#Dense Bread

Ezekiel bread 🌾 Timeless. Nourishing. A loaf that tells a story. Recipe in our bio. 🧡 #EzekielBread #nutrimill #grainmill #ancientgrains

🚨 Why Your Bread is Dense & Heavy! 🍞 Struggling with dense, chewy bread instead of light and fluffy loaves? Here’s what might be going wrong: ❌ Not Kneading Enough – Knead for at least 10 minutes to develop gluten. ⏳ Rushing the Proofing Process – Let the dough rise until doubled for the perfect texture. 💡 More Tips for Soft, Airy Bread: ✅ Use Warm Water (Not Hot!) – Yeast activates best at 37-40°C (98-104°F). ✅ Check Your Yeast – Expired or inactive yeast won’t make the dough rise! ✅ Shape Properly Before Final Rise – Creates a strong structure for even baking. ✅ Don’t Add Too Much Flour – A sticky dough gives softer bread. 📌 SAVE this for your next bake & SHARE with a fellow baker!🍞💡 #BreadBaking #BakingMistakes #FluffyBread #BakingTips #HowToBake #BakingForBeginners #YeastBread #HomeBakers #BakingHacks #breadlovers #deepaliohri #bakewithdeepali #bakingripsbydeepaliohri #tipsandtricksbydeepali

My wholemeal bread is not dense and definitely not boring! This loaf is soft, nutty, and ridiculously easy to make — no kneading, no fancy equipment, just a bowl, a little bit of patience, and that smell of freshly baked bread that makes others mmmmm and wonder into the kitchen. 🍞 You’ll never buy store-bought again. Perfect for toast, sandwiches, or just slathered in butter while it’s still warm. ✨ Save this recipe and follow @ana_nother_bite for more easy homemade bread recipes — from wholemeal loaves to no-knead rolls and crusty ciabattas. 7g instant yeast 260ml lukewarm water 1 tsp sugar 120g wholemeal bread flour 230g white bread flour 1/2 tbs salt 1. Mix yeast, warm water and sugar together well and let sit for 10mins. 2. Add the flour and then the salt and then the yeast mixture and mix till it’s a shaggy mess. Cover and rest for 20 minutes. 3. After 20 min wet your hand (so dough doesn’t stick) stretch and fold 4 times turning the bowl after each fold cover and rest for 20 minutes. After 20 min repeat the stretch and fold process and cover and rest for 1.5-2 hours. 4. Grease a small loaf tin with butter 5. Once the dough is ready; Sprinkle some flour over the dough and onto your work surface and turn the dough out. Be patient, wait and it should come out easily but slowly. Sprinkle the top of the dough with flour and gently stretch it out slightly being careful not to break the dough or pop any bubbles. Fold the dough over in 3rds as shown in the reel and roll it up. Seal the seams up along the top and sides, flip the dough over and place in tin. Cover and rest for 45 min. 6. Preheat your oven at 220C 30 mins before the bread is ready to go in and add a dish with water at the bottom to create steam 7. Score the middle of the bread and bake on low shelf at 220C for 10 min. After 10 min turn the oven down to 190C and bake for another 20 - 25 min. Turn the bread out of the tin when it’s done and let it cool on a cooling rack for at least 30 min before eating. #wholemealbread #easybreadrecipe #homemadebread #nokneadbread #breadrecipe #bakingathome #easybaking #softwholemealbread #breadtok

Want to bake breads at home but you find it daunting? High five! I know how you feel. During my amateur baking years, I used to find the bread making process super unapproachable. It seemed so “professional” and technical, not something one could whip up at home so easily. Granted, this was before the burst of social media so resources were limited and not as widely available… But still, it didn’t seem like somebody like me who had barely any knowledge about baking could do it. And if those failed batches of doughnuts were any proof, it was probably true🙈 But not because I wasn’t a professional. You DON’T have to be a professional baker to bake amazing bread. It was simply because I didn’t understand it. And this is where most bakers go wrong too. Bread making isn’t like baking a cake. It’s not always as straightforward as following a recipe. So if you’re simply following a recipe, your chances of getting it right is probably 50/50. In order to bake beautiful breads, it is very important to understand the technique behind it. Understand how flour reacts with water? Or, What impacts gluten strength? Why is sugar not the food for yeast? Why is whole-wheat denser than white bread? How is yeast working? Why does temperature matter? What is oven spring? Why is your crust darker than usual? You get the point. If you’re struggling with breads, I can guarantee you it’s because you do not understand the answers to those questions. So instead of focusing on following a recipe to the T, which unless you’re in the exact same conditions as the person who wrote that recipe, isn’t going to work all that well for you anyway, focus on this 👇🏻 Focus on understanding your ingredients. Understand the fundamental concepts and techniques of bread making. Understand the science behind it. Once you master these, bread making will soon become one of your favorite things ever 🥳 • • • • • #MYSPastrySchool #PastrySchool #HomemadeBread #BreadBaking #BreadLove

MIGHTY NEWS! 📣 our stone-milled breads are now in @walmart stores, reaching states we’ve never been to before!!!! 👏 if you’ve been DMing or commenting for a chance to try our bread, this is your moment! head to the bread aisle and taste why stone-milled the old-school way is the right way: full flavor, full nutrition, for goodness set in stone! 💛this couldn’t be possible without your support!!! you can find us in select Walmarts in: AL, AR, AZ, CA, CO, CT, DE, FL, GA, ID, MA, MD, ME, MO, MS, NH, NJ, NM, NV, NY, OH, OK, OR, PA, RI, TX, UT, VA, WA, WV, WY 🥳 to see which specific stores are stocked with OMM near you, check our store finder in bio!

🚨 Arguably the most important stage in sourdough bread making, the bulk fermentation, is also the trickiest to master. Poorly fermented dough will be flat, dense, and gummy. It puts our patience to the test almost every time - especially in the cold days of winter🥶 💌 Before we dive in, remember to save this post so you can come back to it next time you’re making bread and you’re wondering if your dough is ready to shape. So what is bulk fermentation anyway? It’s the period of time after your stretch and folds and before shaping where the dough stays together as one big blob in the bowl and ferments. Seems simple enough, right? But there’s more! This is when that beautiful starter of yours is working its magic. It is eating through the flour and producing CO2, which creates gas bubbles and causes your dough to rise. It is also when the gluten develops, which is key for keeping those gas bubbles trapped in your bread, providing you with that beautiful oven spring and perfect crumb. ⏰ How long the bulk fermentation takes depends greatly on temperature (of your dough and the air around it) as well as how much starter was initially added. If it’s too warm, your dough will ferment faster than the gluten can develop leading to a weak dough that cant keep the gas trapped inside. If it’s too cold, things will move very slowly! Dough that has properly bulk fermented will: 1. Have grown in size - sometimes up to double in volume, but not always (more on this another time) 2. It may have a fun jiggle to it and it shouldn’t be firm 3. There may be some visible bubbles on the top 4. It will slide out of the bowl without sticking to it So next time you’re making bread, take notes. Watch your dough and the thermometer and pay less attention to time. If you’re looking for more sourdough tips and recipes, be sure to follow @breadandhappiness 😘 #sourdoughtips #bulkfermentation #learningsourdough #sourdoughterms

Traditional Irish Soda Bread is a dense and moist bread that requires no rising time and just four simple ingredients to make. ⁣ ⁣⁣ PRINTABLE RECIPE: 🖨️ https://thestayathomechef.com/irish-soda-bread/ 🖨️⁣ ⁣ 🍴🍴🍴🍴🍴🍴🍴🍴🍴⁣ ⁣ ✅Ingredients⁣ ⁣ ⁣ • 3 to 3 1/2 cups all-purpose flour⁣ • 1 teaspoon baking soda⁣ • 1-2 teaspoons table salt (personal preference as this is a saltier bread) • 1 ½ cups buttermilk⁣ ⁣ ⁣ ✅Instructions⁣ ⁣ 1️⃣ Preheat oven to 425 degrees Fahrenheit. ⁣ ⁣ 2️⃣ In large bowl whisk together 2 1/2 cups flour, baking soda and salt. Add in your buttermilk and stir until it just comes together.⁣ ⁣ 3️⃣ Turn out onto lightly floured surface and knead until it forms a smooth ball. Add more flour as necessary to achieve a dough that is no longer sticky. Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a 1 inch deep cross on top of the loaf. ⁣ ⁣ 4️⃣ Bake in oven for 35 minutes or until golden brown. ⁣ 🍴🍴🍴🍴🍴🍴🍴🍴🍴⁣ ⁣ ⁣⁣ #irishsodabread #sodabread #bread #breadmaking #breadbaking #breadlover ⁣

Adding a grain mill to our kitchen has been the biggest blessing to our family. It has changed my life - and I completely get that that sounds over the top. But… it has. Turns out all I needed was more nutrients. Turns out cutting out bread wasn’t my answer. Eating bread made from freshly milled grains has helped me or other members of our family with: Clearing eczema Creating a healthy digestive system Sustaining energy levels Decreasing frequent headaches Absolutely wild. This grain mill is my side kick in the kitchen now. I use it almost every day! If you’re curious about milling grains, let this be your sign to go for it 😉 (Simply sharing my own experience and testimonial of how eating bread from freshly milled grains has benefited my family.) #homestead #homemade #nutrimill #nutrimillclassic #grainmill #nutrimillgrainmill #sourdough #bread #breadoflife #homemadebread #freshlymilled #freshlymilledflour #cookfromscratch

I regret because: . 1. The bread tastes way better with flours milled at home. So bread breakfasts are no more short cuts in my family. . 2. A Millet Sourdough bread is nutrient dense and so we get full faster, which means usually this is the only amount of grain we consume. Rest of the meals become grain free without much planning. . 3. Sourdough Breads have a longer shelf life. So we miss those last minute zepto and blinkiting and we miss ordering in excess stuff just because we need to order with free delivery. We miss it! . 4. Because I mill my own flours, I end up baking bread with every millet that I use for flour. There is no end to improvisations and sometimes it becomes overwhelming to execute those ideas😅 . 5. There are too many options available and I end up trying everything I see around. So sometimes the house smells of a mini boulangerie 😀 . Now when you will start baking your own Sourdough bread with Millet of your choice, you will have to decide for yourself 😜 The regret is worth enjoying and you can team up with me in the next batch starting from 10th September 2024. It is one conveniently planned journey and I promise you, you will love every bit of it. WhatsApp at +91-9999281490 for more details. You can take this up at your place and can cover this workshop from any time zone 🤗👍 . If you’re joining this journey along with the #10WeeksMilletJourney, check for discounts and extended duration. I’m looking forward to meet all new members joining the #CKFamily ✨🤗 . [Millet, Millets Are Fun, Comfort Food, Millet Lifestyle, Millets For Everyone, Celiac Recipes, Recipe Developer, Sourdough, Gluten Free Sourdough, Sourdough Journey, Millet Bread, Bread Making, Millet Coach Shalini, Millet Journey, Sourdough Journey, 10 Weeks Millet Journey] #milletyear #millet2023 #NextFreeWebinar #MilletBasicsAndMore #10DaysMilletProtocol #milletrecipes #glutenfreeandvegan

Struggling to get a nice oven spring? You're not alone—this is a common issue for many sourdough beginners. Flat and dense bread can be frustrating, but there are several things you can do to improve your oven spring. 1️⃣ Change the flour you use Great oven spring starts with high protein flour. I typically use 12.5% protein bread flour or higher (up to about 14% protein). Some whole wheat flours are high in protein, but they will generally produce a dense loaf if used alone. 2️⃣ Starter care Your starter is the heart of your sourdough bread. Even with the best flour and techniques, a weak starter will result in poor rise and flavor. Ask yourself these questions: - Is my starter consistently doubling or tripling in size after each feeding? - Does my starter smell fresh, or does it have an off-putting nail polish acetone smell? These signs indicate a weak starter. To strengthen it, maintain consistent feedings and experiment with different ratios to find what works best for YOU. 3️⃣ Shaping method Shaping is critically important to achieving optimal oven spring. Using improper shaping techniques, such as tearing or stretching the dough too aggressively, can result in weak gluten development. Take the time to learn and practice proper shaping techniques, such as gentle folding and stitching, to create tension and structure in your dough. 📣 Check out other @bakestreet.girl content. I shared many tutorials on shaping your dough. 4️⃣ Ensure Adequate Fermentation Proper fermentation is key. Make sure your dough is well-fermented but not over-proofed. The bulk fermentation stage should allow the dough to rise significantly and develop flavor without compromising gluten strength. Look for dough that is puffy with visible bubbles on the surface. Temperature plays a massive role in fermentation: ⚠️ In colder months, let your dough ferment longer. In warmer months, reduce fermentation time. ⚠️ During winter, I let my dough almost double in size. In summer, I refrigerate it earlier to prevent over-fermentation. Was this helpful? SAVE and FOLLOW ME for more sourdough tips! 🍞✨ #SourdoughBaking #OvenSpring #BreadBakingTips

Wheat berries also store for 30+ years, while flour has a 6 month shelf life! Comment WHOLEGRAIN and I’ll dm you a link to grab the ebook! #sourdough #freshmilledflour #sourdoughstarter #sourdoughbaking #guthealthmatters #gutfriendlyfoods #wholegrainbread #sourdoughscoring #sourdoughrecipe #homesteading #homebaking #homesteadkitchen

A dense and gummy loaf of sourdough is often a result of under fermentation. Meaning, you didn’t let the dough rest long enough at room temperature prior to shaping it. But that’s not the only reason you could be seeing a flat, gummy loaf of sourdough bread. Here’s a breakdown of some common causes + their solutions: 1) Under Fermentation: as stated above, this is the most common cause. So many new bakers get impatient when making sourdough and they often expect/want the process to go faster. But that’s just one of the reasons I love sourdough - it’s a gradual process that forces you to slow down. If you don’t allow the dough to rise for a sufficient amount of time, it can lead to a dense, gummy crumb. Solution: simple, just increase the fermentation time. Watch for signs that the bulk fermentation is complete - increased by 50%, jiggly, bubbles. 2) Immature/Weak Starter: an inactive or weak starter will not produce enough gas to help the dough rise, resulting in a dense loaf. Solution: ensure your starter is at least a few weeks old, it’s active and it’s consistently doubling in size after being fed. 3) Under Baking: not baking your loaf long enough or at a high enough temperature. Solution: bake longer and at a higher temperature. 4) Slicing into it while it’s still too hot. Who doesn’t want a warm piece of homemade bread?! Solution: I know it’s so hard, but avoid slicing your bread until it’s had time to cool. Trust me, l’ve tested it and it really does cause the dough to be gummy! 5) Insufficient gluten development: under developed gluten can lead to a gummy loaf. Solution: be sure to perform enough stretch and folds to develop the gluten. Have you ever had a dense, gummy loaf? I’ve had my fair share of them! If you need help troubleshooting your sourdough let me know. I offer in-person classes, I have a Beginner’s ebook and I also offer 1:1 phone consultations - all linked in my bio. Let me know if I can help. 🩵 I’m cheering for you! #sourdough #sourdoughstarter #sourdoughbread #fermentation #bread