Why is my bread dense and heavy
125: Three EASY Ways to Transform The Texture of your Homemade Loaf - Bake with Jack
0:00 / 0:00
Timecodes:
hey I'm a Jesus Jack hipbaker Jack no
code Oh UK bringing you your weekly
bread making tip every single Thursday
and this week here's three very easy
ways to transform the texture of your
homemade loaf roll that thing - hello
there welcome back to the bakery jack
youtube channel where i share with you a
little bit my bread making expertise
every single Thursday to help you make
amazing bread at home if you get some
value out of this video and you like
what you see hey consider click and
subscribe before you go now a lot of
people get in touch with me because
they're not entirely a hundred percent
satisfied with the texture of their
homemade loaf of bread like sometimes
it's too firm or too crumbly or too
moist inside perhaps too much bounce or
maybe not enough bounce for your taste
if that sounds like you then you're in
the right place this week I want to talk
about the simplest things that you can
try that will transform the texture of
your yeasted loaf in its simplest form
and what I mean by loaf in its simplest
form is something straightforward
yeasted domain are those magic four
ingredients flour water salt and yeast
I'm not gonna talk about additional
ingredients things like oil butter eggs
and stuff of that nature that seems to
be the go-to fix like what can I add to
my bread dough to make it softer to make
it firmer to make it tastier things of
that nature
the reason I'm not gonna go into that
territory is because you know how highly
I value the principles of bread making
messing around too much with additional
ingredients can often over complicate
things and lead to a messy disaster
especially if you're doing it without
the knowledge of the bread making
principles if you have an existing
recipe that works for you and you're
comfortable with it but you'd like to
tweak the texture of the farm loaf a
little bit more towards your liking here
are three simple things you can try and
at the end of the video I'd like to
raise a point that I consider to be
quite important let's go
number one is swap out the flower yes
you heard me correctly and this is
probably the simplest thing you can do
think about it the biggest part of your
recipe is a flower it's the majority of
the whole and so flower is the biggest
contributor to the texture of your loaf
of bread I'm not talking about adding a
bit of spelt flour or substituting a bit
of white for a bit of brown because
we're messing about with a recipe and
we'll have to do additional things to
accommodate those changes I'm talking
about base level strong white bread
flour is always different to the next
strong white bread flour in a different
packet maybe it's cut from a different
field of wheat I don't know whatever but
the point is the same type of flour in a
different brand will produce a loaf with
different characteristics swap out your
strong white bread flour for another
brand of strong white bread flour keep
everything else the same the process of
the recipe you're currently using and
the ratio of ingredients within there to
there will likely be a huge change in
the texture of your bread and this is
always the first thing that I suggest to
try swap out your cover and flour for
another flower of the same type and see
if you like the bread
thing to try number two is kneading for
less time or possibly longer I did a
video recently this sounded like a good
idea at the time but when I started to
film it I pretty much instantly
regretted it I wanted to see if I could
over knead bread dough by hand and you
may have even seen it but without
spoiling it for those of you who haven't
seen it yet for the purpose of some
serious scientific research I ended up
kneading the dough for quite some time
the resulting loaf had a fine crumb
texture I'm talking about small bubbles
it had a distinct bounce and chewiness
to it completely different to a loaf
that I normally made changing them out
at a time you need the dough for will
completely transform the texture when
people talk about kneading dough they
often talk about the point where the
dough is ready like there's two
different things like there's either not
ready and ready and a fine line between
the two well let me tell you there's a
massive range of ready that will make
nice bread and at each end of the scale
characteristics of the loaf will change
dramatically if you aren't eating your
bread dough for 15 minutes now try
needing here for eight minutes like I do
and see the difference in the final loaf
keep the ingredients the same keep the
overall method the same a tweak the
kneading time and see what you think of
the bread at the end number three
rest your dough for longer if you are
making a straight-up yeast in white loaf
of bread for your sandwiches and toast
each week chances are you are resting
the dough in the first place for an hour
or so then shaping up and resting again
for an hour or so and so the third thing
you can try is to extend one of the
resting periods try doing the first rest
for two hours for example your dough
will probably be okay out on the kitchen
side for a couple of hours in this
country and this time of year but if
it's warm where you are you might want
to give a little fold up about halfway
through so make sure it doesn't puff up
too much and collapse if you'd like to
extend the rest even longer you'll have
to cool down your dough put it in a big
bowl wrap in cling film and leave it in
the fridge until tomorrow or you can
even try the slightly more risky
overnight final proof in the fridge
which for me works really really well we
spoke about that a couple of weeks ago
adding time to the dough gives the flour
the opportunity to absorb that moisture
a little bit better and for the gluten
to develop even further resulting in a
lighter loaf of bread and even though in
this video we're talking about texture
it also makes for superior flavor but
you already knew that didn't you
keep the ingredients the same the
process the same but extend those
resting periods between the steps in the
recipe and feel the transformation and
your final loaf of bread
the point I consider to be important
here that I mentioned at the beginning
of the video is all about your
expectations consider your expectations
if you're expecting to make a low for
home with exactly the same
characteristics as a mass-produced loaf
of bread available in your local
supermarket then I'm afraid it's bad
news
it won't happen and that's because you
are making bread at home in your home in
your kitchen with actual real
ingredients and with a lot of love
that's not what happens in a factory
mass-produced loaf of bread they're
stacked to the ceiling in plastic bags
are made out of pretend bits and bobs
this and that ingredients that you have
to Google to find out what they are and
what they are doing there that's why
those breads have the characteristics
they do and for me personally
undesirable characteristics if your
expectation is to recreate that
supermarket loafer texture then you're
not going to get there without the use
of additives and preservatives and
emulsifiers and humic Tain's or whatever
magical powders fairy dust and hocus
pocus is not real very very strange and
absolutely not
normal homemade bread just isn't like
that and hopefully with these three tips
and things to try and a little bit of
trial and error on your part you'll come
up with your own loaf exactly the way
that you like it be proud of that loaf
of bread because you made it thanks for
watching this week's video I hope you
found it helpful if you did click that
thumbs up button so let me know if you
didn't like this video if you didn't
like if you thought it was terrible and
you disagreed with everything that I was
saying click the thumbs down button to
let me know and I promise to you I will
not produce another one of these
abominations for the next six days see
you next week
thanks for stopping by for your weekly
bread making tip and don't forget I'm
not sure when you're watching this video
but if you're watching its time of
release christmas is coming up if you
want to buy your home baking loved ones
a bake with Jack bundle this year you've
got a couple of weeks to place your
order before the big day head over to
bake with Jack co dot UK forward slash
shop to get yours see you next week
