In defense of dense bread

[Anonymous No.14180899]

Dense bread is good. Not all bread has to be cloud-fluffy.

[Anonymous No.14180926]

Your two defenses are that other bread exists and that it's good. What a fucking disgrace.

[Anonymous No.14180935]

>>14180926

[Anonymous No.14181420]

I like dense bread but I wish I knew how to make airy bread.

[Anonymous No.14181448]

>>14181420
youre over kneading

[Anonymous No.14181453]

>>14181448
I'm not kneading at all anymore. Just leaving it in the fridge for 12 hours.
But when I was kneading the results were similar.

[Anonymous No.14181456]

mmmmh, broa.

[Anonymous No.14181457]

>>14181453
in the fridge? that will slow the yeasts processes and possibly prevent them from expelling the gases necessary for a rise. try jim lahey's no knead recipe for a starter

[Anonymous No.14181466]

>>14181420
Definitely not over kneading, this looks like a no knead loaf, aka sandwich bread.

Your gluten development is lacking and most likely the reason for having a denser crumb. Also your fermentation time is a bit low if all you are doing is leaving it in the fridge for 12 hours.

Are you using a starter, or yeast?

[Anonymous No.14181467]

>>14181420
post recipe, it's probably due to low hydration
>>14180899
I like dense bread to spread stuff onto, airy bread for dipping into stuff, there has to be a balance, like in all things

[Anonymous No.14181471]

>>14181467
>>14181466
This too, I forgot to ask what your hydration is.

[Anonymous No.14181503]

>>14180899
DBIDF fuck off

[Anonymous No.14181507]

>>14181420
That's about as good as you can hope for with conventional WW flour unless you start doing autistic shit like sifting out the bran first

[Anonymous No.14181510]

>>14181507
ww?

[Anonymous No.14181515]

>>14181507
that's too pale for whole wheat

[Anonymous No.14181551]

>>14181456
delish.

[Anonymous No.14181557]

>>14181507
I made a whole wheat loaf that came out very airy. Also, his bread doesn't look WW

[Anonymous No.14181575]

based and densitypilled

[Anonymous No.14181621]

>>14180899
My mom would put cottage cheese and either sardines or anchovies on some totally dense German black bread. I thought she was weird until I tried it myself then I saw the light.
Sometimes mom's know cool stuff it just takes listening and learning to find out.

[Anonymous No.14181653]

>>14181621
Dense cheese is best. Not all cheese has to be cloud-fluffy.

[Anonymous No.14181706]

>>14181515
No, I've been buying Great River WW bread flour and it looks about that same shade.
>>14181557
It's definitely possible but when you're starting out and using denser types of flour it's about as good as you could hope for.

[Anonymous No.14181793]

>>14180899
I like dense bread for breakfast with peanut butter

[Anonymous No.14181865]

anglos cannot into bread

[Anonymous No.14181934]

>>14181457
>>14181466
Oh now that you mention it... I read no-knead bread recipes long ago but never bothered reading them again when I decided to stop kneading.
Indeed, the one that leaves the dough in the fridge leaves it for 3-5 days.
I'll try leaving it at room temperature tonight.

I'm using sourdough.

>>14181471
>>14181467
400g flour, 400g sourdough 50%flour 50% water, 150g water for this loaf. These days I use 200g water instead (so 600g flour 400g water in all) but that adds only some big bubbles.

>>14181515
>>14181557
>>14181706
It should be like half ww half all-purpose. Now i use mostly bread flour, but I ran out today and tomorrow's bread will be mostly all-purpose flour.

[Anonymous No.14181985]

>>14180899
google "pan candeal", a very dense white bread from central spain. if there was once a bread made for toast, it is this one.

[Anonymous No.14181992]

>>14180899
Well, there are kinds of bead that are literally impossible to make fluffy, like pumpernickel. I think the idea that bread must be fluffy stems from cultures which have no bread diversity.

[Anonymous No.14182494]

>>14181507
100% WW.

[Anonymous No.14182512]

>>14180899
Wrong.