Cooking FAQS - yeast-breads - why-does-my-bread-have-a-coarse-texture

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At what temperature should my yeast be activated?
Can compressed and active dry yeast be used interchangeably in bread recipes?
Can I freeze dough before I bake it?
Can I freeze my loaf of yeast bread?
Can I knead my dough with an electric mixer or food processor?
Can I use cake or pastry flour instead of all-purpose flour when I make my breads?
How can I prevent my bread from browning too much on top before its done baking?
How do I know my yeast is fresh? How do I test yeast?
How do I refrigerate sweet roll dough?

Mix the dough, grease the top well, cover with plastic food wrap, and a damp cloth; keep the cloth damp. Refrigerate up to 3 days if dough contains 1/4 cup sugar or more. When ready to bake, cut off as much dough as needed and shape into rolls; let rise in warm place until double in size. Dough is ready if indentation remains when touched (1 1/2 to 2 hours). Bake as directed in recipe.
In what kind of pans should I bake my bread?
What are some tips about how to achieve a special crust on my yeast bread?
- Crisp Crust: Before baking, brush tops of loaves with water. Bake on heated baking tiles or a baking stone (available at kitchen supply stores).
- Golden Crust: Before baking, brush tops of loaves with a mixture of 1 egg and 1 tablespoon milk, beaten together.
- Soft, Tender Crust: After baking, brush tops of loaves with softened or melted butter.
- Glazed Crust: Before baking, brush tops of loaves with a mixture of 1 egg white and 1 tablespoon water, beaten together.
- Hearth Crust: Before baking, sprinkle tops of loaves with grains or dust with flour.
What if I don't knead the bread dough long enough?
What is active dry yeast?
What is compressed yeast?
What is quick rise yeast?
What is sourdough bread?
What should I do if my dough is too elastic to roll out?
Why do recipes give a range for the amount of flour required?

All-purpose flours differ in their ability to absorb liquid due to crop differences. They also differ in ability to absorb liquid depending on the daily weather conditions. For example, flour will absorb some of the moisture in the air on a humid day. Always use the lesser amount given in a recipe first and then add more as needed. Good dough is firm, elastic, and smooth. Too much flour will produce a stiff, lifeless dough.
Why does bread fall in the oven?
Bread falls in the oven for two main reasons:
1. The dough was left to rise too long. It should only be allowed to double in size.
2. The flour was low in gluten so the dough could not rise.
Why does dough fail to rise?
Dough can fail to rise for a variety of reasons. They include:
- Active dry yeast was dissolved in milk. For best results, use 1/4 cup water to dissolve each packet of yeast.
- The temperature of liquid ingredients was too warm or too cold. For best results, use a thermometer.
- Inaccurate measurement of ingredients.
- Poor dough structure (low gluten). Wheat flour (all-purpose or bread flour) contains the protein gluten which gives the bread structure. Large amounts of molasses, brown sugar, fruits and fruit juices contain acids which may inhibit gluten development. Inadequate kneading can also contribute to poor dough structure.
- Baking ingredients were too cold. Flour and other ingredients should be brought to room temperature before use.
- Bread was set to rise in an area that is too hot or cool. Yeast doughs generally rise best in a draft-free place at temperatures between 80° and 95° F.
Why does my bread have a coarse texture?
Why is there a big air pocket under the top crust of my loaf of bread?
What is batter bread?

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