Is your loaf short and or dense and heavy?
Odds are you are adding too much flour. Flour is subject to humidity and barometric pressure. Therefore, flour is usually “wetter” in the summer and “drier” in the winter. Hold back even a few tbsp until you see how the dough is forming.
The amount of liquid needed to get the right dough consistency will depend on moisture levels in your flour, so it relies on you knowing the right feel, rather than sticking religiously to the recipe. Even if you weigh accurately!
Commercial bread making uses dough enhancers and modifiers to adjust for those varying circumstances. Thus they can use the EXACT measure every time. You and I don’t have access to those; thus results vary with an exact measurement.
Using the right type of flour is especially
crucial. If your bread has too low of a protein content, it can be too dense, particularly on the bottom. You can use all-purpose, but in some breads it matters. Especially ones that have high sugars, milk, etc. Bread flour gives a better rise and a nicer crust.
If the product is more of a batter than a dough add 1 tbsp of flour. Let mix. It should circle the pan nicely. Be smooth and round.
On the other hand if 2 balls form or the ball is flaky and makes a “knocking sound” add 1 tsp water and mix in for that nice round ball that circles nicely in the pan.
The amount of liquid needed to get the right dough consistency will depend on moisture levels in your flour, so it relies on you knowing the right feel, rather than sticking religiously to the recipe. Even if you weigh accurately! The consistency should feel tacky, but not too wet.
However, too much liquid is better than too little, as additional flour can be added more easily than additional liquid can be kneaded in.
Hope this helps someone; I haven’t bought a loaf of bread in 12 years; and until recently mostly by hand. Bread machines sure are a wonderful tool; but you still need to manage the dough to get excellent results.
Happy baking!
Susan
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