Debugging crumbly bread

Debugging crumbly bread

While my breads rise and bake nicely, they always end up rather crumbly. What parts of the baking process should I adjust to fix that?

I do fairly straight-forward yeast breads in forms. I typically do a 50/50 mix of high gluten flour and whole wheat flour, with some oats and seeds as desired. I believe I do enough kneading (about 10 minutes, sometimes also some hand mixed work first). I let it rise for 60 minutes first, then 30 after the second kneading, at room temperature. I bake it at 200C for 50 minutes to an hour, and it does become hollow-sounding and springy. But always crumbly.

I mainly suspect rising temperature and baking temperature, but would like to hear what others have done to get around this problem.

Comments

  1. Lars Clausen15 December 2014 at 11:42

    It's messy enough to turn me off kneading - the dough sticks to my hands and even the hair on the back of my hands, even though I've used margarine to mitigate hand-stickiness.

    I'll try the water-in-flour approach next time.

    ReplyDelete
  2. Meitreya Mayako18 December 2014 at 10:04

    Ooh... i am commenting to remind myself i found a video on sticky dough kneading. If I just don't feel like it I use my scraper and just scoop and fold. Not much sticks with the lift, twist pull fold method from the video. I will share it when I get home if noone minds a link to a youtube to a teacher with a blog and school.

    ReplyDelete
  3. Heather Ingersoll22 December 2014 at 09:46

    I heavily oil my hands with sticky breads.

    ReplyDelete

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