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I finally stopped kneading my dough to death and the bread actually rose
For about 2 years my sandwich loaves came out like bricks and I could not figure out why. Last month my aunt in Toledo watched me punch and stretch the dough for a solid 10 minutes and said I was basically beating the life out of it. So I cut it down to 4 or 5 gentle folds, let it sit 20 minutes, and did that 3 times total. The next loaf doubled in size in under 90 minutes and had an actual soft crumb, not a doorstop. Has anyone else had a bread problem that turned out to be you doing way too much?
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derek_lee4h ago
Wow, maybe your tap water is too hard and made the gluten tight?
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