My bread is dense

What it is

Work through it in order. Was the yeast alive and not killed by hot water or direct salt? Does a piece of dough stretch thin without tearing? Did the shaped loaf actually grow before it went in? Each has a different fix.

Why it works

Rise depends on gas produced AND a network able to hold it. Dead yeast produces no gas; under-developed gluten lets what gas there is escape; an under-proved loaf simply has not made it yet. Cold dough is slow rather than broken — it usually needs hours, not help.

When to use it

Any yeasted loaf, rolls, pizza, buns.

What goes wrong

Water hot enough to kill yeast; salt tipped straight onto the yeast; too much flour added to stop it sticking, which stiffens the dough; judging proof by the clock in a cold kitchen.

More on this shelf

My braise is still tough Almost always not cooked long enough, not cooked too long.
My eggs are rubbery The protein network tightened and squeezed out the water it was holding.
My fried food is greasy The oil was too cool, or the pan was too full, which is the same thing.
My garlic tastes bitter Garlic burns far faster than onion, and burnt garlic is bitter all the way through a dish.
My mashed potato is gluey The starch granules were ruptured by too much mechanical work.
My sauce has split The droplets got large enough to find each other. It can usually be rebuilt.
My vegetables went watery They were crowded, so their own steam could not leave.

My bread is dense

What it is

Why it works

When to use it

What goes wrong

More on this shelf

R

Reservation

Photos

Browse Now

Contact

Comments and reactions 0