why is my bread too tough?

why is my bread too tough? - Brown Bread on Black Tray

trying to get the hang of making good artisan bread, and my last loaf tasted great. But it stayed flatter than previous efforts, and was very tough.

I am doing my best to understand the science as clearly as possible, so I want to know what part of my process I should look at tweaking to get the results I want?



Best Answer

Magnus Nordlander's answer was good. I would add one more thing:

You can also get a lot of extra toughness if you over knead a dough. If you are using an established recipe that works for other people, I would cut back on the mixing and kneading and see what kind of results you get. If you don't knead enough, you won't get the airy texture of the crumb because the gluten won't be developed enough.

If you bake a lot, make changes to your kneading time and take notes about how it affects your final result.




Pictures about "why is my bread too tough?"

why is my bread too tough? - Free stock photo of child, cute, enjoyment
why is my bread too tough? - Pastries and a Whisk on a Kitchen Cloth
why is my bread too tough? - Pink and White Love Print Textile



Quick Answer about "why is my bread too tough?"

Overworked dough can happen when using a stand mixer. Dough will feel “tight” and tough, as the gluten molecules have become damaged, meaning that it won't stretch, only break, when you try to pull or roll it. Underworked dough on the other hand, won't form a ball shape easily.

Why did my bread turn out tough?

Toughness is usually the result of either too much gluten (which in turn comes from using a flour too high in protein), or not enough fat (or possibly adding the fat at the wrong time). Poor volume on the other hand is usually the result of using low-protein flour, and thus not having enough gluten formation.

Why is my bread heavy and tough?

Dense or heavy bread can be the result of not kneading the dough long enough. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking.

How do you make bread lighter and fluffy?

If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Vinegar has a very similar effect to the dough as the ascorbic acid. It helps hold the dough together and strengthens the bubbles so they won't pop.

What do I do if my bread is too hard?

If your bread is especially hard, brush the outside with water before wrapping it. Then, heat it on the center rack of your oven for about 30 minutes for a whole loaf; or 15 to 20 minutes for a partial loaf, or if you have a long, skinny loaf like a baguette.



How to make your bread softer and less dense




More answers regarding why is my bread too tough?

Answer 2

Toughness is usually the result of either too much gluten (which in turn comes from using a flour too high in protein), or not enough fat (or possibly adding the fat at the wrong time).

Poor volume on the other hand is usually the result of using low-protein flour, and thus not having enough gluten formation.

Therefore it is logical to assume that the most likely cause of your bread troubles is the fat. Try adding some more fat.

Answer 3

A couple of more possible reasons:

  • If your dough didn't rise properly before putting it in the oven, this is the problem.
    • Common reasons for a dough not rising enough are:
      • You killed the bacterias in the yeast by overheating it
      • Your yeast was not good enough (fresh or good quality)
      • You didn't put the dough near a heat source. Bacterias love heat & sugar. If they don't have these two, your dough will not rise. It should at least double its size in about 1 hour.
  • If your dough was raised properly:
    • The temperature of your oven was too low and it required more cooking time and therefore it allowed the dough to dehydrate.
    • The dough was not moist enough

Answer 4

I've tried making bread many many times and I'm FINALLY starting to get it down. The one thing I used to do wrong, was to add too much flour. I use a Kitchen Aid and that can really pack it in. It may be a high altitude thing, but I tend to make my down a little on the tacky side, wetter than I would think and it turns out MUCH better. I've also started using a cylindrical container for proofing my dough, that way I make sure I get a good double out of it.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Rachel Claire, Polina Tankilevitch, Jess Loiterton, Ann H