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January 20th, 2025 at 00:01 am

Bread Dense or Dry or Just Right

in: Bread
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Brief Explanation of “Bread Dough Goldilocks Tiplet” Overly Dense loaves are primarily caused by improper/over-hydration/too much liquid.

NERD ALERT” AP (all purpose) and Bread flour have different rates of absorption.

It occurred to me that it is quite likely the flours used to test the manual & QSG ingredient quantities – are not the same as those routinely available in the USA and Canada – many of my UK and Eastern Euro Friends & family have confirmed this as well.

It has been my observation that if I reduce the liquid(s) called for in any recipe, and then make adjustments during the First STIR/MIX cycle (about 4 minutes after start) the density has a much better chance to being acceptable.

Too correct, during the first mix, check the consistency,
adjust by adding a teaspoon of liquid if too dry.
OR… if too wet, a scant teaspoon of flour. Allow it to mix.

Touch Test – the dough should feel like a damp baby bottom. If you don’t have a baby to practice the test, dampen the underside of your forearm, and touch about 4 inches above your wrist. You want a little bit of “give” and while damp, not sticky “feel”

Last updated 2025 Dec 30.
Notes: Needs to be combined with Bread Hydration
https://wheatcarr.com/2026/01/14/bread-dough-hydration-tiplet/

 

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