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Farm Kitchen:  Why does my bread get crumbly?  |
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MelodyRose
Farmgirl in Training
32 Posts
Melody
Hallsville
Missouri
USA
32 Posts |
 Posted - Jul 20 2011 : 7:43:11 PM
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I am fairly new to bread making. I've recently started making all our bread from scratch (I must be getting better, because dh is a picky eater and has begun to let me make his!). I have a recipe that we really like that makes good sandwich bread, but after the first day it gets crumbly. There are just so many crumbs falling from the sandwiches! It's weird, because I wouldn't call it "dry" but it starts to crumble apart. My friend recommended using a dough conditioner, but I don't know what that is, and I'm trying to keep my ingredient list as short as possible. In all other ways, it's great. Texture, density, moisture, taste... it just gets crumbly. I keep it sealed. What can I do to help with this?
www.aquietlittlelife.blogspot.com
www.MRSdesigns.etsy.com |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
Posted - Jul 20 2011 : 7:47:50 PM
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You can get dough enhancer online at PleasantHillGrains.com It is lecithin and helps keep the texture of the bread uniform. How much oil does your recipe use? I find that the more oil the better. My recipe uses 1/2 cup. Also, how long are you kneading it and how are you kneading it?
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
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Merry
True Blue Farmgirl
765 Posts
Merry
Ankeny
Iowa
USA
765 Posts |
Posted - Jul 21 2011 : 09:47:11 AM
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I second the dough enhancer, you can buy it or make your own, just google dough enhancer recipes. There are several versions out there, but I like the one that includes pectin and gelatin. It will also help your bread keep its freshness a little bit longer. I use this recipe http://www.ellenskitchen.com/recipebox/breadbuilder.html and have had great success.
I also use honey instead of sugar, it will also help increase the moisture.
Merry
Farmgirl #536
http://afarminmyheart.blogspot.com/
Your life is an occasion, rise to it. Mr. Magorium |
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mindy_marie
Farmgirl in Training
20 Posts
Mindy
Fargo
ND
USA
20 Posts |
Posted - Jul 21 2011 : 4:34:14 PM
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I have the same problem with my bread! Thank you for bringing this up, Melody!
Mindy
Farmgirl #3290 |
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herbquilter
True Blue Farmgirl
891 Posts
Kristine
Bonney Lake
Wa
USA
891 Posts |
Posted - Jul 21 2011 : 7:03:26 PM
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Too much flour added makes a crumbly loaf, plus over baking. Good luck.
Blessings,
Kristine ~ Mother of Many, Herbalist, Master Energy Intuitive
http://herbalmommasda.blogspot.com/
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MelodyRose
Farmgirl in Training
32 Posts
Melody
Hallsville
Missouri
USA
32 Posts |
Posted - Jul 21 2011 : 8:21:18 PM
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For 1 loaf, it's almost 2 tablespoons of oil. Should I try using more oil and less water?
I must admit, I've gotten very lazy lately with my kneading, and I have let the Kitchen Aid dough hook do the job! The bread turns out well, so I didn't see a problem with the shortcut, but perhaps I should put more heart into it. :)
www.aquietlittlelife.blogspot.com
www.MRSdesigns.etsy.com |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
Posted - Jul 21 2011 : 8:51:20 PM
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Melody, using the dough hook is fine. I use mine and knead it with the dough hook for 8 minutes usually. My bread recipe is at http://www.oklahomapastrycloth.com/blog/?p=608 and it uses 1/4 cup of oil (4 tbsp) for one loaf and 1/2 cup for two loaves. I also put a tbsp of oil in the bowl, put the dough ball in and turn it so that the oily side is on top then cover with a wet towel to rise. When I form my loaves, I oil my hands too. Just a thought.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
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MelodyRose
Farmgirl in Training
32 Posts
Melody
Hallsville
Missouri
USA
32 Posts |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
Posted - Jul 23 2011 : 06:19:27 AM
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Melody, I forgot to ask you, are you using home ground flour? And if so, are you using hard red or hard white wheat berries? If not, then never mind! ;-)
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
Edited by - Okie Farm Girl on Jul 23 2011 06:29:29 AM |
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walkinwalkoutcattle
True Blue Farmgirl
1675 Posts
Megan
Paint Lick
KY
USA
1675 Posts |
Posted - Jul 23 2011 : 7:39:45 PM
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Also, I've noticed that if I add a cup or two of self-rising flour, I get a more "solid" loaf. I have NO idea why.
Farmgirl #2879 :)
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com
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MelodyRose
Farmgirl in Training
32 Posts
Melody
Hallsville
Missouri
USA
32 Posts |
Posted - Jul 25 2011 : 8:23:07 PM
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I use a combo of whole wheat and white (unbleached/unbromated) bread flour. Not home ground. I think it's going to take a few more years of farmgirling to get to that point! :)
What is self-rising flour? I mean, what properties does it have that make it self-rising?
www.aquietlittlelife.blogspot.com
www.MRSdesigns.etsy.com |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
Posted - Jul 26 2011 : 12:38:32 PM
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Melody, the only reason I asked about the flour is that if it is home ground it has to be sifted and sifted. A lot of people don't realize that because we are used to getting pre-sifted flour at the store. What you are usin is just fine and I think that you will really like the sandwich bread recipe at the blog. BTW, self-rising flour has salt, baking powder and baking soda added to the flour. I think that if you try that bread recipe, your whole wheat and unbleached will be totally sufficient.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
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MelodyRose
Farmgirl in Training
32 Posts
Melody
Hallsville
Missouri
USA
32 Posts |
Posted - Jul 28 2011 : 9:31:16 PM
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Okay, so I tried the recipe a couple of days ago, and I am still unable to tell you about its crumb. We ate the first loaf within 24 hours of it coming out of the oven, and I just pulled the other loaf out of the freezer at lunch today. So, it is apparently delicious! I think it's going to be much less crumbly than my other recipe (this one has replaced that one, as per picky dh's request--great job!), but I guess we'll need a little more time to see how it is when it hangs around a little longer.
There are a few substitutions that I had to make. First, I can't have dairy so I used water instead. And I didn't have dough conditioner, so I used 1 1/2 t ground ginger and the yolk from the egg white (that was what I came up with as a make-do conditioner, based on what I read about conditioners and what I had on-hand). I'm sure it would help a lot if I could use the powdered milk, but that is reason #1 why I'm making my own bread in the first place.
So, perhaps we'll see tomorrow if our second loaf is crumbly. But probably not, as it is already nearly gone. :)
www.aquietlittlelife.blogspot.com
www.MRSdesigns.etsy.com |
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Okie Farm Girl
True Blue Farmgirl
1674 Posts
Mary Beth
McLoud
Oklahoma
USA
1674 Posts |
Posted - Jul 29 2011 : 04:27:12 AM
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Great, Melody!! My dh loves this recipe and I read him your account with a giggle. He said that if you all keep on at that rate, like we have, you'll have to check into Weight Watchers too!!! :-) We love that recipe for sandwiches and cut it with a finely serrated knife for a smooth cut. I really don't think leaving the milk out will make that much difference, but if you can order the dough enhancer, you'll like the results! So glad you liked it.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
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MelodyRose
Farmgirl in Training
32 Posts
Melody
Hallsville
Missouri
USA
32 Posts |
Posted - Jul 30 2011 : 09:21:28 AM
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The second loaf didn't last long, either. But it was good! And less crumbly, even after being frozen. Perhaps when the novelty of a new, delicious bread wears off (as well as that of a new, delicious batch of homemade peach jelly!) it'll be easier to resist it, and it will hang around longer. :)
www.aquietlittlelife.blogspot.com
www.MRSdesigns.etsy.com |
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levisgrammy
True Blue Farmgirl
9440 Posts
Denise
Beavercreek
Ohio
USA
9440 Posts |
Posted - Jul 31 2011 : 09:28:06 AM
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I make my own bread with home ground flour. I use only whole wheat and definitely use dough enhancer. I don't sift my flour I just use it straight from the grinder. I have never had a problem with it being dry or crumbly. I make 4 loaves at a time. The recipe I use calls for water,oil,honey,yeast,lecithin, flour and salt. I don't add the salt until right before I put in the second addition of flour.
So nice to see others making their own instead of eating all those preservatives and air in the bread at the store. 
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
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Farm Kitchen: Why does my bread get crumbly? |
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Why does my bread get crumbly?
