Banana bread can become dense if you add too much banana if the ingredients are overmixed, if the oven is not preheated or you use wholemeal flour, yogurt or sour cream. Some of the most common reasons for a denser and heavier bottom crust on bread are applying too much water to the dough, not allowing the dough to rise enough, using yeast that has expired, and using too much flour. For light fluffy bread work the dry ingredients gently into the wet ingredients and bake in a preheated oven. Bread, the staple of every diet, has been around for well over 4,000 years. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking. return false;};addEvent(form_to_submit,'submit',form_submit);})(); document.currentScript.insertAdjacentHTML('afterend','');Busby's Bakery. But, since you say your ciabatta comes out fine, I think it unlikely that your oven is not heating evenly. Why Tomato Plants Grow Tall | Top 5 Reasons and How to Stop Them, Why Does My Banana Bread Fall Apart? But bread doughs are composed of gluten structures that arent perfectly linear. As the crust of the bread hardens, the pressure inside of it builds up, which causes the bursting to happen. Use a different flour 2. I thought it might just be the sheer weight of water in the dough compressing the bottom layers. is it reflective and shiny by chance? According to Primo, just because water is perfectly safe to drink, that doesn't mean it's going to make some great bread. For Whole 100% grain breadswith a high percent ofrye, I dust them with bran, or coarse rye, and when the bread rises in the tin, the tops naturally tear and crack. Milk produces a softer loaf with a finer crumb due to the higher fat content. The bread may also not have had enough time to rise before it is baked. To add extra fiber to the recipe I like to add 1/3 of a cup of quick cooking oats instead. The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to prove for long enough or you could have killed the yeast by leaving the dough to rise in a place . To get your bread to rise properly, store it in an area that is at least 60 degrees. Under proofed dough is one of the main reasons for a dense and gummy bread. Why Is My Banana Bread Dense? Place the dough back into the bread machine pan and let the cycle continue uninterrupted. This problem is particularly prevalent when using heavier and wetter ingredients. The house fills with the aroma of freshly baked bread, you finally slice the loaf and plop. Hi everyone! Any ideas how I can change this for a basic wheat loaf and/or a white loaf (with sun-dried tomatoes?) How do i know the dough has matured sufficiently? This is a common problem for people who use a water bath as their method for adding water to an oven. Given all the factors above, the simplest way to solve the problem of bread expanding at the bottom is to use a loaf pan. I wonder also if the dough may be a little tight. Pour this back over the top of the butter sponge mix, it should kind of float on top and using a . Place a pan of boiling water in the oven when you put your bread in. 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