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Heavy Bread

MaryM54

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MaryM54 Newbie
MaryM54
Posted

:( my bread hasn't been turning out just right anymore. I used to live in another area of the country but have moved to the midwest and have found that my breads and cakes are now turning out heavy. They are fine, feel light and tender when I remove them from the oven and are for the first several hours but by the time they have been out for a half a day they are heavy, by the next day they feel even heavier. What am I doing wrong. Used to be they stayed nice and light for a few days at least and I could freeze them and they would still be nice after thawing. Do I need to use maybe a bit less flour mix than I did in the western part of the country? I have been using Betty Hagmans recipes in her bread book. Also my pancakes are of a different texture. Any help for me?

thanks

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missy'smom Collaborator
missy'smom
Posted

Are you using any different ingedients? Different brands of flour? If you are adding tap water, that could have subtle differences, maybe? Humidity varies also. Are you wrapping it up the same way? Maybe oven temp is slightly different due to a different oven? so it may be drying out a bit more due to higher oven temp even though you bake it the same time?

Juliebove Rising Star
Juliebove
Posted

It could be the humidity in the air. My husband's aunt and cousin used to work for a bakery. The cousin was asked to move to another part of the country and open a pizza place, but she refused to do it. She said it would take too long for her to get the dough right. She said the air in a place had a lot to do with it.

mushroom Proficient
mushroom
Posted

Have you changed altitudes? When I was up at Lake Tahoe over the summer I had to make a lot of adjustments.

MaryM54 Newbie
MaryM54
Posted
  • Author

Thank you for the replies. The climate here does have more moisture in the air, and yes we did change altitudes. Maybe then I should eliminate some of the water in the recipe (s) I am using. I myself am not on a gluten free diet but have opened a gluten free baking business recently and and trying to iron out the heavy bread problem. Will keep trying but will I think go ahead and eliminate a bit of water a tablespoon or so at a time till I get the bread right again. Again thanks for the quick replies.

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