Why does my bread always come out dense?
I've tried baking bread at home like 4 times now and every time it turns out like a brick. I follow the recipe exactly but it never rises properly. I'm using active dry yeast and store-bought flour. What am I doing wrong?
1 Answer(s)
Dense bread is almost always one of these three problems. First, your yeast might be dead. Active dry yeast expires and store-bought flour (especially cheap brands) can be old. Test your yeast: mix 1 tsp yeast with 1 tsp sugar in warm water (about 110°F — if it's too hot it kills the yeast). Wait 10 minutes. If it doesn't foam up, your yeast is dead — buy fresh yeast. Second, you're probably not kneading enough. You need to knead for at least 8-10 minutes until the dough is smooth and elastic. Under-kneaded dough won't develop gluten, which is what makes bread fluffy. Third, your water might be too hot or too cold. Ideal water temp is 105-110°F. Also, make sure you're letting it proof in a warm spot (75-80°F) for the full time the recipe says. If your kitchen is cold, put it in the oven with just the light on. One more thing — use bread flour, not all-purpose. It has more protein and makes a huge difference.