls.wmv


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