what causes bread to be sponge like in bread machine
Why did my bread come out and then dense? When people commencement to learn to make breadstuff that is ofttimes the almost common question. Unfortunately, it is also ane of the hardest ones to answer. On one hand, breadstuff baking is so simple. Flour, water, common salt, yeast. It really is very easy to broil a loaf of bread at dwelling house. What's difficult is to broil a consistently skillful loaf at domicile.
One of the things that scares or intimidates people most nearly bread baking is how inconsistent the processes and outcomes can appear despite post-obit the recipe to the letter.
Everything about bread baking is connected, so if ane affair changes or goes sideways, information technology tin throw the whole thing off. The terminate result might non be a complete disaster only the breadstuff might be slightly less than what y'all had in your mind when you started out to bake information technology.
Don't fret! Every bread baker has opened the oven to discover loaves that end up misshapen, under-baked, under-proofed or flat as a pancake. Welcome to the club.
Why does my breadstuff feel like a brick?
Showtime, I'm sorry, that stinks. There isn't one unproblematic answer and if your bread has a heavy, dense texture then at that place are a number of potential reasons for this just here are the five principal reasons that are the nigh likely for the home baker and we tin probably narrow information technology a bit farther.
The flour could have too depression a protein content, at that place could be too much common salt in the bread recipe, you did not knead it or leave information technology to proof long enough, or you could accept killed the yeast past leaving the dough to rise in a place that was too hot.
The bottom line is that dense, heavy breadstuff ways that the dough didn't trap enough gas or the yeast didn't produce plenty gas. If you are confident you followed the recipe (water temperature, amount of table salt) and didn't swap in dissimilar flour willy-nilly (bank check this handy chart for flour exchange and how it might effect the recipe) then the issue is probable downward to time and/or ambient temperature.
What's the temperature of your kitchen?
If your kitchen (or wherever y'all are making staff of life) is a little too warm (above 75-80F) or a piffling too cool (beneath about 65F), it might be effecting the proofing phase of your breadstuff.
If it's on the warm side and you concluded up with a dense loaf, it'southward likely the staff of life over proofed, the yeast got besides active and produced and then much gas that the dough effectively popped like a balloon.
If information technology's too common cold, then the contrary might have happened. The yeast didn't get a take a chance to become active enough and create enough gas to lift the dough. Y'all should try letting it sit down out a little longer.
How long is long enough?
So what is proofing and how do y'all know when enough is enough?
Proofing is the last resting of a loaf of bread dough earlier it goes into the oven. Information technology'due south the most delicate and frustrating stage of breadstuff baking. You are then close. The dough probably smells delicious and looks primed to go into the oven. Merely you demand to remain patient and let information technology proof completely.
For most loaves you can use the finger paring test to check for readiness. Softly poke the dough with your fingertip leaving a pocket-sized indent. If the indentation slowly creeps back almost the entire style, y'all are good to go.
If you poke it and in that location is no or piddling bounciness back, it is over-proofed. If you poke the dough and it feels business firm and leaves lilliputian impression, it is under-proofed and needs more time.
Tin can the dough recover?
What can you do if your dough is over proofed? Unfortunately, not a whole lot but….possibly? The gluten is overstretched. The balloon has popped. But it might have a little energy left. If you used agile dry yeast (not rapid-rising which is really designed for one quick power rise) then you can attempt to reshape the over-proofed loaf and permit it residuum for 20 minutes then pop it in the oven and hope at that place'due south even so enough energy left for some oven spring.
Information technology might have a fleck denser crumb and non rising quite as high simply should still gustation okay. Butter helps everything.
Treat it as a learning experience.
You have a little more luck if your dough is under-proofed. If you've broiled an nether-proofed loaf it will probable take some random bubbles on the outer edges but be more more dense in the center because the gluten hasn't had fourth dimension to fully develop. You'll probable detect the bread looks fine (if a bit misshapen) effectually the edges, but the middle is gummy and dense.
Summary
Learning about dough, the wait, the feel and the scent is nigh feel. Keep baking and soon y'all will have a much more intuitive sense just by looking at the dough that it is ready to go into the oven.
I promise this isn't near making bread baking more complicated or scary. I love making bread. It's magic but it's also a learning process and like nearly things that appear simple, it's complicated and takes time and do to achieve any level of consistency and mastery.
Mistakes like dense, brick-like loaves, are just part of the process. Go along failing. Keep baking.
Source: https://mikeswindow.com/notebook/5-reasons-your-homemade-bread-is-dense/
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